Modern takes
Local custom is to start with a white, then move to red as the asado progresses to the bigger cuts. Pour Torrontés with the provoleta and the early chorizo and sweetbreads, then swing to a young Malbec or Bonarda when the beef arrives. By the time the rib-eye is on the board, you're on a structured Malbec or Cabernet Sauvignon — and you've used the right wine for each act of the meal.
Serve everything at the right temperature — see our serving guide for the small habits that change the bottle, especially keeping the Torrontés cold (but not ice-cold) so the aromatics sing.
For the full course-by-course logic of pairing an entire asado, see our asado pairing guide. For the empanadas that often share the table with provoleta, see our empanada pairing guide.
