I was invited to another fabulous event with iYellowwineclub.com – this time it was a two part adventure with wines from Trapiche Winery in Argentina: one pure and the other extravagantly complex. And with such extreme differences in flavours, we need to enjoy a variety of distinct, rightly paired dishes.
First we start off at TOCA at the Ritz Carlton Toronto to experience the pure flavours of dark chocolate and rare, completely unseasoned striplion with Trapiche pure Malbec:
Malbec 100%. 2013
“Trapiche Pure Malbec displays intense aromas of red fruits
such as plums and cherries with a subtle touch of spice.
Smooth and juicy tannins marked out by a mineral character
leading to a long lasting finish.”
The ideal wine for grilled meat. It also combines very well
with pasta, stews and game.
Selected vineyards in the Uco valley, Province of Mendoza.
Fermentation with wild yeasts and maceration in small
concrete vats, during a minimum of 15 days at 25-27ºC.
Natural malolactic fermentation.
Ageing sur lies in concrete vats during 8 months.
Total acidity: 5.75 g/l
Sugar: 4 g/l
Then we stroll over to the iYellow Wine Cave to enjoy Trapiche Extravaganza with more than memorable chocolate covered cricket donuts created by Sliced Gourmet
Malbec, Bonarda and Syrah. 2013
“Trapiche Extravaganza Red blend is an exuberant
combination of Malbec, Bonarda and Syrah displaying fresh
aromas of red and black fruits, violets and a hint of spice.
Fruity and juicy with refreshing finish. A wine meant to be
The perfect accompaniment for grilled meats or chicken.
“Trapiche Extravaganza takes you on a journey between
reality and fantasy, leading you to an inspiring and
entrancing wine that allows you to discover your inner self.”
Vineyards located between the 750 and 1100 m.a.s.l.
Addition of selected yeasts.
Fermentation at 23º-26ºC during 12 days.
Controlled natural malolactic fermentation.
Subtle contact with oak.
Alcohol: 13.5 %
Total acidity: 5.63 g/l
Sugar: 13 g/l