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Experience the heart of Argentine cuisine with this traditional grilled beef asado. Slow-cooked over wood fire, served with vibrant chimichurri sauce. Perfect for gatherings and celebrations.
Malbec, Mendoza Argentina
The bold tannins and dark fruit flavors of Malbec perfectly complement the charred, smoky meat. Look for high-altitude Mendoza Malbecs with notes of blackberry, plum, and leather.
Shop MalbecsPrepare the Chimichurri
Combine parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes in a bowl. Mix well and let sit for at least 30 minutes to develop flavors.
Season the Meat
Brush meat with olive oil and season generously with coarse salt. Let rest at room temperature for 30 minutes before grilling.
Prepare the Grill
Set up a charcoal or wood fire grill for indirect heat. Aim for medium-high heat (around 375-400°F).
Grill the Ribs
Place ribs on grill, bone-side down. Cook slowly for 1.5-2 hours, turning occasionally, until meat is tender and caramelized.
Add Steak & Chorizo
In the last 30 minutes, add steaks and chorizo. Cook steaks to medium-rare (135°F internal) and chorizo until browned and cooked through.
Rest and Serve
Let meat rest for 10 minutes. Slice against the grain and serve family-style with generous amounts of chimichurri sauce.
Pro Tip: Serve with grilled provoleta cheese, crusty bread, and a simple tomato salad for an authentic Argentine experience!
Toasted baguette topped with aged Manchego, Serrano ham, fig jam, and microgreens. A sophisticated Spanish-inspired appetizer.
Pairs with:
Spanish Cava or Albariño
Pan-seared Chilean sea bass with a delicate lemon butter sauce, capers, and fresh herbs. Light yet elegant.
Pairs with:
Chilean Chardonnay or Sauvignon Blanc
Silky smooth caramel custard infused with dulce de leche. A classic Latin American dessert that melts in your mouth.
Pairs with:
Late Harvest Torrontés or Moscato
Flaky pastry pockets filled with seasoned ground beef, onions, hard-boiled eggs, olives, and spices. These handheld delights are perfect for parties or as a savory snack.
Malbec or Bonarda
The savory, spiced beef filling pairs beautifully with medium-bodied Argentine reds. Bonarda's softer tannins work especially well with the pastry.
Alternative Pairing:
Crisp Torrontés for a refreshing contrast
A stunning one-pan Spanish rice dish loaded with shrimp, mussels, clams, and chorizo. Infused with saffron and finished with a crispy socarrat bottom layer.
Albariño or Verdejo
Spanish white wines with crisp acidity cut through the richness of seafood and chorizo. Albariño's saline minerality echoes the ocean flavors.
Red Option:
Light-bodied Garnacha (Grenache) from Spain
Fresh white fish "cooked" in citrus juices with red onion, cilantro, and ají amarillo peppers. Bright, refreshing, and packed with flavor. Served with sweet potato and corn.
Important: Use sushi-grade fish and prepare the same day for best results and food safety.
Sauvignon Blanc or Torrontés
The bright acidity and citrus notes in these wines mirror the lime juice marinade. Torrontés adds aromatic floral notes that complement cilantro.
Sparkling Option:
Spanish Cava or Argentine sparkling wine
Light dishes with light wines, heavy dishes with full-bodied wines. A delicate fish needs a crisp white, not a bold red.
Bold, spicy flavors need wines with enough character to stand up. Pair intensity with intensity.
Either mirror flavors (buttery wine with creamy sauce) or contrast them (sweet wine with salty cheese).
High-acid dishes (tomato-based, citrus marinades) need high-acid wines to avoid tasting flat.
Malbec
Bold, fruity, tannic
Grilled red meats, BBQ, aged cheeses
Tempranillo
Medium body, earthy
Lamb, chorizo, tomato dishes
Carménère
Herbal, peppery
Roasted vegetables, spiced meats
Tannat
Full-bodied, robust
Braised meats, rich stews
Torrontés
Aromatic, floral
Spicy food, Asian cuisine, ceviche
Albariño
Crisp, mineral
Seafood, shellfish, paella
Verdejo
Fresh, tropical
White fish, salads, soft cheeses
Sauvignon Blanc
Zesty, herbaceous
Goat cheese, citrus dishes, herbs
Asparagus Risotto
+ Verdejo or Albariño
Herb-Crusted Lamb
+ Young Tempranillo
Fresh Pea Soup
+ Sauvignon Blanc
Grilled Fish Tacos
+ Torrontés or Rosé
Caprese Salad
+ Light Pinot Grigio
BBQ Chicken
+ Garnacha or Zinfandel
Mushroom Ravioli
+ Aged Rioja Reserva
Roasted Duck
+ Carménère or Syrah
Butternut Squash Soup
+ Chardonnay
Braised Short Ribs
+ Bold Malbec or Tannat
Beef Stew
+ Tempranillo or Cabernet
Roasted Root Vegetables
+ Earthy Rioja
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