The 11th edition of Malbec World Day, and the grape has strengthened its international, commercial success with a total of 128,828,560 liters exported in 2020 and remains the most chosen Argentine variety in the world, expanding its positioning in a greater range of styles. The initiative promoted by Wines of Argentina, the institution in charge of promoting Vino Argentino at an international level, has the support of the Ministry of Foreign Affairs & International Trade and Worship of the Nation and the Argentine Wine Corporation (COVIAR) and is part of the Strategic Wine Plan Argentina 2030.

With 45,657 hectares, Malbec is the most cultivated strain in the country. Furthermore, the production of Malbec in Argentina has marked an increase of 52% since 2010 and, according to INV data, it is the variety with the highest production nationwide with 3,721,290 quintals in 2020, representing 39.96% of the total reds produced. Mendoza maintains its leadership in the national production of Malbec with 3,195,129 quintals (85.86% of the total of reds produced), followed by San Juan with 246,806 quintals (6.63%), Salta with 122,384 quintals (3.29 %) and La Rioja with 65,677 quintals (1.76%).

Regarding the foreign market, 45.87% of the total exported was Malbec and 119 countries received at least one shipment of Malbec during 2020. Last year, 128,828,560 liters were exported for all categories, which is equivalent to USD 373,037,216, positioning Malbec Argentino as the most exported varietal in the country. Although the numbers reflect an 18% growth in volume compared to 2019, this does not translate in the same way in terms of value as a consequence of the greater increase in the categories with lower added value, a trend that is expected to reverse in 2021.

Once again, in the category of bottled wine, the United States remains the main destination for the variety (USD 124,218,880), followed by the United Kingdom (USD 50,212,298), Brazil (USD 27,756,281) and Canada ( USD 26,073,604). China, the eighth largest export destination for our national product with USD 6,359,211, remains one of the most important markets due to a sustained growth in its imports of wine.

Malbec World Day was celebrated for the first time on April 17, 2011 at the initiative of Wines of Argentina as part of its mission to promote the national industry and consolidate Argentina as a modern country in terms of wine and as a producer of premium wines. Thus, MWD positioned itself as an historic event in the promotion of Vino Argentino worldwide and its eleven editions speak of the commercial success of Malbec Argentino, its permanence as the preferred Argentine variety in the world and the recognition of its wide range of styles.

In a context marked by isolation and social distancing, the celebrations of MWD will unite and connect consumers from all over the world who share the same taste for the varietal. For this reason, the Malbec World Day 2021 agenda will be developed across digital ecosystems where strategic audiences of Malbec Argentino interact and will revolve around an inclusive concept that invites us to identify ourselves and feel part of: #MalbecArgentino, NOS gusta!

La entrada Argentine Malbec: the most exported varietal in Argentina se publicó primero en CBS Wines.

Everyone has their choice cut, and we’ve got the wines to pair with it. Tuck your napkin into your collar, grab your knife, and let’s explore the best wine to pair with steak.

The Handy Guide to Wine and Steak Pairing

The rule of thumb when pairing with steak is to choose dry red wines – leaner cuts of meat pair with lighter wines, while richer, fattier cuts pair up with high tannin wines that can cut through the fat.

But the more tailored your pairing is to the cut of steak you’re making, the deeper and more sophisticated your dining experience. We’re calling out all the classic cuts and their respective wines.

Sirloin

One of the most common steak cuts, fairly lean with light fat marbling and often cut with a strip of fat along the edge. Sirloin can be done on the grill, in the oven, or pan – but it shines on the grill.

Wines to Pick:

• Spanish Tempranillo: Try an aged Rioja Reserva.
• Montepulciano d’Abruzzo: Look for this Italian mainstay from Colline Teramane for extra quality.
• French Syrah: Pairs well with butter sauces. Check the regions in the Northern Rhône (Saint-Joseph or Crozes-Hermitage for better value and Cornas or Côte-Rôtie for serious quality.)

