Happy Sunday! I have been making a regular habit, for the past two weeks at least, of making classic pot roast for comfort food Sunday dinner. Last week it was a bison chuck roast, and this week it's a beef round roast. So, choosing a wine is fairly straightforward, it should be red, but then the nuance kicks in. Should I go with a big Cab? A subdued Merlot? A Bordeaux? Well, if you haven't already looked at the title of this post, I settled on a 2020 Reininger Walla Walla Malbec! This wine is Malbec (98%) with a but if Cabernet Sauvignon (2%) sourced from the Pepper Bridge (49%), Stone Valley (49%) and Seven Hills (2%) Vineyards in the Walla Walla AVA of Washington. Let's see how I did choosing a Malbec with beef!
.jpg "2020 Reininger Walla Walla Malbec")
The wine is a deep ruby color in the glass, just as you'd expect from the varietal. The nose presents aromas of leather, violet, blackberry and just a hint of anise, opening up to invite you to an exotic dance of flavors. The first sip is a cascade of ripe black fruit, blackberry, cherry and currant that is at first a bit sweet, before turning a bit tawny with other earthy notes. The tannins are well integrated, providing just the right amount of structure to the wine and its long, smooth dry finish with just a bit of acidity at the end.
.jpg "Bacon lattice wrapped beef round roast, with carrots, celery and pearl onions")
Overall, I would rate this wine a solid 8.5, as it's a very solid effort for a varietal that can be hard to get right. This wine would pair with about any beef imaginable, as I just picture this wine going so well with the endless train of beef served by the gauchos and a Brazilian steakhouse. As you likely guessed, tonigth I am enjoying this wine with my Sunday comfort food dinner of bacon lattice wrapped beef round roast, with carrots, celery and pearl onions and a heap of mashed potatoes and gravy. Cheers!
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