Bleu Cheese Sliders + 2019 Pasarina Malbec from Patagonia #WorldWineTravel
Updated: Mar 3
This month I am hosting the World Wine Travel group as we go Beyond Malbec in Mendoza. I told the group: "Let's focus on Beyond Malbec from Mendoza. That can mean (1) a Malbec from elsewhere in Argentina or (2) a different variety from Mendoza. You decide! And if you can't find anything in either of those two options, feel free to pair any Malbec or just make an Argentinian-inspired dish to wait with any wine. I'm flexible."
All of the group's posts will be live between Friday, the 24th and Saturday, the 25th. I will host a Google Meet on Saturday the 25th at 8am Pacific. If you care to join the conversation, here's the link. It's open to anyone. Just click and join. Cheers! Here's what the group is sharing...
Bleu Cheese Sliders + 2019 Pasarina Malbec from Patagonia by Culinary Cam (you're here)
Food and Wine of Patagonia by A Day in the Life on the Farm
Mendoza’s Mairena Sparkling Rosé + Seared Ahi Salad by Wine Predator...Gwendolyn Alley
More than Malbec, more than Organic - Argentina’s Domaine Bousquet by Crushed Grape Chronicles
Stuffed Chilean Peppers with a Patagonian Malbec by Our Good Life
In My Glass
I found this bottle to answer the first for the options - a Malbec from somewhere other than Mendoza. I picked up the 2019 Pasarina Malbec from Patagonia.
To me 'Patagonia' is synonymous with a wild land. It is one of the least populated places on the planet and conjures up images of glaciers, forests, and even penguins! When I started doing a little bit more research into the area, I found that it was settled in the 1800s by Welsh settlers who arrived to raise sheep for wool. There are still descendants of these Welsh gauchos roaming the plains. Another case in point for its wildness: Francis Mallman, that legendary chef who has a private island in Patagonia and has perfected the art of cooking over an open flame. But back to the wine.
This wine didn't have any of the characteristic wildness that I expected - or hoped to encounter. Ha. Instead this Malbec made from a single vineyard of old vines was full-bodied cand elegant. It was juicy and vibrant with black fruit aromas and flavors. On the end, there was a lingering heady bitterness of cacao powder. The only layer that hinted to me of what I imagined of a Patagonian wine: a smoky finish. It had me imaging dining with Mallman after all.
I didn't know when I opted to share this bottle that it was same one that Wendy opened. That happens sometimes with these themes are some bottles are easiest to source than others. Wendy paired her wine with lamb empanadas. Oh, my! That sounds amazing. We love making empanadas, actually, my oldest son loves making empanadas. Such as these. I will have to talk him into making a batch next time he's home.
I have paired Malbec many times...and almost always with meat. I paired Grilled Lamb Sirloin with Cèdre Héritage 2015 for a #Winophiles event in 2018; and, for another French Winophiles event, I shared Château du Cèdre Extra Libre 2018 Malbec + Cider-Braised Chicken Thighs. Also in 2019, I made Hāngī in a Dutch Oven + Gimblett Gravels Malbec 2017, a Malbec from New Zealand.
On My Plate
I craved burgers with the wine. Since we are eating less meat, I made sliders. You know, small burgers. And I had to refrain from eating two because, then, I may as well had made a regular sized burger. I packed up the other burgers and delivered them to my parents. They were thrilled. The sliders were topped with bleu cheese and onions with spinach sautéed with a splash of Malbec.
1 pound ground beef (prefer organic, grass-fed)
2 cloves garlic, peeled and pressed
freshly ground salt
freshly ground pepper
Malbec Onions and Spinach
1 large sweet organic onions, thinly sliced
4 cups baby spinach, rinsed and drieda
2 Tablespoons olive oil
1 Tablespoon red wine (I used Malbec)
freshly ground salt
freshly ground pepper
six slider buns, split and lightly toasted
bleu cheese, thinly sliced
For the Onions and Spinach
Heat olive oil in a large, flat-bottom pan. Add onions and cook until they soften and turn translucent, approximately 20 to 25 minutes. Add wine and stir to coat. Stir in the spinach and cook until just wilted Season to taste with salt and pepper.
Sliders In a large bowl, using your hands, mix together all of the ingredients until well-combined. Form six patties and grill or cook on the stove to your preferred doneness. Toward the last few minutes of cooking, place cheese slices on top of the burger to melt slightly.
Place the slider on the bun. Top with onions and spinach.
That's a wrap for my #WorldWineTravel offering for February. We will be back next month with an exploration of Uruguayan wines. Wendy of A Day in the Life on the Farm is hosting. Can't wait!