Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Intense rich plum, damson fruit and spice with smoky, vanilla and coffee notes

Bring the bottle of 5TA Generación Malbec Gran Reserva to serving temperature (16–18°C / 60–65°F). If slightly cool, let it sit at room temperature for 20–30 minutes; if too warm, chill in an ice bucket for 10–15 minutes.

Decant the bottle 30–45 minutes before serving to allow aromas of plum, damson, vanilla and smoke to open. If you don’t have a decanter, pour gently into large red wine glasses and let breathe for 20–30 minutes.

Arrange the aged Manchego, blue cheese, cured salami, prosciutto, cornichons, toasted Marcona almonds, dried plums and fresh figs/pears on a platter. Place cheeses at room temperature 30 minutes beforehand to maximize flavor.

Slice the baguette and toast lightly if desired. Place small knives for cheese and toothpicks for pickles on the board. Serve alongside the decanted Malbec; its rich plum and spice notes pair especially well with aged sheep's cheese and cured meats.

Remove the ribeye steaks from the refrigerator 40–45 minutes before grilling to come to near room temperature. Pat dry with paper towels.

Prepare steaks

In a small bowl combine 1 tsp smoked paprika, 1 tsp ground black pepper, 1.5 tsp kosher salt, 1 tsp finely ground espresso and 0.5 tsp ground coffee. Mix thoroughly.

Make rub

Brush both sides of the steaks lightly with 2 tablespoons olive oil. Rub the coffee-smoked spice mixture evenly onto both sides, pressing gently so it adheres.

Season steaks

Preheat a grill or heavy skillet (cast iron) to high heat until very hot — about 10 minutes for a grill or 5–7 minutes on a stove. If using a grill, oil the grates lightly to prevent sticking.

Preheat grill/skillet

Place steaks on the hot grill or skillet. For medium-rare (recommended with this Malbec): cook 4–5 minutes per side for 1-inch steaks (adjust time for thickness). For a good crust, don’t move steaks while searing. Use tongs to flip once.

Cook steaks

In the last 1–2 minutes of cooking, add 2 tbs unsalted butter, smashed garlic cloves and thyme sprigs to the pan; tilt the pan and spoon the melted butter over the steaks to baste. Remove steaks to a cutting board and rest 8–10 minutes tented with foil before slicing.

Baste and rest

Slice steaks against the grain and finish with a light sprinkle of coarse sea salt and chopped parsley or microgreens. The coffee-smoked crust and butter-basted interior will echo the wine’s smoky, coffee and vanilla notes.

Preheat oven to 200°C (400°F). Toss halved shallots with 2 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side down on a baking sheet and roast 20–25 minutes until caramelized and tender.

Roast shallots

While shallots roast, pour 1 cup of the Malbec into a saucepan and bring to a simmer over medium heat. Reduce by half (about 8–10 minutes) until syrupy. Add 1/2 cup beef stock and continue to reduce until sauce coats the back of a spoon (3–5 minutes).

Make reduction

Whisk in 1 tablespoon cold unsalted butter off the heat to give shine and body. Taste and adjust seasoning. Add the roasted shallots to the reduction and keep warm until serving.

Finish sauce

Plate sliced ribeye alongside roasted shallots with red wine reduction. Scatter toasted Marcona almonds and dried plums on the board or plate for contrasting texture and fruitiness. Garnish with microgreens or chopped parsley and a final pinch of coarse sea salt.

Serve with the decanted 5TA Generación Malbec Gran Reserva. Pour about 120–150 ml per serving. Recommend tasting the wine at the start and mid-meal to observe how its plum, damson and spice notes evolve with the smoky, coffee and vanilla flavors of the food.

5TA Generación Malbec Gran Reserva, Goyenechea

Decanter or large wine glass (for aeration)

Wine cooler / bucket with ice (optional, for chilling)

Aged Manchego or aged hard sheep's cheese

Blue cheese (mild, e.g., Cabrales or Gorgonzola Dolce)

Cured salami or dry-cured chorizo, thinly sliced

Prosciutto, thinly sliced

Cornichons or pickled onions

Marcona almonds (lightly toasted)

Dried plums (prunes) or damson plums

Fresh figs or sliced pears (seasonal)

Baguette or crusty country bread, sliced

Ribeye steaks (1–1.25 inch thick)

Olive oil

Espresso grounds (finely ground)

Smoked paprika

Ground black pepper

Coarse kosher salt

Ground coffee (for optional crust)

Unsalted butter

Fresh thyme sprigs

Garlic cloves, smashed

Shallots, halved

Salt

Freshly ground black pepper

5TA Generación Malbec (use remaining wine)

Beef or veal stock (low sodium)

Unsalted butter (cold, diced)

Coarse sea salt, for finishing

Microgreens or flat-leaf parsley, chopped

5TA Generación Malbec Gran Reserva, Goyenechea, Argentina

Make 5TA Generación Malbec Gran Reserva, Goyenechea, Argentina Recipe in just 1h 15m. Intense rich plum, damson fruit and spice with smoky, vanilla and coffee notes

5TA Generación Malbec Gran Reserva, Goyenechea, Argentina

Descriptors

Tasting Notes

Food Pairings

You might also like