barbecuing meats and all the ingredients that come along with it. This passion was further real- (NAPSA)—The Mendoza region —the heart of Argentina’s winemaking district—has long been knownfor its high altitude and full-bodied wines. Now, the oldest operating winery in the region has taken a step back in time to put its own twist on an Argentine winemaking tradition—a blended red wine. The winery is Don Miguel Gascon and the wine s named Colosal. According to Ernesto ‘Nesti” Bajda, the winemaker, Colosal a standing Argentine tradition of red blends. The wineitself is named for the robust, full-bodied wine that was first made at Bodegas Escorihuela Gascon in 1890 by Don Miguel Gascn himself. This full-bodied blend is Malbec based, with layers of Bonarda, Syrah and Cabernet Sauvignon to add complexity and rounder tannins. Distinctive flavors of dark blackberry, ripe plum and dark cherry meld with hints of oak, chocolate and mint, for a wine that could only be called Colosal. Varietal Breakdown: Each of the distinctive varietals contributes a unique characteristic to the wine. * Malbec: The thick skin of this dark grape translates to a deep purplish-black color, complemented by floral violet aromas anddark fruit flavors with mouthfilling tannins. *Bonarda: Light bodied, with fruit-forward flavors of ripe cherry and plum that meld with smooth tannins to create a pleasantly sweet mouthfeel with an overall elegance. ized during a trip to Texas to promote his wines, where he received a book featuring various barbecue rubs and sauces that he had never heard of before, and has been spices to add delicious flavors to grilled meats—paired with hooked ever since. “I’m especially drawn to the interaction that occurs when a spice, rub or sauce is added to meat. This idea of blending various ingredients for the best, most flavorful outcome isn’t unlike what I do in the cellar with Gascn wines,” Nesti says. “I’ve currently collected more than 40 various rubs and am always on the lookout for more, but my favorites are still those that I finish. below.” Distinguished Argentine winemaker Ernesto “Nesti” Bajda uses various barbecue rubs and Colosal, a red blended wine. Syrah: Dark skinned andfull of flavor, this grape often produces blackberry, black pepper and spice aromas with occasional hints of green olive and a white pepper *Cabernet Sauvignon: Small and robust, this grape imparts sturdy tannins, black fruit aromas and flavors with some herbaceous hints and offers a softening effect when blended with othervarieties. Predominantly Malbec, Colosal owes its round, soft tannins, elegant floral aromas and intensely deep purple color to this grape. Syrah’s finesse and herbal spice hints complement Bonarda’s sweet licorice notes, giving Colosal its edge. Cabernet Sauvignon adds a strong mouthfeel and complexity. Each of these varietals represents the best example of a type of wine produced in a region known for high altitudes, semiarid soil and four distinct seasons. The wines of the region are also celebrated for the way they can be paired with different dishes. As a native Argentine, Don Miguel Gasc6n winemaker Ernesto “Nesti” Bajda grew up with an intrinsic proclivity for create at home, like the two For chicken: 2 parts oregano \% part minced garlic 1 part paprika Once rubbed, sprinkle some fresh peppermint leaves and lemonzest. Addsalt right before taking off the grill. Forbeef: 3 parts thyme 2 parts black pepper 1 part red pepper flakes % part oregano 1 or 2 pinches of nutmeg Rub meatliberally prior to grilling. To learn more about pairing full-bodied blended red wines such as Colosal with these and other grilled meats using rubs, visit www.gasconwine.com. Argentinean Table Wine, 2010 Gascon USA, Hayward, CA. All rights reserved.
