Tag Archives: Argentina wine

Tricks and Treats: my top picks for Hallowe’en ’15! 

The witching hour is nigh! And to celebrate, I narrowed down my choices this year to two bewitching vintages. The label art had a little to do with it. But what was listed on the label was most intriguing.

I offer up to you, in no particular order (and also because I haven’t tried them… yet) ~ my top two Hallowe’en wine picks!

2012 Alma Negra M Blend (black soul) ~ a blend so mysterious, they don’t even list what’s in it! Which, frankly, is what piqued my curiosity. A little trip into the catacombs to research was indicated. Grape varietals in this blend are Bonarda and Malbec. Oh, the skeleton references i could make about Bone-arda (bad pun = everybody sip). Bonarda, described as the ‘workhorse’ grape of Argentina, produces large yields is lighter-bodied than Malbec yet fruit forward with flavors of cherry, plum with moderate acid and light tannins. This vintage was aged eight months in 50% American – 50% French oak barrels.

 2014 Sinister Hand ~ This spirited vintage, while young, is made in the Rhone style, blending Grenache, Syrah, Mourvedre and Cinsault. Prone to rot in damp conditions (think nasty zombie),  Cinsault thrives in hot appellations. When added to Rhone, it adds structure, perfume and softness, making this offering sound beautifully complex indeed.

Anyone who loves a good horror story can tell you, it’s not the simple tale that’s spine-tingling. It’s the one that builds, and has complex twists and turns that are the most satisfying.

The real trick for me will be to not rip into these treats before Hallowe’en!

Cheers! 
©TheWineStudent, 2015

White Wine Wednesday ~ Torrontès

When I was buying white wine for a recent dinner party, I was looking for something with a bit of weight but different than Chardonnay.

Light and crisp with touches of peach and citrus, Torrontès is similar to Voignier in its structure (nice body but delicate ceatures), aromas and acidity. It is a uniquely Argentine white variety. Vineyards in the Cafayate Valley are situated in their own microclimate; approximately 9,800 feet above sea level, with scarce rainfall, creating the perfect environment for light, well bodied wine. Tasting notes suggest enjoying it young ( this was a ’13). And it is well paired with smoked meats, medium-strong cheeses, sea delicacies and Thai food. I paired it with soy- marinaded chicken stir fry with red and green sweet peppers. The soy brought out more of the spice on the finish that was refreshing and enjoyable.

Even though it’s bone chilling here in the Cleve, I wanted to break away from my omni- present reds. I love them but this lightish white was right. For tonight.

Cheers!

©The Wine Student, 2015