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I promise red wine lovers will be drinking this white wine in spring

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We don’t mean to be dramatic, but if you love red wine, you’re going to be drinking this white all summer (Picture: Tesco)

Does anyone know a red wine drinker who turns their nose up at white wine? There’s always one.

Too wishy-washy, lightweight and nondescript perhaps? The wine, not them. Well, then this could be the tipple to win them over.

You know Malbec, the rich and spicy red wine from places like Argentina and France? Well, whether it’s because the name ‘Malbec’ is easy to pronounce or the style is a crowd-pleaser, possibly both, we can’t get enough of it over here.

And now, there’s a white version that delivers many of the same flavours as the red. Mind, blown.

I know what you’re thinking: finally a white wine that red wine drinkers can enjoy. And you’d be right. The style is called ‘Blanc de Noirs’, a white wine made from red grapes. You’ll see it a lot with Champagne and sparkling wine, but it’s more unusual in a still wine.

Don’t worry, White Malbec is nothing like White Zinfandel, it’s dry, fruity and elegant. But how and why has Malbec suddenly become all pale and interesting?

Trivento is the brains behind the launch, recently voted the world’s top-selling Argentinian wine brand for a third year in a row.

Trivento White Malbec from Argentina is a bargain at £8.50 in Tesco (Picture: Tesco)

You might know the brand as part of the massive Concha y Toro group, based in Chile. It literally wants its customers to experience a fresh take on Malbec, so it put massive resources into creating a completely new category in White Malbec.

Well, if you want a job done.

It’s so new that Trivento’s is the only one of its kind available in mainstream supermarkets. But how do they turn it, well, white?



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As you’ll probably already know, the colour lies in a grape’s skin. That, and most of its flavours. The trick here is to harvest at the end of January, 40 days earlier than normal, before the grapes fully turn from green to red, the sugars aren’t too high and the natural acidity hasn’t dipped too much. That’s because they want it to be zesty, fresh and light.  

After harvesting, they quickly separate the grape pulp from the skins so none of the pigment creeps in. Then, just to make absolutely sure, they add oxygen to the fermentation to burn off any unwanted colour. And what a job they’ve done, it’s not so much clear as translucent, like crystalline spring water.

Flavour-wise, you’ll pick up strawberries and cherries on the nose, a palate that’s like biting into a crisp Braeburn red apple with lemon sherbet on the finish. That’s what I found, anyway. It’s genuinely mind-blowing for a white wine to have all the characteristics of a red, with all the lean and fresh texture of a white.

Metro’s drinks editor Rob Buckhaven knows a thing or two about good wine (Picture: Natasha Pszenicki)

No wonder the wine is so flavoursome though, the grapes are grown in the Uco Valley and Luján de Cuyo, considered two of Argentina’s top regions for growing Malbec. Dominated by the majestic Andes mountains, the vines bask under the intense sun during the day and are cooled off at night by alpine winds from the Andes. It gives the grapes a slow ripening period that builds in flavour complexity, you just can’t get more perfect conditions for growing Malbec.

Can it stand up to a juicy steak or a barbecued burger? You be the judge of that once the sun comes out. Meanwhile, don’t forget it’s Malbec World Day on April 17, as if we needed an excuse to try.


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