Since I have been running this column for several years, it should be no surprise that I’ve done several Argentinian Cabernet Sauvignons. And this is not our first wine from the popular Mendoza region. The web site for Finca Flichman (does that sound Argentinian is in Spanish only. Their vineyards occupy 350 hectares (about 900 acres) in the Maipu and Tupungolo subregions of Mendoza. Tupungolo has a high elevation and consequently its fruit is harvested 16 to 20 days later than in Maipu. Where do today’s grapes come from? Silly boy, at this price they come from wherever production peaked. The winery was purchased in 1997 by Sogrape, a huge Portuguese conglomerate. The companion wine is an Israeli red blend (Cabernet Sauvignon +) costing about 50% more.
Let’s start with the marketing materials. “Tasting Note : Deep ruby red colour with an intense note of cassis, dried herbs and black pepper; dry, medium to full bodied; ripe fruit flavour with silky tannins in a long finish. Serving Suggestion : Excellent with grilled or roasted meats or poultry.” And now for my review.
At the first sips this wine was round but too sweet. It displayed good acidity and light tannins. When paired with slow-cooked round steak its sweetness was dominant but this wine was oaky. Chickpeas darkened the Cab, which became a tad less sugary. The accompanying potatoes gave the libation round acidity. When I doused a generous amount of Chinese hot sauce on the meat the drink became acceptably dry – or almost and it was nicely long. Fresh pineapple took away the acidity in my glass, replaced by a burnt taste.
The next meal began with Cuban style coated peanuts. In response our Argentine friend was dark with bouncy acidity and light tannins. The piece de resistance was boxed Stuffed Manicotti which included Ricotta and Mozzarella cheese in a tomato sauce that I augmented with lots of grated Parmesan cheese. To be frank the whole mixture was fairly tasteless. And the marriage? Red’s acidity seemed cut off. I did sense cherries but once again the liquid was excessively sweet. In all fairness, it was long. Fresh blackberries simply cut off the wine. A Ferrero Rond Noir chocolate permitted the drink’s acidity to return. But there wasn’t much else in my glass.
My final meal centered on homemade sautéed chicken breast spiced with cumin, coriander, chilies, garlic powder, and probably more. This delicious dish rendered the Misterio mouth filling and I did sense some chocolate as well as balanced acidity and tannins. Quinoa managed to darken the liquid. A mélange of sautéed red and orange peppers sweetened and thinned our Mendoza companion.
Final verdict. As happens so often, I won’t be buying this wine. Or even finishing what was left in the bottle.Access the companion wine An Israeli Red Bordeaux Blend.
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would
rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario
French-language community college. His wine websites include
www.theworldwidewine.com and http://www.wineinyourdiet.com
Visit his website devoted to italian travel www.travelitalytravel.com
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