Food pairing with Malbec
Malbec is one of a half a dozen red wine grape varieties permitted in the Bordeaux appellation, although it only plays a minor role there. It is used, and more appreciated, elsewhere in France under the name of Cot. It is quite popular in Cahors in South West France where it is a required component in appellation wines.

In Argentina, Malbec is the principal variety. During the 1980’s and early 1990’s the government sponsored efforts to remove Malbec vines, but fortunately wise heads realised that the variety could be used to make wines of quality. Now, just like Shiraz in Australia, Malbec in Argentina is used to make top quality wines, plus the ordinary everyday cheapies that wine snobs like to pour scorn on.

Malbec has been around in Australia for many years. It was used in blends with Cabernet sauvignon and Shiraz, a role now largely supplanted by Merlot. By the late 20th Century it seemed to be in terminal decline, to survive only in a few isolated vineyards. But the tide has turned.

Over recent years the variety has become much more popular and is being used as a blender, as a straight varietal, and for rose. More about Malbec in Australia…

What to eat with Malbec. Well the Argentineans are mad on beef and Malbec is the ideal accompaniment to barbecued beef. The lush fruity flavour would also be suited to game meats and sharp hard cheeses.

Fiona Beckett, in her book Eating and Drinking suggests that Malbec can have enough oomph to be matched with Worcestershire Sauce based foods such as devilled chicken or kidneys. You can read more of Fiona’s excellent advice at her matchingfoodandwine.com website.

This recipe is an Argentinian favourite, and there are many variations. Wikipedia even lists variations on the folk tales that relate to the origin of the name.

Beef cooked on the barbecue or Asado is the staple of Argentinian food and Malbec is the staple wine of Argentina; together they make a formidable food pairing. This sauce is not subtle, it requires a robust wine.

The word Asado means both the cuts of beef and the method of cooking - slow barbecuing in large pieces.

The essential ingredients of this strongly flavoured sauce are garlic, parsley, oil and vinegar.

Chimichurri Sauce

* 4 or 5 cloves of garlic, peeled, and chopped coarse
* 1 cup fresh parsley leaves you can also use coriander
* 1 or more red jalapeno chilies, deseeded, chopped coarsely
* 1/4 cup fresh oregano leaves, or 1 tsp dried oregano
* 1/3 cup red wine vinegar
* 1/2 cup olive oil
* Pinch salt and some ground black pepper

Combine the garlic and jalapeno in food processor and pulse to mince finely. Add oregano and parsley; pulse to finely chop. Alternatively you can use a pestel and mortar.

Add remaining ingredients and process until smooth.

You can just chop the ingredients finely with a knife if you have time or don’t have a processor.

Use immediately or refrigerate in a jar for a few days until ready to use.

I like to use this to baste on top of thick pieces of steak as they are being grilled. Add some more chimichurri as you serve the steak. Chimichurri sauce can also be used with spicy grilled sausages.

A dish like Grilled Steak with Chimichurri Sauce needs a strong, rustic wine. A varietal Malbec wine is the way to go.

This variety was overlooked for many years in Australia, but savvy winemakers are now using its powerful varietal characteristics to produce some impressive dry red wines.

Malbec wine in Australia

The Australian Alternative Variety Wine Show is held annually in Mildura. The Awards are presented at a Long Lunch, which is a degustation menu for the gold medal winning wines of the previous year. This event gives an opportunity to showcase the best alternative varietal wines with some of the best cuisine available.

Here is the menu for the 2006 Awards, served with the gold medal wines from 2005.
See also the 2006 gold medal winners.

The menu for the 2006 AAVWS Awards presentation

Starters
Eggplant fritters with spicy tomato salsa

• 2005 Redbank Sunday Morning Pinot Gris
• 2005 Yalumba Y series Viognier
• 2004 Yalumba Eden Valley Viognier

First Course
Basil and lime cured ocean trout with rocket, fennel and citrus salad

• 2005 T’Gallant Pinot Grigio
• 2004 T’Gallant Inmogen Pinot Gris
• 2005 Murray Darling Collection Murray Cod Vermentino

Second Course
Roasted tart of potato, roasted capsicum, leek and capers served with proscuitto and basil pesto

• 2004 Cassella Yellowtail reserve Pinot Grigio
• 2005 Brown Brothers Pinot Grigio
• 2004 Yarra Burn Pinot Gris

Third Course
Gnocchetti with veal and porcini ragout

• 2006 Murray Darling Collection Negro Amaro
• 2004 Dunn’s Creek Estate Barbera

Fourth Course
Braised local beef cheeks with soft polenta and gremolata

• 2004 Yalumba Tempranillo Grenache and Viognier
• 2004 Stuart Wines Tempranillo- Buddhas wine

Fifth Course
Extra mature Limestone Cheddar with Peccorino Romano and local muscatels

• 2003 Westend Durif
• 2003 Ferngrove King Malbec

Dessert Course
Summer Berry Pudding with creme anglaise

• 2005 Trentham Estate La Famiglia Moscato

Pinot Grigio Louise Max Buy This Print From Art.com