GEOFF is clearly making my job easier this week, firstly by using some very wine friendly cooking techniques, and secondly by recommending the wine too.
He's quite right, a good Malbec would be ideal here. Malbec is still planted in Bordeaux, although the winemakers rarely admit to using it, choosing instead to focus on the more noble Cabernet Sauvignon and Merlot. It is not viewed with such disdain in Cahors to the south, where it is the main grape of the region (although the locals refer to it as Cot).
Outside of France, Malbec has recently found a new home in Argentina where it in the signature grape of many of the wineries. It is the perfect companion to the famous Argentinian beef, and the locals love it, consuming a significant percentage of the total annual output themselves. (Luckily, they send the rest to us). It typically tastes of plums and spice and has well integrated tannins (hence the compatability with beef, with the proteins in the meat softening the effect of the tannins on the palate). A great example is the Morador Fairtrade Malbec 2012 (Sainsburys, Taste the Difference range, £8). This is by the Casa del Rey winery in Mendoza and is bottled at 14.5% ABV (alcohol by volume). Don't be put off by the ABV as you don't get a notion of the alcohol in the glass as the wine is perfectly balanced and absolutely delicious. It is also suitable for vegans, which probably won't help you if you're attending one of Geoff's barbecues.
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