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Pablo Y Walter Malbec
Beautifully fragrant on the nose, this “Walter Y Pablo” Malbec offers a wonderful array of floral and fruit aromas. Notes of violets, freshly picked and perfectly ripe plums and delectable blueberry tones make this wine so enticing. Unencumbered by the spice of oak. Muy, muy fantasticó!
Product Description
Pablo Y Walter is the lovechild of Walter Bressia and Eric Monnin, a unique and exciting project. The idea was to make a great value Mendozan Malbec labelled to celebrate the colour of Mendoza. Walter Bressia was the winemaker at Nieto Senetiner when Paul Boutinot took on the agency some 14 years ago so Pablo y Walter book-ends Boutinot’s experience in Mendoza. There really is no finer man to do this with, as outlined by The Wine Advocate and Tim Atkin MW recently. Produced from 25 year old vines in the Lujan de Cuyo district of Mendoza, close to Walter’s bodega in the rain-shadow of the Cordon del Plata mountains that tower over the valley, it is then blended with 10% of Walter’s own Monteagrelo Malbec.
Juicy, fruity and medium bodied in the mouth, this “Walter Y Pablo” Malbec leads with fleshy plum fruit flavours, with blueberry, wild raspberry and dark cherry flavours adding nuance. There is the merest hint of spice as this wine develops on the palate (perhaps a product of the 10% “Monteagrelo” added) and despite the relative simplicity of flavour exhibited, there is a really attractive length and elegance to this “Walter Y Pablo” Malbec. Tannic extraction has been very carefully managed so that there is almost no bitterness or grip and this “Walter Y Pablo” Malbec leaves a savoury plum pie sensation as it slowly fades.
Grower: Pablo Y Walter
Grape Variety: Malbec
Style: Ripe and Fruity
Country: Argentina
Appellation: Mendoza
Vintage: 2017/18
Closure: STELVIN
Alcohol: 13.5% ABV
Bottle Size: 75cl
Chinese Beef Steak Stir-Fry
Cooking Time: 00 hrs 55 mins (approx.)
Number of Servings: 4
INGREDIENTS
Marinade //
3 tablespoons dry sherry
2 tablespoons soy sauce
2 teaspoons cornstarch
1 1/4 pounds sirloin steak, thinly sliced
Sauce & Stir-Fry //
1/2 cup low-sodium chicken broth
2 tablespoons dry sherry
3 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 1/2 teaspoons Chinese chile-garlic sauce
1 1/2 teaspoons cornstarch
3 tablespoons vegetable oil
1/4 cup julienned fresh ginger
6 scallions, cut into 2-inch lengths
2 tablespoons pickled ginger, sliced into thin strips
1. In a large bowl, whisk the sherry with the soy sauce and cornstarch. 2. Add the steak and turn to coat with the marinade. Let stand for 15 minutes.
3. In a small bowl, whisk the chicken broth with the sherry, oyster sauce, hoisin sauce, chile-garlic sauce and cornstarch.
4. Lift the beef from the marinade; discard the marinade. Heat a wok or large skillet until very hot. Add 2 tablespoons of the vegetable oil and heat until shimmering.
5. Add the steak and stir-fry over high heat until browned and cooked to medium, about 1 minute. Transfer the steak to a plate. Add the remaining 1 tablespoon of vegetable oil to the wok.
6. Add the fresh ginger and scallions and stir-fry over high heat until fragrant, about 30 seconds.
7. Return the steak to the wok and add the pickled ginger and the sauce. Stir-fry until the sauce thickens, about 10 seconds.
8. Transfer the steak to bowls and serve with steamed white rice or cooked lo mein noodles.
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