Dear Food Diary:
During our second day in Mendoza, our hotel concierge arranged a day of wine tasting and lunch for us. As we drove into the grounds of Bodega Ruca Malen, I thought to myself, this is what I had envisioned Mendoza’s wine road to be and more. Picture perfect day topped off by a spectacular 5 course lunch with wine pairing right by the vineyards. How did I get so lucky!

THE GROUNDS

Gorgeous blue skies, the clouds and mountains looked painted amongst the lush green vines… I’ll let the photos do the talking now… 

THE TOUR 

The vineyards don’t do walk-ins like in Napa, the timed entry gives you a mandatory tour and tasting. The pro is that you get a very intimate tour, learn a whole lot about each individual winery, but the flip side is that it gets repetitive after visiting a few. Time wise, we were only able to do 3 in a day.

At Ruca Malen you can choose to do lunch without tour, since the wine tasting portion is tied to the 5 course lunch.

THE SEATING

Their indoor dining room had views that looked like paintings on the wall, but you can’t beat the outdoor area…

I was overjoyed with our corner table! Everything was just so perfect.

Our breathtaking view. Vines on one side and the mountains in the background. Talk about stimulating all our senses.

THE 5 COURSE LUNCH TASTING & WINE PAIRING

FIRST COURSE

Mini grilled squash ravioli with pickled leek and lemon on lemon emulsion and Arbequina olive oil

Wine Pairing: Ruca Malen Chardonnay 2011 100% Chardonnay. The 45% of the wine was barrel fermented in French oak, then aged in the barrels for 8 months. The rest of the wine is left in stainless steel tanks. The wine is then blended and bottled.

The tender vegetables have just the right amount of grill flavor without loosing their natural flavors. The citrus aromas are brought out by the fragrant lemon cream and Chardonnay. The sweetness and smokiness of the dish pairs well with the light but oaky wine.

SECOND COURSE

Conciglionis filled with smoked aubergines served with melted cheese and beetroot cream

Wine Pairing: Yauquen Bonarda. 100% Bonarda. 30% of the wine is aged in oak for 6 months. This is a fresh wine, with red fruit and spicy notes. Typical of this variety.

The unctious pasta and creamy base have a sweet note from the beets that is complimented beautifully by the soft tannins of the fresh wine. There’s smoky notes both in the dish and wine that go hand in hand.

THIRD COURSE

Traditional Locro (yellow corn and wheat) salad, chorizo confit in wine sauce, smoked pumpkin cream and toasted pumpkin seeds

Wine Pairing: Ruca Malen Cabernet Sauvignon 2010. 100% Cabernet Sauvignon. Aged for 12 months in oak barrels (85% French, 15% American). Aged separately, then blended and bottled. 

One of most creative presentations I’ve seen. The glass “plate” has a sheet below, explaning all the components! How cool is that? Reminds me of my Momofuku Ko post.

The chorizo is spicy and fatty in the best way possible. It brings out the fruity wine, while the acidity balances the dish very nicely. The grains are chewy and gives great texture in each bite.  There’s that earthy note at the end. So good!

FORTH COURSE

Grilled beef tenderloin medallion with potato, julienne vegetables, black olive confit and caramelized onions with cinnamon

Wine Pairing: Ruca Malen Malbec 2010. 100% Malbec. Aged for 12 months in oak barrels (85% French, 15% American). Aged separately, then blended and bottled. 

                            Kinien Malbec 2010. 100% Malbec. Aged for 12 months in oak barrels (85% French, 15% American). Aged separately, then blended and bottled. 

The beef is medium rare. Juicy and tender. The Ruca Malen Malbec has floral/fruity notes that pair nicely with the texture of the beef. But my favorite pairing of the day (I love malbec) was the Kinien Malbec with the beef. That bold plum flavor with a real smooth finish, it was a perfect bite that also brought out the flavors of the olives. A hint of sweetness to tie it all together. I didn’t really care for the potato, but the careful sprinkles of sea salt were much appreciated.

FIFTH COURSE

Pear and chocolate crumble, fresh pear in wine perfumed with cassis, fresh oranges and orange zest

So bright and satisfying. The burst of citrus in every bite, the soft grainy texture of pear and that crunch. I love how the meal ended with luscious fruit flavors with just a hint of chocolate. The nectar of the fruit naturally sweetened the dish.  Perfect with coffee.

Price: 350 Pesos per person (about $70) this was totally worth it, actually a steal!

I wish everyday could be like this, but that would just be selfish of me… And though it wasn’t the best food or wine I’ve ever had, the setting definitely put it over the top. Memorable.

P.S. Chubby’s Rating:

www.bodegarucamalen.com
Ruta Nac. 7, Km 1059
Lujan de Cuyo, Mendoza 5509, Argentina
54-261-5628357