Why they work: The Sirloin is a work-horse cut that can be seasoned or sauced in a lot of ways, so we’ve aimed to provide flexible wines that can match whatever direction you’re taking, but pay attention to how your seasoning changes the dish and choose accordingly.

Porterhouse & T-Bone

While the Porterhouse and T-Bone are slightly different cuts, they both have the tasty combination of a tender filet side and a firmer, flavorful strip side. Can be done in a pan, but the grill is typically easier to keep the cook even.

Wines to Pick:

• Nebbiolo OR Barolo: Stylish, aromatic red with grippy tannins from Northern Italy. Definitely the high-roller option.
• Aglianico: Rich red from Italy’s south with super meaty flavors. But when added to a meaty steak, this wine delivers pure fruit!
• Xinomavro: (“Ksee-no-mah-vroh”) A very flavorful red-fruit flavor driven aromatic Greek red. Look for wines from Naoussa and Amyndeon.

Why they work: The cuts on both the Porterhouse and T-Bone are tender, but fairly lean. Aromatic and flavorful reds will complement their combination of filet and strip.

Filet Mignon

The cadillac of steak cuts – incredibly lean, but tender and flavorful. Often served with sauces but also a choice preparation with a simple seasoning of salt and pepper. Pan seared and butter basted for the win.

Wines to Pick:

• Merlot OR a Merlot-based red blend: Try one from Bordeaux or Washington State
• Touriga Nacional: Coming from Portugal, this deep dark fruity red which offers subtle floral notes of violet. A great choice for steak au poivre.
• Mencía: (“Men-thee-yah”) An elegant option from the Northern parts of Spain with tart red berry notes and minerality.

Why they work: The Filet has subtle flavor and all of these wines stay in their lane, delivering complementary flavors that assist in bringing out everything in this cut, and avoid stepping on its toes.

Strip

A popular choice for value and flavor, the Strip comes by many names (New York Strip, shell steak, Kansas City strip) and some of those names are the result of slightly different cuts and whether there’s still bone-in. But all in all, you’re getting a short loin cut.

The cut has more connective tissue, but it’s still a tasty cut and tender when cooked properly. Do it up in a cast-iron pan, salted, basted with butter, and let it rest a little longer.

Wines to Pick:

• Blaufränkisch: This odd-named grape is one of Austria’s and Germany’s most important reds. Quality examples offer black cherry notes, good acidity and a sweet smoky finish.
• The GSM Blend: A blend which includes Grenache Syrah Mourvèdre – Known mostly from the Rhône Valley in France, including the famed Châteauneuf-du-Pape sub-region.
• South African “Bordeaux” style blend: South Africa’s 500 million year old terroir gives its Merlot-Cabernet blends this distinctive dusty quality with refined tannins. They’re fruit-forward and earthy at the same time.

Why they work: The Strip is flavorful and a thicker grain cut of beef, making it useful for several different methods of cooking, but it needs a wine that can complement the flavor AND cut through the fat. Our wine choices have strong fruit along with acidity and tannins that get the job done.

Rump

Rump comes from a harder working muscle, making it firm but also highly flavorful. It can benefit from marinating, but that can throw off your wine selection.

Wines to Pick:

• Mourvedre (aka Monastrell): Look for something from Bandol, France or Spain. Great peppery wine that’s robust enough for really meaty flavors.
• Chilean Carménère: A classic for steak frites or for a steak topped with chimichurri sauce.
• Italian Dolcetto: A deep dark berry flavored wine with soft acidity and high tannins. A great choice for if you’ve marinated your rump steaks.

Why they work: Since Rump is prepared in many ways to overcome the firm texture, we’ve got a few selections that can support your cook. Keep your sauces in mind when pairing and for the other parts of the meal.

Flank & Skirt

While not entirely the same, both Flank and Skirt can be cooked with the same technique. They’ll marinate well, which makes them ideal for fajitas, but if you’re looking to keep your meat eating experience purely Steak, they can be done on the grill with salt and pepper to season.

