Chapter 4
of 4
Regional styles
- Beef (ground or hand-cut) → Bonarda is the friendly weeknight choice — soft tannins, juicy red fruit, easy with the meat. Malbec is the classic; choose a younger style for ground beef, a richer barrel-aged Malbec for hand-cut steak or fattier versions.
- Cheese (queso) or cheese-and-onion → Torrontés. The acidity cuts the richness; the aromatic lift flatters the melted cheese.
- Humita (creamy corn) → Torrontés again — its floral notes echo the corn's natural sweetness.
- Spinach or vegetable → Torrontés, or a fresh Sauvignon Blanc from the Uco Valley.
- Chicken → Torrontés for lighter recipes; a juicy Bonarda or unoaked Chardonnay for creamier ones.
- Lamb (cordero) → This is one for Tannat — its grip handles the richer, gamier meat beautifully. A structured Malbec is the backup.
- Spicy / Salteña-style → Torrontés, full stop.
- Seafood (rare but lovely) → Torrontés or a Patagonian Chardonnay.
