(pairing food with malbec)
Most popular in Argentina, but grown in many different regions. An exciting red grape that can produce wines in a wide range of styles from lighter-bodied with raspberry and cherry flavors to the dark, brooding black cherry, cassis, smoke and spice wines that need years to age. Typically has fairly high acidity.
Malbec is similar to Cabernet Sauvignon when it comes to food pairing. It is rather full bodied and can have strong tannins. A key difference here is that Malbec tends to have more spice and smoke. This comes in really handy when you're firing up any meat on a wood fire: steak, pork, chicken, sausage and even Portobello mushrooms. Malbec has enough strength and acidity to power through barbeque sauce too.
We can't extol the virtues of Malbec enough. Argentina is producing some of the best values for your dollar of any region. If you're having meat, think Malbec.