Wines to Pick:

• Sangiovese: Try Chianti Classico, Vino Noblie de Montepulciano or Montefalco Rosso – the acidity and red fruit flavors cut through the chewiness.
• Cabernet Franc: For a more sweet-fruit-smoky style, look to the US and Argentina. Head to France to the Chinon region, for an herbaceous Cabernet Franc, if you’re serving alongside greens.
• Garnacha: Another Spanish red for more red berry fruit flavors and zestiness that will easily slice through chewy steaks.

Why they work: It’s important not to overcook or else you’re eating shoe-leather, but even done to perfection these cuts are tougher. Our wines aim to complement flavorful but chewy beef, taking it from a chore to a savory experience.

Brisket

By no means a common example of steak, Brisket is still worthy inclusion in the potential steak pairings. This is one cut that takes to low and slow cooking, especially on a smoker, like no other. If you don’t have a smoker, maybe go get one (live a little!).

Your wine selection will be informed by what kind of fuel is in the smoker – we recommend wood chips, but there are many to choose from and each imparts something tasty and particular. Hickory is the most common recommendation for brisket.

Wines to Pick:

• Sagrantino: A rare red from Italy’s Umbria region. Wines are near-opaque with bold black fruit with mouth-coating tannins. Sagrantino will make brisket a classy affair.
• Petite Sirah: A great smoky and rich option from the United States that has big tannins that cut through the meaty-richness of brisket and barbecue without any trouble.
• Australian Shiraz: A smoother option with slightly less tannin that brings smokiness and blueberry-blackberry notes.

Why they work: Nearly all preparation of a Brisket is going to result in some smokey flavor and these wines complement and enhance smokiness.

La entrada The Handy Guide to Wine and Steak Pairing se publicó primero en CBS Wines.

Learn more about New Zealand’s rising star.

Marlborough Pinot Noir

Marlborough turns out vibrantly textured, intensely aromatic wines. With its explosive tropical fruit, green herbaceousness, and racy acidity, Sauvignon Blanc is the region’s (and NZ’s) signature wine, but other varietals flourish in this vinous paradise.

A potent Pinot culture has established itself in Marlborough and is a growing force on the New Zealand scene. Marlborough Pinot Noir showcases the region’s pristine fruit, with additional layers of minerality and exotic spices.

Lush, fleshy Pinots with spicy depth drawn from the clay-soiled Southern Valleys, while vibrant, savory-herbal styles spring from the river gravels of Awatere.

Across this diverse winescape, polished tannins and maritime acidity structure Pinots of power and elegance.

Good examples of Marlborough Pinot typically display bright red fruits like maraschino or morello cherry, and boysenberry accented by perfumed rose petal, lavender, and violet notes.

Lifted bouquets are brought down to earth by brambly, smoky, and truffle undertones, and a layer of stony minerality. Seductive spices like anise, clove, sasparilla, and liquorice tend to appear, along with sweet tobacco, fresh ground coffee, and dark chocolate.

These multi-layered, ethereal concoctions display classic cool-climate vibrancy and abundant ripe acidity that drives a long, clean finish. Like all top-notch New Zealand Pinot Noir, these wines are deeply concentrated without being big or heavy. They clearly reflect Marlborough’s terroir.

Marlborough Terroir

Marlborough’s well endowed from a grape-growing perspective. At 41.3 latitude, it’s the antipodean equivalent of central France, only with a deep oceanic influence.

In terms of Heat Degree Days (HDD) and rainfall, the region’s almost identical to Sancerre and Burgundy, so it’s little wonder Sauvignon Blanc, Chardonnay, and Pinot Noir all thrive here!

New Zealand is a windswept archipelago that receives frequent batterings from the Roaring Forties. On the edge of this weather world, Marlborough’s geographic positioning is key.

The Southern Alps and the Richmond Ranges block rain that blows in from the Tasman Sea, while the Wither Hills buffer against southerly blasts direct from Antarctica. The temperate amphitheatre keeps clouds at bay and the sun shining over Marlborough.

