Posts Tagged ‘malbec


Wine: Alma Negra “Misterio” Red Blend


In our quest to find the highest quality wines at value prices, we blindly stumbled on the Alma Negra Wines from Mendoza Argentina. This particular Blend is named “MISTERIO” and overall, the blend is kept a mystery as the name indicates. The tale of this wine begins with the winery owner, Ernesto Catena, begins by selecting a Bonardo Base and a secondary wine to blend leaving his winemakers, Gustavo Marin and Jose Reginato, to select the complimentary wines to add to the blend leaving everyone blind as to the final blend.

“MISTERIO” is dictated as much by the art as the science and proves a huge red wine dominated by the Bonardo and Malbec variatals with a healthy dose of Petite Verdot. While needing ample time to relax and fully bloom upon opening, the wine presents an enormous bouquet of toasted oak and oriental spices and deep floral aromas. The color is a deep crimson hue with vibrant detraction of light that radiates and sparkles beyond the ability of most wines. The body, or weight of this wine is medium-heavy presenting on the fore of the tongue with light blackberry jam that erupts on the crest of the tongue into brilliant cassis, black berries, and black cherries transcending on the finish with a light leather riddled spiciness that cascades into a lovely finish of mocha and spice.

While this wine has the ability to knock your socks off today, it also has the ability to age into maturity from now until 2025 when it will deepen in its intensity and become more subtle in its nature. Like a good lover, this wine has the potential to make you smile for many years to come.


Recipe: Vietnamese-style Prawns and Hearts of Palm with Green Tea-Noodle Salad

With the holiday, we’re all looking festive dishes that are simple and quick to pair with lively wines such as Sauvignon Blanc., or Malbec for our family and guests…. may we suggest:

Vietnamese-style Prawns and Hearts of Palm with Green Tea-Noodle Salad


Chili-Lime Marinade


  • 1 tablespoon finely chopped green onion
  • 1 tablespoon finely chopped fresh cilantro
  • 2 tablespoons minced fresh ginger
  • 2 garlic cloves, minced
  • 1/2 cup fresh lemon juice
  • 1/2 cup fish sauce
  • 1/2 cup sugar
  • 2 tablespoons sriracha hot chili sauce
  • 1/4 cup sake
  • 2 tablespoons dark sesame oil
  • 1/4 cup soy sauce
  • 1 dried chile de arbol, seeded and minced
  • 1 tablespoon chopped fresh basil
  • 1/8 teaspoon freshly ground black pepper


  1. Combine all ingredients in a glass measuring cup, stirring well.

Vietnamese-style Prawns and Hearts of Palm with Green Tea-Noodle Salad

  • Chili-Lime Marinade, divided
  • 18 large prawns or shrimp, peeled and deveined
  • 1 (7-ounce) package green tea soba noodles or spaghetti
  • 1 (14-ounce) can hearts of palm, drained
  • 1 Maui or other sweet onion, thinly sliced
  • 3 heirloom tomatoes, cut into wedges
  • Garnish: fresh herbs


  1. Pour 1 cup Chili-Lime Marinade into a large zip-top plastic freezer bag; add prawns. Seal bag, turning to coat prawns. Chill 30 minutes.
  2. Pour remaining 1 cup marinade into a large bowl. Prepare noodles according to package directions. Add noodles to marinade in bowl, tossing to coat. Cut hearts of palm in half crosswise, then lengthwise into thin strips; add to noodles. Add onion to noodle mixture, and toss gently.
  3. Preheat grill. Remove prawns from marinade, discarding marinade. Grill prawns, covered with grill lid, over medium heat (350° to 400°) for 2 minutes on each side. Place noodle mixture on each of 6 individual plates, and top each with prawns and tomatoes. Garnish, if desired.

Recipe: Sesame shrimp

Sesame Shrimp

Sesame Shrimp


1/2lb medium raw shrimp (peeled and deveined)

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon peanut oil

2 teaspoons lemon juice

2 garlic cloves (minced)

1 1/2 teaspoons of minced fresh ginger

2 teaspoons  jalapeno pepper finely diced (with no seeds or veins)

1 green onion (sliced)

1 tablespoon sesame seeds

Step 1: In a sealable bag or sealable bowl combine soy sauce, sesame oil, lemon juice, japapeno and garlic. Add shrimp tossing to coat. Seal and refrigerate for 30 minutes.
Step 2: Heat peanut oil in a wok or skillet. Add shrimp (with marinade) and stir fry until the shrimp turn pink (about 3 minutes) serve with white rice. Top with sesame seeds and green onion.

