Tiny Whale Malbec

Tiny Whale Malbec is a Massachusetts-labeled red made from Malbec, a grape best known for deep color and plush dark fruit. Because the bottle comes from a New England appellation, expect a cooler-climate take on the variety. Styles like this usually run a little leaner and brighter than the ripe, high-alcohol Malbecs of warmer regions. The details supplied don't give a vintage, oak regimen or alcohol level, so treat the notes below as what Malbec typically delivers, not a measured profile of this bottle. In the glass, expect blackberry, plum and blueberry fruit, often with violet, cocoa or a little black pepper behind it. Malbec generally sits at medium-full body with moderate, fairly soft tannins. That makes it easier to drink young than Cabernet Sauvignon. A New England growing season tends to keep acidity lively, which should make the finish feel fresher and the wine easier to pair with food. If any oak was used, it would most likely show as vanilla or light toast. It is not something to assume. Malbec's natural partner is grilled or seared red meat. Flank steak, burgers, lamb chops and sausages all suit it, and a chimichurri or smoky barbecue char fits the dark fruit well. It also works with mushroom dishes, black bean chili, empanadas, and aged hard cheeses like Manchego or aged cheddar. Very spicy dishes will exaggerate the tannin, so keep the heat moderate. Serve it at roughly 60 to 65°F, which is cooler than most room temperatures. Twenty minutes in the fridge before opening usually gets it there. A young Malbec like this rarely needs a long decant, but 20 to 30 minutes in a decanter or a vigorous pour will open the fruit and soften the edges. Use a standard red wine glass with a generous bowl so the aromas can gather. As a general rule, wines in this style are meant for the next few years rather than long cellaring.