Bodega Catena Zapata “Angelica Zapata” Malbec Alta 2018

Bodega Catena Zapata “Angelica Zapata” Malbec Alta is a bold and expressive red wine from Mendoza, Argentina. Made from 100% Malbec, it reveals aromas of blackberry, plum, and violet, with hints of cocoa and spice. The palate is full-bodied with velvety tannins, balanced acidity, and a long, rich finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Bold
Grape Varietal: Malbec
Tastes Like: Comparable to a rich Syrah, with blackberry, plum, and violet notes, complemented by hints of cocoa and a velvety, structured finish.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Mendoza, Argentina
Terroir: High-altitude, rocky soils
Aging: 12-18 months in French oak
Serving Temperature: 16-18°C

Bodega Catena Zapata is an iconic winery in Mendoza, Argentina, known for its pioneering work with Malbec. Angelica Zapata Malbec Alta is a tribute to their dedication to crafting wines of exceptional quality and depth.

Seafood: Grilled tuna or salmon with a balsamic reduction.
Poultry: Duck confit or roasted turkey with herbs.
Vegetarian: Lentil stew or mushroom stroganoff.
Meat: Grilled ribeye, lamb shank, or beef short ribs.

Blue Cheese: Creamy and tangy, offering a bold contrast.
Manchego: Mild and semi-hard, complementing the wine's richness.
Comté: Nutty and savoury, enhancing the wine's structure.
Parmigiano Reggiano: Umami-rich and nutty, pairing beautifully with the wine.

Beef Short Ribs

Ingredients:

• 1.5kg beef short ribs
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups red wine
• 2 cups beef stock
• 2 sprigs thyme
• Salt and pepper, to taste

Instructions:

1. Season short ribs with salt and pepper. Heat olive oil in a pot and sear ribs on all sides.
2. Remove ribs and sauté onion and garlic until softened.
3. Deglaze with red wine, then add beef stock and thyme. Return ribs to the pot and simmer for 2-3 hours until tender.

Tip: Serve with creamy polenta or mashed potatoes.