What to drink with asado: the Argentine pairing guide
Malbec and steak is only the beginning. How to drink your way through an asado like a local — and match Argentine wine to the rest of the country's food.
The marriage of Malbec and grilled beef is, as Argentines like to say, as famous as Maradona. And it deserves the fame — there may be no more natural pairing in all of wine. But an Argentine asado is not a steak; it is a slow, sprawling, multi-act feast, and the best tables pour more than one wine across it. Here is how to drink your way through an asado like a local — and how to match Argentine wine to the rest of the country's food.
First, why Malbec and meat just works
It isn't an accident or marketing. Malbec has firm tannins, and tannins bind to fat and protein — so each sip of Malbec scrubs the richness of the beef from your palate and resets it for the next bite. At the same time, Malbec's dark plum-and-blackberry fruit echoes the sweet, smoky char of meat cooked over wood embers. Structure cuts the fat; fruit mirrors the smoke. That is the whole secret, and it is why a simple grass-fed sirloin with nothing but coarse salt is the truest test of a good Malbec.
Drinking through the asado, act by act
A real asado unfolds in stages, and a clever host changes gears as it goes.
The opener — provoleta and a white. Before any meat, there's often provoleta: a thick disc of provolone melted on the grill with oregano. Here is the local trick that surprises visitors — reach for a white. A crisp, aromatic Torrontés, or a fresh high-altitude Chardonnay, cuts through the molten cheese far better than a heavy red.
The offal and sausages — Torrontés or a light red. Next come the achuras: chorizo, blood sausage (morcilla), sweetbreads (mollejas). These are rich and fatty, and here's the genuinely Argentine move: many sommeliers pour Torrontés against them. Its bright acidity slices through the fat where a tannic red would clash. If you'd rather stay red, a juicy, low-tannin Bonarda is the easygoing choice for sausages and morcilla.
The main event — the beef, and your best Malbec. Now bring out the big cuts — rib-eye, bife de chorizo, short ribs — and with them the robust reds. A structured Mendoza Malbec is the classic. For the most serious, fat-marbled cuts, a Cabernet Sauvignon or a Cabernet–Malbec blend adds backbone and stands up to anything off the grill.
The rule running through all of it: match the weight. Lighter, fattier, saltier bites love acidity (whites, light reds); big, charred, meaty cuts want structure (full reds).
Beyond the grill: pairing the rest of Argentine food
- Empanadas — it depends on the filling. Classic beef empanadas love a medium-bodied Bonarda or Malbec; cheese, corn (humita) or vegetable empanadas are lovely with Torrontés. In the north, the spiced empanadas salteñas are a natural with Salta's own Torrontés.
- Milanesa (and milanesa napolitana) — the breaded cutlet, especially under ham, tomato and cheese, suits a soft, fruity Bonarda.
- Pasta and pizza — Argentina is deeply Italian, and tomato-driven pasta, ñoquis and pizza sing with bright, juicy Bonarda.
- Locro and hearty stews — these rich, slow-cooked dishes can take a bold Cabernet Sauvignon.
- Seafood, ceviche and fish — go fresh and aromatic: Torrontés, high-altitude Chardonnay, or a pale, chilled Criolla rosé.
- Roast chicken, mushrooms and lighter meats — the elegant turn: cool-climate Pinot Noir or an unoaked Chardonnay.
- Dulce de leche and dessert — the sweet finish loves a sweet wine: a late-harvest Torrontés or a Moscatel.
A few easy rules to remember
- Match the weight of the wine to the weight of the dish — light with light, bold with bold.
- Acidity is your friend with anything fatty or fried — that's why whites and light reds shine at the start of an asado.
- When in doubt at a barbecue, reach for Malbec — it is the safe, joyful, never-wrong answer.
- And don't forget how you serve it: a Malbec served a touch cool, in a big glass, with the steak just off the coals, is one of the great pleasures of the table.
Pairing isn't about rules so much as instinct — and Argentina's instinct, honed over a century of weekend asados, is hard to beat. Pour generously, eat slowly, and let the fire do the rest.
Quick answers
What wine goes best with asado?
Malbec is the classic choice — its firm tannins cut through the fat of grilled beef while its dark fruit echoes the smoky char. For the richest, fattiest cuts, a Cabernet Sauvignon or a Cabernet–Malbec blend adds extra structure.
Why do Argentines drink white wine with asado?
Because an asado includes rich, fatty starters like provoleta cheese and offal (sausages, sweetbreads). A crisp, high-acid white such as Torrontés cuts through that fat far better than a tannic red, which is why many Argentine sommeliers pour it early in the meal.
What wine pairs with empanadas?
It depends on the filling. Beef empanadas suit a medium-bodied Bonarda or Malbec, while cheese, corn or vegetable empanadas pair beautifully with a crisp Torrontés. The spiced empanadas of Salta are a natural match for the region's own Torrontés.
What's the simplest rule for pairing Argentine wine and food?
Match the weight of the wine to the weight of the dish — light wines with light dishes, bold wines with rich ones — and use high-acid whites with anything fatty or fried. When in doubt at a barbecue, Malbec is rarely wrong.
What wine goes with Argentine dessert like dulce de leche?
A sweet wine works best, such as a late-harvest Torrontés or a Moscatel. Matching the sweetness of the wine to the dessert keeps the wine from tasting thin or sour.
