World Malbec Day
Laura on 13 Apr 2017
Why is Malbec World Day celebrated on 17th April?
The origin of Malbec can be found in the southwest of France. Here they’ve been cultivating the grape and making wines with the appellation of Cahors since the days of the Roman Empire. During the Middle Ages, this wine grew in popularity, and this has only increased in modern times.
Malbec arrived in Argentina in 1853 in the hands of Michel Aimé Pouget, a French agronomist who was hired by Domingo Faustino Sarmiento to carry out the management of the Agricultural Quinta de Mendoza.
Modelled on France, the initiative proposed adding new grape varieties as a means to enhancing the national wine industry. On 17th April, 1853, with the support of the governor of Mendoza, a project was presented to the Provincial Legislature, with a view to establishing a Quinta Normal and Agricultural School. This project was approved by the House of Representatives on 6th September that year.
In the late nineteenth century, with the help of Italian and French immigrants, the wine industry grew exponentially and with it, Malbec, which quickly adapted to the various terroirs, and developed with even better results than in its region of origin. Over time, and with a lot of hard work, Malbec emerged as the flagship grape of Argentina.
For Wines of Argentina, 17th April was not only a symbol of the transformation of Argentina's wine industry, but also the starting point for the development of this grape, an emblem the country worldwide.
According to Wines of Argentine, “Malbec is not just a wine. It is a fruit that generates work, individuality, culture and development. Each bottle is a declaration of what sets Argentina apart. Each bottle speaks of the hands, the dexterity and the soul of our men. This varietal expresses a way of doing things, a way of life; it involves technique, originality and passion. The deepest wines are born of the deepest longings of their peoples, those who reside in the heart. Malbec is the heart of our industry and continues to be our global ambassador.”
It’s common knowledge that a glass of Malbec is perfectly accompanied by a hearty steak, but did you know the versatilty of this soulful wine extends far beyond red meat. To celebrate Malbec World Day, we bring you two surprising recipes to pair with Malbec...
Veggies + Malbec
Porcini Mushroom Pasta
1 cup dried porcini mushrooms soaked in 1 ½ cups of hot water for 1 hour
400 gr pappardelle or fettucini (the egg-based varieties are best)
2 garlic clove
1 tbsp butter
2 tbsp olive oil
1 cup heavy cream
1/2 cup red wine
2 tbsp grated Parmesan
3 tbsp chopped Italian parsley
salt and pepper to taste
Bring some water to the boil and then pour it over your dried porcini mushrooms. This will make them nice and tender and bring out the full flavour of the mushrooms. Let them sit for at least an hour.
Time cooking your pasta to be ready at the same time the sauce is – you’ll add it to the pan that you're making the sauce to saute together when it's ready. Put the water on to boil for the pasta, then get started on the sauce.
Once the porcini mushrooms have soaked, drain them and save the water. In a deep sauce pan drizzle some olive oil and heat on medium. Crush the garlic and sauté with the butter and olive oil until fragrant. Add the red wine and let the liquid absorb. Then add the porcini mushroom water and simmer on medium heat for about 10 minutes. Now you can add the pasta to boiling water.
Once the pasta is in the water, stir the cream into the porcini mushroom sauce and add your salt and pepper. Let it simmer and thicken until the pasta is cooked. Drain the pasta and rinse delicately in cold water to stop the cooking process. Now add the pasta to the sauce and toss or fold the pasta into the porcini mushroom sauce.
Sprinkle with the Italian parsley and freshly grated Parmesan to serve.
Chocolate + Malbec
Dark Chocolate and Malbec Ice Cream
160g dark chocolate (90% cocoa solids)
300ml double cream
1/2 can condensed milk (approx~198ml)
400ml of Malbec
In a saucepan reduce the 400ml of Malbec on a medium heat until there's approximately 6-8 tbsps left, then set it aside to cool down.
Break the dark chocolate up and melt it until it's runny and smooth. You can do this however you want, in a glass bowl over a saucepan of boiling water or in the microwave.
In a large bowl, whisk together the double cream and condensed milk until you reach stiff peaks. Then fold in the chocolate and the reduced Malbec until it's all mixed in.
Pour the mixture into a 500ml freezable container, you can buy disposable pots online, use a tupperware box or just pour it into a cake tin a la moi. Make sure you cover the ice cream with a lid or tightly wrap it in clingfilm, then put it in the freezer for 6 hours.
Before you serve the ice cream take it out of the freezer for about 15 minutes to loosen up.
Receive up to 20% off all Malbec in celebration of Malbec World Day | ends midnight Monday 17th April >