For decades, the most forgettable red wine grape in France was the malbec. It was sparsely grown, mostly in the Bordeaux region, where its only claim to fame was that it was an excellent additive to “beef up” lightly colored or weak cabernet sauvignon and merlot wines. When made into a wine, the French-grown malbec produced one that was super tannic (astringent), black as ink and could take as long as 25 years of aging before it was drinkable.
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