Tango Malbec is a limited production single-varietal wine from a single Napa Valley vineyard.
In Tango, flavor and power are entwined - pure on the palate - juicy with a wealth of fruit and light, velvety tannin.
A wonderfully deep, dense, glossy red-black hue when poured into the glass.
The nose starts off with blackcurrant and ripe plum over a layer of densely compacted fruit beneath revealing a seam of minerals and still more.
Pure on the palate with a juicy texture and a wealth of velvety tannins and acids but tied in with all this power there is floral fruit, great substance and a lovely presence.
A wine in which flavor and power are entwined reminiscent of lovers entwined in the Tango, the dance of love.
Meat and Malbec– the ultimate pairing! Malbec has soft tannin and a short finish, making it a great choice with red meats.
A dark, almost black, spicy wine reminiscent of blackberries and chocolate, with a velvety texture. Tango is full bodied and able to mature elegantly but is delicious consumed young as well.
- Serving Temperature: 60°F- 65°F
- Glass Type: Riedel - Bordeaux
- Decant: Yes – 30 to 50 minutes
- Age: Up to 15+ years
Malbec, originally called Côt, is the dominant red varietal in Cahors where appellation regulations require a minimum content of 70% Malbec. The French Malbec tends to have solid structure, firm tannin, and an inky dark, brooding quality.
Introduced to Argentina by French agricultural engineer Michel Pouget in 1868, Malbec is widely planted there producing a softer, less tannic-driven variety than its French parent. Argentinean Malbec tends to be plummy and fruit-forward, with a soft velvety texture.
Originally planted in our estate vineyards to add color and complexity in our Bordeaux-style wines, Malbec found its way into our taste buds and hearts immediately demanding its own label so in 2004 our first single-vineyard, single-varietal Malbec was bottled as Tango.
As we can see from the French and Argentine findings, depending on where it is grown Malbec can produce a different wine. We wanted a our Tango Malbec to have the best qualities of both and we know that perfect growing conditions include ample sunshine and a dry climate, conditions usually associated with higher altitude vineyards.
Tango very quickly became popular so in 2008 we added a second vineyard and in 2010 we added a third high altitude Malbec vineyard to replace them both.
Our Tango Malbec, grown at high altitude, drier with ample sunshine and a greater diurnal temperature variation develops more intense color, a denser palate and a longer aging potential due to its higher acidity, resulting in a harmonious, age-worthy wine.
Tango ~ a dance popular in Argentina in which the dancers are entwined as lovers.
Why "Tango" ~ Tango is a wine in which flavor and power are entwined reminiscent of lovers entwined in the Tango, the dance of love. In the dance each partner dances different steps but they also remain entwined as one.
When Tango Malbec is enjoyed with food, particularly hearty red meat or spicy food, the wine will entwine with the food but also retain its own presence in the taste sensation, in the same way as the Tango dancers.
The way Malbec entwined itself into our taste buds, our hearts and our enjoyment of foods, as well as its popularity in Argentina, all suggested to Bill that it should be called Tango.
Pronunciation ~ mal bek
Bacon Wrapped Scallops
Bacon Wrapped Scallops, tender, juicy perfection; elegant enough for a dinner party or a romantic dinner for two and easy to prepare in the oven or Air Fryer.
BBQ Chicken Wings
Anyone who invents a four-winged chicken is going to make some big bucks. Chicken wings combine just the perfect amount of bone, meat, fat and skin. Nothing else is quite as good over the open flame.
Beef Meatballs with Homemade BBQ Sauce
This meatballs in BBQ sauce recipe is a dream come true - coated in a delicious homemade barbecue sauce.
Chimmichurri Sauce
A quick and convenient recipe for a colorful South American chimichurri sauce which doubles as a marinade and an accompaniment to all cuts of beef.
