Malbec

Experience the depth and intensity of the Malbec grape variety – powerful, aromatic and with a structure full of character. Discover selected Malbec wines from renowned growing regions and savour their distinctive nuances – now at Ritschard Weine.  

Introduction to the Malbec grape variety

The Malbec grape variety and the Malbec wines produced from it are now among the best-known red wines in the world, even though they originate in south-western France. A deep, full-bodied wine, Malbec is particularly known for its strong colour, spiciness and juicy fruitiness. It is characterised by an intense flavour with notes of plum, blueberry, juniper, laurel, dark chocolate and often a subtle hint of tobacco.

The grape is also known under the names Côt, Pressac and Auxerrois and was cultivated in the Bordeaux region as early as the 16th century. Today, it is no longer considered a major variety in Bordeaux, but has found a second home in South America, particularly in Argentina, where it is enjoying a real comeback.

Origin and development of the grape variety

The grape variety originally comes from southwestern France, more precisely from the Quercy region. Its history is closely linked to the Cahors wine-growing region, where it was known as ‘Vin noir’ – black wine – because of its intense colour. Historical descriptions of the Malbec grape variety refer to old vines and their locations, which underlines the history and development of this grape variety.

The Malbec vine is a natural cross between the Prunelard and Magdeleine Noire des Charentes varieties. The latter was only recently identified as its parent through genetic analysis. This robust but frost-sensitive grape variety was also planted in the Bordeaux wine-growing region in the 19th century, but lost importance there after the phylloxera epidemic and harsh winters.

International distribution and significance

Today, Malbec is synonymous with powerful, modern red wines with character, especially in South America – particularly Argentina. In the provinces of Mendoza and Patagonia, at the foot of the Andes, the vine benefits from high altitudes, intense sunshine and cool nights. The climatic conditions produce fully ripe grapes with balanced acidity, high sugar content and distinctive aromas, which underline the high quality of Malbec wines.

In addition to Argentina, Malbec is also grown in Chile, California, South Africa, Australia and New Zealand. In Europe, there are significant areas under cultivation in France, particularly in Cahors, but also in Italy and Switzerland, where it covers around 135,000 m², mainly in the cantons of Zurich, Aargau and Bern. The grape variety is grown in large plots, which influences the diversity and characteristics of the wines in the different countries.

Malbec in Switzerland

Swiss winemakers have also recognised the strengths of Malbec. Although the grape variety is cultivated here in relatively small quantities, it impresses with its versatility. On well-aerated soils in German-speaking Switzerland, it produces dense, fruit-driven wines that impress with their clear expression and mineral structure.

In Switzerland, Malbec is often blended with Merlot or Cabernet Sauvignon, but can also be vinified as a single variety. In warmer years in particular, concentrated red wines with a juicy texture and distinctive spice develop.

Characteristics of Malbec

Malbec is characterised by its deep dark, almost purple colour in the glass. The aroma profile ranges from dark berries such as blueberries, currants and plums to floral notes and earthy, spicy components such as tobacco, dark chocolate, laurel and black pepper. In addition, aromas of cherry and cherries are characteristic, which, together with the spice aromas, enrich the complex taste experience of Malbec.

The taste on the palate is full-bodied, powerful and endowed with rich tannins. Despite this power, Malbec can show softness – especially when well-ripened or aged in barriques. In young wines, the fruit is juicy and clear, while tertiary aromas come to the fore with longer ageing: leather, tobacco notes, smoke and herbs.

Aging and styles

Malbec is available in various styles. In Argentina, fruity, modern wines with a soft tannin structure dominate. In France, especially in Cahors, the wines are more structured, earthy and often rustic, with more tannin and less primary fruit. This diversity makes Malbec an important red wine variety that is appreciated in both Argentina and France.

The wine is usually aged in stainless steel tanks or oak barrels. Barrique ageing gives the wine additional complexity and structure, allowing vanilla, toasted aromas and a velvety texture to develop. In some cases, Malbec is also used to produce rosé wines, which are characterised by delicate fruitiness and a certain tartness. The alcohol content of these wines can vary, with stronger accompaniments neutralising the alcohol in the wine, which enhances the enjoyment of dishes such as steak and spicy mushroom dishes.

Malbec as a cuvée partner

Malbec is often used in blends to give cuvées more colour, fruit and structure. Exciting red wines are produced in particular with Merlot, Cabernet Sauvignon or Tannat, harmoniously combining different grape variety characteristics. The Malbec grape variety is also known by various synonyms that reflect its history and origin. These synonyms include regional and historical names, often inspired by personalities who contributed to the spread of the grape.

In southern France, Malbec continues to be a component of many regional blends. In South America, it is increasingly bottled as a single variety because the climatic conditions there harmonise particularly well with its temperament.

Wine and food: Malbec in the kitchen

Malbec is considered an ideal accompaniment to hearty dishes. Its rich body and prominent tannins make it the perfect partner for grilled or braised meat. A classic combination is with Argentine beef from the grill – whether fillet, entrecôte or asado.

 The fruity notes of plum, blackberry and cherry contribute to the overall rating of the wine and perfectly complement the aromas of the meat. Malbec is also excellent with lamb – for example, braised in the oven with herbs – as the spicy notes of the wine harmonise with the strong flavour of the meat. 

Roast pork with dark sauce, game ragout or spicy sausage dishes find a reliable partner in Malbec. When pairing with cheese, choose hard cheeses such as Manchego or Parmigiano to balance the wine's strong tannins.

