What is Malbec?
Malbec is a red wine style best understood through its balance of fruit, freshness, body, tannin, sweetness and texture. Plush, dark red with blackberry, plum, cocoa and smooth tannins. Excellent with beef, charred meat, pies and smoky dishes. Typical flavours include blackberry, plum, cocoa, violet.
Mendoza, Cahors
Malbec
Full Red · 13.5-15%
Style profile
Grapes, regions and character
Malbec is commonly associated with Malbec. The grape choice shapes the wine’s aroma, structure, acidity, body and food-pairing personality. Classic regions include Mendoza, Cahors.
Mendoza, Cahors
Argentina; France
What does Malbec pair well with?
Pair Malbec by matching the wine’s weight, acidity, sweetness and tannin to the dish. It works especially well with beef, charred meat, pies, barbecue, hard cheese. It is usually less successful with delicate white fish or light salads.
Best food matches
Pairings to avoid
What makes a good or bad Malbec?
A good Malbec should taste balanced, expressive and clean. Look for clear fruit, freshness, structure and a finish that suits the style. The acidity is usually medium, so the wine should feel lively without becoming harsh. The body is usually full, so it should match the weight expected from this style.
A poor Malbec can taste flat, tired, harsh, thin, overly sweet, too alcoholic or unbalanced. Avoid bottles where oak, bitterness, heat or sweetness dominate the fruit, freshness and structure.
When buying Malbec, look for bottles where the region, grape and producer style match the food you want to cook. Useful countries to look at include Argentina; France.
Serve Malbec at around 16-18°C. Serving temperature matters because too warm can make wine feel heavy, while too cold can mute flavour.