Being a dish that has little to mild heat, this dish pairs well with a nice Malbec such as Don

Don Rodolfo Malbec

Don Rodolfo Malbec

Rodolfo Malbec from Argentina.


The finest Wine and Food Collection under the stars…

Blue Ridge Wine & Food Festival

Blue Ridge Wine & Food Festival

If you had an opportunity to taste wines and meet the people behind them from Coturri Winery, McCrorie Family Winery, Raptor Ridge Winery, Toloosa Winery, Gemtree Winery, Davis Family WInery, CLos la Chance Winery, Hanover Park Vineyards, Childress Winery, Montnore Estates, Chateau Morrisette Winery, White Oak WInery, Napa Cellars, Cadoni Winery, Lo Ducca Wines, J. Lohre, St. Francis Wines, X Winery, and too many others to keep listing- all at one event; would you try to get there?

I would and would say that most any self-respecting member of the wine appreciation community would be stark raving mad not to try and get to that event! Guess what? You now have your opportunity to go to such an event, THE BLUE RIDGE WINE AND FOOD FESTIVAL will be hosted by the Blowing Rock Chamber of Commerce April 13-17, 2011 in downtown Blowing Rock, NC. You will have the opportunity to meet the people behind the wine, dine with them, sip wine with them, go to seminars with them and other wine experts from around the world… you will have an opportunity to discover why wine is the passion for thos if us who enjoy it when you discover the passion behind the people that make it!

Reserve your package

Reserve your package

Over the past seven or so years this festival has grown into an international wine and food festival that has become one of the premier events on the East Coast. I have attended trade shows, wine festivals, and judged wine maker’s competitions all over the place and I always come home reaffirmed that our little community still has one of the best shows out there. Our little village of Blowing Rock brings in the best talent from all over the world and put them within your grasp for learning why they do what they do with grapes and food. The stewards of this festival are a group of volunteers that work diligently to discover new and exciting things in the realm of culinary marksmanship to captivate your imagination on make you fall in love with your senses all over again.

Inspiration for your palate is only a few weeks away, and after April 17, 2011 there is a year before such a magnificent collection of culinary and wine making talent will be able to convene again- and even then it shall only occur in Blowing Rock, NC. So make your plans now and be sure to check out the package deals available through our lodging partners.

Come, stay in the heart of the village- enjoy the finest food available on the East Coast and the greatest wine collective tasting in the world. Come laugh, love, and be merry at THE BLUE RIDGE WINE AND FOOD FESTIVAL April 13-17, 2011.

And should you not be able to get here for the festival, we will be having a complete selection of wines being shown at the festival that you can order on line anytime during, or after the festival!


Sur de Los Andes Red LBL Malbec – Wine Virgin


I’ve done a review on another Sur de Los Andes Malbec, and the Red is different because it has been aged in two different oak barrels.  This gives it another level of boldness and complexity.  The Red is very dark and has a tannic sugary aroma.

The first sip was bliss.  It hits your tongue with a dark berry spice and rolls to the back of your tongue leaving warmth behind.  This is the boldest Malbec that I have tried and it was great.


Altosur Malbec Rosé – The Wine Virgin

AltosurThis Malbec was very unique.  It is an Argentinean Rosé Malbec – something that I didn’t know existed.  The burgundy color and aroma of fresh crisp fruit give the impression that the wine will be sweet.  It was surprisingly dry and had a great cranberry finish.  With a low tannic acidity and a fruity kick, the Rosé Malbec is very refreshing.  This was a very interesting and great wine!


Val de Salis Malbec – The Wine Virgin

val de salisThis wine was a very interesting Malbec.  I’d never tried or heard of a French Malbec.  Apparently the grape was originally from France, but it did not become a popular varietal until Argentina made it popular.  The Val de Salis had a deep red color and a dark fruit smell.  The French soil made a lighter, smoother wine with low acidity and a warm earthy spice.  This was a very nice wine that I would love to have again.

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