Trivento Malbec Recipe

1. Chill to serving temperature

Trivento Malbec is best served slightly below room temperature, around 60-65°F (15-18°C). If the bottle is at room temperature, place it in an ice bath: fill a bucket or large container with 2 cups of ice and 1 liter of cold water, then submerge the bottle for 15–20 minutes until the bottle feels cool but not cold to the touch.

2. Open the bottle

Use a waiter-style corkscrew to remove the foil and extract the cork carefully. Wipe the bottle lip with a clean cloth or napkin to remove any cork particles or residue.

3. Decant (optional)

If the wine is older or you prefer more aeration, pour the Malbec into a decanter slowly, letting the wine breathe for 20–30 minutes. For younger Trivento Malbecs, 10–15 minutes of decanting helps open fruit and soften tannins.

4. Pour

Pour about 125–150 ml (4–5 oz) of wine into each large red wine glass, filling to approximately one-third to allow space for swirling and aroma concentration.

5. Select large-bowled red wine glasses for each guest to allow the wine to breathe and release aromas.

6. Arrange the cheese board and cured meats attractively on a platter. Place 300 g of assorted cheeses (for example: a semi-soft cow’s milk cheese, a firm aged cheese, and a blue or goat cheese) and 200 g of assorted cured meats on the board. Add 12 pieces of crackers or baguette slices.

7. Drizzle 2 tablespoons of extra virgin olive oil over the bread slices or serve oil on the side. Offer freshly ground black pepper to taste for those who want to add a finishing touch to cheese or bread.

8. Serve the poured wine immediately with the prepared cheese board. Encourage guests to swirl, sniff, and taste: note the Trivento Malbec’s dark fruit notes (black cherry, plum), subtle spice, and smooth finish.