How to pour
a malbec in
Bring the bottle to 16 to 18 degrees. Argentine malbec is full-bodied and soft, and for that very reason it can quickly taste sweet and warm at room temperature. Twenty minutes in the refrigerator is enough in a warm room; a bottle from a cool cellar should be allowed to warm up for a while.
Cut around the capsule just below the ridge of the neck and wipe the rim of the bottle clean. Place the corkscrew’s spiral in the center of the cork, turn it straight down until just before the end, and pull the cork out in one smooth motion.
Decanting isn’t necessary for most Argentine malbecs; the tannins are soft enough. A firm, earthy malbec from Cahors does benefit from it: half an hour in a decanter makes it more approachable. If in doubt, pour one glass and taste whether the bottle is still closed.
Pour up to about one-third of the bowl, and no more. This leaves room above the wine for swirling, which brings out the aromas of violet and plum. It’s better to top up with a small amount more often than to fill the glass all at once.
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The story
Malbec is a French grape that became better known in South America than at home. In Cahors, in southwestern France, it is the main grape and is also known as côt or auxerrois; there, it produces a dark, almost inky wine with firm, earthy tannins. In Argentina, the same grape found its way to Mendoza, in vineyards high in the foothills of the Andes. There, it produces something quite different: full, round, and velvety, with ripe dark fruit. The fact that the grape turns out so differently makes malbec one of the clearest examples of what a region does to a wine.
The right glass
Malbec calls for a large bowl with plenty of capacity, usually 55 to 70 centiliters. That space gives the wine air, allowing the dark fruit and floral violet note to open up, while the narrowing rim keeps the aroma in the glass instead of letting it disperse. A small glass makes a full-bodied malbec taste flat. Compare the sizes in the large wine glasses collection or browse the red wine glasses.
Stölzle Lausitz Revolution Wine Glass 65 cl (6 pieces)
Luigi Bormioli Atelier Wine Glass 61 cl (6 pieces)
Both sets together € 94,90.
The right tools
For a malbec, besides the glass, you mainly need a corkscrew and, for a sleek bottle from Cahors, a decanter. The bar tools below only come in handy when you turn the wine into a tinto de verano: a bar spoon for stirring and a jigger for precise measuring. These are the bar tools we use ourselves; you'll find everything in our bar tools & cocktail sets.
Glassware set (our choice 01) + 2 bar tools together € 64,85.
What do you serve alongside it?
Malbec rarely stands alone on the table. These are the wines served alongside it during the same meal, from a glass of cava to start to a sweet moscato with dessert. On each drink page, you'll find the alcohol percentage, how it tastes, which cocktails it works in, and which glass you need.
Variations & twists
The biggest difference lies not in the grape but in its origin. Argentine malbec from Mendoza is full-bodied, round and soft in tannin, with plum, blackberry and cocoa notes. French malbec from Cahors is often labelled côt or auxerrois and is firmer, earthier and more inky, with more grip on the finish. Malbec is also used in blends, where it mainly adds colour and dark fruit to other red grapes. Want to read more? View all drinks and brands.
Serving tip
Serve at 16 to 18 degrees. In Argentina, malbec is the wine served with an asado, meat cooked over a wood fire, which immediately reveals what it pairs best with: steak, grilled entrecôte, short ribs or chimichurri. Its soft tannins can also stand up to dishes with a touch of smoke or paprika. With delicate fish or a fresh salad, it is too heavy.
Good to know
What the vineyard’s altitude does
The vineyards in Mendoza are at high altitude, often around one thousand metres and sometimes well above that. High in the mountains, the difference between day and night is significant: the days are warm enough to ripen the grapes, while the nights are cold enough to preserve the acidity. As a result, the wine is full-bodied yet fresh. In addition, sunlight is stronger at that altitude, which is associated with thicker skins and therefore deeper colour.
Côt, auxerrois and malbec
The same grape has different names in France. In and around Cahors, you’ll find côt and auxerrois, while elsewhere it is simply called malbec. In Argentina, malbec is the name found on almost every label. If you see côt or auxerrois, expect a firmer, earthier wine than the rounded style you know from Mendoza.
Why malbec feels less astringent than cabernet
Malbec does indeed have tannin, but it generally feels rounder and less sharp than cabernet sauvignon. Combined with ripe, dark fruit, this makes the wine immediately approachable: you rarely need to decant it for an hour. That is also why many people use malbec as an introduction to full-bodied red wines.
That cocoa note in the glass
Many malbecs smell and taste of cocoa or dark chocolate. Some of this comes from the grape itself, which is naturally dark and full of fruit; another part comes from the oak barrel, where the wine often spends some time. More oak makes that sweet, toasted side more pronounced. An unoaked malbec tastes more directly of plum and blackberry.
How much alcohol it contains and how long it can age
Malbec contains roughly 13 to 15 percent alcohol; the exact percentage is shown on the label. Most bottles are at their best within a year or five, while a malbec from a better appellation can last longer. Once opened, a bottle can be kept tasting good for another two to three days if sealed with a stopper and kept cool.
Frequently asked questions
At what temperature should you serve malbec?
Between 16 and 18 degrees. In a room at 21 degrees or warmer, malbec will taste sweetish and alcoholic, so put the bottle in the refrigerator for twenty minutes. It does not need to be colder than fourteen degrees: otherwise, the round, velvety character that defines the wine disappears.
What is the difference between Argentine and French malbec?
The grape is the same, but the wine is not. Argentine malbec from Mendoza is full-bodied, round and velvety, with plum, blackberry, violet and cocoa notes. French malbec from Cahors, often called côt or auxerrois, is tighter, earthier and more inky, with more grip on the finish. The region on the label therefore tells you more than the grape name.
Which glass do you use for malbec?
A tall glass with a capacity of about 55 to 70 centiliters. The space allows the dark fruit and floral notes to open up, while the narrowing rim keeps the aromas in the glass. Pour to one-third full and hold the glass by the stem so the wine does not warm up from your hand.
What do you eat with malbec?
Grilled meat. In Argentina, malbec is traditionally served with asado, so steak, entrecôte or short ribs with chimichurri work particularly well. Dishes with some smoke or roasted bell pepper can also stand up to it. Light fish and fresh salads are too delicate for this wine.
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