Characteristics of Malbec wine
I haven't tasted too many(and I am no wine expert) but the ones I've tasted were bold..strong..had a kick..much stronger(?) than Cabernet. Since I like wines that are more lighter like rhone wines, I didn't find Malbec too appealing..am I missing out something?
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Your description is a better fit for Cahors, the area of France where Malbec (also known
as Cot) is produced. Cahors wines date back to the Roman era:http://en.wikipedia.org/wiki/Cahors_wine
In their French version, they are intense and robust wines which go well
with the heavy food of the SouthWest region of France (like cassoulet).
Cahors has bever been known as a subtle wine, but on a cold winter night
it can be a wonderful drink at trhe dinner table. -
maria lorraine
Mar 31, 2011 10:20 PM
The flavors of Malbec seem to vary by continent.
In France still today, and up until a few years ago here in California, Malbec was a Bordeaux blending varietal used to add structure and a hit of solid pine resin or rosemary flavor to a Cab-dominant or Bordeaux blend. Since South America has been growing the grape and making Malbec, the pine flavor and firm structure have retreated and Malbec's black fruit flavors have come more to the fore. I'm not a huge fan of South American Malbec but occasionally I've come across a great spaghetti/pizza quaffer at a decent price. My palate, though, is not enthralled with South American reds in general -- the fruit to me often tastes "dirty" or muddy or lacks clarity. But YMMV.
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Midlife
Mar 31, 2011 01:40 PM
Almost every Malbec I've tried has been a moderately priced wine............. $10-$15, and most all have had something of a harder edge to them than a Cab. What I'm not sure about is whether that's a characteristic of the Malbec grape of a function of the price level I've tried. Many Cabs in that same price range seem to have a harder 'edge' to me too. I find the same thing with Tempranillo, although I have had some higher level Tempranillos that were 'softer' to me.
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Juicy, linear, simple, soapy fruit. Slightly sweet, not very structured, and not very interesting.
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I find them to have more of a ripe fruit profile, which could be taken as the way you described. Accurate or not, I sort of equate today's Argentine Malbecs to the Zinfandels of the 80s and early 90s. Good wine for grilled food.
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invinotheresverde
Mar 30, 2011 01:20 PM
Interesting. I find Malbec (Argentine, I presume) to be medium-bodied, medium in acid and low in tannins, which usually equates to a lighter style wine than a Cabernet Sauv.
