amical

The Trivento Malbec's first test this week is a small plate, and it passes with flying colors. Our Broccolini arrives with cured wagyu beef, roasted garlic, pickled fresnos, and a smoked onion oyster sauce that goes deep on umami. That depth is exactly what pulls the dark fruit out of a Malbec and puts it front and center in the glass.

Malbec started life in France, where it struggled to find its place among more celebrated grapes. Then it found Argentina, the high altitude vineyards of Mendoza, the dramatic Andean light, the volcanic soil, and everything changed. The Trivento 'Golden Reserve' Malbec is what happens when a grape finally comes home. Dark fruit, velvety depth, a richness that builds slowly and stays with you. This week we're pouring it alongside three dishes that show you exactly what it's capable of.

We need to talk about the Triangoli. Built around a house-made walleye and whitefish chorizo verde, egg yolk pasta with goat's milk ricotta, roasted mushrooms, peas, fava beans, whey sauce, and a fried egg. This dish is truly something special, but we don't know how long it's staying!