Who can resist a full, velvety glass of Argentinian Malbec? Whether a ripe, fruit-forward style from the Andes foothills in Mendoza or an elegant, violet-tinted, tannic expression from high-altitude vineyards, this versatile grape offers wines for all tastes while displaying a constant identity with its deep purple hue, silky dark fruit mouth, and spicy hints.

If you haven’t enjoyed a glass recently, you have the perfect excuse on April 17th: it’s Malbec World Day!

Originally from southwest France (where it’s still produced in a deep, concentrated, tannic style), Malbec made its way to Argentina in the mid-19th century, where it thrived. This unique grape went through many highs and lows in its new home and was close to being wiped out more than once. With visionary winemakers like Argentinian Nicolás Catena Zapata revolutionizing local vineyard and winemaking techniques and international pioneers such as American vintner, Paul Hobbs, bringing his veteran expertise from California, the fortunes of Malbec rose steadily. In the 1990s, the grape and Argentina’s Mendoza region exploded onto the international wine scene, critics started to take notice, and top scores gradually followed. By the turn of the century, Malbec had become Argentina’s flagship black grape. The rest, as they say, is history.

In honor of Malbec World Day, which now marks its 15th anniversary, Westgarth Wines spoke to three leading lights of the Argentinian Malbec world: vintner and writer, Laura Catena of Bodega Catena Zapata and the Catena Institute of Wine, Diana Fornasero, winemaker and production manager at Viña Cobos, and Gustavo Rearte, director of winemaking at Achaval Ferrer.

They speak about what is inspiring them about this grape and the delicious wine it produces, and suggest perfect food pairing suggestions.

What’s exciting you most about Malbec at present and in the years ahead?

Laura Catena: Age-worthiness

I think that the future of Malbec is people understanding that it can age really well – as well as Cabernet Sauvignon or the other Bordeaux varieties. Learning about Malbec from different regions – single-parcel Malbec like the Catena Zapata, Adrianna Vineyard, single-parcel wines like Fortuna, River, and Mundus – will be very exciting in the future. Also, aging potential, I think, will be very big in the years ahead for Malbec.

Diana Fornasero: Style

Personally, I believe that the key developments in Malbec stem from its remarkable versatility. Its ability to adapt to different climates and soils allows us to craft a wide range of wines from a single variety. There are as many styles of Malbec as there are winemakers and wineries, which reflects how we continue to learn, harvest after harvest, to fully express the potential of Argentina’s flagship grape.

Gustave Rearte: Terroir

The future for me is to seek the utmost finesse and the intrinsic expression of the terroir from which each of our Malbecs comes. To understand that in the depth of our soil and the goodness of our climate, the Malbec expresses itself more and more elegantly.

What’s your top food pairing suggestion with your favorite Malbec?

Laura Catena: Malbec Argentino & mushroom risotto

My favorite Malbec would be our Malbec Argentino, which is the wine with the label featuring four women that tell the history of Malbec (including Madame Phylloxera!) It’s made from old vines, is really concentrated, and really delicious. I love pairing this wine with risotto. Even though I'm Argentine, I don't eat a lot of red meat, and I love mushrooms. Cheesy, mushroom risotto is a great pairing.

Diana Fornasero: Viña Cobos Zingaretti & asado

Without a doubt, my favourite Malbec is Viña Cobos Zingaretti. Its perfect pairing would be an Argentine asado — the traditional barbecue where a variety of meats are slowly grilled over wood or charcoal — with family. In the end, wine culture is all about bringing people together and creating unforgettable moments.

Gustave Rearte: Achaval Ferrer Finca Altamira Malbec & shio koji rib eye

I’d enjoy Finca Altamira Malbec with the main course from our gastronomic experience, the 2024 Michelin Guide recommended Quimera Bistro in Luján de Cuyo. This dish is shio koji rib eye with lacto-fermented garlic emulsion, black sesame, and black garlic sauce.

Thanks to Laura Catena, Diana Fornasero, and Gustave Rearte for their valuable insights. Happy Malbec World Day everybody!

Want to read more? Take a look at some of our other blogs:

• • Malbec: A Royal Grape
  • Profiling Catena Zapata this World Malbec Day
  • Stephanie Wangui: Swapping the corkscrew for vineyard life in Burgundy