What the heck is Malbec?

We believe in celebrating the lesser publicized things, like random holidays. Today is one of those. It’s international Malbec day. This may prompt a response of “What the heck is Malbec?” from some people. But, wine lovers in the know are already familiar with this deep ruby gem. While Cabernet Sauvignon and Chardonnay garner most of the attention, this variety flies a bit under the radar despite its tremendous pedigree. One of six varieties in Bordeaux wine, Malbec comes in and out of favor over the years. So, today we celebrate this all weather drinker. Happy World malbec day!

When wine experts describe a good red wine, plum flavor often takes center stage. That is the predominant word to describe Malbec. Other descriptors include blackberry, vanilla, Cocoa, and sweet tobacco. Like its Bordeaux compatriot (and world leader n wine) Cabernet Sauvignon, Malbec is full bodied, Low in acidity, High in alcohol, with moderate Tannin and dryness. So, instead of saying “what the heck is malbec”, perhaps it should be “what the heck is with Malbec not being more popular?”. These are all the characteristics one looks for in a red wine.

Argentinians don’t say What the heck is Malbec?

As mentioned above, Malbec was a staple in French wines, some of their best. But, it tends to be a bit delicate. It’s susceptible to rot, mildew, coulure ( a condition where weather causes the grapes not to sprout) and frost. In the 1950’s Malbec growth in France succumbed to a devastating frost, resulting in it’s fall from favor for more hardy vines. It still grows in France, but, it’s not as favored as others. Meanwhile, its popularity grew in Argentina. With a different climate, the vines create a more fruit forward wine than in France.

Malbec has been in Argentina since the 19th century. But, cheaper varieties dominated the market there for the production of “jug wine” for decades. That was, until winemakers discovered the potential of the Argentine terroire to produce world class wines. And, Malbec became the go to grape in the late 20th century. Today, it is the most planted variety in the country, and considered the national wine by many. Chences are, if you buy an Argentinian wine, malbec is in it. While others use it as a blending grape, Argentine promoted it to center stage. And, that place is well deserved and overdue.

The wine world takes notice

Thanks to its success in Argentina, other wine growers around the world also promoted Malbec to a higher prominence. In the United States, Meritage wines feature Malbec as a central component. Chile uses it widely, as well as Australia and others. As with most grapes, where it grows makes a big difference. The French demoted it because of its temperamental proclivities and the fact that varieties like Merlot and Cabernet Sauvignon are more tannin driven and dryer. But, Chilean and Argentinian varieties boost those characteristics, along with more fruit. And, thanks to our modern international commerce system, it’s easy to get wines from all over the world, making wines from previously out of reach regions more appealing and accessible.

Malbec is like the Jerry Seinfeld of the wine world. Jerry discovered he was “Even Steven”, when friend is up, another is down. He loses one thing and gains something of equal value. That’s a little like Malbec. Bordeaux didn’t want it, so it picked up in Cahors. Then all of France decided it wasn’t their favorite, and it picked up in Argentina. So, it keeps on finding a market. And, after today, if you weren’t already a fan, it will find a way onto your table. No longer will you say What the heck is Malbec.

What the heck is Malbec and How does it Pair?

Since it is a full bodied red, it goes best with heavier foods. But, with its fruit forward attributes, the food pairing possibilities expand. With plum, vanilla, and berry accents it goes well with a variety of cheeses, especially blues. And, it pairs nicely with most meats, especially things like Turkey, duck, pork, and lean meats like a flank steak. Malbec also stands up to spicy foods and things like Barbecue. No wonder it found favor in South America. Try it with enchiladas, Churasco, and tamales. While you can have it with seafood, we recommend heavier fishes and crustaceans like swordfish, lobster, or crab. For vegetarians, pasta, mushrooms, Eggplant, and grain dishes work well. Plus, with the fruitiness, it works well with desserts, although, not too sweet on those.

We have a couple recipes to work with. But, feel free to experiment. So open a bottle right now, and start drinking. There’s no reason to say what the heck is Malbec. Just enjoy this wine of the world.

A votre Sante!

Roasted Golden Beets and Cashel Blue Cheese mousse with microgreens and crimson beet vinaigrette

cheffd

A reverse variation on a sald with microgreens as a garnish. You can vary it and use full size greens as a base.

