Catena Alta Malbec

Catena Alta Malbec comes from Mendoza, Argentina, a region whose high-altitude vineyards sit in the foothills of the Andes. It is a dry red at 14% ABV. Malbec here is the star grape rather than a blending component. The Bordeaux variety is now rarely planted in France, and Argentina's mountain conditions have made it the country's signature red. Expect an inky, deep-colored wine with dark fruit on the nose and palate, such as blackberry and plum. Styles like this usually add violet or floral notes and, depending on cellar treatment, a touch of spice or toasty oak. The body is typically medium to full. Tannins tend to be softer and rounder than in French Malbec, and acidity is usually enough to keep the dark fruit from feeling heavy. Because the structure is fairly plush, this bottle is at its best with savory red meat. Grilled steak, skirt steak with chimichurri, lamb chops and burgers all suit it. Dishes with some spice, such as smoked paprika rubs, cumin-seasoned beef or peppery barbecue, work well because the ripe fruit balances the heat. Hard aged cheeses and mushroom-based dishes are good meatless options. Very delicate fish or light salads would be overpowered. Serve it slightly below room temperature, around 60 to 65°F (16 to 18°C). If the bottle has been in a warm room, 15 minutes in the refrigerator helps. Warmer temperatures push the 14% alcohol forward and make the wine seem hot. An hour in a decanter, or a vigorous pour into a large glass, will soften any youthful tightness and open up the aromas, especially if the bottle is young. A standard Bordeaux-style red wine glass with a generous bowl gives the dark fruit room to develop and directs it to the center of the palate. This wine can be opened now and drunk with a decant, and it should also hold for several years in a cool, dark cellar. Those who like to see how Malbec develops can expect the fruit to move toward dried and savory notes, with the tannins settling further. Whichever way you go, store bottles on their side at a steady temperature.