New York Times Tastes and Talks about Malbec

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In the Food and Wine section of the New York Times, wine critic Eric Asimov analyzed various Malbecs available for under 25 dollars. The flavors Asimov identified in Malbec were cherry, berry, licorice, and eucalyptus—all flavors that make a great food wine. He described the wines as “pleasant, drinkable, and friendly,” unlike more expensive Argentine wines which are sometimes more “formal.” Two Malbecs that he picks out as particularly good are the Hacienda del Plata 2004 and Viña Cobos 2006. There are several other bottles of wine described in this fun audio-article, complete with pictures and some outsider opinions from other wine critics.

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