Zolo Malbec 2012 is a great value wine. The King's Guide Score: 81 Zolo is a fruit-forward, great value wine. It can be paired with a wide range of foods. This Zolo wine can "blow your hat off" (see label). Zolo Malbec is plump with flavor. There are notes of blackberry, plum, and fig. The body is medium- to full-bodied. Chewy tannins, which means that the wine dries out your mouth and makes you “chew” or clean the tannins out of your mouth. The wine is fruit forward with dominant flavors bursting with black currant sweet fruit smells. Some violet flower. Smokey finish. Zolo has been a leading wine producer in Argentina since 2004, and is estate-grown (which means all the grapes are grown on their land) & sustainably-farmed (which means they use farming techniques that protect the environment.) According to WineFolly.com, Argentina leads with over 75% of all the acres of Malbec in the world. In a way, Argentina reinvigorated Malbec as one of the top 18 noble grapes. Now it grows in seven countries and continues to grow in popularity. To pair this Zolo Malbec 2012, try some dark meats like beef brisket and buffalo. Use some shallots and garlic. Smelly raw goat cheese. Mushrooms and roasted veggies. For this article, we have paired with some grill-roasted vegetables.
Here's a recipe to make a pan-seared steak with a red wine sauce. We first sear the steaks, throw them in the oven to cook slowly, then make the sauce using the same pan. It starts with cutting up an onion, sauteeing it, and adding that to the sauce. Chop off the ends of the onion, peel off the outer skin layers, then dice it all up into chunks. To make the sauce, you're going to need the sauteed onion, butter, thyme, balsamic vinegar, red wine, and dijon mustard. Take out the steak from the fridge. Let it warm up to room temperature. Rub some olive oil on the steak, then add salt and pepper. Turn on the oven to 350 F. Heat up a pan. Throw the steak on there. Add a few chunks of unsalted butter. That butter will later on be the brown scraping stuff used for the sauce. You'll want to cover the steak, because it'll be popping hot butter in the pan. The goal is to sear the steak sides for one minute. To seal in the juices. One minute on one side. Flip. One minute on the other side. It should look like this. Grab a mitten. Grab the pan. Slide it into the oven. Cook the seared steak in the pan in the oven at 350 for about 4 minutes on either side. Flip after 4 or 5 minutes. 10 minutes total maximum cooking time. While this is all going on, I'm also rendering lard. Lard is the fat of a pig. Rendering is heating it up to get all of the fat out of it. And then we cook with it. It's our main cooking oil. We use it in our test kitchen for everything. Using a meat thermometer, I'm flawless. Takes out all of the guessing. After reaching your desired meat temperature, take the steak out of the oven, and out of the pan. Plate it. Let it rest. Now, you're pan is where you make the sauce. Put slabs of butter on the steak. Cover with foil. Rest it. Sautee the onions in the same pan. At a bay leaf. Add some dijon mustard. Add a splash of vinegar. Add the wine. Sweeten the sauce up with some organic coconut sugar. The steak came out perfect. Medium. And there you go. Pan seared steak with red wine sauce.
The King's Guide Rating: 78 out of 100 This Spanish wine is dark ruby red in color. Pour it into a big bold red wine glass. The smell is a powerful, blackberry, and herbal. The taste is sweet cherry, vanilla and cola that fills and coats the mouth with a little acidity. Tannins are supple and felt at the long finish with some flower petal hints. We tested and paired it with some Spanish dishes with lamb and cured meats. This wine comes from La Mancha, a region located on an arid but fertile, elevated plateau of central Spain, south of Madrid.
Learn more about tannins in red wine. |
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