It is an established wine fact that there are global “specialists” in wine made from particular grapes. This may be due to climate, local culture, or just a concerted effort over time, but there are countries who dominate the market for certain wines.
One of the most striking examples of countrywide grape specialization is Argentina’s unending work with Malbec. And Piattelli Vineyards is at the forefront, producing some of the most interesting Malbecs year after year.
They cater to our North American tastes with full-bodied Malbecs that many would mistake for an Alexander Valley Cabernet Sauvignon. These are simply wonderful to enjoy just for the wine’s sake or along with a meal, making them an all-around perfect cellar addition.
Their 2009 Grand Reserve Malbec was another link in a chain of outstanding releases that keep Piattelli’s high standards well intact. With a bouquet of dark ripe cherry, rich plum, cedar, and vanilla-infused cassis, the “Cab like” character emerges. However, featuring a full-mouth spread of dark fruit, dry tannins and subtle acidity, it’s a Malbec all the way. Beef pairing perfection for sure. But where to get some?
No problem. Right now Total Wine is offering Piatelli’s “Premium Malbec” for about $19. Even though this is the Grand Reserve’s little brother, it still has many of the same taste characteristics, just with a little less intensity. This is represents a great buy for Malbec lovers.
If you like it and are game for a search for the Grand Reserve, just Google it. If you can get it for under $35, it’s a good price. We will revisit this one as time moves on, because it’s an excellent value that’s often overlooked.
Also, if you’re a doing a blind tasting with your wine savvy friends, a Piatelli Malbec will often “stump the panel”. This is because just about everyone will think it’s a Cab. Serve slightly chilled after about 20 minutes in the fridge (60-65 degrees) and keep ‘em guessing.
Article by Tom Peiffer, Phoenix Wine Shopping Examiner at Examiner.com
View more of Tom’s articles on Examiner.com by visiting his writer’s page.
