FEBRUARY WINE CLUB:
Willam Knuttel Winery
Tentadora
Malbec Reserva
Valle de Cafayate, Argentina
BOLD WINE STYLE
Brimming with aromas of blackberries and blueberry compote, laced with hints of spicy earth. The color is deeply hued, and a succulent core of fruit broadens into a velvety finish with seamlessly integrated and fully resolved tannins. The Tentadora Malbec is eminently suited to the table, and pairs especially well with roasted meats—all the better if the meats are grilled at an asado, or Argentine-style barbecue.
WINE DETAILS:
- Varietal: Malbec
- Appellation: Valle de Cafayate, Salta, Argentina
- Alcohol: 14.5%
- TA: 5.8 g/L
- pH: 3.72
- Yield: 2.8 tons/acre
- Aging: 32 months in French oak, 25% new
VINEYARD NOTES:
While Argentina is recognized mostly for the wines of Mendoza to the south, the smaller Cafayate region is rapidly gaining favor, after over 100 years of grape growing! Knuttel believes the region may eventually out rival Mendoza’s reputation, much as Napa Valley often does with larger Sonoma County. Land purchases and winery construction in the last few years are bearing out this prediction.
ABOUT THE WINEMAKER:
Winemaker William Knuttel first visited Cafayate fifteen years ago, and quickly became captivated with the area and its people, culture, and climate. The town is in the Calchaqui Valley, nestled in the foothills of the Andes at over 5000’ elevation. This high mountain desert has the feel of Napa Valley plunked down into Zion Canyon National Park. Vineyards seemingly grow in nothing but rock and sand, surrounded by towering mountains of red rock and granite.
After his tenure at Chalk Hill, which included extensive experiments with Malbec clones, pruning techniques, and winemaking styles, Knuttel could not resist temptation in Cafayate, and Tentadora, “the temptress,” materialized from some of the finest Malbec vineyards he had ever seen, all at elevations of 5000 to 8000 feet in altitude.
ABOUT THE WINERY:
William Knuttel created the Tentadora brand within his broader winemaking portfolio to focus on Malbecs from Argentina’s Cafayate Valley. While he continues to operate William Knuttel Winery in Sonoma, California, his interest in this high-altitude region has been long-standing. The name Tentadora—Spanish for “the temptress”—speaks to the irresistible pull of Cafayate’s exceptional Malbec vineyards and Knuttel’s desire to bring their character into his work. Learn more about William Knuttel here.
Willam Knuttel
Top Round Roast Beef with Chimichurri
INGREDIENTS:
- 1 ½ c minced parsley (roughly 2 bunches)
- 8 cloves garlic, minced
- 1 Tbsp dried oregano
- 1 ½ tsp salt
- ½ tsp red pepper flakes
- ½ tsp ground black pepper
- 1 c olive oil
- ½ c red wine vinegar
- 3 lb. top round roast beef
DIRECTIONS:
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Mix minced parsley, minced garlic, oregano, salt, red pepper flakes, and black pepper in a bowl.
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Add oil and vinegar. Mix well. Taste and adjust the salt and pepper as desired.
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Reserve ½ of chimichurri (1 c) in an airtight container. Store it in the refrigerator until ready to use as a garnish for the roast.
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The other half (1 c) of the chimichurri, use to marinade the meat. Place the meat in a zipper-sealed bag and pour in the marinade. Marinade overnight, at least 12 hours (up to 24 hours).
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Remove the roast from the refrigerator 1.5 – 2 hours before roasting for it to come to room temperature.
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Preheat your oven to 450°F.
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Line a roasting pan with aluminum foil. Drain the marinade from the roast and place the roast on the roasting rack in your roasting pan.
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Cook the roast at 450ºF for 15 minutes.
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Reduce the heat setting of your oven to 325°F. Cook the roast for an additional 60-70 minutes, for medium doneness, or until your desired doneness is reached. Use an instant-read thermometer, inserted into the side of your roast (not in fat), to check the doneness of your meat. You should remove the roast 5-10 degrees lower than your desired temperature, as the roast will continue cooking as it rests.*
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When your desired doneness has been reached, remove the roast from the oven and let it rest for 10 minutes before slicing.
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Take the reserved chimichurri out of the refrigerator and let it come to room temperature before serving.
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After resting, slice the roast thinly against the grain and serve with the reserved chimichurri.
*Desired ending temperatures – Rare: 125ºF, Medium Rare 135ºF, Medium 145ºF, Medium Well 150ºF, Well Done 160ºF
Information & Photos © William Knuttel – All Rights Reserved.
© Recipe courtesy of Curious Cuisinière.
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