Favorite food to pair with Malbec

....? Care to clarify what you mean by blue-collar...?

The way I understand the story, it was made popular by your gouchos who took the remains of castrated yearlings and threw them in the fire until they were blackened; and then washed them down with Malbec. Now that's blue collar!

Oh, LOL, sorry Oswaldo! Yes it's the 2006 Rutini Trumpeter Malbec. A friend brought it over a while back and I saw it the other night and decided to give it a try. Definitely a good everyday drinker, especially since we eat a lot of grilled meats.

I don't think I realized that Cahors is Malbec. Is it a varietal or a blend made primarily with Malbec? I haven't tried a Cahors either, but I most certainly will. I usually prefer a wine that is more traditional in style. Can anyone suggest a good Cahors?

Good choice! I like the whole Rutini line, starting with the entry-level Trumpeter, and going up from there.

For simple everyday Cahors I like Coutale too, also available in half bottles.

Here are a few more fine Cahors estates; Château du Cèdre, Château Lamartine, Clos Triguedina, Haut Montplaisir. I have also heard good of Cosse Maisonneuve. I find that Cahors is quite different from Argentian Malbec; more savoury and austere with mineral flavours and marked tannins whereas Argentinian tends to have sweeter fruit and a thicker consistency. I personally would serve different foods with them; rich savoury duck and goose dishes with beans from South Western France are naturally superb with Cahors whereas I would expect a more fusion approach to suit Argentinian better.

PS: from memory Cahors must have a minimum content of 70% Malbec, Merlot and Tannat also being authorised. Naturally those with a lot of Merlot tend to be softer. Some 100% Malbec cuvées exist, e.g. Triguedina's Prince Probus.

Tim is spot on as usual......Clos Triguedina,

Will have to check to see if there is a new vintage in town!

....? Care to clarify what you mean by blue-collar...?

The way I understand the story, it was made popular by your gouchos who took the remains of castrated yearlings and threw them in the fire until they were blackened; and then washed them down with Malbec. Now that's blue collar!

I was gonna say "Goes good with barbecue" but your explanation trumps mine by a mile!