Also suitable for vegetarian cuisine

Malbec can also cut a fine figure with meatless dishes – especially those with roasted aromas or spices. Fried mushrooms, ratatouille, eggplant lasagna or lentil roast with herb crust are excellent partners. The diversity of grape varieties, such as the rare and historic Chalosse Petite Noire, demonstrates the rich history and importance of these wines for wine culture in various regions.

Hard cheeses such as Gruyère, Appenzeller or Pecorino, as well as mature cheeses such as Manchego, harmonise particularly well with Malbec wines, as their fat, umami and spice make the wine seem even more velvety.

Historical development and significance of Malbec

The historical significance of the Malbec grape variety dates back to the Middle Ages. In Cahors, France, Malbec was the dominant grape variety for centuries and became famous as “black wine”. This name refers to its deep dark colour, which made it an export item early on. Malbec was shipped to England via Bordeaux as early as the 13th century. Various theories about the spread of the Malbec grape variety emphasise the importance of historical documents and reports that substantiate the origin and development of this variety.

In the 19th century, Malbec first found its way into Bordeaux cuvées. However, climatic setbacks, phylloxera infestation and late frosts led to it being increasingly replaced by more robust varieties such as Merlot. The variety fell behind – until it was given a new lease of life by a geographical shift. Synonyms such as Pied de Perdrix and Pied Noir highlight the diversity and specific characteristics within the wine varieties.

Malbec's second life in South America

A milestone was reached in 1853, when French agronomist Michel Aimé Pouget was invited by the Argentine government to introduce various French grape varieties to Mendoza, including Malbec. The grape variety adapted surprisingly well to the continental climate with warm days and cool nights.

Today, Argentina is the world's leading producer of Malbec wines. At altitudes between 800 and 1,500 metres, the vines develop a special aroma intensity, while the night-time cooling preserves the acidity. The result is profound, elegant wines with remarkable freshness and fruitiness.

Different styles according to region

In Argentina, the focus is on fruity, juicy Malbecs with velvety tannins. In Cahors, on the other hand, the historic centre in France, the wines are more earthy, tannic and robust. They often need several years of ageing to develop their full potential. Another synonym for Malbec in this region is “gros pied rouge”, which underlines the diversity and historical roots of the grape variety.

Chilean Malbecs are often smoother than their French counterparts, with ripe fruit and a hint of spice. In California, on the other hand, powerful, modern interpretations are produced with plenty of extract and a warm alcoholic character.

Vineyards and terroir: influence on taste

As with all high-quality grape varieties, terroir plays a decisive role in Malbec. Sloping sites with good ventilation and high sunlight exposure produce particularly expressive wines. The vines thrive in optimal conditions on the slopes of the Andes in Argentina. Calcareous soils give Malbec structure, while sandy soils tend to produce lighter, fruitier varieties.

The region around Tupungato in the Argentine province of Mendoza is a prime example of high-quality Malbecs. Cahors also benefits from calcareous soil and a mild climate – two components that favour powerful, deep wines.

Recommendations for storage and drinking maturity

Malbec should be served at 16 to 18 °C, depending on the style. Young, fruit-forward wines are ideal for immediate enjoyment, while more structured varieties require a few years of bottle ageing. Dark glass bottles, a constant temperature and moderate humidity are ideal for storage.

Once opened, Malbec will remain fresh for around two to three days if stored in a cool place and well sealed. Barrique-aged wines generally keep a little longer and still develop exciting aromas the following day.

Frequently asked questions (FAQ) about Malbec wine

What kind of wine is Malbec?

Malbec is a full-bodied red wine known for its dark colour, intense fruit aromas and spicy notes. It originally comes from France, but is now mainly grown in Argentina.

Where is Malbec grown?

Malbec is grown worldwide, most significantly in Argentina, particularly in the provinces of Mendoza and Patagonia, France (Cahors), Chile, California and Switzerland. The best qualities often come from high altitudes with plenty of sun and cool nights.

What food goes well with Malbec?

Malbec goes well with meat dishes such as beef, lamb or game, but also with spicy dishes, fried mushrooms, dark sauces or hard cheeses such as Manchego or Gruyère.

Where does the name Malbec come from?

The name Malbec probably comes from a Hungarian winemaker who introduced the variety to Bordeaux in the 18th century. The grape variety is also known by the synonyms Côt, Pressac and Auxerrois. These synonyms reflect the rich history and various regional names that the Malbec grape has acquired over the centuries.

Where does Malbec come from?

Malbec originally comes from southwestern France, particularly the Cahors region, where it has been cultivated for centuries. This area is known for its historic wine-growing regions. From there, it made its way to Bordeaux and eventually to Argentina.

What does Malbec taste like?

Malbec has a full, fruity aroma with notes of plums, blueberries, cherries, dark chocolate, tobacco and spices. On the palate, it is powerful with ripe tannins and often a long finish.

What is special about Malbec?

Malbec uniquely combines fruitiness, spice and structure and is characterised by its high quality. It has a deep, dark colour, velvety tannins and, depending on how it is aged, can range from elegant to opulent. Its versatility in food pairing is particularly noteworthy.

Which Malbec is the best?

The best Malbec depends on personal taste. Lovers of fruity, modern wines usually prefer Argentine Malbecs, which are known for their high quality, while fans of traditional styles appreciate the earthier varieties from Cahors.