Pairings
Bonarda is one of the most food-friendly reds Argentina makes. Its juicy fruit and soft tannins are built for casual, flavor-forward food: think Argentine asado, brisket and barbecue, burgers, empanadas, and tomato-driven pasta. The bright acidity cuts through fat and char beautifully, so it shines wherever there is smoke and grilled meat on the table — which, in Argentina, is most of the time.
If your reference point for Argentine red is Malbec, think of Bonarda as its lighter, juicier, more carefree cousin — less brooding, more immediately refreshing, and usually a few dollars cheaper for the quality. And if you have been working through Argentina's whites, it makes a natural red counterpart to the country's signature aromatic white, Torrontés.
Next time you see it on a list or a shelf, take the gamble. It is the rare wine that over-delivers precisely because nobody is looking.
