14 April means we are Celebrating World Malbec Day

Every April 17, wine enthusiasts worldwide toast to World Malbec Day. This celebration highlights the bold, versatile grape that found its spiritual home in Argentina and now shines in cool-climate regions around the globe, including Australia’s high-altitude Orange region.

This year, we’re pairing the 2025 Point 65 Malbec a certified organic, single-vineyard beauty from Orange, NSW with a hearty, flavour-packed meal: Grilled Steak with Argentine-Style Chimichurri, served alongside Crispy Potato & Sweet Potato Wedges and a Warm Roasted Mushroom Salad with Blue Cheese Crumble.

Meet the Wine: Tamburlaine 2025 Point 65 Malbec

This vibrant Australian Malbec offers a striking deep purple hue with a bright pink rim. The nose bursts with juicy blueberry, blackberry, and delicate violet florals. On the palate, it’s medium-bodied and elegantly balanced: plush dark fruit, subtle spice, earthy undertones, and fine, supple tannins, with a touch of French oak adding gentle vanilla and structure.

Grown at elevation in cool-climate conditions, the Point 65 Malbec delivers freshness and energy alongside its natural richness. It’s organic, vegan-friendly, and exceptionally food-friendly, especially with grilled meats and earthy flavours.

The Perfect Pairing: Why It Works

Malbec and steak are a classic match, but this Australian expression elevates the traditional Argentine pairing with its bright acidity and floral lift. The juicy fruit stands up to charred beef, the fine tannins cut through the richness, and the herbal chimichurri highlights the wine’s violet and spice notes.

The roasted potato and sweet potato wedges add comforting crispiness and natural sweetness that balance the savoury elements, while the warm mushrooms and creamy blue cheese bring out the wine’s earthy depth and handle its structure beautifully. It’s a complete, restaurant-quality plate that feels indulgent yet balanced.

Recipe: Grilled Steak with Argentine-Style Chimichurri, Potato & Sweet Potato Wedges, and Warm Roasted Mushroom Salad with Blue Cheese Crumble

Serves 4 Prep time: 20 minutes (plus chimichurri resting time) Cook time: 30–40 minutes

1. Argentine-Style Chimichurri (make first — it improves with time)

Ingredients:

• ½ cup extra virgin olive oil
• 2–3 tablespoons red wine vinegar
• ½ cup fresh flat-leaf parsley, finely chopped
• 3–4 garlic cloves, finely minced
• 1 small red chilli (or to taste), deseeded and finely chopped (optional)
• ¾ teaspoon dried oregano
• 1 teaspoon coarse sea salt
• ½ teaspoon freshly ground black pepper

Method:

1. Combine all ingredients in a bowl and stir well.
2. Let it sit at room temperature for at least 10–15 minutes (or up to a few hours) so the flavours meld. Stir again before serving.
3. Spoon generously over the grilled steak.

2. Crispy Potato & Sweet Potato Wedges

Ingredients:

• 4 medium potatoes, cut into wedges
• 2 medium sweet potatoes, cut into wedges
• 3–4 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika (optional, for depth)
• 1 teaspoon dried rosemary or thyme
• Sea salt and black pepper, to taste

Method:

1. Preheat oven to 220°C fan-forced. Line two baking trays with baking paper.
2. Toss the potato and sweet potato wedges in a large bowl with olive oil, garlic powder, paprika, herbs, salt, and pepper until evenly coated.
3. Spread in a single layer on the trays (don’t overcrowd).
4. Roast for 30–40 minutes, turning halfway, until golden and crispy on the outside and tender inside. Keep warm until serving.

3. Warm Roasted Mushroom Salad with Blue Cheese Crumble

Ingredients:

• 500g mixed mushrooms (portobello, Swiss brown, button), thickly sliced or quartered
• 2–3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon fresh thyme leaves (or 1 tsp dried)
• 100–120g blue cheese, crumbled
• 2–3 handfuls baby spinach or rocket (arugula)
• 1 small red onion, thinly sliced (optional)
• Extra virgin olive oil and balsamic vinegar or lemon juice, for finishing
• Salt and pepper, to taste

Method:

1. Preheat dry pan and warm mushrooms getting light colour to deepen flavour.
2. Remove from pan let cool and toss with the baby spinach/rocket and baked garlic cloves. 
3. Drizzle with extra olive oil and blue cheese.

4. Grilled Steak

Ingredients:

• 4 steaks of your choice (ribeye, sirloin, or flank — about 200–250g each), at room temperature
• Olive oil
• Salt and freshly ground black pepper

Method:

1. Preheat a grill pan, barbecue, or heavy skillet over high heat.
2. Rub steaks lightly with olive oil and season generously with salt and pepper.
3. Grill for 3–5 minutes per side (depending on thickness medium-rare is ideal). Rest the steaks for 5 minutes before slicing.
4. Serve sliced, generously drizzled with chimichurri.

To Serve

Plate the sliced steak with a generous spoonful of chimichurri. Add a pile of crispy potato & sweet potato wedges and a generous portion of the warm mushroom salad. The combination of charred meat, bright herbs, earthy mushrooms, creamy blue cheese, and roasted wedges creates perfect harmony with the juicy fruit and structure of the Tamburlaine 2025 Point 65 Malbec.

Raise a Glass on April 17

This pairing proves why Malbec continues to be a global favourite, especially when it’s an elegant cool-climate Australian example like the Tamburlaine Point 65. Bold yet refined, it turns a simple grill night into something special.

Pro tip: Make extra chimichurri. It keeps well in the fridge for a few days and is fantastic on roasted vegetables, eggs, or sandwiches.

Happy World Malbec Day! Grab a bottle of Tamburlaine 2025 Point 65 Malbec, fire up the grill, and enjoy every sip and bite. 

What’s your go-to Malbec pairing?

Share in the comments, we’d love to hear your ideas!