Wine for the stew
The rule of thumb
Locro is a slow-cooked, hearty winter stew. Three qualities define it: richness (smoked meat and pork fat), earthy density (beans and corn), and a long, savory finish (hours of simmering). You want a wine that matches the weight — and locro is heavy — and that echoes the smoke rather than fighting it. That points firmly to structured Argentine reds.
The shortest answer: a serious Mendoza red. Now let's choose between three.
1. Cabernet Sauvignon — the structured match
1. Cabernet Sauvignon — the structured match
Cabernet Sauvignon is the go-to choice when sommeliers pair locro. Its firm tannins cut through the fat of pork belly and chorizo; its savory, cedar-and-tobacco notes echo the smoked meats; its long finish keeps pace with the slow-cooked depth of the stew. Among Argentine wines, this is the classic match for “rich, slow-cooked beef stews and locro.”
Choose a structured Cabernet from Luján de Cuyo or Agrelo. It will feel like the wine was made for the dish.
2. Cabernet–Malbec blend — the icon-wine match
2. Cabernet–Malbec blend — the icon-wine match
For special occasions — and locro is, by tradition, a special occasion dish — reach for one of Argentina's Bordeaux-style blends. A Cabernet–Malbec blend (sometimes with Cabernet Franc or Petit Verdot in the mix) gives you the best of both: Cabernet's backbone and savoriness, Malbec's plush, smoky-fruit flavors that mirror the chorizo and pork. This is the wine you open on May 25 or July 9, when the locro is the centerpiece of the table.
3. Structured Malbec — the friendly classic
3. Structured Malbec — the friendly classic
A serious, oak-aged Malbec — especially from the Uco Valley — is the easier, no-misses pairing. Its plush dark fruit and signature smoky undertone meet the smoked meats head-on, and its softer tannins are gentle enough for the long, hearty meal. It is the most forgiving of the three and the most likely to be at your table already.
Two more wines worth considering
- Tannat. Locro often has tripe (mondongo) and other offal — and Tannat, with its grip and savory power, is brilliant against organ meats. If your locro is the traditional, offal-rich version, Tannat is a fascinating alternative — especially the high-altitude versions from Cafayate.
- Bonarda. For a lighter, vegetable-heavier locro (less pork, more beans and pumpkin), the juicy red fruit and softer tannins of Bonarda can work beautifully — and it's a great way to drink something a little less heavy at a long winter lunch.
