LUIS FELIPE EDWARDS ROSA BLANCA AT SOUTH POINT

The food is great at South Point Argentine Grill on Sunset Boulevard, and Mrs. Now And Zin loves it, so we dine there quite often.  The half chicken with rice is fabulous, the Patagonia salad is great and their sausage is to die for.  I have issues, however, with the way they serve red wine.  In the glass, it's often almost warm to the touch, and that's too warm.  To quote my friend, Art, "When you serve wine at room temperature, the room should be a cave, not the kitchen."  I'm sure you agree.

So c’mon South Point, get the wine right!  And while you're at it, straighten out the music.  South American folk one time, classic rock the next, blaring ranchera on this visit - I'd like to know what to expect when I come to your restaurant.

On our most recent visit, once again I was served a wine that seemed on its way to mulled status.  It was Luis Felipe Edwards Rosa Blanca Organic.  Fortunately, this Chilean wine from the Colchagua Valley did not suffer as much as some others I have had there.  It's essentially a Cabernet Sauvignon, with a bit Carmenere added.  Both grapes come from the same vineyard, one that sits next to a bed of white roses.  That's the origin of the name.

In the glass, a dark purple core only lightens a bit at the edge.  The nose gave away a lot of alcohol early, but that settled down after ten minutes or so.  The fruit rides in the front seat and waves at you when it passes by.  Aromas of dark berries and plums are foremost in the bouquet, while the plums come through strongly on the palate, along with a leathery flavor.  There isn't a lot of graphite or smoke discernable to me, which I found mildly surprising.  The somewhat short finish is the only drawback.

TRAPICHE MALBEC 2009

Los Angeles Argentine grill South Point, on Sunset Boulevard, has a history of serving their red wines at a temperature seemingly warmer than that of the room.  The wine on this trip was served at room temp but, as usual here, could have benefitted from a little breathing time.

The Trapiche Malbec is a wine I've had before at South Point, and liked.  I still do, despite the lack of time to open itself.  From Argentina's Mendoza region, Trapiche gets good marks from many as a quality producer.  I must admit, they serve several different varieties of their grape at South Point, and I have found them all delightful.  They are also all very inexpensive by restaurant standards.   The Malbec is $6 per glass.

The deep purple color and dark fruit on the nose of the Malbec are enticing attractions, and the taste features a spicy cherry component along with dark berries.  As is my custom, I paired it with the chorizo sausage, the sandwich this time instead of the appetizer.  The wine pairs well with this wonderful meat.  Sandwich or appetizer, the chorizo is a highlight of South Point's menu.

WHITE SANGRIA AT SOUTH POINT

I have mentioned before that Los Angeles Argentine restaurant South Point  has a tendency to store their red wines in the attic rather than the cellar - at least that’s the impression I get from the rather warm serving temperature .  Their whites, happily, do not suffer the same fate.  Just to be safe, on my most recent visit there, I took advantage of the hot summer weather and ordered a white sangria .

Our waitress explained that she would be back after she made it.  It didn’t take long before she brought a beverage that looked like a pink lemonade to the table.  The tint comes thanks to a dash of grenadine.

The white sangria features the Trapiche  Torrontes and lemonade, along with small chunks of orange, lemon and strawberry.  She also added a little sugar, which I felt was unnecessary and I will ask her to skip next time.

It’s a refreshing drink with tartness from the lemon, brightness from orange and sweetness from the strawberry.  I left the sugar at the bottom of the glass.  Oh, and there’s plenty of ice, so it’s nice and cold, no matter where the wine is stored.

LAGARDE MALBEC

One spot where I like to have a glass of wine every now and then is an Argentine restaurant on Sunset in Los Angeles, South Point.  I liked it a lot better when it was called Gaucho Grill, even though the same people still own it.  The food's the same, the decor's the same, the view of the Laugh Factory is the same.  I don't know why businesses do what they do sometimes.

Usually I take the opportunity to have a Trapiche wine there, of which they have several.  This time I decided I'd try the Lagarde Malbec.  Our dinner guest, Jones, said he'd go along with my choice.

The Lagarde Malbec shows no vintage on the menu, and the conversation took my mind from asking the waiter a lot of wine questions.  One of those questions would have been, “Why do you serve red wine warm?”  Not just at room temperature, mind you, unless the room in question is the kitchen.  Which I figured it probably was.

The hot wine was also hot in the tannic sense.  Despite rather wonderful aroma and flavor qualities, the wine was hot and harsh as we drank.  It could have benefitted from decanting, although I lingered over my glass for nearly an hour waiting for improvement.  None came.  It may be that the wine is simply unbalanced, although I gather others have had much better experience with the brand.  Anyway, next time at South Point, I'll make it a white wine.  They serve them nice and cold.

On the Malbec, the nose is rather powerful and full of blackberry, earth, and spices.  The taste is intense, with the blackberries leading the way and a very dark sensibility following close behind.  I gather the wine is 100% Malbec, but I don't know if this is the winery's single vineyard varietal or not.  I neglected to find that out from the waiter, too.  I didn't even remember to take a photo until the wine was gone!

This is a $9 glass of wine wine in a strip-mall restaurant where one would expect $6 glasses.  It was also served warm with no apparent breathing time.  That being said, there were qualities there which made me wish the wine had been served under better circumstances.