Just Another Malbec Monday: Fabre.Montmayou🍷

When you’re learning about wine, part of the journey is the wine lexicon: flavour/aroma characteristics, nose, palate and so on. Before my WSET Level 2 wine course begins in a few weeks,  I took a peek at the wine tasting ‘cheat sheet’ that distills the various descriptions and classifications of characteristics of wine. It’s incredibly helpful since I don’t always feel confident yet in how sophisticated my palate is, much less how I describe wine.

This week’s pick: a 2013 Fabre.Montmayou Reserva. From the first pour, I noticed a bouquet of dark cherry. The colour was clear with a ruby vibe, with a light viscosity after the swirl. Flavours were of stewed plum, liqourice, and light tobacco. Any spice I tasted became more prevalent after I paired it with a salty, light cheese. I thought I tasted cinnamon but it was savory, not sweet (the cheat sheet describes it as ‘pungent’) so I’ll go with it. 😄 It seemed to me to have medium tannin, meaning that it didn’t make my mouth feel too dry, not as dry as, say,  a Cab Sauv.

This was a very pleasurable wine that would pair well with cheese, grilled meats or poultry. Retailing for below $20, it would be a great wine to bring as your +1 to a dinner party or barbecue.

It’s been said by many a sommelier, the more you drink wine, the better your palate will become. I think in the next few months (of studying, of course!) mine should eventually earn an A+. 😉

Ah well… it’s just another Malbec Monday!

Cheers!

©TheWineStudent, 2017

Malbec Monday! 🍷

So, Monday. We meet again. But like that spoonful of sugar, a glassful of Malbec will help the rest of the week go down… a bit easier.

This week’s pick is a 2012 Domain Bousquet Reserve Malbec. Located in the Andean foothills of Argentina, this vineyard is cultivated at an altitude of 1,200 meters (4,000 ft) above sea level; one of the higher altitude vineyards notonly  in Mendoza, but in the world. Since there is a low amount of rainfall at this height, a drip irrigation system is used allowing better hydration control, and producing grapes with a lower PH resulting in a more balanced, deep colour wine.

Made with organic grapes ~ 85% Malbec, 5% Cab Sauv, 5%Merlot, and 5% Syrah, the nose was very lush with a pronounced fruit forward vibe of black currant preserves. It felt more tannic than acidic on the tongue. Once the  wine had a little time to open, it developed a slight bitter almond taste that was quite pleasant as well as an interesting espresso-tobacco-hazelnut quality when paired with room temperature Brie.

I enjoyed this wine but couldn’t help think that a little more decanting would bring out much more of its depth.

Still, not a bad way at all to kiss the first day of the work week goodbye.

Cheers! 🍷

©TheWineStudent, 2017