![[ed.note: so much work all the time means the hobbies take a hit. we’re still here, just not posting a lot for the forseeable next couple of months. recipe this month is Peppercorn & Sage-Crusted Pork Tenderloin w/ Apple & Bacon Orzo but we probably won’t be making it for a couple three weeks. it reads delicious though so i can’t wait!]
The wine of the month for Reds & Breads members is Malbec. Malbec, a Bordeaux grape, has gained quite a bit of popularity lately due to its production in South America. Previously known as a blending grape, Malbec has made a name for itself as a single varietal.
The history of the Malbec grape originates from the region of Cahors, France. The vine produces thick-skinned grapes, so full of color, tannin and flavor that it is often pondered whether it really originated in the Bordeaux region at all. The reason behind this theory is that Bordeaux wines tend to be lighter in color with less tannins. Because of its characteristics, Malbec was often termed ‘the black wine’.
The Malbec vine favors rugged limestone and intense heat; therefore the largest quantities of the Malbec grape are found growing in Argentina, where it is the third most widely planted grape variety. While Malbec is still widely used as a blending grape, the use of it as a varietal wine has increased considerably. Being considered as the ‘new Merlot’, Malbec is a wonderful change for Merlot lovers around the globe.
Celebrating the chance to make Malbec as its own varietal, Lynfred chose some beautiful Malbec grapes from the Lodi region of California, known as the wine grape capital of the world! Unlike Lynfred’s 2006 vintage, this one is 100% Malbec – a rare find since the grape’s primary claim to fame is blending. Enjoy this gorgeous red wine with Easter dinner or something as simple as chili night at home.
Aroma: Ripe and luscious aromas of violets, butter and warm spices.
Palate: This medium-full bodied Malbec is loaded with fruity and buttery flavors. Hints of cloves, plums and vanilla lead to a clean and persistent finish.
Foods: The perfect wine for Easter lamb or even Italian beef dishes. Delicious with chili, too.](http://25.media.tumblr.com/tumblr_li5p6wOz2v1qzkz6lo1_400.jpg)
[ed.note: so much work all the time means the hobbies take a hit. we’re still here, just not posting a lot for the forseeable next couple of months. recipe this month is Peppercorn & Sage-Crusted Pork Tenderloin w/ Apple & Bacon Orzo but we probably won’t be making it for a couple three weeks. it reads delicious though so i can’t wait!]
The wine of the month for Reds & Breads members is Malbec. Malbec, a Bordeaux grape, has gained quite a bit of popularity lately due to its production in South America. Previously known as a blending grape, Malbec has made a name for itself as a single varietal.
The history of the Malbec grape originates from the region of Cahors, France. The vine produces thick-skinned grapes, so full of color, tannin and flavor that it is often pondered whether it really originated in the Bordeaux region at all. The reason behind this theory is that Bordeaux wines tend to be lighter in color with less tannins. Because of its characteristics, Malbec was often termed ‘the black wine’.
The Malbec vine favors rugged limestone and intense heat; therefore the largest quantities of the Malbec grape are found growing in Argentina, where it is the third most widely planted grape variety. While Malbec is still widely used as a blending grape, the use of it as a varietal wine has increased considerably. Being considered as the ‘new Merlot’, Malbec is a wonderful change for Merlot lovers around the globe.
Celebrating the chance to make Malbec as its own varietal, Lynfred chose some beautiful Malbec grapes from the Lodi region of California, known as the wine grape capital of the world! Unlike Lynfred’s 2006 vintage, this one is 100% Malbec – a rare find since the grape’s primary claim to fame is blending. Enjoy this gorgeous red wine with Easter dinner or something as simple as chili night at home.
Aroma: Ripe and luscious aromas of violets, butter and warm spices.
Palate: This medium-full bodied Malbec is loaded with fruity and buttery flavors. Hints of cloves, plums and vanilla lead to a clean and persistent finish.
Foods: The perfect wine for Easter lamb or even Italian beef dishes. Delicious with chili, too.
