There are few things more glorious than delicious cheese. Cheese on a grill, however, is one of those things.
Last night our monthly regional wine dinner with my cousins was Argentinian themed.  We cooked flank steak, corn, grilled provolone, and mango, avocado, black bean salad.  The treat of the night was the grilled provolone with olive oil oregano, and cracked red pepper.  The grilled smokey flavor was unbelievable.
While Malbec would have been an obvious choice to pair with this meal, given the theme, I find it a bit overdone (although delicious), and my cousin hates Malbec.  Although hoping to pick up a Bonarda (Familia Mayol, specifically), we procrastinated, and had to “settle” for a Cabernet Sauvignon from Mendoza; hardly a bad fail safe.
My cousin picked up the Trapiche 2009 Mendoza ($12); we brought Las Perdices 2009 Mendoza ($12).
I had the Trapiche before dinner.  It had smooth tannins, was full bodied, without being overly chewy, and full of dried fruit flavors.  I found the the finish to be slightly sour.  I’m no scientist, so I’m not sure if our appetizer “technically” paired with our cabs, and therefore, I’m going to chalk that sour finish up to the manchego, quince, and cracker appetizer.  This wine was very tasty
The Las Perdices had been “breathing” for about an hour before we poured some over dinner.  The Las Perdices is so much different.  While the Trapiche was dense and full bodied.  I found the Las Perdices to be almost light.  Not quite, but it was certainly lighter than the Trapiche.  Much less tannic, and full of bright fruits.  Its difference to the Trapiche was remarkable.  I preferred the  Trapiche.
Despite my lack of authority on the topic, I think the Trapiche would have gone better with the meaty meal.
I preferred the Trapiche:
Trapiche: 7 Cans out of 10
La Perdices 6.5 Cans out of 10
