Americans are hot, hot, hot for the spicy food, wine,
tango dancing and culture of Argentina. In fact, Argentina
was the No. 1 tourist destination last year, according to
the travel guide company Lonely Planet. Often referred to as
the "Paris of Latin America," Buenos Aires, Argentina's
capital, is an up-and-coming hub for fashion, cuisine and
design. And Mendoza, the country's world-class winegrowing
region, has been dubbed "the new Napa Valley."
Boasting more than a thousand wineries, Mendoza builds on
the model of Napa Valley's success as a tourist destination
by celebrating the fruits of its vineyards - rich wines at
value prices - with culture and cuisine to complement the
best of the region's offerings. A trip to Mendoza might
involve an outdoor "asado," or barbecue, with friends and
family gathered around an outdoor fire to share a meal.
Here, lively conversation, grilled meats and full-bodied
wines spice up Argentine nights.
Naturally, few things pair better with Argentine grilled
meats than the signature red wine of Argentina: Malbec. The
Mendoza region is known for the Malbec grape varietal, which
was brought from France in the mid-19th century but has
truly found a home in Argentina.
Bodega Norton, producer of the best-selling Argentine
wines in the U.S., creates bold Malbec wines that offer
rich, ripe fruit, soft tannins and peppery notes. One of
Bodega Norton's newest releases, the Reserva Malbec 2005, is
expressive with black fruit, violet and tobacco and a long,
elegant finish. It is available nationwide for $14.99.
Pair your Argentine wine with this authentic Argentine
dish:
ARGENTINE ASADO WITH CHIMICHURRI SAUCE -
Beef tenderloin, New York strip steak, (1 per person),
Chorizo (1 link per person), Chicken, quartered (1 quarter
per person),
FOR THE CHIMICHURRI: 1 cup fresh Italian parsley, 6
garlic cloves, 1 teaspoon chopped fresh oregano, Pinch dried
chile flakes, Salt and pepper, 1/4 cup malt or red wine
vinegar, 1 cup olive oil
In a food processor, combine parsley, cloves, oregano,
chile flakes, salt and pepper. Puree until fine. Transfer to
a bowl and add vinegar and oil until blended.
Cook meat slowly on a grill over medium heat, basting
with chimichurri until done.
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By
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