POTS AND PANS CITY BLOG

Malbec is one of the classic red Bordeaux variety grapes that is fast becoming popular in the United States today, although it is still often overshadowed by Cabernet Sauvignon, Merlot or sometimes even by Cabernet Franc.

The red Malbec grape was first grown in France in the 18th century, but it was given up by the French and English wine makers because it was thought to make a sharp wine. It was also difficult to grow in France, being prone to rot and mildew in the cool, damp coastal regions of Bordeaux. Immigrants transported the grape to Argentina in the first part of the 19th century, and it has done well in the high-altitude region of Mendoza.

For decades, Argentinean wine makers have fought to develop new technologies in fermentation to improve the quality of wine made from this grape. Because of this, in recent years the wine has been winning in blind taste competitions in Europe and has become a major player in the domestic wine industry. It is now believed to be a better wine than many of those produced in Chile.

The Malbec wine is much smoother than Cabernet Sauvignon with a slightly fruitier taste, and thought to have an aroma often reminiscent of violets or sweet ‘jammy’ fruit. It can be appreciated for its spicy white pepper characteristics. Another up side to this wine is that it can be consumed when fairly young.

This wine has a well-balanced fruit and acid profile, and the spicy peppery taste of this well-rounded wine can stand up well when consumed with the deeper spiced flavors of a chilli dish.

Below is a recipe for a Chipotle Chilli dish that would be ideal to serve with this wine.

Chipotle Chilli

• 1 lb. ground beef
• 1 large onion
• 1 stalk celery
• 1 ½ tsp. salt
• 1 tsp. white pepper
• 2 cloves of garlic, minced
• 1 small can chipotle chillies, or 2 fresh chilli peppers diced finely (seeds removed)
• 2 TBSP. dry chilli powder
• 1 large can diced tomatoes
• 1 large can kidney beans, drained and rinsed
• 1 cup spaghetti sauce
• 1 pkg. dry beef bouillon powder
• 1 small can button mushrooms, drained

In a large stockpot, brown ground beef. Drain off any fat. Chop celery into small pieces. Add garlic, celery and onion to beef and cook until vegetables are softened. Add all remaining ingredients and spices. Bring mixture to a boil, and then reduce heat to simmer. Simmer for approximately one hour adding water as needed. Let simmer until sauce is thickened. Adjust chilli seasoning to your liking (add more for a more spicy flavour). Serve.