Auxerrois is the name of a thin-skinned, heat-loving grape that at one time was commonly used in Bordeaux blends. French wine growers largely lost patience with it in 1956, when a severe frost killed most of the year's crop. Smooth, mellow Merlot has since replaced Auxerrois in most Bordeaux.
Fast-forward to the 1990s, and wine-lovers rediscovered Auxerrois. But it was the grapes grown in Argentina, now, and under their Spanish name of Malbec, that caught the wine world's attention.
Argentina, and particularly the Mendoza region, is perfect for Auxerrois/Malbec, and the region is famous for this grape, just as Australia is famous for Shiraz and New Zealand for its Sauvignon Blanc.
Trapiche is considered one of the top producers of Malbec, and this Reserve shows why. With rich aromas of raisins, cigar box and red fruit, a sip floods the mouth with tannins and ripeness. The tannins sustain through the long finish, with just a hint of coffee at the end. Superb.
This is a full-bodied wine and it demands a full-flavoured food to match it. I tried it with grilled seitan in a mushroom broth, and the hearty seitan easily stood up to the Malbec. I could also see it with smoked tempeh stews or other dark or mushroomy foods.
Unfortunately, I haven't been able to determine the fining agents used by Trapiche. But if I had to hazard a guess, I doubt this wine is vegan.
Cheers,
Dave
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