Malbec

Malbec is a grape variety used to make full-bodied, intensely fruity red wines. While native to the Cahors area in South West France, Malbec is grown in vineyards across the globe – and most notably in the Mendoza region of Argentina.

The inky black Malbec grapes produce equally dark juices when pressed, and its wines are known for their intense black fruit flavours and smoky finish. Wine lovers will adore its mouth-coating blackberry, plum and cherry notes, with hints of chocolate and sweet tobacco.

Want to learn more? Read our beginner's guide to Malbec

Malbec has its origins in the vineyards of Cahors, in South West France, where winemakers discovered a natural cross of two grape varieties – Cabernet Franc and Magdeleine Noires des Charentes. Today, Malbec is also famous in Bordeaux, where its rich, fruity flavours make it a favourite for blending with other red grape varieties, such as Merlot and Cabernet Sauvignon.

Malbec was introduced to Argentina in the mid-19th century, where it flourished in the high-altitude vineyards of Mendoza. The Argentinian grape is noticeably different from the French version, with smaller berries producing fewer tannins and less acidity. This version has become Argentina’s signature grape, and it contributes to more than three-quarters of all Malbec sold globally.

Beyond France and Argentina, you can find Malbec grown in the US, Chile, South Africa, Australia and New Zealand.

Malbec is known for its bold and expressive character, producing rich, dark and fruity wines. It’s high in tannins and alcohol (around 13–15% ABV) with a full body – making it a perfect choice for oak ageing. With its dark, inky colour and deep, rich flavours, Malbec is renowned for its delicious complexity.

Although Malbec is fabulous as a single-varietal wine, it’s sometimes blended with Merlot or Cabernet Sauvignon to produce full and fruity red wine blends.

Malbec packs a punch with dark fruit flavours that range from raspberry and blackberry to cherry and plum, but its taste can vary depending on where the grape is grown. Secondary flavours include vanilla, chocolate and sweet tobacco. In cooler climates, such as its native France, Malbec’s flavours can include:

• Black cherry
• Raspberry
• Blackcurrant
• Black pepper

By contrast, the high altitudes of Mendoza, Argentina, with its semi-desert climate, produce softer wines with a velvety texture. Flavours can include:

• Ripe plum
• Black cherry
• Chocolate

When aged in oak barrels, Malbec wines develop warming, savoury hints of leather and sweet tobacco.

There are a few things to consider when choosing a Malbec. The first is whether you want a blend or single varietal wine. Malbec is well-suited for blending, because of its robust flavour profile and high tannin content. A blend – such as those made in Bordeaux – will bring added complexity and balance. By contrast, a single variety offers a pure expression of the grape’s distinctive characteristics, showcasing its rich, dark fruit flavours.

You might also consider the region where the wine was made. Argentine Malbecs are renowned for their lush, fruit-forward style, whereas French Malbecs have a more structured, tannic nature. For a more unconventional choice, you might pick a Chilean bottle, notable for its balanced acidity, or a South African option, which offers a unique combination of fruitiness and structure.

Other factors to consider when picking a Malbec are whether the wine has been aged in oak – which will produce more complex flavours – and its colour, which can give an indication of the wine’s body and age. Deeper, darker hues usually suggest a more full body, whereas lighter, ruby shades indicate a younger, fresher wine.

Red meat dishes are a natural match with all Malbec, making it a popular choice with grilled and barbecued meats. Burgers in particular make for a great food pairing with this full-flavoured red – top them with blue cheese for an extra moment of indulgence. Spicy dishes are also a good partner for this fruity red – think lamb curry, Szechuan beef or a chorizo and bean stew. Fatty fish like salmon, or dark game meat, also work well.

Traditional French Malbec also complements nut-based dishes and cheeses – especially Stilton or Manchego. The lighter Argentinian Malbec can be the perfect pairing for a flavourful dessert, such as tiramisu.

Discover more food and wine pairing tips. 

Malbec is best served at, or just below, room temperature. Don’t be afraid to put it in the fridge or a wine cooler for half an hour before serving. This helps the flavours come into focus and softens its structure.

Before serving, you should decant the Malbec for 30–60 minutes to help those fruity and delicate floral aromas to be released. You can then pour the wine into a traditional red wine glass, with its large bowl shape allowing it to continue breathing.