Citrus Braised Pork in Banana Leaves - Cochinita Pibil
Traditional cochinita pibil, calls for a whole suckling pig coated in orange juice, wrapped in banana leaves under a pile of hot coals. We though that was a bit too much work so here's a much easier way to make this delicious mouthwatering dish.
Fish Tacos
There are several schools of thought regarding fish tacos, not least, that a good one can’t be found east of California. They can be made anywhere, simply and easily using good ingredients, grilled well with Mexican-style cole slaw (cabbage) and anointed with Spicy Chipotle Sauce, all paired with a nice Williamson wine.
Glazed BBQ Beef Short Ribs
We served these short ribs at Williamson Wines in Healdsburg and Wine Club Members Don and Kris from Mill Valley thought they were so tasty they posted the recipe on their "What's Cooking?" blog. This short rib recipe is so easy you can make them at home on the weekend when you have a few hours, 'cuz these babies need to roast in the oven. This is a good Sunday night meal. Pair with our Whole Grain Mustard & Horseradish Mashed Potatoes recipe
Grilled Skirt Steak with Chimi Sauce
Skirt steak is a cut of beef steak, from the plate. It is a long, flat cut that is prized for its flavor rather than tenderness. Sometimes flank steak is used interchangeably with skirt steak, but it is a different cut of meat. When done right, skirt is the steak of the gods, and luckily for us, preparing it to heavenly results is well within reach for anyone with a grill.
Jeff's Chili
From one of our pals back east, Jeff's recipe is a quick and easy to make, delicious smooth chili that works with a lot of our wines. Thanks Jeff.
Korma Curry Prawns
Korma usually refers to a very mild Indian curry with a thick, cream-based sauce. Korma goes back to the eighteenth century when Lucknavi chefs in Northeastern India first incorporated cream into the traditional Mughal dish then known as "quarama." If you're new to curries, this one serves as a great introduction, easy to make, delicious to enjoy.
Masaman Beef Curry
Masaman Beef Curry Recipe is a sumptuous and very flavorful Thai dish. Using our pre-mixed herbs the whole recipe is quick and quite easy to make.
Pepper Rib-Eye Steak & Roquefort Butter
Rib-eye, the king of steaks, grilled then topped with Roquefort butter which combine deliciously as the butter melts over the hot steak making it an unforgettable experience.
Ras el Hanout Chicken
Ras El Hanout translates to "top of the shop", and represents the best blend a spice merchant has to offer.
Rose Harissa Sauce
A delicious hot sauce for rice and cous cous dishes, on cold meat sandwiches instead of mustard and with hommos on crusty bread and to flavor soups, stews, salads, vegetables and egg dishes.
Side - Whole Grain Mustard & Horseradish Mashed Potatoes
A great, subtle twist on mashed potatoes that really gives them a surprisingly delicate flavor. Use this as a side dish to accompany some of our meat recipes such as our Glazed BBQ Short Ribs
Simple Chili
This quick and easy meal has protein and fiber from the beans, lycopene from the tomatoes, and inflammation fighting turmeric and cumin—and lots of onion and garlic.
Smoked Rib Roast
For meat and Malbec lovers this is a dream combination and makes a great replacement for the traditional Thanksgiving turkey or a family holiday dinner. It is not a Wednesday night recipe because it takes anywhere from four to ten hours to prepare but it is just so good we had to share.
Spicy Chicken Thighs
Chicken thighs seasoned with crushed red pepper and star anise and braised in a sauce with tomatoes and red wine.
Spicy Chipotle Beef & Macaroni
Added to this mac and cheese recipe, the chipotle brings a spicy pop to this favorite side dish.
Spicy Salmon Pate
If you love salmon and spice then this spread will excite your taste buds and give you that great warm spicy feeling that calls for more.
Gruyere 1655
1655 Gruyère is alone in its class. An exceptional a hard yellow cheese, named after the town of Gruyères in Switzerland, with a natural fruity taste, more or less fully flavored according to its territorial provenance.