Print Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

cooling time 1 hour hr

Course Salad

Cuisine Irish

Servings 4 people

Ingredients

  

• 3/4 Lb Fresh Golden Beets
• olive oil, salt, and water to cook the beets
• 4 ounce Micro greens Use what is available locally, either a mix or single green
• For the mousse
• 6 ounce Blue cheese Cashel blue cheese is preferred, but feel free to substitute a nice local farmhouse blue.
• 4 Ounce Cream Cheese
• 1/3 cup heavy or whipping cream
• Salt and pepper to taste
• For the vinaigrette
• 1 ounce honey
• 1/2 cup beet vinegar Can substitute red wine vinegar and add a little beet to it
• 1/2 cup Neutral oil A walnut oil would go nicely here as well.
• 1/2 tsp dijon mustard
• 1 tsp chopped thyme
• salt and pepper to taste

Instructions

 

• Roast the beets. Preheat oven to 400 degrees. Toss beets with a little oil, salt, pepper and water, put in a deep pan, cover with foil and put beets in oven.
• Cook for about 1 hour. Check to see if the beets are cooked by sticking a knife in or squeezing. There should be some give, but not too much.
• Allow beets to cool until they are easy to handle. Then peel. The skin should come off easily with the help of a paring knife. Try scraping with the knife before resorting to cutting off the skin. If the skin is moist enough, you may even be able to rub off the skin with your fingers.
• Cut the beets in a shape you prefer. For our presentation, I would go with slices or wedges.
• Make the Mousse:
• Mix the blue cheese, cream cheese, salt, and pepper in a food processor until smooth.
• In a separate bowl, whip the cream until it forms soft peaks. You can do this either by hand or in a mixer.
• Fold the cream into the cheese mixture.
• Make the vinaigrette: Place all ingredients except for oil into a blender. Turn on high speed and drizzle in the oil until an emulsion forms.
• Arrange the beets in the center of the plate. Put the mousse in a pastry bag with a wide tip. Pipe the mousse on top of or in the middle of the beets. You can do layers if you prefer. garnish with Micro greens and drizzle the vinaigrette around the plate and a little over the top.

  Serve imediately.

Notes

We use golden beets here. You can use whatever beets are available in your market.

For the mousse, you can substitute sour cream or creme Fraiche for the heavy cream. You won’t have to whip them. The mousse won’t be as fluffy, but you can hold it longer. Hand whipped cream tends to break down after a while and the liquid separates out.

I used a beet vinaigrette I made at home. It is not a common ingredient. So, feel free to substitute. Most vinegar with a sweeter flavor will do.

You can add nuts to the dish if you like. Candied walnuts or pecans would be a nice addition. We didn’t use them here, because we tend to stay away from nuts for allergic people. But, feel free if you know there are no allergies.

You could also add a second drizzle of a nice herb oil like chive or sage oil so the green and red drizzles accent each other.

Keyword Beet, Blue Cheese, Beet inaigrette, microgreens, salad, first course, mousse

Torta Espanola With spicy tomato Romesco Sauce

cheffd

Print Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course Tapas

Cuisine American, Spanish

Servings 4 Tapas Portions

Ingredients

  

• 6 Large Eggs
• 1 Cup heavy Cream
• Kosher Salt and pepper to Taste
• Olive Oil For Cooking
• 1 Cup Diced Spanish Onion
• 1 Cup 1/2 Inch Cubed Yukon Gold Potatoes
• 1 Tbsp Chopped parsley
• 1 Tsp Chopped Fresh Thyme
• For Sauce:
• 1/2 Cup Diced Spanish Onion
• 1 Tsp Chopped Fresh garlic
• 1 Cup Home roasted Fresh Red Bell Pepper (may Substitute Canned or jarred)
• 1 Cup Home roasted Fresh Tomatoes in Olive oil (Also, jarred versions acceptable for time sake)
• olive oil
• Salt and pepper to taste
• 1/2 cup Red Wine
• 2 Tbsp Sliced or slivered Almonds
• 1 Cup vegetable stock
• 1/2 Tsp Hot sauce
• 1 tsp Chopped Fresh Oregano
• 1 tsp Chopped Fresh parsley

Instructions

 

• Preheat oven to 400
• Heat a cast iron skillet over high heat. Saute the onion and potato, stirring frequently until they are soft. Meanwhile, in a mixing bowl, beat the eggs and mix with the cream, salt, pepper and herbs. Add a little more olive oil to the onions and potatoes. Then fold the egg mixture into the pan, mix everything well. Then, place the pan in the oven. Allow it to cook for about 10 to 15 minutes. Check the consistency. It should be firm to the touch. If not, give it a little more time.
• When the Torta is cooked, Remove from the oven. Allow it to cool for at least 5 minutes. Cut wedges and serve with heated Romesco sauce.

Notes

This version of the Spanish classic tapas dish is similar to a frittata. For best results make it in a pan with high sides, as it puffs up a bit in the oven.

The directions here call for baking a full size torta and cutting wedges for a rustic look. But, you can do individuals as well for a different presentation. I find using 4 ounce foil cups or muffin tins sprayed with pan spray work well. This way, you just pop the torta out on the plate for nice clean lines.

Keyword Espanola, Frittata, New Years, Spanish, Tapas, Torta