Once referred to as “the black wine of Cahors” in France, Malbec is one of the five Bordeaux varieties that include Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot.  Primarily used as a blending grape in Bordeaux blends, it never surfaced as a top French wine due to the grape’s poor resistance to French weather and pests and found it’s main home in Mendoza, Argentina where it was planted by order of the mayor in 1868 by a French botanist.
Though presently very popular in Argentina, Malbec also makes its home as a top-rate California varietal.  Prior to Prohibition in the United States, Malbec was a significant varietal in California and was used mainly for bulk wine production.  After Prohibition, and much later in the mid-1990s, the grape gained more popularity as a component of the American “Meritage” Bordeaux-style blends.  Though there are many producers that make single varietal Malbec wines, the grape is still mostly used for blending.  
In California, the American Viticultural Areas (AVA) with the most plantings of Malbec include Sonoma Valley, Napa Valley, Alexander Valley and the Central Coast.  These regions have pockets of hot climates with high elevations where the Malbec grape flourishes the best. Other regions in California with some planting of Malbec include Lodi, El Dorado and Fair Play in the Sierra Foothills, many areas in the Central Coast and Yorkville Highlands in Mendocino to name a few.
The best Malbecs have a lifted acidity and smooth tannins and yet, some Malbec can be a bit rough around the edges with it’s added spice and smokey notes which makes it a different wine from it’s elegant and polished Bordeaux brother, Merlot. That being said, Malbec takes a strong position as an excellent wine choice that complements many occasions and food pairings.

Characteristics of California Malbec

Malbec from California offers fruit flavors of blackberry, plum and black cherry. The more subtle flavors of milk chocolate, violet flowers, leather and cocoa are often present. A sweet tobacco finish will depend on the amount of oak aging.  Typically Malbec is aged in oak anywhere from six months to a year.  
The distinguishing quality of Malbec that sets it apart from all other wines is its color.  Malbec has a purple color with a magenta-tinged rim.  It’s the tell-tale sign that the wine is Malbec.  Because of this inky violet color it is often blended with Merlot and Cabernet Sauvignon to create the a lovely Claret.

Malbec is a big, bold red wine that tips toward the higher end of the scale for alcohol, acidity and tannin content which makes it a very food-friendly pairing partner. The flavor elements of black cherry and blackberry fruits along with fig-like chocolate and a unique smoke, pepper and tobacco spice allows for this varietal wine to pair well with gamey dishes like roasted and stewed beef, braised lamb, mushrooms, herbs and sausage.  
Malbec holds up well with meats and a recurring theme for pairing Malbec and food absolutely includes meat, as well as spice. For example, an herbed roasted beef tenderloin with black pepper and marjoram spice is a happy marriage of protein, fat and tannin with a strong round and full finish.  The fruitiness in Malbec also complements more earthy meat cuts such as buffalo burgers and venison.
Malbec is a particularly nice wine to pair with spicy ethnic cuisines and spice-laden sauces.  Some tasty examples include the sweet and tangy combination of a South Carolina barbecued pork or a cumin, paprika and chili pepper paste based beef stew or Thai barbecue chicken skewers. Malbec’s acidity offers enough juice to cut the fat of big meats and put a spotlight on the flavors of the spice without overpowering the dish.
For vegetable lovers, Malbec also has a place.  The umami characteristics noted in the wine will favor medleys of mushrooms like porcini and portobello and sweet herbs like oregano, basil and thyme.  Another favorable pairing of Malbec is with mint!  Malbec is also one of the few big red wines that can pair well with pungent cheeses like blue cheese and gorgonzola.  It will also go well with Monterey Jack, provolone and Swiss cheese.  Since Malbec has a shorter finish than most bold red wines, cheeses that do not have a long finish will go well with it.  For the vegetarian foodie in your life, Malbec is a nice option for cashew creams and cashew-based cheeses and, as mentioned, anything with herb-driven flavors.

Notable Malbec Producers
• BR Cohn 2018 Malbec, Olive Hill Estate Vineyards, Sonoma Valley, $55/750ml
• Beringer Winery 2018 Exclusive Napa Valley Malbec, $60/750ml
• Buocristiani – 2018 Napa Valley Malbec, $75/750ml, 94 Points - "A Terrific Expression of Malbec!" - Jeb Dunnuck 
• Calcareous Vineyard 2018 Messer, $65/750ml
• Castoro Cellars 2019 Malbec, $30/750ml
• Freemark Abbey 2017 Napa Valley Malbec, Herrick II, Napa Valley, $80/750ml
• hope & grace 2014 Malbec, Oak Knoll District, Napa Valley, $75/750ml
• James Cole Estate Winery 2017 Malbec, $85/750ml
• Jarvis Estate 2018 Malbec, currently out of stock, watch for new release
• Kunde 2019 Malbec, Sonoma Valley, acquire through the wine club
• La Prenda 95476 2018 Sonoma Valley Malbec, $24/750ml
• Lasseter Family Winery 2017 Amoureux, $64/750ml
• McKenzie Meller 2014 Malbec, $40/750ml
• Miner Family Winery 2018 Malbec, Napa Valley, $60/750ml
• Napa Cellars 2017 Malbec, $42/750ml
• Pine Ridge 2017 Malbec Napa Valley, $75/750ml
• Sequoia Grove 2016 Napa Valley Malbec, $55/750ml,  winery favorite!
• Schug Carneros Estate 2017 Malbec, Sonoma Valley, $42/750ml
• Trefethen 2019 Malbec, $45/750ml
• Trinchero Napa Valley 2015 Cloud's Nest Vineyard, Malbec, $65/750ml
• Trinchero Napa Valley 2015 Haystack Vineyard, Malbec, $65/750ml
• Whitehall Lane 2019 Malbec, $40/750ml

Beef Crostini with Orange Zest
and Toasted Pumpkin Seeds

Ingredients:
    1 sourdough baguette – thinly sliced
    Olive oil
    1 Valencia orange – zested
    1 lb beef tenderloin – trimmed
    1 oz blackened spice
    1/2 cup pumpkin seeds – toasted

Cabernet Reduction
    2 T shallots – chopped
    1 T butter
    1 bay leaf
    10 black peppercorns
    2 sprigs Italian parsley
    3/4 cup Cabernet Sauvignon
    1 cup beef broth
    Salt and pepper

Preparation:

Preheat oven to 425 degrees. Place sliced sourdough on a foil covered baking sheet and brush the bread with a small amount of olive oil. Bake 8-10 minutes until lightly toasted. Remove from oven and cool.

Finely zest the Valencia orange and dry in the oven at 350 degrees for 2-3 minutes. Set aside. Rub the tenderloin with blackened spice. Sear first and then roast in a 350 degree oven for approximately 7-10 minutes or until meat thermometer reaches 120 degrees. Remove from oven, cover and let rest.

To prepare the Cabernet reduction sauce, sweat the shallots with butter until golden. Add bay leaf, peppercorns, parsley, Cabernet Sauvignon and reduce 60%. Add beef broth and cook until reduced by half. Season sauce with salt and pepper to taste.

To serve, slice tenderloin thinly, approximately same size as crostini. Top each crostini with a piece of tenderloin, a drizzle of Cabernet reduction sauce, dried orange zest and toasted pumpkin seeds. Serves 8-10.
Serve with: Malbec
Recipe by Park Avenue Catering
Courtesy of Kunde Family Winery