Warm days allow grapes to ripen and concentrate, while cool nights seal in the flavours and preserve naturally high acidity.

These yin-yang conditions contribute to a long, leisurely growing season without the high sugar levels that translate to overripe, over-alcoholic wines. Epitomising cool-climate winegrowing, Marlborough yields wines of intensity and finesse.

The varied environment allows Marlborough vignerons to produce a wide range of wine styles and varietals, including that most site-expressive of grapes: Pinot Noir.

With its renowned ability to express terroir, more than any other New Zealand wine, Pinot has also been the catalyst for important conversations around turangawaewae (sense of place) and kaitiakitanga (guardianship of the land).

Marlborough Sub-Regions

Marlborough has three key subregions, each offering specific expressions of Pinot Noir:

• Wairau Valley: Light, bright, aromatic Pinot cultivated on old, gravelly, riverbed soils.
• Southern Valleys: Fleshy, round and spicy Pinot thanks to heavy clay soils, hillside vineyards and low rainfall.
• Awatere Valley: Lean, vibrant, perfumed Pinots grown on alluvial gravels in a slightly cooler, windier climate.

Each valley has distinct soils and climate characters, though diversity and microclimate exist within (i.e. sub-sub regions and special plots, like the climats of Burgundy). Remember, a terroir can span a region or be as specific as a small part of an estate.

Clos Henri, for instance, which lies at the crossroad of the Wairau and Southern Valleys, contains three distinct soil types in a relatively small area (broadbridge clay, wither clay, greywacke river stone).

The diverse dirt is a product of ancient geological movements and a seismic fault line running straight through the property. In both their Sauvignon Blancs and Pinots, you can literally take ten steps and taste a marked difference – a true testament of terroir.

Even more specific, Deep Down Wines produces an exquisite organic Pinot from 33-year-old vines at the mouth of the Brancott Valley.

The soil here is heavy silt and loess over gravels. According to proprietor Peter Lorimer, this site was chosen because they were looking for lifted aromatics and fine texture; a sweet spot between the robust structure clay imparts and the thinness of gravel grown Pinot.

Moreover, the 10/5 clone they use offers natural preservative qualities within the tannins and acidity, allowing them to forego the use of sulphur.

Marlborough Pinot Noir found its feet when it took to the hills. Photo Courtesy of: Kevin Judd – Greywacke

Marlborough’s Coming of Age

Pinot Noir is New Zealand’s second most planted varietal after Sauvignon Blanc and Marlborough has the largest plantings of both. For a long time, however, Pinot was a secondary consideration to the easier to grow and hugely popular Sav Blanc.

Until the late 1990s, most of the Pinot fruit was grown on the Wairau Valley floor and used to make sparkling wine.

It was only when astute growers took to the hills and ridges of the Southern Valleys that Marlborough’s Pinot potential became apparent.

There they discovered the elevation, aspect and heavier clay soils were well suited to growing quality Pinot Noir. A deeper understanding of this distinct terroir, maturing vines farmed organically and/or biodynamically and honed clones means the wines will only get better.

Already, the Pinots of the Southern Valleys are turning heads and challenging the assumption that Marlborough = Sauvignon Blanc.

Central Otago, Waipara and Martinborough are the regions generally seen as New Zealand’s Pinot Noir strongholds.

But given Marlborough’s located smack between them, could mother nature really have overlooked this slice in Pinot paradise? The terroir was there all along; it just took some digging.

Final Thoughts

The world of wine opens the mind and can pull back the curtain on wine regions that seem to have only one offering.

Marlborough may be famous for Sauvignon Blanc, but a culture of dedicated, inquisitive winegrowers are delivering grand cru Pinot Noir that stands shoulder to shoulder with the world’s best.

In the spirit of collaboration and contamination, strong bonds have formed with international Pinot communities, especially Burgundy and Oregon. New Zealand is the southern tip of the great Pinot Triangle, with Marlborough sharply on the rise.

La entrada Pinot Noir of Marlborough on the Rise se publicó primero en CBS Wines.