Chapter 3
of 4
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.
