There's a historic precedent for specific wine blends or varietals to have brief bursts of popularity. For a while, probably because of the film Sideways, Pinot Noir has been the wine to buy, even at the table wine level, and Chardonnay has been on the wane along with merlot, in terms of popularity. Now, granted, I suspect that the Chardonnay glut of the 1990s has more than a little to do with the public's fickle response, evidenced by the flash of popularity of cheap Charles Shaw Chardonnay, but I also suspect the bulk California artifically oaked Chardonnays also played a part.

I noted in a post last year that I suspected Malbec, in part because of the popularity of Malbec blends, was going to be the next Fashionable Wine to Order and Impress Your Friends, even if the sommelier was underwhelmed. That prediction does in fact seem to be coming true. Malbec is particularly well known as one of the vital blending wines in Bordeaux. Cahors, in France's south west, is famed for its Malbec. You'll often see wines made with Malbec or all Malbec from Cahors called Côt Noir, or even Auxerrois. Malbec grapes are very dark, a blackish-purple, with thin skins and lots of tannin. They favor much more sun exposure, and warmer climates than other red wine grapes, particularly Cabernet Sauvignon or Merlot. It ripens later as well, in mid-season, and is often used in blends because of a ripe plum flavor, its robust tannins, and its deep color.

In the mid-1800s French growers brought Malbec to Argentina, where it was widely planted and thrives still as one of the most important Argentinean varietals. Argentinean Malbec grapes are often left to hang on the vines a little longer than in France, and the wines tend to be a bit softer in terms of tannins, with a nod at a more dense blackberry flavor rather than the typical plum of France.

For a long time, a Malbec varietal would almost certainly be Argentinean in origin, in part because many French vineyards were badly afflicted with the phylloxera epidemic. But Malbec has successfully been cloned and grafted, and is now flourishing in Washington State, South Africa and New Zealand. On a recent trip to Trader Joe's I noticed Malbec from Washington, Argentina, and Cahors, in price ranges to suit any purse, and even the local Washington State Liquor store has a range of Malbec and blends from Old and New World vineyards. Even Robert Mondavi produces a California Malbec varietal in several price ranges; those Malbec grapes in the image are from Mondavi's vineyards. I'm seeing Malbec and Malbec-based blends from Argentina's Gascón winery for every price point. It's a good robust wine to serve with spicy, tomato-based foods, and red meats; I'm rather fond of the hint of fennel it sometimes has. Malbec is a great choice for a summer barbecue or steak grilled with mushrooms, and I heartily recommend the Mount Baker Red, a Washington blend with 50% Malbec.

Image Credit: IanL