Trivento Bodegas y Vinedos S.A.

Trivento Argentina Reserve Malbec 2017

Winner Top 100 Lighter Bodied Dry Red Wines
Grape Varieties
Malbec (100%) Mendoza, Argentina
Country of Origin
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $17.00
  • 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

Inky purple coloured, this has floral, crisp, cranberry and beetroot profile with crunchy palate structure. Refreshing, vibrant and very youthful. For a Malbec, this is surprisingly crunchy, reminding me more of Cabernet Franc. Not really made for this dish as it needs something more powerful, but a delicious wine nonetheless

Deep inky purple. Plush and generous with ample blackberry and cedary oak. Shows good freshness and vibrancy. When paired with the pork dish the vibrant blackberry fruit in the wine was highlighted.

Dark and dense wine. Amazing colour. Fresh and vibrant. Quite open with some slight bruised apple, aldehyde notes. Relatively firm and with good length. Quite a raw wine. I imagine it will be popular but I feel it lacks a little finesse

Deeply coloured, lifted mulberry fruits, dried herbal aromas. The palate is richly flavoured and well structured, juicy and flinty tannins. The wine is well made and balanced. The pairing doesn?t work that well. The wine is too powerful for the pork and romesco flavours.

Deep purple hue, rich and ripe, savoury notes, big and powerful, full of tannin and drive on the palate, firm and structured.

Opaque dark purple. Violets and soft fresh herbs. Rich dark berries, blue flowers and a firm acid backbone with suedey tannin and hints of tobacco. Wine tannins dominate this dish.

Big colour. Melted crayon nose with darker fruit overtones. Spiced up and varietal. Palate very fruit driven, a little green and herbaceous but reliant on primary fruit to work. With Food ? no herbaceousnes at all on palate. Left with dominant black fruit flavours, juicy oak drive and very good spiced up length.

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.