The prospect of Phoo-D’s short ribs braised in porter ale with a maple rosemary glaze meant I needed to pull out a special wine to bounce off the epic flavors. I briefly considered our options and then settled upon this fine Cocodrilo Cabernet Sauvignon. We had our first bottle of this wine last summer with a dry aged ribeye and chimichuri sauce and were blown away by the quality and depth of the wine. I remembered the long flavor with hints of chocolate and tobacco and this seemed like a perfect short rib partner! Cocodrilo is part of the Nativo family of wines from Vina Cobos- Paul Hobbs’ venture in Argentina. From this reasonably priced group, we have also enjoyed the El Felino Malbec. Both wines transcend their price point drinking like a $50+ wine.

Tasting Notes:
In the glass it has a deep color of almost black purple. The nose is huge and pleasing with a hint of blackberry. Some alcohol is apparent. A burst of fruit at the start is followed by a round and concentrated berry flavor through the midpalate. This wine is ripe (but not over-ripe) with a finish just dry enough to keep the fruit in check. The wine is soft enough that it does not overpower the short ribs and the fat in the dish enhances the wine’s supple quality. A fine acidic flourish acts in lieu of dryness to cut the fattiness of the dish.

Typically Cabernet Sauvignon would not be my first choice to serve with short ribs but this wine does not seem typical. I have had other Argentine Cabernets and they seem to drink differently than their North American counterparts: dark, earthy, and slightly smoky. Is this the terroir? The cabs we are accustomed to from California seem to possess more red fruit and therefore don’t seem to go as well with barbecue or the sweetness of short ribs. You should seek out this wine to explore Argentinian Cabernet and all that it can offer for under $20.
Cheers!
Mr. B
P.S. This is one of my favorite wine label designs.