Other Names: Agreste, Auxerrois, Auxerrois De Laquenexy, Auxerrois Des Moines De Picpus, Auxerrois Du Mans, Balouzat, Beran, Blanc De Kienzheim, Cahors, Calarin, Cauli, Costa Rosa, Cot A Queue Verte, Cotes Rouges, Doux Noir, Estrangey, Gourdaux, Grelot De Tours, Grifforin, Guillan, Hourcat, Jacobain, Luckens, Magret, Malbec, Malbek, Medoc Noir, Mouranne, Navarien, Negre De Prechac, Negrera, Noir De Chartres, Noir De Pressac, Noir Doux, Nyar De Presak, Parde, Perigord, Pied De Perdrix, Pied Noir, Pied Rouge, Pied Rouget, Piperdy, Plant D'Arles, Plant De Meraou, Plant Du Roi, Prechat, Pressac, Prunieral, Quercy, Queue Rouge, Quille De Coy, Romieu, Teinturin, Terranis, Vesparo,Côt, Plant du Lot.
Malbec has become one of the most sought after grape varieties in the world in recent years. It is a thin skinned grape that only ripens with ample sun and heat. Long has it been used in Bordeaux as on of the 5 varieties permitted in making the famous clarets, but has been used more as a blending grape then the main focus of the wine. French plantations of Malbec are now found primarily in Cahors in the South West France region. Malbec has really hit it's stride in recent years in single varietal wines made in Argentina. There were once 50,000 hectares planted with Malbec in Argentina; now there are 25,000 hectares in Mendoza in addition to production in La Rioja, Salta, San Juan, Catamarca and Buenos Aires. Malbec produces wines of deep color and ample tannin, and can add distinct plum and anise flavors to a blend. It must be ripened fully or it can seem green and overly bitter and tannic.