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Babette · Posted: Thu Nov 06, 2008 10:22 am Post subject: NOVEMBER WINE: Malbec

NOVEMBER WINE: Malbec
[mahl-BEHK]
Recommended by EspressoJoe

FROM WIKIPEDIA: Malbec is a variety of grape used in making red wine. The grapes tend to have an inky dark colour and robust tannins. Long known as one of the six grapes allowed in the blend of red Bordeaux wine, the French plantations of Malbec are now found primarily in Cahors in the South West France region. It is increasingly celebrated as an Argentine varietal wine. It is also grown in Chile, southern Bolivia, Australia, on Long Island, New York, in the cooler regions of California, and also in Washington and Oregon.

Malbec is named after the Hungarian peasant who first introduced it to France.

Here's how it works.. pick a type of wine and we all go out, buy a bottle and come back and rate it. You will need to post:

Name:
Price:
Year:
PHOTO of bottle
Short intro from the wine maker about the win:
Review:
Would you buy again?:
Wine Pairing Ideas/Recipes:

DEADLINE TO POST IS NOV. 30TH. OPEN TO ALL MEMBERS. DON'T FORGET TO POST A PHOTO. Smile

BobtheDude · Posted: Sat Nov 08, 2008 10:21 am Post subject:

Ok, this is the first time I've really tried to describe a wine. I don't know the vocabulary, but I will try to get it across.

Name: Alamos
Price: $11.99
Year: 2007

Short intro from the wine maker about the wine: Made from grapes grown on the eastern slopes of the pre-Andrean mountains of Mendoza. The Cantena family has been making wine for over 100 years. All vineyards are hand-harvested. Good with chicken, lamb, grilled vegetables or pasta.

Review: Very dark in color, not a lot of body. Sharp and pretty acidic, but not harsh. Strong flavor, slightly fruity, a bit of a metallic aftertaste. It has a good start, but very little follow up. I would call the finish clean, if not for the metallic flavors. It's not the best red I've ever had, but it was good.

Would you buy again?: Yes

Wine Pairing Ideas/Recipes: It would be good with/in a red or pan sauce. For meats I would think beef or lamb, stuff with strong flavors. It would need something that could stand up to it, no gentle or mild stuff. I could easily see drinking it with smokey, grilled things. I bet it would be good with smoked cheese, although I didn't have any to try with it.
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ddpie · Elite BakeSpacer Joined: 18 Jul 2007 Posts: 8618

wow, nice review Bob! you did a most excellent job! (lovin' the pic too!)

I think I'll be doing mine later this afternoon. I'm glad you made suggestions on parings too...I just happened to have some smoked gouda I picked up yesterday for this very purpose! Sounds like I may have guessed right Smile

Thanks Bob!

BobtheDude · Posted: Sat Nov 08, 2008 10:35 am Post subject:

Thanks dd! Mmmm, smoked ghouda. Wish I had had some of that last night. I'm wicked excited about this wine club, I think it's going to be lots of fun. Very Happy

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ImStuffed · Posted: Sat Nov 08, 2008 12:01 pm Post subject:

Ok...here goes. My review won't be as elegant as Bobs

Name: Terrazas de los Andes Reserva
Price: $16.00
Year: 2006

Wine maker into: (put on my glasses or lean waaay back) Grapes are grown at an ideal elevation where each variety develops the maximum expression of aromas and flavors. Grown in the best districts of Mendoza, elevation of 3500 feet. Aging: 12 months in new oak barrels. Color: deep dark reddish purple. Aroma: concentrated fruits like cherries, raisins and licorice together with toasted nuts and vanilla. Taste: Great intensity of fruits, soft with round tannins.

Review: Has a full flavor (not sure what else to call it) and I do taste that metallic flavor that bob was talking about (thought it was from my fillings) Hopefully as this club proceeds, I will be able to give a more accurate and intelligent review.

Would you buy again? Yes, I'm getting another bottle today to go with my pork tenderloin dinner tonight

Wine Pairing Ideas / Recipes: Well, I know it goes great with In and Out Cheese Burgers. (sorry, thats what I had last night...I know thats not very sophisticated of me...LOL)
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"Sometimes your knight in shining armor is just a re-tard in tin foil"

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ddpie · Elite BakeSpacer Joined: 18 Jul 2007 Posts: 8618

Danielle, I think you did great!

Also, I just wanted to say to anyone who is worried or nervous, there's no such thing as a "bad job" on a review. We're not here to judge each other but to share. It's you voicing your opinion in your own words. For some of us, we are here to learn. so don't worry about how you sound. I think the more we talk about it, the more comfortable we'll become and the better we will be. (that's the whole point of the club anyway)

I'm off now to go bake cookies for the reynolds thing (maybe) and then I'm going to do my tasting and photo shoot....... (of the wine, silly) LOL

BobtheDude · Posted: Sat Nov 08, 2008 1:41 pm Post subject:

Danielle: Heh, elegant. Aren't you sweet. Smile

The only reason mine had any detail is because I used to have to do espresso tastings all the time when I worked for Starbucks. So I know how to bluff my way through. Wink

Don't feel bad about not having it with something fancy, I had mine with a chicken finger sub. Didn't go too well with it unfortunately. Or the mozzarella sticks for that matter. Heh.
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ImStuffed · Posted: Sat Nov 08, 2008 1:46 pm Post subject:

It's ok...I don't mind not being a "fancy wine connoisseur" as long as you guys don't mind me being the redneck version of a wine connoisseur.
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Danielle
"Sometimes your knight in shining armor is just a re-tard in tin foil"

My Recipes: http://bakespace.com/?imstuffed
My Food Blog: http://peacefulcooking.blogspot.com/
My Fun Blog: http://letsridethebus.blogspot.com/
My Twitter: http://twitter.com/imstuffed

BobtheDude · Posted: Sat Nov 08, 2008 1:50 pm Post subject:

ImStuffed · Posted: Sat Nov 08, 2008 1:52 pm Post subject:

Well, I'll just follow your lead and anyone else who knows more about it than I do. I am anxiously awaiting DD;s review. (if she can get that cake and those cookies out of her mouth long enough to have some wine!)
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Danielle
"Sometimes your knight in shining armor is just a re-tard in tin foil"

My Recipes: http://bakespace.com/?imstuffed
My Food Blog: http://peacefulcooking.blogspot.com/
My Fun Blog: http://letsridethebus.blogspot.com/
My Twitter: http://twitter.com/imstuffed