Graffigna Malbec 2010

Graffigna “Centenario” Malbec 2010 | San Juan, Argentina

Malbec has taken the USA by storm over the past few years; it’s becoming this generation’s Merlot. With so many examples in varying styles coming up from Argentina — and more recently, from other areas of the globe — it’s important to me, for selfish reasons, to keep track of the ones I enjoy.

Graffigna is a label I see frequently on restaurant lists, usually by-the-glass. Several times I passed on ordering it, simply because I couldn’t remember if it was a Malbec I liked, or not. Does that ever happen to you? This is pretty much the main reason I keep a blog of my tastings — because the older I get, the more my mind fails! Anyway, on to the tasting notes and review.

On the nose I get notes of black fruit, dark chocolate, some spice, minty eucalyptus, and hints of earth. In the mouth I get spice, spice, and more spice, with a quick hit of sweet blueberry, touch of tobacco, and black berry fruit. On its own, the palate bites a bit — there’s too much acidity and alcohol, especially when the wine is at room temperature (which is too warm for red wine, anyway). I chilled it down to a more reasonable temp (58 degrees) and the biting sensation went away; I recommend you chill down most red wines to between 55-60 degrees. Still, by itself it’s not a star — but it shows itself grandly with food. I successfully paired it with baby-back ribs from Houlihans (yes, I’m ashamed to admit it; but, Houlie’s is across the street from my abode, and there are few other reasonably priced take-out choices within walking distance). Though the ribs may have been a touch too sweet, Graffigna Malbec stood up well and did a yeoman’s job — mainly because of its rich, spicy flavor. Probably, a better match would have been a Zinfandel or one of those California “red blends” that are taking the US by storm lately (the residual sugar of blends would match well with the slightly sweet BBQ sauce). I firmly believe Graffigna Malbec is a solid burger wine, and will also pair well with other beef dishes (steaks, particularly flank, london broil, and skirt steaks), as well as roast lamb, blackened chicken, and rich cheeses.

Find this wine at a retailer near you using Wine-Searcher or Vinquire

Disclosure: I received this wine as a press sample

View full post on Wine Weekly

Both comments and pings are currently closed.

Comments are closed.

eXTReMe Tracker