Malbec originated in south-west France, where it is known as Côt in Cahors and produces dense, tannic wines. Today, Argentina has made it famous worldwide.
The Argentine story: French agronomist Michel Pouget brought Malbec cuttings to Mendoza in 1853. The high-altitude environment transformed the grape: at 800-1,500 metres above sea level, intense UV light thickens the grape skins (more tannin and colour), while cool nights preserve acidity and floral aromatics.
Aromas & flavours: Dark plum, blackberry, violet, cocoa, and leather. High-altitude examples add fresh blueberry and floral notes; lower-altitude wines are denser and more tannic.
Structure: Medium-high tannin, medium acidity, full body, 13.5-15% alcohol. Naturally very deep purple, Malbec is high in colour pigment (anthocyanins).
Key regions: Mendoza (Luján de Cuyo and Valle de Uco) produces the benchmark. Cahors, France, offers a darker, earthier, more rustic style. Also grown in Chile, South Africa, and California.
Food: Grilled beef (especially Argentine asado), lamb, empanadas, aged cheddar.
