Price:  ~$10

Region:

Mendoza, Argentina

Nose:

Jammy red fruits, violets and vanilla.

Palate:

Full bodied, moderate acid and round, ripe tannin.  Big, plush fruit of plum skin, cherry and fresh herbs.  Long finish with a mild dry kick.

Synopsis:

For me, this is what $10 Malbec is – - – simple, plush and bright fruit.  Cheap Pinot Noir meets Merlot.

The Som Rating: 6/10 Scarlett Johansson Heads

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Wines featured in today’s show:

• Crios de Susana Balbo Torrontes 2009  (~$17)
• Crios de Susana Balbo Malbec 2008  (~$17)
• Sur de Los Andes Bonarda  2007  (~$15)

Recommended food pairings from The Som:

I mentioned in the show that those Argentineans love their beef and their red wines reflect it, so I’m sure I don’t need to insult your intelligence and give you a recipe.  Steak, roast, prime rib…whatever;  it will go well.    The Torrontes, however, has such unique and interesting qualities that perhaps we should break it down a bit and see if we can come up with a perfect partnership.

It’s on the fuller bodied side of medium for sure and definitely has some weight to it.  The acidity is there but not the first thing you notice (like you would with a Sauvignon Blanc).  The nose has a decided Gewürztraminer note to it (rose soap, oily, perfumed) but there seems to be a bit more honeydew melon involved as well.  The word “richness” comes to mind.  I would use this wine with fish, and one of my favorites is Halibut.  It’s dense, meaty and takes to the flavors it’s cooked with very well.  Here’s a great grilled halibut recipie that should go nicely.  In fact, the recipe calls for Gewürztraminer…which you could easily substitute with a Torrontes.  (Remember: cook with the wine you intend to drink.)  This recipe has sweetness from the sautéed peppers and a touch of heat from the black pepper.  The weight of the dish is a nice match with the weight of the wine.

One other thing:  Torrontes would be a very good Thanksgiving wine!

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Wines featured in today’s show:

• Colores del Sol Malbec 2008   (~$11)
• Robert Mondavi Solaire Cabernet Sauvignon 2006  (~$16)
• Vino Con Brio Matzin Zinfandel  (~$18)

Recommended food pairings from The Som:

It shouldn’t be hard to figure out what to pair with these wines.   If you’re still struggling, we recommend you don’t compound the issue by drinking alcohol.

When I make steak, I usually prepare it like I did for the show.  I love the touch of heat combined with the caramelized sugar.  They provide great balance and can make even an average cut of meat seem pretty special.

Sprinkle both sides liberally with salt and pepper.  Add a pinch of hot red-pepper flakes to both sides and then sugar.  Don’t be stingy but you also don’t want heaps of white sugar on your meat…believe me.  Drizzle extra virgin olive oil and poke fork holes in the meat to help tenderize and get some of those spices and oil deep inside.  Let it sit at room temp for at least 15 minutes, then throw those babies on the grill for 4 minutes per side over med-high heat.   Remove from the grill, place on a plate, then cover well with aluminum foil for 5 minutes to let those juices flow back into the cooked sections, as well as to let the meet cook just a bit further.   Now you’re ready for one helluva steak!

Featured in today’s show:

• Renacer Punto Final Malbec 2007 from Argentina (~$13)
• Clos La Coutale Cahors (Malbec) 2006 from France (~$17)

Recommended food pairings from The Som:

• OK kids, I’m not going to pretend this is something I make everyday, but I can guarantee you that come spring this is on my short list of things to try.  One of the things I really enjoy doing is coming up with recipes that I think will work really well with some of the wines Bovee and I discuss.  This is recipe for duck is not for the beginner, but the only part of the preparation I really was concerned about was the walnut oil.  I’ve never went looking for walnut oil, but I have to believe that any international market or upscale grocery store should carry it.   Anyway, if you’re going to try to make this, the walnut oil may be the least of your worries.  Though the Punto Final would work, this recipe is geared towards the Clos La Coutale.  In the business we refer to this a “regional pairing.”  Drink the wine of the region with a classic dish of the region.  Here in Minnesota, we might enjoy a walleye sandwich with a Summit EPA, and frankly I’m not sure if anything sounds better.  In southwest France, you have a garlic and walnut duck breast paired with a rich and smooth wine of the same region.  Bon appetite!