Chapter 2
of 4
Beyond Malbec
- 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.
