Trivento Bodegas y Vinedos S.A.
Trivento Argentina Reserve Malbec 2017
- Award
- Winner Top 100 Lighter Bodied Dry Red Wines
- Grape Varieties
-
Malbec (100%) Mendoza, Argentina
- Country of Origin
- Argentina
- 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.
- Juan Jose Gil, Brand Manager Trivento
- Phone (54) 261 5862924
Andrea Pritzker, Third Term Panellist 2019 Competition
“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.”
Warren Gibson, First Term Chairman of Judges, Eleventh Term Panellist 2019 Competition
“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”
Corey Ryan, Second Term Panellist 2019 Competition
“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.”
Stuart James Halliday, Fourth Term Panellist 2019 Competition
“Deep purple hue, rich and ripe, savoury notes, big and powerful, full of tannin and drive on the palate, firm and structured.”
Susan Bastian, Fifth Term Panellist 2019 Competition
“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.”
Mark Robertson, Eighth Term Panellist 2019 Competition
“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
Ingredients
Pork
- 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
- 100 g almonds, shaved, toasted
- 1 bunch parsley
Method
- In a large frying pan, sear around the scotch fillet.
- Then place it into a Dutch oven and bake it for 2.5-3 hours at 130 degrees.
- In a medium pot, add oil, sweat onions, then add capsicum and cook for 10 minutes.
- Then add tomatoes and ground paprika and cook for another 10 minutes.
- Add water if needed to prevent from burning.
- Serve a slice of pork on a bed of ‘lecso’ and sprinkle toasted almond on top.
Stephen Wong, Second Term Panellist 2019 Competition
“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”