Wine Olympics - Malbec

Event #3 -- Malbec

WINNER: Vaglio Malbec
COUNTRY: Argentina

​Earthy and fresh, this bottle of wine has a plump dark fruit flavor with a smidge of green herbs.  The often underrated Malbec offers more than just value when it comes to higher priced reds such as Cabernet Sauvignon and Syrah.  The main fruit flavors in Argentine Malbec are blackberry, plum and black cherry with hints of milk chocolate, leather, and depending on the amount of oak aging, a sweet tobacco flavor.  Bold, but smooth without much of a lingering finish, Malbec pairs nicely with rustic flavors like cumin and lean meats such as pork.

ATHLETE SPOTLIGHT
You just read that Malbec is typically the "underdog" when it comes to the red wine family; so it is only fitting to introduce Argentina's Paula Pareto, the first Argentine judoka to win an Olympics Games gold medal! Leading up to the games, Brazil's Sarah Menezes was the hometown hopeful to win the gold in Judo.  Unfortunately, Menezes not only lost her repechage match, but she went out with a dislocated elbow; opening the door for underdog Paula Pareto to rise in the ranks and take home the country's first gold medal in Judo! Congratulations, Paula! You are in inspiration to many!


PAIRING MALBEC
GRILLED PORK TENDERLOIN WITH CHIMICHURRI SAUCE

• 1/2 cup red wine vinegar
• 1 teaspoon kosher salt plus more
• 3-4 garlic cloves, thinly sliced or minced
• 1 shallot, finely chopped
• 1 Fresno chile or red jalapeño, finely chopped
• 1/2 cup minced fresh cilantro
• 1/4 cup minced fresh flat-leaf parsley
• 2 tablespoons finely chopped fresh oregano
• 3/4 cup extra-virgin olive oil
• About 2 pork tenderloins (about 1 pound each) trimmed of excess fat

• Combine vinegar, 1 tsp. salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes.
• Stir in cilantro, parsley, and oregano.
• Using a fork, whisk in oil.
• Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce.
• Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.
• Remove meat from marinade and grill.
• Spoon reserved sauce over grilled meat.

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