From Argentina's High Mountain Vines: Malbec

Do you like Argentinian wines? If you do, then chances are high that Malbec would be somewhere on your list.

Malbec originated from France and was primarily used as a blending grape in the country's Bordeaux blend. However, due to the Malbec vines not being well-suited to the French climate and being more susceptible to disease and rotting easily, many winemakers in France avoided planting too much of Malbec. In the mid-19th century, a group of Argentine winemakers visiting France brought Malbec back to Argentina and planted them primarily in Mendoza, a region of foothills and high plains. Since then, Malbec has thrived in Argentina's hot high-altitude region and now makes up 3/4 of Argentina's vineyards.

My tasting notes on the 2017 Catena Malbec, Mendoza, Argentina ($22):

• See: The wine has a deep purple color. It is dark, opaque, and inky with a brighter magenta-purple rim.

• Swirl: It is pretty dense and viscous. It has long, thin legs that make you want to keep swirling your glass.

• Sniff: Initially, it has an intense aroma with blackberry, cherry, and plum with oak. There are also notes of vanilla, cigar, leather, and spices.

• Sip: It's full-bodied with moderate acidity and medium-high tannin. It has strong ripe fruit flavors of black currants and plum with notes of vanilla and spices. It's juicy and fruity, but also velvety and nicely balanced.

• Savor: This is a big, bold wine that is fruit-forward and juicy with well-integrated tannin. It has a silky finish, though not long, that follows nicely from the concentrated fruit flavors. It's dry and earthy, and it's characteristic of what you would expect from a bold new world wine. I had this wine on its own, but would recommend pairing with cheese/food given its intensity - it would pair wonderfully with steak or pasta with red sauce. I would also highly recommend decanting the wine for 30 minutes to an hour. I've tasted the wine right after opening, after 30 minutes, and after 1 hour - and the hour of letting the wine breathe made a significant difference in harmonizing the rich fruit profile with its acidity and earthy elegance.