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Malbec World Day
Celebrate Malbec World Day with Argentina’s signature grape! Renowned for producing flavour packed red wine with expressions of berries and plum with notes of cocoa, the Malbec grape is also gaining a reputation for its crisp and fruity rosé!
The Malbec grape is originally from France but really made a splash when a homesick French botanist planted it in Mendoza, Argentina back in the 1860’s. Today, Argentina is the leading producer of Malbec and it continues to grow in popularity.
Malbec doesn’t have as super long finish nor aggressive tannins which makes it a great match for a variety of foods! It’s especially delicious with lean meat, bell pepper, melted cheese and dishes with cumin and shallots. Find your inspiration!
A blend of 70% Malbec and 30% Torrontes makes it very elegant and subtle. Fresh, fruity and aromatic profile with notes of white flowers, peach and cherry.
This Malbec rose is fruity, fresh and delicate. The palate expresses fresh red fruits like cherry, strawberry and raspberry and has a refreshing finish.
91 points James Suckling
Intense aromas revealing ripe red and black berries among fresh notes typical of a Malbec grown at high altitudes. Elegant style with a soft structure and a long, pleasant finish.
The fruity aromas offer fresh plums, blackberries, and figs. Sweet and gentle tannins mark its initial presence on the palate. The wine is round and complex, with medium structure and a fruity finish.
Sprout Salad with Tahini Dressing
Author: The Chalkboard
Wine pairing: Finca Flichman Rose
Serves: 4 Prep Time: 10 mins Cook Time: 2 minutes
- 2 tsp cumin seeds
2 cups mixed sprouts
2 cups baby radishes, sliced
1 purple carrot, sliced
1 orange carrot, sliced
2 cups cherry tomatoes, halved
1 cup cilantro leaves, roughly chopped
1 cup flat-leaf parsley leaves, roughly chopped
1 garlic clove, crushed
3 Tbsp olive oil
2 Tbsp unhulled tahini
1/3 cup lemon juice
freshly ground pepper
Toast the cumin seeds in a small frying pan over a medium heat for about 2 minutes, moving them around the pan so they don’t burn. When they start to give off an aroma, remove from the heat. Place the seeds in a mortar and crush them to a fine powder using a pestle.
Place the sprouts, radishes, carrots, cherry tomatoes and herbs in a large serving bowl. In another small bowl place the garlic, olive oil, tahini, lemon juice, salt and pepper and whisk to combine.
Pour the dressing over the salad and toss. Dust with freshly ground cumin and serve.
Author: Once Upon a Chef
Wine Pairing: Alambrado Malbec Rose
Serves: 4 Prep Time: 5 mins Cook Time: 15 mins
- 1 9-inch deep dish frozen pie crust
- 1 tablespoon butter
- ½ cup thinly sliced shallots
- 4 large eggs
- 1¼ cups heavy cream
- Pinch ground nutmeg
- ¾ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 cup (4 oz) finely shredded Gruyère, packed
- 1 10-ounce package frozen chopped spinach, defrosted and wrung free of water
Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork. Bake until fully cooked and lightly golden, 10 to 15 minutes.
Heat the butter in a small skillet over medium-low heat. Cook the shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool.
In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper.
Place the cooked pie crust on a baking sheet. Spread the shallots over the bottom of the cooked crust, then sprinkle the shredded Gruyere over top. Scatter the spinach evenly over cheese, breaking up the clumps. Pour the egg and cream mixture over top.
Bake at 325°F degrees for 50 to 55 minutes until it’s set and top is lightly golden.
Author: All Recipes
Wine Pairing: Kadabra Malbec
Serves: 4 Prep Time: 15 mins Cook Time: 20 mins
- 4 skinless, boneless chicken breast halves
- salt and freshly ground black pepper to taste
- 2 large eggs
- 1 cup panko breadcrumbs
- ¾ cup grated Parmesan cheese, divided
- 2 tablespoons all-purpose flour
- ½ cup olive oil for frying
- ½ cup prepared tomato sauce
- ¼ cup fresh mozzarella, cut into small cubes
- ¼ cup chopped fresh basil
- ½ cup grated provolone cheese
- 2 teaspoons olive oil
Preheat oven to 450°F. Place chicken breasts between two sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of ½ inch. Season chicken thoroughly with salt and pepper.
Beat eggs in a shallow bowl and set aside. Mix breadcrumbs and ½ cup Parmesan cheese in a separate bowl, set aside.
Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
Dip a flour-coated chicken breast in beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes.
Heat olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken in the hot oil until golden, about 2 minutes per side. The chicken will finish cooking in the oven.
Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with ½ teaspoon olive oil.
Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165°F.
Author: Bon Appetit
Wine pairing: Bianchi Oasis Sur Malbec
Makes: 36 Prep Time: 5 mins Cook Time: 60 mins Rest Time: 3 hours
- 3 tablespoons extra virgin olive oil
- 2 lb. ground beef
- 2 medium onions, chopped
- 2 small red bell peppers, chopped
- 3 tablespoons ground cumin
- 2 tablespoons sweet paprika
- 1 tablespoon dried oregano
- ¼ teaspoon cayenne pepper
- 1 ½ cup chicken broth
- 2 teaspoons sugar
- ½ cup raisins
- 3 packages puff pastry dough
- ½ cup pitted green olives, cut in half lengthwise
- Salt and pepper
Heat 2 Tbsp. oil in a large pot over high. Cook beef, breaking up with a spoon, until browned but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.
Reduce heat to medium and cook onion, bell peppers, and remaining 1 Tbsp. oil, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add cumin, paprika, oregano, and cayenne and cook, stirring, until fragrant, about 1 minute. Add chicken stock and reserved beef along with any accumulated juices to pot. Stir in sugar, 4 tsp. salt, and ¼ tsp. black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Stir in raisins. Transfer to a medium bowl, cover, and chill at least 3 hours.
Preheat oven to 375°. Let dough sit at room temperature 15 minutes to temper. Remove 6 rounds from package, keeping plastic divider underneath, and arrange on a work surface. Place 2 Tbsp. filling in the center of each round. Top with 2 olive halves. Brush water around half of outer edge of each round. Using plastic divider to help you, fold round over filling and pinch edges to seal. Using a fork, crimp edges. Remove plastic and transfer empanada to a parchment-lined sheet tray, spacing 1" apart. Repeat with remaining rounds.
Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.
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