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Malbec makes big, meaty red wine which is full of a lot of dark, spicy fruit and damson bush. Maybe a little less known than Merlot and Cabernet Sauvignon cousins, but in no case lacks flavor, Malbec shows clear features of each. Here, we get to know a little more.

Bordeaux Principles

Malbec is perhaps best known for its presence in Argentina, but actually comes from France, where it was used as an ingredient in high blends of Bordeaux. Unfortunately he fell out of favor in 1950 's, when more than 75% of crops destroyed by frost. Malbec is still found today in France, but in Cahors in southwest France, where it is used to make very dark, rich red wines are known as the Black Wine Cahors.

Argentina 's National Treasure

It was during the late 19th century, when Malbec cuttings taken in Argentina since the country has become the new home of this little Globetrotting grapes. Mendoza is the main wine region where the high altitude, hours of sunshine and little rainfall, growing conditions are ideal for growing Malbec. Malbec from here is just as dark, smooth and spicy, like the French equivalent, but often fruitier, the effects of sunlight shimmering Argentina.

Traveling Little Grape

It isn 't only France and Argentina, where Malbec is grown. You can find just about everywhere from Chile to Italy and Spain to Australia. However, it is known that has a number of different names around the world. The southwestern part of France and Argentina, sometimes known as Cot, in Cahors looking for Auxerrois and Portugal called Tinta Amerala it.

Meaty Malbec

Malbec is a great food wine, especially when combined with the meat. Malbec is full bodied and tannins, which means it does a great job in standing up to all of the flavors in one big piece of beef or steak. The sweetish taste sticky side react well to large malbecs fruity. Cahors wines and more tannic Old World styles from Argentina is better with simple, chewier meat such as beef roast.

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