Andeluna Tupungato Malbec 2007

Australia has Shiraz, California has Zinfandel, and Argentina has Malbec. Malbec is used in making the red blends we call Bordeaux. But Bordeaux has never made a Malbec like Argentina. This flavorful red grape can range from medium body to robust to truly incredible. It is used to make rosé wines and red blends in Argentina, but it shines as a stand-alone star.

Fact: Started tasting this wine at about 45 degrees Fahrenheit. I think that I may do this with all Malbecs as they drink very well at that ‘more than two hours in the refrigerator’ temperature. The nose was just spicy-red fruity at that temp, but as it warmed we got a lot more tart blackberry, mint, and vanilla. The flavors when truly cold were still fairly vibrant; bright raspberry-plum, toast, and cinnamon. With a return to more usual wine temp (55-65 degrees) it showed moderate blackberry-raspberry, vanilla, cocoa, and spice flavors, with mild tannin and an easy finish. As it warmed to more of a Texas temp (70-75 degrees) the nose stayed the same, with maybe a bit more spice, but the flavors did get richer, with more depth. $10 to 14 locally.

Why did I put this wine through the wringer? Because I needed to see if it would perform well for your changing needs, of course. It is like having three wines in one. Texas temp for the three cold days we have in San Antonio, the over-night-in-the-fridge temp for the 362 days we usually have in San Antone, and the ‘accepted’ temp for when you are serving a nice dinner.

Feeling: The really cold Malbec was not as good as the slightly warmer one, but it felt so good to sip a spicy, cold drink that reminded you of a chilled fruit plate. Hot times need lighter clothing, room temperature dishes like ham salads or tabbouleh or cheeses and chewy breads. They need a cold, refreshing wine that is as robust as the day is bright. Now you don’t have to wait until November for red wine.