Malbec wines are rapidly becoming America's favorite red wine.
The variety historically has found little acceptance in France, where it’s used mostly as an additive to cabernet sauvignon and merlot to stiffen its backbone and for making the very titanic “black wines” of Cahors, France. With the great Italian migration to Argentina in the late 1800s, the immigrants brought with them grape vines, one among which was the malbec. The soil, the weather, the mineral-laden water coming off the Andes mountains and perhaps some divine intervention transformed the hard-as-nails variety into a soft, very full-flavored and delightful wine.
Coen 2019 Classic Malbec ($25)
This 100% malbec wine showcases the quality of grapes derived from the Uco Valley of Mendoza, Argentina. This district has proven to be very friendly for grape growing, primarily the malbec. Bright red in color and medium in intensity with garnet highlights, this wine has aromas of cherries and strawberries, with hints of spice and smoky notes that continue to the flavor and the finish. It is the smokiness that makes any malbec the ideal wine to accompany anything off the barbeque.
Trapiche 2019 Broquel Malbec ($19)
The name Trapiche indicates it was made by one of Argentina's most renowned wineries. This wine came from hand-selected grapes on 30-year-old vines, and in this case, with age comes great depth and delicacy. The dark color of this malbec announces the aromas of plum and spice, with coffee and vanilla politely residing in the background. Another benefit of grapes from geriatric vines is that the wines they produce are usually blessed with a long and very kaleidoscopic finish. This wine is no exception. The flavors of the finish are big and represent myriad red fruits but none you can actually isolate. I must add here that this is among the most interesting malbecs that I have recently experienced.
Unanime 2017 Malbec ($20)
These grapes came from a vineyard at the foothills of the Andes mountains specifically devoted to the growing of malbec grapes. This offering provides another view of a familiar wine. It has been well aged prior to release, but the label indicates the wine will gain greater complexity and softness if allowed a few more years of bottle aging. Cherries, plums, cinnamon and a hint of coffee are the dominant flavors, with oak comfortably residing in the background and nesting with a host of other red fruit flavors.
Wine columnist Bennet Bodenstein can be reached at email@example.com.
The Bark Yard dog park and bar concept launched; Charity Fent Cake Design LLC moved; and a pair of business owners collaborated on opening The Hidden Hut LLC.
Jessica Burkland, a Missouri State University business instructor in the Department of Management, talks about small business start-up trends in a post-pandemic year. Burkland, who owns Activate Consulting & Training and volunteers as a small business mentor for SCORE of Southwest Missouri, says startups that offer new services and products to help people work from home or that enhance mental health could find greater success.
Jim and Debbie Meinsen, co-owners of TCI Graphics, say the past year has been one of the toughest they have faced. Now in the company's 50th year, the couple says they learned a few things in 2020.
Charlie Rosenbury, president of Self-Interactive, calls on his experience in programming to illustrate lessons he has learned running a business and life in general. Springfield Business Journal's 90 Ideas is presented by Great Southern Bank.
Darline Mabins talks with SBJ’s Christine Temple about growing up after a tragic accident took the lives of her mother and older brother. Mabins is now the regional branch sales manager for Arvest Bank. No Ceiling is an SBJ podcast, going in depth with local women, sharing their journey to the top of their professions.
Caleb Scott, owner, coach and player for Queen City Insane Asylum semi-professional football team, talks about the ways that the team works to support each other on and off the field. Scott says you can’t force people to become leaders, they have to come naturally.
Steve Williams, owner of Crosstown Barbecue, discusses the role relationships have played throughout the 51 years that Crosstown Barbecue has been in business. He says that while he puts effort into providing the best food he can, ultimately “people like to do business with people they like.”
Randy Bacon, professional photographer and humanitarian, relates his experience building relationships with clients since he became a photographer. He says building relationships with his clients and perfecting his craft are the most important things he does to spread his business.
Sandy Higgins, owner of the Crackerjack Shack, shares the reason behind the business’ name. She says part of the inspiration goes back to a painting her daughter had in her room when she was younger.
Heather Kite, owner of Rooted Deep Farms, relates how she started up her business in the summer of last year. She says it was a long journey, but she is satisfied with the choice she made.
Amy Susan, director of public relations at EquipmentShare, discusses EquipmentShare’s philosophy of design thinking, and how field experience dictates their innovation. Design thinking consists of brainstorming, collaborating, beta testing and a practical implementation of solutions.