Beyond Malbec
Cabernet Franc, Bonarda, and mountain blends: finding the perfect pour for every cut on the grill.
Why one wine cannot conquer an entire grill
Malbec may be Argentina's flagbearer, but relying exclusively on it across a 4-hour barbecue is like listening to a symphony played entirely on one instrument. An authentic asado begins with sizzling pork sausages and crispy sweetbreads, moves to tender ribs, and peaks with massive cuts of beef. Each texture, fat profile, and seasoning begs for a dedicated partner.
Modern Argentine sommeliers and grillmasters have embraced a diverse cellar for the embers. Here are the true heroes of the parrilla that go far beyond Malbec.
1. Cabernet Franc — The Herbal Champion for Lamb & Herb Marinades
Over the past decade, Argentine Cabernet Franc has skyrocketed to global acclaim. In high-altitude terroirs like Gualtallary (Uco Valley), it develops electrifying acidity, fine graphite minerality, and distinctive notes of crushed bell pepper, fresh thyme, and red currant. It is the absolute dream pairing for grilled lamb chops, rosemary-infused skirt steak (entraña), or beef drizzled with authentic chimichurri.
2. Bonarda — The Ultimate Match for Choripán & Morcilla
Argentina's second most-planted red grape, Bonarda, is the unsung workhorse of the barbecue. With low, silky tannins, vibrant acidity, and explosive black cherry and plum fruit, it cuts right through the rich spices and fat of grilled pork chorizo and creamy blood sausage (morcilla) without drying out your mouth.
3. High-Altitude Cabernet Sauvignon & Tannat — For the Heaviest Cuts
When the grillmaster pulls off slow-roasted short ribs (asado de tira) or thick-cut flank steak (vacío) that have rendered over quebracho wood for hours, you need serious horsepower. High-altitude Cabernet Sauvignon and Tannat from Salta provide the massive muscular tannins and cedar-tobacco aromatics capable of standing up to the richest beef fat on Earth.
🍷 Sommelier Gear: The Asado Tasting Toolkit
Structured mountain reds like Cabernet Franc and Tannat need 30 minutes of oxygen before serving, while beef demands precise internal grilling temperatures.
Taste Beyond Malbec at Mendoza's Visionary Bodegas
Book a private tour through the high Uco Valley to taste world-class Cabernet Franc and field blends directly from the barrels with resident winemakers.
Explore Uco Valley Winery Tours →