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Pairing Meat Sweats and Malbec on the Argentine Pampas

Email sent: Oct 23, 2018 1:06 pm

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The High Art of Argentine Grilling By Matthew Card
WHAT GROWS TOGETHER GOES TOGETHER.
 
The broad, windswept vistas of the Argentine landscape are ideal for nurturing the country’s culinary obsession: grilled beef. According to Francis Mallman, wild-haired culinary visionary and self-appointed spokesman, “Grilling in Argentina isn’t just about the food. It is a ritual and a ceremony.”
Lalo, Proprietor of Estancia Rincon Grande
Asado, the high art of Argentine-style grilling, is paired with Malbec—the earthy-rich wine that put Argentine vineyards on the map.
Hardwood is burnt down to glowing coals before being leveled out beneath the meat on the grill; flaring fire is avoided at all costs. The meat’s slowly dripping fat generates smoke, bathing the beef in flavor. Clad in shaggy sweaters, gauchos both tend the cattle and cook it on primitive spits. With their razor-sharp cuchillos, they eat hunks of meat with a swipe of tangy chimichurri, a herb sauce as ubiquitous as ketchup. It’s chased down with Malbec—the earthy-rich wine that serves as the perfect foil to the mineral-rich meat. What grows together, goes together.
 
Matthew Card is the food editor of Christopher Kimball’s Milk Street magazine.

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Parker Coffin & Alex Andrews at Estancia Rincon Grande, Argentina
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