Ruca Malen

For our third stop on our day of wine touring, we visited Ruca Malen, a winemaker's paradise at the foot of the Andes mountains. Ruca Malen is one of the most welcoming bodegas in Mendoza. Here, the emphasis is on pairing excellent food with their first class wines. With luncheon reservations at 12:30 p.m., we were about to embark on an unforgettable culinary experience that is certainly one of the highlights of any visit to Mendoza.

Bodega Ruca Malen

Winery Entrance

For approximately US$40 per person (plus tip), we are treated to a five-course feast paired with fine wines from this bodega. Let the culinary tour begin. The first course is an appetizer of summer squash, fennel and apple Ceviche, served on a fresh cheese mousse. This fresh and light dish is paired with their 2008 Yauquen Sauvignon Blanc, which is citric and herbaceous. (Sorry, we were so satisfied with the taste of this starter that we forgot to take a picture of it before we ate the whole thing!)

The Winery and Restaurant


For our second course, we were served Beetroot Capuccino, garnished with crunchy sweet potatoes, potatoes and beetroot, and seasoned with black pepper and a balsamic reduction. This sensational appetizer was paired with their 2008 Yauquen Cabernet Sauvignon, which was aged in oak barrels for seven months. This amazing pairing was sweet and spicy on the palate.

Beetroot Capuccino

The third course for our luncheon was a smoked pumpkin terrine, crust with sun-dried tomatoes, Merlot sediments and plums. This starter was paired with a 2005 Ruca Malen Merlot. The wine was a blend of Merlot (87%) and Trempranillo (13%) and was aged for one year in French and American oak barrels. The harmonious blending of pumpkin and Merlot was just about perfect!

Smoked Pumpkin Terrine

Before the main course was served, I decided to stretch my legs. Below are some additional photos and videos of Ruca Malen.

Ruca Malen Dining Room

Another View of the Dining Room

Self-Portrait with Vineyards

Video Tour of Ruca Malen


Now, back to our five-course luncheon...

For the fourth course, the chef served a grilled beef tenderloin medallion served with grilled polenta, sauteed vegetables, raisins, and a black olive sauce. With the main course, we were actually served two different red wines. The first wine was the 2006 Ruca Malen Cabernet Sauvignon, which is 90% Cabernet Sauvignon, 5% Merlot, and 5% Petit Verdot. This wine paired was aged in both French and American oak barrels for 12 months and paired best with the vegetables on the plate. The second wine was their top of the line 2007 Kinien Malbec. Barrel aged for 14 months, this wine was perfectly suited for the tenderloin.

Grilled Beef Tenderloin Medallion


Before dessert was served (the fifth course), a refreshing pre-dessert of Chardonnay, lemon and mint granitee was served to cleanse the palate. And then the waiter brought over what they call the "Vigilante" dessert. This local specialty consisted of regional fruit pastes and cheeses. It was quite unusual but very tasty, and a fitting finale to our culinary tour.

Vigilante

After a spot of coffee and some Petit Fours, we decided to take a few more photographs to show how content we were with the meal. We also managed a quick visit to the bodega's cellar, before heading off to our next appointment!

Food...Wine...Romance

Post-Lunch Happiness


Oak Barrels at Ruca Malen