Hello my wine and food lovers! Today comes a review that those who love <a title=”Best Beef in BA” href=”http://steakbuenosaires.net”>Steaks and Wine</a> are definitely going to adore! That is because today I will provide you with some wines that will be the perfect match for the different stages of an Argentine Asado. For those who do not know what Asado means, I have to tell you that Asado is not just a meal, is the most popular Argentine ritual when it comes to eat beef. The most common day to have an Asado is Sunday, but for me, an Asado is great any day of the year. The ritual consists in gathering with family and/or friends and just catch up and have a lovely time while the Asador (the man at the grill) cooks the meet on the grill, some will make the salads and prepare other garnishes (like mashed potatoes, rice, etc.), others will prepare some cheese and cold cuts plates (Picadas), another will prepare some special sauces (like the classics Argentine Chimichurri and Salsa Criolla) and, of course, wine plays an important part in this ritual.
Finally, everyone will sit at the table to enjoy the most delicious Argentine meat with a nice<a title=”Best Argentine Wine Tasting” href=”http://www.anuvawines.com”> Argentine Wine Tasting</a>. This type of events usually last hours, and Sunday is usually the best day, because generally no one has to work, so the Asador starts building up the fire a few hours before noon, so during that time everyone else starts joining the party, and around 2-3 PM after having some Picada, Achuras (grilled starters) and a few glasses of wine or Fernet con coca (the national cocktail Made with Fernet and Coca Cola), the different meat cuts arrive and everyone enjoys.
The Asado usually have different parts, and I found that every of this stages will find suitable companions in the following wines I am about to mention, so lets start with this Argentine Food & Wine experience!
As soon as the people start arriving to the Asado, the most common thing is to start digging into some cheeses, cold cuts and different snacks. This is the Picada time, the word Picada comes from the verb Picar, which means to take little bites of food. This is very similar to the Italian Antipasto, actually is the Argentine version of it, and is the most common appetizer or starter at Asados. While the Grill Man (or Woman, why not right!?) starts building up the fire, he usually enjoys some bread, cheese and salami with a glass of his/her favorite wine.
Here there are a few options of which wines are marvelous with this part of the Asado:
For the ones who love bubbles: Las Perdices Rose Extra Brut: A great sparkling wine with a nice body, very refreshing and nice complexity, It is made with Pinot Noir and Chardonnay, lovely companion of cheeses, or just to have alone. It will open your appetite right away.
Lets start with a white: Mairena Torrontes: Lovely aromatic white with a nice acidity and incredible freshness. Very versatile, you can have it with a great variety of cheeses, better with intense ones like goat cheese. Great with spicy food like a Longaniza or Chorizo Colorado (two types of Salami very spicy typical from Argentina)
Lets have a red: Carinae Malbec: Lets save the robust reds for the meat and start off with a light bodied, easy to drink but full of flavor Malbec. This Mendoza wine is a great red to start slowly and prepare yourself for what is coming next….
So now, between chatting and the Picada the first starters start to come out of the grill. The people is already at the table, and then the first Choris (nickname for the Chorizos, the traditional Argentine sausage to grill) and the Morcis (nickname for the Morcilla, traditional blood sausage), then Chinchulines (Chitterlings), Mollejas (Sweetbreads) or Rinones (Kidneys) and the always delicious Provoleta (an Argentine version of Provolone cheese specially desgined to cook on the grill). And everyone takes a bit of each, some others will prefer to save themselves for the meat and will have some salad, others both. But the dishes start to be full, and so the bellies. So which wines will be suitable for this part of the Asado? Here they are:
For those who are saving space for the meat and just have salad or Provoleta: San Gimignano Chardonnay: A subtle and crisp Chardonnay with a slight aging in oak will be a great match for salads with different greens and carrots. As its acidity has a nice embrace, fresh tomatoes will be just fine. Great companion of cheeses, this wine will be the best friend of your provoleta!
For the Achuras you will need some red, this is high in fat and protein food, and you will need some tannins to clean your palate of that delicious greasiness. Unless you are having a full bodied oaky style white wine, the best would be one of these two:
San Gimignano Syrah Roble: This red wine from Mevi Boutique winery has more than enough structure to handle any of your achuras. As it has a very nice spiced side and smoked and savory notes coming from the 12 months in oak barrels aging, it will be the perfect match to follow up the grilled starters.
Mairena Bonarda: Medium-Full bodied classic Bonarda, full of red fruits concentration, firm tannins, with a lovely smokiness and a peppery finish. No need to add pepper to your Achuras, have a sip of this Bonarda, is the perfect condiment!
And here is the most important part, the crucial moment of the Asado. The meat is on the table. The most popular meat cut at the asados are the ribs, but in Argentina we eat them cut tranversally, this cut is the one that gives the ritual the name and it is known as “Asado de Tira”. Another is Vacio (thick flank steak), this last one is very popular, but this event can’t be an asado without La Tira de Asado. Then you can also have a pork cut, the Matambrito de Cerdo (pork flank stake) or Bondiola (Pork shoulder, without the bone). And of course, the premium cuts: the Bife de Chorizo (the tasty Argentine cut, with the shape of the NY Strip, but so, o so delicious!), the Ojo de Bife (Rib eye), or the Lomo (filet mignon). Here the wines to share with this delightful meats:
Amauta Corte IV: A blend of Cabernet Franc and Malbec, full bodied, bold and robust, really peppery. I find that this wine has an inmense structure and nice hints to be a lovely pair for the Asado de Tira. The tannins will wash and megre with the juices and fat of the stake and the savory notes of the wine will be highlighted.
Mairena Bonarda Reserve: The upper version of Mairena’s Bonardas. One that is aged 12 months in French oak barrels. A wine with a nice spiced complexity, a full bodied red, meaty with fruits in jam form. I will definitely combine these with the pork cuts and the Asado de Tira, actually is great with anything that has red meat!
Carinae Prestige: The premium quality meats need premium quality wines. And not for nothing this one is named Prestige. Is the top iconic wine of Carinae Winery, a blend of a major part of Malbec with a fusion of the best Cabernet Sauvignon and Syrah from their vines. Perfect pairing for your Bife de Chorizo, Rib Eye or Lomo. No way to fail here.
Oh dear! So much talking about Asado and Wines made me eager for one right now…I think I am going to organize one right away! I should call my friends and head to the butcher! I hope you enjoy a nice Food & Wine experience on the next Authentic Argentine Asado that you have, you can’t sat you don’t have the wines to do it! Thanks for reading and until another post my Wine loving friends!
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