Some wines stick with you, some do not. Now, in this case, “stick with you” refers to the lingering finish many wines possess. That is, the ghost taste that remains in your mouth long after drinking the wine. The most baffling part is that this finish was strongly incited by a simple reaction to an ingredient found in all kitchens or restaurants.
Before anymore is revealed, let us start with the wine. It’s Diseño Malbec Mendoza 2012, a $10.99 Malbec hailing from the capital city of Mendoza Province in Argentina. Malbec grapes were originally from France, but centuries ago cutting were transplanted to Argentina, and the vines thrived in the wet, cold soil. Malbec can be a fickle grape indeed. The wine is a clear, ruby with a pink meniscus (the ring color of the wine that touches the glass), meaning it’s still very young. The nose is a fruity blend of blueberries, strawberries, peaches, caramel, plums, and a touch of mineral.
Time for the flavor, which proves to be a sad letdown.
The palate consists of plums, unripe tomatoes, coffee, something chemical like rubber, and uncooked flour. Bitterness and wood tannin are present, and the wine is medium-bodied.
The finish then appeared.
It was long and bitter. It stayed and stayed, just like a bad house guest that won’t leave. Eventually it did go, so the wine tasting with foods could commence. It failed with sweets, but was acceptable with salts and acidic selections. Now, here’s the perplexing thing: the salty foods changed the bitter sensation to the flavors of Concord Grapes and raspberries. What perplexing science, indeed!
Overall, this wine was a disappointment. Tastes akin to uncooked flour and chemicals should never be in a wine, obviously. If you go to the liquor store and find, for some strange reason, Diseño is the only wine available to purchase, don’t fret necessarily. As long as you give your guests an acidic, salty dish while they sample the Malbec (to draw out the grape finish and kill the bitterness) things should go rather smoothly.
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