One of the most important missions at Dos Cuerpos is to understand the background of all our products – who creates them, why, and how – as well as their historical, social, and artistic aspects. This time, we're sharing the story of the Malbec grape and its secrets.
At Dos Cuerpos, we support local products, but we have to be honest and say that our Argentine siblings are the best producers of Malbec (so far).
Taken by the Romans and medieval people of Cahors in France, the Malbec grape now dwells in the lands of Italy and Spain, New Zealand and South Africa, and the Latin lands of Mexico and Argentina. However, the grapes change depending on where they are planted. For instance, in Mendoza, the grapes are smaller than in Cahors, which might be due to the planting of a clone of the original vine that went extinct during the frost of 1956. In Mexico, it is found in Baja California, Guanajuato, Querétaro, and Coahuila. Some say that the best Malbec wines in Mexico come from Guanajuato. What's your opinion?
Malbec goes by many names and aliases, most of which are French. This adaptability to different terroirs is the reason behind it. Also for this reason, Bordeaux fought for its appellation of origin, as did Cabernet Sauvignon, Cabernet Franc, Merlot, and Petit Verdot. Some of the many names for Malbec include Cot, Bergerac, Pécharmant, Montravel, Auxerrois, Côtes-de-Duras, Côtes-du-Marmandais, Buzet, Brulhois, Coteaux du Quercy, Pressac, and Planta de Cahors. And our favorite nicknames in Spanish: Negro dulce, Costo rojo, Jacobina, and Planta del Roy.
If you're considering planting a Malbec vine, it's recommended to choose a high-altitude location with low humidity and soils of limestone or gravel. This is what the Argentinians did in the 1960s after the frost of 1956 eradicated a significant portion of the varietal in Bordeaux. This is why the grape is known to be sensitive to frost, susceptible to coulure, and prone to diseases like moths and botrytis. The issue is that its skin is too thin, yet it requires more sun and warmth than grapes like Merlot or Cabernet Sauvignon to mature.
If you're looking for a good Malbec blend, seek out young wines that include Merlot, Cabernet Sauvignon, and Syrah grapes; or aged wines with blends including the Tannat grape. In other places, such as the Loire Valley, Malbec is mixed with Cabernet Franc and Gamay grapes.
One of the reasons this grape is so noble is its ability to pair with a wide variety of dishes, primarily due to its tannic quality. Once you have your Malbec, chill it to 15-18°C and pair it with a dish you enjoy. Here are some recommendations for experimenting:
Red and fatty meats: Tacos with carnitas, pork chops, or barbacoa; an Argentine barbecue, Sonora-style dried meat, pork loin with plums or sous-vide, BBQ ribs, or lamb with mint sauce. You can also take a cut of meat and prepare it with a crust of pepper, salt, or herbs.
Pizza: With tomato sauce, mozzarella, pepperoni, ham, and/or mushrooms.
Mole pipián, negro, or rojo.
Oaxacan Tamale.
Cheeses: Blue, Roquefort.
Pasta with lots of parmesan cheese: Carbonara or al burro.
Desserts: Dark chocolate (ice cream, lava cake, tiramisu, etc.) with red fruits and dark coffee.
At Dos Cuerpos, we focus on tastings and the distribution of agave spirits and Mexican wine. Tasting is the reflection of the alcohol being sampled, and in that sense, these texts aim to keep that reflection constant. Let us know if you liked this text, if it helped you in any way, and if there are any discrepancies, please inform us.
Also, read:
"Las uvas extraordinarias del terroir mexicano" - https://www.saborearte.com.mx/las-uvas-extraordinarias-del-terroir-mexicano/
"Malbec, el Darth Vader de las uvas" - https://revistaelconocedor.com/malbec-el-darth-vader-de-las-uvas/
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