The Washington Post Wine Club Recuerdo Malbec The Washington Post Wine Club Recuerdo Malbec

2011 Recuerdo Malbec

Varietal
Variety
Malbec
Vintage
Vintage
2011
Style
Style
Bold
Region / Country
Region / Country
Mendoza, Argentina
Legendary Argentine winemaker Santiago Achával, of Achával-Ferrer winery, lends an assist with this polished, powerful Malbec.
$20.00 / each
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Inside Story
With its rich blackberry flavors and supple texture, it’s easy to understand why Argentine Malbec has taken the U.S. by storm. This example from Recuerdo Wines comes from the Uco Valley, a remote subzone of Mendoza that’s perched in the foothills of the Andes. Located at an elevation of 3,700 feet, the vines benefit from brilliant sunshine and cold mountain nights. At such heights, grapes are smaller and have thicker skins to protect them from the chilly air. That translates into wines with more concentrated flavors and firmer tannins, lending them a structure that fatter, more sweetly ripe grapes from warmer climates lack.

Recuerdo Wines is a collaboration between Michael Polenske, owner of Napa culty Blackbird Vineyards, and The Vines of Mendoza, a 1,500-acre Uco Valley property that’s subdivided into private, individually-owned vineyard estates. Star talent Santiago Achával assists day-to-day winemaker Pablo Martorell in the cellar. The team blended in small amounts of Cabernet Franc and Merlot to the Recuerdo Malbec to boost its complexity.
In the Glass
Loaded with brambly fruit and plum notes, this Malbec combines intense fruit flavors with notes of herbs and spice. The tannins are ripe and polished, lending the wine a velvety texture.
At the Table
The Recuerdo Malbec calls for substantial fare, and will be fantastic with red meats seared quickly over a hot flame. Its lush fruit and spice notes also make it an ideal partner to sweetand- spicy barbecue of both red and white meats.
Recipe Pairing
Herb-Marinated Rib-Eye Cap Steaks
Herb-Marinated Rib-Eye Cap Steaks
The rib-eye cap steak has the flavor of a rib-eye but is thinner and more tender. Because it's thinner than a rib-eye, it can be cooked over high heat. The marinade works well with chicken and pork as well as beef.
See the recipe
Additional Pairings
Grilling: Apricot Ancho Lamb Shanks
Fast: Spicy Mint Beef

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