Alamos Malbec

Alamos Malbec is a 13.5% ABV red from Mendoza, Argentina, the region most closely tied to the grape's modern reputation. Malbec from Mendoza usually shows dark fruit such as blackberry, plum and black cherry. Violet and a little cocoa or baking spice often sit behind the fruit. Expect a medium-to-full body with a soft, rounded texture. Tannins in this style are usually moderate and supple rather than grippy, and acidity is generally fresh enough to keep the fruit from tasting heavy. At this strength the wine should read as ripe but not hot. Any oak influence is typically modest, adding a hint of vanilla or toast rather than dominating. The finish should be medium in length and fruit-led. Malbec's plush fruit and gentle tannin make it easy to match with grilled and roasted red meat. Flank steak, skirt steak, burgers and lamb chops with chimichurri are the classic pairings. The wine's fruit also stands up to smoky barbecue, empanadas, sausages and braised short rib. For vegetarian dishes, try grilled portobello mushrooms, black bean chili or roasted eggplant. Aged hard cheeses and provolone are good cheese-board options. Very spicy dishes and delicate fish will tend to overwhelm or clash with it, so save the bottle for heartier food. Serve it at about 60 to 65°F (15 to 18°C), which is slightly below typical room temperature. If the bottle has been in a warm room, 15 minutes in the fridge helps keep the alcohol from showing. A medium-sized red wine glass or a Bordeaux-style glass with a generous bowl lets the berry and floral aromas open up. Decanting isn't necessary for a wine in this style. Pouring it into a decanter or glass 20 to 30 minutes before drinking will soften it a little if it seems tight on opening. This is a bottle to drink now rather than to cellar. Wines of this type are made for approachable, fruit-forward enjoyment in the first few years after release. Keep unopened bottles on their side in a cool, dark spot away from heat. Once opened, re-cork and refrigerate it, then finish it within two to three days for the best flavor.