Malbec is a generous red. Dark fruit, a soft but real grip of tannin, enough body for a serious dinner. That makes it one of the easier reds to cook for, as long as you give it something to work with.
Below are the dishes it suits, why they work, and the few things to keep off the plate. Every bottle is its own wine, so read this as advice about the style, not about any one label.
Why Malbec likes rich food
Two of our fall pairing rules do most of the work.
The first is to match the weight. Malbec usually sits toward the fuller end of the red spectrum, so it wants food with some heft: grilled meat, braises, roasted mushrooms, aged cheese. A light dish gets lost next to it.
The second is that fat and red wine get along. Fat and protein soften tannin. A Malbec that feels a little firm on its own relaxes next to a steak or a wedge of hard cheese.
Steak, asado and chimichurri
In Argentina, Malbec and beef off the grill grew up together. The asado, a long, slow cookout over wood or charcoal, is where a lot of Malbec gets poured.
- Grilled ribeye or skirt steak: the fat and char bring out the best in the wine.
- Short ribs, cooked low and slow: the richness matches Malbec's weight.
- Chimichurri: parsley, garlic, oregano, vinegar and oil. The herbs and the brightness cut through the meat, and the wine bridges the two.
- Sausages and chorizo off the grill: smoky, salty and rich. An easy match.
Empanadas
Baked or fried, empanadas are a natural partner. Beef empanadas, with onion, cumin and a little paprika, are the traditional pick. Chicken, or ham and cheese, work too. Keep the filling savory and the wine has plenty to hold onto.
Mushrooms and earthy dishes
You don't need meat to enjoy Malbec. Mushrooms have a savory depth that suits red wine, and so do beans and roots cooked slowly. A few we come back to: roasted portobellos, or a mushroom ragù over polenta. Mushroom risotto finished with a hard cheese. Lentil or black bean stew with smoked paprika. A tray of root vegetables roasted with rosemary and garlic.
Hard and aged cheeses
Aged cheeses are rich and salty, with enough fat to soften a red's tannin. Aged cheddar or Gouda, Manchego or another firm sheep's milk cheese, Parmigiano-Reggiano or aged pecorino all work.
Softer, tangier cheeses like fresh goat cheese tend to clash with a fuller red. Save those for a white or a Rosé.
What to keep away from Malbec
A few foods work against a fuller red.
- Delicate fish and shellfish. Tannin and fish oils can leave a metallic taste.
- Very spicy food. Heat amplifies alcohol and tannin. If you want chile, keep it moderate, as in a smoky adobo rather than a fiery curry.
- Sweet dishes and desserts. Sweetness makes a dry red taste sour.
- Sharp vinaigrettes. A salad on the side is fine. Just don't make it the main event.
Malbec and Cabernet
People often ask how Malbec differs from Cabernet Sauvignon at the table. Both like rich food. Broadly, Malbec is a little softer and rounder, and Cabernet a little firmer. We go into it in Malbec vs. Cabernet Sauvignon. For the place so much Malbec comes from, read our guide to the Mendoza wine region.
Our Malbec
We grow Malbec on our vineyard in Perdriel, Mendoza. The vines were planted in 1927 and turn 100 in 2027. For a steak night or a slow Sunday braise, Mira Mira Estate Malbec is the bottle we'd open.
Questions we get
What food goes best with Malbec? Grilled beef, especially with chimichurri. It also works with empanadas, mushroom dishes, lamb, braises and aged hard cheeses.
Can I drink Malbec with chicken? Yes, if the chicken is cooked richly: roasted with mushrooms, grilled with a smoky rub or braised in red wine. Plain or lemony chicken is better with something lighter.
Should Malbec be chilled? Not cold, but a little cooler than a warm room. Aim for around 60 to 65°F. Twenty minutes in the fridge before dinner usually gets you there.
