Callia Alta Malbec

Malbec is the grape here. This bottle is a Massachusetts-appellation Malbec from the Esplanda label, and the 750ml format is the standard one. The details provided don't give a vintage, an ABV or oak-treatment notes, so what follows is the profile you can usually expect from Malbec. It isn't a measured description of this bottle. Malbec generally shows dark plum, blackberry and black cherry fruit, often with hints of violet, cocoa or a little baking spice. It tends to be medium to full in body, with moderate, rounded tannins and a softer acid profile than Cabernet Sauvignon. The finish typically runs medium in length and fruit-driven. If some oak was used, expect it as a light vanilla or toasted note and not as a dominant flavor. A New England origin is worth noting. Cool-climate Malbec can show a bit more freshness and a slightly leaner, more savory frame than the heavier, sun-baked examples from warmer regions. Treat that as a general tendency, not a promise about this particular wine. The structure suits grilled and roasted red meat well. Flank steak, skirt steak with chimichurri, burgers, lamb chops and smoked sausages all work, because the fruit stands up to char and the moderate tannin keeps the wine from feeling harsh. It also goes with mushroom dishes, black bean chili, aged cheddar and empanadas. Very spicy food tends to emphasize the alcohol, so go lightly on heat. Serve it at about 60 to 65°F, which is a little below typical room temperature. Twenty minutes in the refrigerator before opening usually gets a bottle to that range. Decanting isn't essential for a wine like this, but pouring it into a decanter or leaving it open for 20 to 30 minutes can soften the fruit and bring out more aroma. Use a large-bowled red wine glass so there's room to swirl. Malbec is generally made to be enjoyed while young, so plan to drink this bottle within the next few years and not to cellar it for the long term.