Meats, Malbec and other Argentine gems
UK sales of Argentinian wine saw 10% growth from 2015-16, with no signs of slowing down (WSTA Market Overview 2017). Here are our top picks for Easter or even an optimistic Spring barbecue.
From the renowned Tupungato district of the Uco Valley comes a Malbec from one of the oldest working wineries in Mendoza. Twelve months in unseasoned French oak results in subtle notes of spice alongside layers of bright plum and redcurrant fruit. Pair with fillet steak and chimichurri for the ultimate Argentine experience.
Read our interview with Gérman Berra. Winemaker at Finca Flichman, here.
From Luján de Cuyo in the foothills of the Andes, this is a top pick for pairing with meat dishes. The combination of intense floral notes of violet and rose with aromas of blackcurrant, raspberry and vanilla make it ideal for matching the richness of beef, and especially a burger!
From high-altitude vineyards in the Calchaquí Valleys in Salta comes a wine packed with flavours of red berries, raspberries and plums alongside hints of pepper and vanilla. Its soft tannins, freshness and aromatic intensity make it a great partner for meaty empanadas and grilled chorizo.
Estate-grown fruit is sourced from three vineyards: La Brava (1,700 metres above sea level), Colomé Estate (2,300 metres) and El Arenal (2,600 metres). Extreme sun exposure results in thick, dark skins and wine with intense colour and concentration of flavour. Enjoy with premium rump steak and a mustard sauce.
Sourced from an 80 year old vineyard in Vistalba, this complex Cabernet Sauvignon displays aromas of mature red berries, tobacco, vanilla and spice. Well balanced and rich, it’s an ideal match for asado (barbecue or grilled meats), the traditional Argentine method for cooking meat.