Trivento Bodegas y Vinedos S.A.

Trivento Argentina Private Reserve 2017

Winner Blue Gold Lighter Bodied Dry Red Wines
Grape Varieties
Malbec (100%) Mendoza, Argentina
Country of Origin
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $21.00
  • Trivento Bodegas y Vinedos S.A.
    Ruta 60 y Canal Pescara
    Maipu, Mendoza
    Argentina 5517
  • Juan Jose Gil, Brand Manager Trivento
  • Phone (54) 261 5862924

A complex, floral, inky wine with flavours bordering on red licorice. Slightly smoky savoury on the palate, the tannins are grainy, leading to chocolatey and earthy flavours as it broadens out towards the finish. Quite drying even when paired to the pork.

Inky purple. Opens with blackberry aromas. Round and ripe with plush black fruit. Simple, bright and fruit driven but finishes slightly short. When paired with the pork dish the wine appeared fruitier and more plush.

Lifted and pure. Attractive. Bruised apple. Fresh and vibrant. Well made. Nice savoury tannins. Sweetness appears to be accentuated with the dish.

Brooding dark fruits, blackberry aromas. Chewy textured robust wine good intensity and richness, a little hollow mid palate. The pairing works well with the brooding dark fruits and medium bodied weight of the wine. The juiciness of the fruits work well against the port texture. The strong tannins of the wine are a little aggressive against the fragile pork texture.

Rich purple hue, with tannins that are firm, but ripe, fruit has some lovely dark cherry notes, with added structure from the oak

Magenta and opaque like ladies 80 denier. Lashings of dark fruit, perfume, flowers and spice. Lots of fruit on the palate, but very silky tannin and more fruit forward. This wine slightly over powers the dish but some nice chocolate characters come out.

Deeply coloured wine. Ripe generous nose. Blueberry with the classic melted crayon earthiness there but balance by riper berry notes. Palate, lean simple, primary fruit and clean tannin. Simple things done well. Good wine. With Food ? nicely weighted primary fruit and a little sweetness work really well

The Lighter Bodied Dry Red Wines were judged with

Pork shoulder with capsicum, almond and carrots

Presented by chef Marcell Kustos



  • 2000 g pork shoulder/scotch fillet
  • 1000 g mixed capsicum, sliced
  • 500g tomatoes, diced
  • 1 pc onion, diced
  • 4 Tbsp oil, sunflower
  • 1 Tbsp paprika, ground
To serve
  • 100 g almonds, shaved, toasted
  • 1 bunch parsley


  1. In a large frying pan, sear around the scotch fillet.
  2. Then place it into a Dutch oven and bake it for 2.5-3 hours at 130 degrees.
  3. In a medium pot, add oil, sweat onions, then add capsicum and cook for 10 minutes.
  4. Then add tomatoes and ground paprika and cook for another 10 minutes.
  5. Add water if needed to prevent from burning.
  6. Serve a slice of pork on a bed of ‘lecso’ and sprinkle toasted almond on top.