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f a l l 2 0 1 8 | 5 9 He also likes that the Malbec provokes interest and conversation while managing to taste both familiar and inviting. "When my guests want a big red, I will suggest the Trapiche Medalla Malbec," he says, add- ing that out of the four Malbec selections Hazelwood offers, the Medalla has "a more complex flavor profile and longer finish." "Medalla has this heat and black-pepper spice that pairs with pretty much our whole menu," he explains. Clearly the suggestion works, as the restaurant sells out on a weekly basis. As for specific pairings, Kimbrough recom- mends Hazelwood's slow-roasted lamb shank with cheesy polenta. "The creamy texture of the lamb with the spiciness of the wine is my favorite," he says. Meanwhile, at Copley's on Palm Canyon in Palm Springs, California, owner/Restaurant Manager Greg Butterfield was introduced to Trapiche through tasting appointments with his sales rep and immediately knew it would be a hit with his guests. It's now been on the list for three years and Butterfield has no plans to supplant it anytime soon. With 25 years of experience as a wine buyer, Butterfield knows how to capitalize on the wine trends sought out by his guests. "I have people come in who are part of the 'Anything but Chardonnay or Cab Club' and they see Malbec," he says. "It's cool, well-priced, and comes with a fun story." He makes the Broquel as accessible as possible by featuring it on the dinner menu itself, making patrons more inclined to order it without prompting. For a pairing option at the restaurant, But- terfield suggests braised rib with a red-wine reduction, roasted wild mushrooms, sautéed sweet onion, and garlic mashed potatoes, as well as the charred porterhouse pork chop with garlic mashed potatoes, pineapple, golden raisin salsa, and Calvados jus. "It's a little dif- ferent, but the salsa really provides a bright contrast to the wine," he explains. By delighting guests equally in Hazelwood's haven for modern comfort food and Copley's self-described "sophisticated yet comfortable" atmosphere, Trapiche Malbec seems built to satisfy even as it retains its compelling uniquity. Sam Kimbrough says customers' inquiries about Malbec wines prompted him to study Argentina more closely. "Medalla has this heat and black- pepper spice that pairs with pretty much our whole menu." —Sam Kimbrough, Hazelwood Food + Drink ■cr PHOTO: PATRICK NAU

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