Chapter 3
of 4
Food pairings
- Casual asado, burgers, pizza, weeknight roast chicken → Malbec. Soft tannins, juicy fruit, no fuss.
- Thick steak, rib-eye, slow-cooked lamb, short ribs, game → Cabernet Sauvignon. The structure matches the seriousness of the cut.
- Cheese board → both, but a young fruity Malbec is friendlier with soft cheeses; aged Cabernet flatters hard, aged cheeses better.
- Big special occasion / a bottle for the cellar → Cabernet, especially a top Cabernet–Malbec blend.
For deeper pairing logic across an Argentine meal, see our asado pairing guide.
