Showing posts with label Lujan de Cuyo. Show all posts
Showing posts with label Lujan de Cuyo. Show all posts

Wednesday, May 7, 2025

A Pair For Springtime, From Argentina

From Bodega Santa Julia of Mendoza, Argentina, comes a line of wines known as Del Mercado. There is a flagship Malbec which is joined by the Torrontés del Mercado and the Rosé del Mercado.

The 2023 Rosé del Mercado was made from Malbec grapes grown in the Lujan de Cuyo region of the Uco Valley, as were the grapes for the 2022 Torrontés del Mercado. Both wines were made with organic grapes, both clock in at 13.5% abv, both were on sale for $12 at Whole Foods Market, and both come in a big one liter bottle.

The Torrontés appears pale yellow in the glass. The nose has a floral note first, then some citrus minerality, and then a light lanolin salinity. It reminds me a bit of the seashore. The palate carries a brisk acidity and has lemon and stone fruit flavors. The pairing possibilities can reach beyond the salad range and go with risotto, shellfish, and roasted chicken. 

The rosé seems to have more in common with a white wine than a red. The copper color is beautiful. Its nose displays cherry, but with a strong backbeat of citrus minerality. The palate expresses cherry and strawberry, while also bringing a lemony note to the table. The acidity is fabulous, really nice. I paired mine with lemongrass chicken and was delighted. 


Follow Randy Fuller on X and BlueSky

Wednesday, February 19, 2025

Mendoza Malbec

The Luigi Bosca company was founded in 1890 by the Arizu family, from Spain. They still run it today. 

The 2021 Luigi Bosca De Sangre Malbec was made from Malbec grapes grown in the loamy, sandy, stony soil of Lujan de Cuyo DOC of Argentina, at the foot of the Andes Mountains. It has been made there since 1991, a collaboration of engineer Alberto Arizu and winemaker Pablo Cuneo. The wine was aged for 12 months in oak barrels. Alcohol is 14.4% abv and the retail price is $32. 

This wine is dark garnet in the glass. Aromas of blackberry, plum, and cassis grace the nose, along with some oak spice. The palate has plenty of dark fruit, a savory edge, and very firm tannins. It pairs nicely with any kind of beef, especially a steak with lots of fat. I also tried it with a spicy pasta dish, but I found that the tannins fought with the spice a little too much. Beef that has been salted and peppered is the better choice. 


Follow Randy Fuller on X and BlueSky