One of the traditional "Bordeaux varietals", Malbec has characteristics that fall somewhere between Cabernet Sauvignon and Merlot. A mid-season ripener, it can bring very deep color, ample tannin, and a particular plum-like flavor component to add complexity to claret blends.
Malbec originates in Southern France, more precisely, in the township of Cahors. It was introduced in Argentina in Mid-Nineteenth Century, and adapted very well to the climate and soil. Sensitivity to frost is the primary reason Malbec has become a decreasing factor in most of France.
Malbec truly comes into its own in Argentina, where it is the major red varietal planted. Much of the Malbec vines there were transplanted from Europe prior to the outbreak of phylloxera and most is therefore ungrafted (planted on their own roots). Sadly, over the years, phylloxera has infested Argentina, too, and vineyards are now being replanted on resistant rootstock.
Argentines often spell it "Malbeck" and make wines from it that similar in flavor to those made in Europe, but with softer, more lush structure, more like New World Merlot. Another difference: where French examples are usually considered short-lived, Argentine Malbecs seem to age fairly well.
Malbec is also planted in Chile, and there's relatively little and recent acreage in California and Australia. It is usually blended with other red varietals in these countries.
