Pairing the rest of Argentine food
From wood-fired empanadas and bubbling provoleta to milanesas and locro: the full gastronomic table matched glass by glass.
Beyond the grill: Argentina's rich gastronomic table
While the parrilla commands world attention, Argentina's culinary identity is shaped equally by northern Andean heritage and the massive waves of Italian and Spanish immigration. A real Argentine feast doesn't jump directly into thick beef — it unfolds through wood-fired empanadas, sizzling skillets of melted cheese, and comforting stews that call for versatile white, rosé, and medium-bodied red wines.
🥟 Empanadas — The Regional Rules
- Empanadas Salteñas: Stuffed with hand-cut beef, potato, cumin, and spicy paprika. The natural regional companion is high-altitude Torrontés from Salta — its aromatic peach and jasmine notes counterbalance the piquant chili spice.
- Classic Beef Empanadas (Mendoza / Buenos Aires): Rich with sweet onions, green olives, and beef dripping. Pair with an unoaked, juicy Bonarda or a fresh young Malbec.
- Humita & Cheese Empanadas: Sweet creamed corn and melted cheese sing alongside an oaked Chardonnay from Gualtallary with buttery texture and crisp mountain acidity.
🧀 Provoleta a la Parrilla — The White Wine Revelation
A thick disc of aged provolone cheese crisped directly over glowing embers, sprinkled with dried oregano, chili flakes (ají molido), and extra virgin olive oil. The local sommelier secret: Reach for a cold, crisp white like high-altitude Torrontés or unoaked Sauvignon Blanc. The bright acidity slices through the molten dairy fat without coating your palate in heaviness.
🥩 Milanesa Napolitana & Sunday Pastas — Italy in the Glass
Argentina eats more beef cutlets and handmade pasta than almost anywhere outside of Italy. A crispy breaded veal milanesa topped with rich tomato sauce, smoked ham, and bubbly mozzarella is heavy on umami and acidity. Pour a bright, cherry-scented Bonarda or a chilled Criolla rosé for the ultimate Italian-Argentine comfort pairing.
🍲 Locro Criollo — Hearty Winter Stews
The national dish of patriotic celebrations: white corn (maíz blanco), pumpkin, butter beans, chorizo, beef shank, and pork belly stewed for five hours. This dense, spicy mountain stew demands the muscular tannins and dark plum depth of a high-altitude Cabernet Sauvignon or a robust Tannat.
🍳 Authentic Asado Cookware on Amazon
Recreate authentic Argentine starters at home with cast-iron cookware designed specifically for the grill.
The Argentine Experience: Empanadas, Steak & Wine Tasting Dinner
Master the art of making empanadas, taste prime grass-fed tenderloin, and pair boutique Malbecs in Buenos Aires' premier interactive culinary dinner.
Book Buenos Aires Dinner Experience →Now that you know the wines for every dish, here are the golden operational rules every host needs to orchestrate a seamless Argentine gathering from opening cork to dessert.