It could certainly be argued that Argentine’s steaks are also an iconic dish from South America, though in truth the Chimichurri sauce that typically accompanies the dish might be more of what we think of when we think of Argentine steak! And when we think of Argentine steak we might also be thinking of a NY strip or ribeye, though more typically one might encounter flank or my favorite, skirt steak in Argentina.
While our thoughts might go immediately to Malbec when we think of Argentina, malbec isn’t the only thing worth trying when it comes to Argentine wine. In fact, while malbec works fabulously with beef, I often find myself looking for something fruitier and with less nuance when it comes to Chimichurri sauced dishes. the exuberant fruit of Bonarda, AKA Charbono is the perfect solution. Plump, juicy and full of fruit it’s often bottled on it’s own but also adds character to many great Argentine red blends.
Two to try: