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Malbec Masters

Your Introduction to Argentinian Malbecs Salud! MALBEC MASTERS | Includes everything you need to create your own Malbec Wine Tasting | Tasting Mat Malbec Masters Certificate Instructions for your wine tasting | Appetizer Recipes | Wine Pairing Notes

| M  albec wines have received an extensive amount of notoriety in the past 15

years. It’s most commonly associated with the Mendoza region of Argentina after a French engineer brought vines back from France in the late 1860s. | A  rgentina is considered a “new wine region” and the Malbecs tend to

be somewhat less tannic than “old world” wine regions, like the South of France. These new world versions are often lower in acidity, juicy and full of blackberry nuances. | U  se this Malbec masters course to invite your friends over, cook up some

delicious appetizers (we’ve included some of our favorites in this booklet) and start your journey from Southern to Northern Argentina exploring, by way of tasting and conversing about the many regional aspects of the globe’s hottest grape varietal, Malbec. | A  rgentina is a vast country with many vastly different Malbecs. The style

of Malbec differs based on the region’s altitude, latitude, sunlight, local temperatures, soils and much more. Essentially, the elements that affect terroir anywhere else, create distinctive Malbec from various different locations throughout Argentina. So the next time someone says “Argentine Malbec,” ask them the integral question: “Argentine Malbec from where?”

Set the Mood |B  egin your party by setting a tasting mat out for your guests and turn your Pandora® station to some Argentinian music. Share the Malbec Masters Map with your guests, letting each person know you will be tasting one to four wines, with a depiction of each kind and where it comes from in Argentina. |P  our a small amount of each Malbec into four glasses per guest and set each glass on the corresponding circle on the tasting mat. |A  sk that all guests swirl their glasses and sniff each of the wines to start familiarizing themselves with the distinct nuances of different regional Malbecs. | Let the guests know these are all 100% Malbec wines.

Begin the Tastings 1. A  sk each guest to pick up glass number one, the Verum Malbec, swirl, sniff and taste the wine. Share a bit about Patagonia using information on the back of the Malbec Masters Map. Ask what flavors and aromas the guests are finding and discuss if you find this wine to be light or heavy. 2. A  sk each guest to pick up glass number two, the Altocedro Malbec, swirl, sniff and taste the wine. Share a bit about Mendoza and La Consulta using with information from the back of the Malbec Masters Map. Compare the flavor and aromas your guests are finding. Ask if they find this wine to be light or heavy and how it compares to the first wine tasted. 3. A  sk each guest to pick up glass number three, the Lamadrid Malbec, swirl sniff and taste the wine. Share a bit more about Mendoza, then discuss the region of Agrelo. Ask your guests about the flavors, aromas and body of this wine and how it compares to the prior selections. 4. A  sk each guest to pick up glass number four, the Anko Malbec, swirl, sniff and taste the wine. Share a bit about the Salta region with your guests and compare this Malbec to the previous three wines. Ask what flavors and aromas the guests are finding. Ask if they find this wine to be light or heavy and how it compares to the first wine three wines tasted?

!Felicidades! After sampling the various Malbecs from the different regions, enjoying great food and lively company you and your guests have officially achieved your “Malbec Masters!” As a souvenir of the evening, award your guests with their own Malbec Masters diploma. On the bottom of the map, which you can keep, you will find the Malbec Masters website link with notes on these wines and additional maps you can print out for future events with friends!

A r g e n t i n e a n

M a l b e c

Wine Tasting Notes & Party Appetizer Pairings

M a l b e c

Lamadrid Mendoza 2014 89 points & Top 100 Value, Wine Spectator Top 100 Best Buys of 2016, Wine Enthusiast 90 points & Top 100 Best Buy, Wine Enthusiast Hard-packed and concentrated black-fruit aromas announce this rugged Malbec’s character. Toasty blackberry and pepper are backed with warm spice, giving subtle heat to compliment a full-bodied, high-quality ripeness.

Recipe Credit: Food & Wine Adam Perry Lang Photo: John Kernick

Chicken Wings with Molasses Barbeque Sauce How to Make It STEP 1    

Ingredients 3 cups freshly squeezed orange juice 1 cup freshly squeezed lime juice 1/2 cup sea salt or kosher salt 8 garlic cloves, smashed 2 Tbs sugar 2 Tbs soy sauce 2 Tbs dried oregano

In a large pot, combine 1 quart of water with the orange juice and lime juice, salt, smashed garlic, sugar, soy sauce, oregano, peppercorns,

1 Tbs black peppercorns

lemon halves and cumin and bring to a boil. Let the marinade cool to room temperature.

2 Lemons, halved

STEP 2    

1 Tsp ground cumin

Add the chicken wings to the marinade, cover and refrigerate for 14 to 16 hours.

5 ½ Lbs. chicken wings—wing tip discarded, wings separated at the joints

STEP 3     Light a grill. In a small bowl, combine the garlic salt with the black

2 Tbs garlic salt

pepper and cayenne. Remove the chicken wings from the marinade and pat them dry with paper towels. Sprinkle the wings with the

1 Tbs freshly ground black pepper

seasoning salt and grill over moderately high heat, turning often, until charred and cooked through, about 30 minutes.

1 Tsp cayenne pepper

STEP 4    

1/4 Cup chopped scallion, for garnish

Transfer the chicken wings to a serving platter and sprinkle with the scallions and cilantro. Serve the Molasses Barbecue Sauce at the table.

1/4 Cup cilantro leaves, for garnish Molasses Barbeque Sauce for serving

M a l b e c

R e s e r v a

2014 Puramun Wine Enthusiast: 92 Potent, Inky aromas of blackberry and licorice reflect this beefy Malbec’s opaque black color. In the mouth, this is energetic and not just heavy and extracted. Lightly salted black-fruit flavors are lifted by acidity, while this finishes deep and strong. Drink through 2022. Wine Advocate-Parker: WA 92, The top of the range, the Co-Fermented, had not changed vintage, so I only tasted the 2014 Malbec Reserva from José Pepe Galante’s (Salentein’s winemaker) personal project. 2014 was a warmer vintage compared with the average. The grapes, sourced from different zones of the Valle de Uco in the province of Mendoza (Eugenio Bustos, Vista Flores, Chacayes and Gualtallary), fermented in small cement vats with neutral selected yeast after a cold soak. The wine matured in 225-liter French oak barrels. There is a peachy quality to the nose, with hints of plums, violets and some spices, and it opens up with some time in the glass. There is something earthy, and it’s balanced, with fine tannins and penetrating flavors. Puramun means “harvest” in Mendoza’s indigenous Mapuche language. Each Puramun is a new challenge. Nothing is the same, everything changes: the climate, the soil, the grapes, and even ourselves.

Emeril’s Make-Your-Own Pizzas Recipe Credit: Everyday Food, April 2011

How to Make It

Ingredients

STEP 1    

All-purpose flour, for dusting

Preheat oven to 500 degrees, with racks in upper and lower

and rolling

thirds. Lightly dust work surface, rolling pin, and two large baking sheets with flour. Roll each dough piece into an 8-inch

1 pound pizza dough, thawed if frozen

round and transfer to sheets.

and divided into 4 pieces

STEP 2

1 cup prepared tomato sauce

Divide tomato sauce and mozzarella among dough rounds.

(from an 8-ounce jar)

Top with bell pepper, mushrooms, sausage, pepperoni, and Parmesan, as desired.

1 cup shredded mozzarella (4 ounces)

STEP 3

1 small bell pepper (any color), diced

Bake until cheese is bubbling and crusts are crisp and golden brown, about 18 minutes, rotating sheets halfway through. Let

2 ounces button mushrooms, sliced

pizzas cool 5 minutes and then sprinkle with herbs and more Parmesan, if desired, before serving.

1/4 pound Italian chicken or pork sausage, cooked and crumbled 2 ounces sliced pepperoni 1/3 cup finely grated Parmesan (about 1 ounce), plus more for serving 2 tablespoons fresh oregano leaves and torn fresh basil leaves, for serving

A r g e n t i n a

M a l b e c

2016 Verum Mendoza Rated #2 of 25 Bottles of Argentine Malbec to Drink by Food and Wine Magazine April 17, 2018. 91 Wine & Spirits (2015) 92 James Suckling (2014) A Rio Negro terroir-driven Malbec that is easy to drink, with aromas of red fruits, spice, and violets. On the palate it is fresh and balanced, showing silky, ripe tannins. Elegant black raspberry aromas precede a fascinating palate marked by those same fruits and anchored by star anise, earth and leather. Savory, complex, and layered.

Salmon Tartare Bites Recipe Credit: Saveur Helen Rosner

Ingredients

How to Make It

8 oz. boneless skinless salmon filet,

STEP 1    

finely diced

Combine salmon, soy sauce, mirin, cilantro, salt and pepper.

2 tbsp. soy sauce

Set aside. Makes one cup.

2 tbsp. mirin (type of Japanese sweet

STEP 2

rice wine)

Serve with wontons

1 tbsp. finely chopped cilantro, plus more for garnish Kosher salt and finely ground black pepper, to taste Fried wontons, for serving

A r g e n t i n a

M a l b e c

2016 ANKO 92 James Suckling “Fascinating wine of stone, slate and berry. Dried mushroom too. Medium to full body, firm and bright. Character. Real wine. Drink now.” 90 W & S (2014) “Years’ Best Argentine Malbec” 91 W & S (2013) “Years’ Best Argentine Malbec” 91 WW In Estancia, Los Cardones, Malbec produces a very unique expression. The very intense sunshine at 5,700’ elevation produces concentrated dark fruit flavors. The cold Andean nights lend floral and sweet spice aromatics. The stony soil profile provides excellent structure. This is an aromatic wine full of dark fruit and spices with a rich, savory midpalate, and soft, supple tannins.

3 Ingredient Blue Cheese Appetizer Recipe Credit: Half Baked Harvest, 2013 Tiegan Gerard

How to Make It

Ingredients

Preheat the oven to 375 degrees F.

1 (12 ounce) can Biscuits

STEP 1    

1 stick (1/2 cup) salted butter, melted

Melt the butter in a 9 inch pie plate 4 ounces blue cheese crumbled or STEP 2

more if you prefer. Note: You can

Cut each biscuit into quarters and place in the pie plate with

substitute Feta and Goat cheese.)

the butter. Toss the biscuits in the butter so that the sides of the biscuits get coated in butter. Sprinkle the blue cheese

Fresh cilantro or parsley chopped

(feta or goat) over the biscuits. If desired sprinkle with fresh

(optional)

cilantro or parsley STEP 3 Bake for 25-35 minutes or until the top is lightly browned and bubbly. Watch closely! Serve with toothpicks or mini appetizer forks.

C o - F e r m e n t e d

M a l b e c

- P e t i t

Ve r d o t

2013 Puramun Mendoza Enjoy this special bottle on your own or as a host gift! A “Top Wine” of Argentina (2013), Wine Spectator 91 Points Wine Enthusiast, Ripe blackberry and cassis aromas are toasty at first, then charred as this breathes. A big grabby palate is muscled up but welcoming. Toasty blackberry and cassis flavors remain charred on a loaded lengthy finish. This is Malbec and Petit Verdot fermented and aged together. Drink through 2022. Year after year The vintners of Puramun wines trek a new road, a labyrinth of grapevines that express through their precious fruit their devotion to the Valle de Uco terroir.  Each Puramun bottle is the result of this passionate and endless search. This wine is a special blend (67% Malbec and 33% Petit Verdot). The Petite Verdot adds personality and firmness to the Malbec, which together creates a serious wine with flavors of blue and dark fruits and a hint of minerality.

South American Flank Steak Recipe Credit: Genius Kitchen (Lazyme)

How to Make It

Ingredients

STEP 1    

2 Oranges (8 oz. each)

Squeeze juice from 1 orange and pour into a food processor or blender. Add garlic, cilantro, chilies and their sauce, oil, vinegar,

3 Garlic cloves, peeled

cumin, coriander, and 1/2 teaspoon salt. Whirl until finely pureed. 2 Cups lightly packed fresh STEP 2

cilantro, rinsed and drained

Place steak in a 1-gallon zip-lock plastic bag. Pour cilantrochipotle mixture over steak and seal bag. Chill at least 1 hour

1⁄3 Cup chipotle chili in

or up to 1 day.

adobo (half of a 7-oz. can)

STEP 3

1⁄4 Cup olive oil

Lift steak from marinade (discard marinade) and lay on an oiled barbecue grill over a solid bed of medium-hot coals or

3 Tbs red wine vinegar

medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook steak,

2 Tbs ground cumin

turning every 4 to 5 minutes, until browned on both sides and done to your liking in center of thickest part (cut to test), about

2 Tbs ground coriander

12 minutes total for medium-rare. About 1/2 tsp. salt STEP 4 Transfer steak to a rimmed board or a platter. Let rest 3

1 beef flank steak, rinsed, patted

to 5 minutes. Thinly slice meat across the grain. Also slice

dry, fat trimmed (about 1 1/2 lbs)

remaining orange. Serve steak with orange slices to squeeze over servings, and add salt to taste.

WE HOPE YOU HAVE ENJOYED THIS MONTH’S DISCOVERY WINE CLUB SELECTION. LOOK FOR YOUR NEXT DISCOVER WINE CLUB SHIPMENT EMAIL IN NOVEMBER.

NEED ADDITIONAL HELP? Contact us at [email protected]

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