2017 VistAlba, Corte B, Uco Valley, Argentina + Chimichurri Sauce for a Grilled Steak

 

Photo: Kelsey Parker.

VistaAlba is a family-owned winery in the Luan de Cuyo appellation of Mendoza, Argentina, and more specifically in the sub-appellation of VistAlba. The back label of the wine designates that the majority of the grapes were grown in the Uco Valley which, after speaking with the winery to confirm the appellation as Luan de Cuyo, there appears to be a mistake by the importer who put the wrong label on the back (importers add the back label which includes their required information).

We fell in love with the Corte B malbec-based red blend quite a few years ago due to the quality it delivers and the value that it brings for a wine at a $30/bottle price point. The 2017 vintage is a blend of 68% Malbec, 18% Cabernet Sauvignon, and 4% Bonarda using traditional winemaking methods. It’s aged in various sized French Oak barrels (30% of which were new barrels) for 15 months.

The wine is clear and bright with a medium-plus concentration of ruby color and a bright-pink trademark Malbec rim. On the nose, the wine is clean, fruit-forward, and still displaying some youthful characteristics. It has aromas of fresh raspberries, blackberries, and dark cherries concentrated in their own juices. There are obvious oak aging notes of coffee, cocoa, and molasses and a hint of gravelly and dark soil earthiness. On the palate, the wine is dry, full-bodied, and smooth with all the aromas coming through on the palate all supported by a balanced structure of medium-plus alcohol, medium-plus soft tannins, and medium-plus acidity. The finish lingers with fruit, warmth, vanilla, and mollasses.

The 2017 VistAlba, Corte B is drinking like a dream right now. We’re including it in January's Explorer 6 red Wine Club deliveries (1/31). You can read more about the history of VistAlba here.

Food Pairing Suggestion

A full-bodied wine with an abundance of tannins and good acidity, such as the Corte B would be well-paired with a dish that also has ample body and fattiness that tango with the tannins so that the wine’s fruit can shine through. A good chimichurri sauce is a great way to liven up a steak dinner and with so few ingredients it is so easy to make. Drizzled over a grilled steak it’s a spot-on traditional and delicious pairing for this wine (recipe below).

A Case for Shopping Your Local Butcher

With the cost of beef where it is, we must give a shout-out to local butchers. They are there to steer you towards cuts of meat that may be more economical and still deliver quality and flavor. Be sure to ask their recommendations for getting a good sear and cooking times for your desired temperate once you make your selection. For those of you in the Greater Portland area, we highly recommend Pat’s Meat Market on Stevens Ave in Portland (they have marrow bones for your dog, too). They’re a family-owned establishment that’s been serving the Portland community for five generations. And their service is top-notch.

Recipe for Chimichurri Sauce

Executive Chef Owen Price (Falmouth Country Club) was very generous with his time this month in providing us with two easy and delicious recipes for this month’s Wine Club deliveries. Thank you, Chef!

This sauce is enough to pour over one steak. Feel free to double it up for two steaks, add more garlic or more red pepper flake to your liking.

Here’s what you need:

  • 1 small mixing bowl

  • 1 spoon to stir

Ingredients

  • 3 TBSP chopped cilantro

  • 6 TBSP chopped flat leaf parsley

  • 1 TBSP chopped garlic

  • 1 TBSP honey

  • pinch of red pepper flake

  • 1/4 cup extra virgin olive oil

  • 1 TBSP red wine vinegar

  • 1/4 lemon

  • 1/2 shallot

  • Malden salt to taste

Step 1

Put all ingredients (except the salt) in a small mixing bowl and stir until combined. Set aside.

Step 2

Salt and pepper your steak and cook to your desired temperature. Photo: Filet Mignon cooked to medium rare (130 degrees).

Step 3

Let the steak rest for 5-10 minutes to allow the juices to settle back in.

Step 4

Slice your steak as desired and pour the chimichurri sauce over the top. Finish with Malden salt.

 
Blog, RecipeWine Wisemaine, Chef recipe, Owen Price, chimichurri, steak, beef, sauce, butcher, Pat's Meat Market