Loca Malbec

Loca Malbec is a Malbec from Massachusetts, which makes it a New England take on a grape better known for Argentina and Cahors. The label gives no vintage, alcohol level or oak details, so what follows describes what Malbec in this style usually delivers. Expect a deep purple-red wine with dark fruit at the center, such as blackberry, plum and black cherry. Violet and a little cocoa or baking spice are common secondary notes. Malbec typically has a plush, medium-to-full body, moderate and fairly soft tannins, and moderate acidity. Any oak influence tends to show as vanilla or a light toastiness rather than heavy char. Malbec's fruit-forward richness suits grilled and roasted red meat. Flank steak with chimichurri, burgers, lamb chops, and sausages off the grill are all natural matches. It also works with mushroom dishes, black bean chili, smoked brisket, and aged cheeses like cheddar or manchego. The softer tannins mean it handles tomato-based dishes such as meatballs or baked pasta better than many firmer reds. Very delicate fish or lightly dressed salads will be overwhelmed by it. Serve it slightly below room temperature, around 60 to 65°F. A short stay in the fridge, about 15 minutes, brings a warm bottle into that range. A red that is served too warm tastes jammy and alcoholic, and one that is too cold mutes the fruit. Decanting isn't essential for a Malbec in this style, but pouring it into a decanter or just letting it sit in the glass for 20 to 30 minutes can soften the edges and open up the aromas. Use a standard red wine glass with a generous bowl, which gives the dark fruit room to show. Most Malbecs at this level are made to be enjoyed within a few years of release rather than cellared for long. Plan to open this bottle soon, not set it aside for a decade.