Species: Vitis vinifera Origin: France Also called: Auxerrois, Cot, Noir de Pressac, Malbek, Medoc Noir etc. Introduction to Argentina: in 1868 by Frenchman Michel Pouget. Since the Malbec vines were brought from Europe before the phylloxera plague most of them are pure and ungrafted. Unfortunately, the pest has infected Argentina as well so vineyards are now being replanted with resistant rootstock. Hectars planted in Argentina: 22.000 Where else planted: in Bordeaux, France, it is one of the 6 blending grapes for the famous Bordeaux Blend. In Cahors, France, the varietal is known as Auxerrois and is sometimes blended with Tannat and Merlot for the famous “vin noir”, the black wine. Also in the Loire Valley, where Malbec is known as Cot, blended with Cabernet Franc and Gamay, it makes a polular wine. Characteristics of the grape: blue-black color, thin skin, soft pulp, loose cluster producing a wine lush and corpulent wine of deep purple color, attractive aroma and good tannic structure, ages well Maturation: long maturation period. In Argentina, harvested between March and April which would be equivalent to September and October in the Northern Hemisphere Aromas and taste of a young Malbec: aromas of plums, prunes, violets, blackberry, black cherry Aromas and taste of an aged Malbec: Vanilla, chocolate, leather, coffee, hints of herbs, tobacco, mint, cinnamon, truffle, black pepper In Argentina often blended with: mostly Cabernet Sauvignon, Merlot, but also with Cabernet Franc, Petit Verdot, Syrah Food pairing: young unoaked Malbecs can be paired with so called “picadas”, an appetizer plate with hard cheeses, cold cuts, olives etc. or similar simple dishes like pizza and pasta with tomato sauce. More complex Malbecs which have a subtle touch of oak can be combined with mushroom risotto or lamb as well as with marinated beef or the tipical argentine “asado” (barbecue). Malbecs which have been aging in oak for at least 10 months require dishes that are more intense like game or other wild animals like guanaco o llama.