What to drink with locro
Locro is Argentina's hearty national stew — corn, beans, pumpkin, smoked meats. Which Argentine wine to drink with it, from Cabernet to Malbec to Bonarda.
There is no more Argentine dish than locro. It is a thick, slow-cooked stew of white corn, beans, pumpkin and smoked meats — chorizo, pork belly, sometimes bacon, often mondongo (tripe) — simmered for hours until everything melts together into something deep, smoky and almost autumnal. Argentines eat it on the country's national holidays — May 25 and July 9 — when winter is closing in and the table is meant to mean something. The wine you pour with it should mean something too. Here is how to think about it.
The rule of thumb
Locro is a slow-cooked, hearty winter stew. Three qualities define it: richness (smoked meat and pork fat), earthy density (beans and corn), and a long, savory finish (hours of simmering). You want a wine that matches the weight — and locro is heavy — and that echoes the smoke rather than fighting it. That points firmly to structured Argentine reds.
The shortest answer: a serious Mendoza red. Now let's choose between three.
The three best wines for locro
1. Cabernet Sauvignon — the structured match
Cabernet Sauvignon is the go-to choice when sommeliers pair locro. Its firm tannins cut through the fat of pork belly and chorizo; its savory, cedar-and-tobacco notes echo the smoked meats; its long finish keeps pace with the slow-cooked depth of the stew. Among Argentine wines, this is the classic match for “rich, slow-cooked beef stews and locro.”
Choose a structured Cabernet from Luján de Cuyo or Agrelo. It will feel like the wine was made for the dish.
2. Cabernet–Malbec blend — the icon-wine match
For special occasions — and locro is, by tradition, a special occasion dish — reach for one of Argentina's Bordeaux-style blends. A Cabernet–Malbec blend (sometimes with Cabernet Franc or Petit Verdot in the mix) gives you the best of both: Cabernet's backbone and savoriness, Malbec's plush, smoky-fruit flavors that mirror the chorizo and pork. This is the wine you open on May 25 or July 9, when the locro is the centerpiece of the table.
3. Structured Malbec — the friendly classic
A serious, oak-aged Malbec — especially from the Uco Valley — is the easier, no-misses pairing. Its plush dark fruit and signature smoky undertone meet the smoked meats head-on, and its softer tannins are gentle enough for the long, hearty meal. It is the most forgiving of the three and the most likely to be at your table already.
Two more wines worth considering
- Tannat. Locro often has tripe (mondongo) and other offal — and Tannat, with its grip and savory power, is brilliant against organ meats. If your locro is the traditional, offal-rich version, Tannat is a fascinating alternative — especially the high-altitude versions from Cafayate.
- Bonarda. For a lighter, vegetable-heavier locro (less pork, more beans and pumpkin), the juicy red fruit and softer tannins of Bonarda can work beautifully — and it's a great way to drink something a little less heavy at a long winter lunch.
What to avoid
- Light, delicate reds. A cool-climate Patagonian Pinot Noir would simply be flattened by the stew. Save it for roast chicken or duck.
- Crisp aromatic whites. Torrontés and Sauvignon Blanc are wonderful elsewhere, but here the dish is so deep, so smoky and so savory that white wine just doesn't have the weight to match it.
- High-alcohol “fruit bomb” reds. Anything over 15% alcohol will fight the rich, salty broth and tire your palate halfway through the bowl.
The bigger picture — eating locro the right way
Locro is a slow lunch, not a quick one. It is meant to be eaten over hours, with conversation, at a long table on a cold day. The wine should be poured the same way: a single, serious bottle that opens up as the meal goes on, decanted ahead of time, served just below room temperature (16–18°C) — see our serving guide for the small habits that make a real difference.
If you're hosting and want a memorable pairing: pour an Argentine Cabernet–Malbec blend that you've decanted thirty minutes before serving, in a generous glass. The wine will breathe in time with the stew. It is one of the most quintessentially Argentine experiences you can have at the table.
For more on Argentine pairings across the rest of the menu, see our asado pairing guide and our beginner's guide to Argentine wine.
Quick answers
What wine goes best with locro?
A structured Argentine red. Cabernet Sauvignon is the classic match — its firm tannins cut through the fat of the chorizo and pork, while its savory cedar and tobacco notes echo the smoked meats. A Cabernet–Malbec blend or a serious, oak-aged Malbec from the Uco Valley are equally excellent.
What is locro?
Locro is a hearty Argentine stew of white corn, beans, pumpkin and smoked meats — chorizo, pork belly, sometimes tripe — slow-cooked for hours. It is the national dish of Argentina's patriotic holidays on May 25 (May Revolution) and July 9 (Independence Day), eaten in the cold months.
Can I drink white wine with locro?
It's not the best choice. Locro is rich, smoky and slow-cooked — qualities that overwhelm even Argentina's best aromatic whites like Torrontés or Sauvignon Blanc. The dish calls for the weight and savoriness of a structured red wine.
What's the best wine for a special-occasion locro?
A Cabernet–Malbec blend — one of Argentina's Bordeaux-style icon wines. It gives you Cabernet's structure and savoriness alongside Malbec's plush, smoky-fruit flavors. Decant it thirty minutes before serving and pour in a generous glass.
Does locro need a heavy, high-alcohol wine?
No — match the weight, not the alcohol. A wine over 15% will fight the rich, salty broth and tire the palate. Look for a balanced Mendoza red around 13.5–14.5%, with structure but not heaviness.
