In the Dallas Morning News article 'Wine panel: Vintages from South America cozy up to grilled beef and chimichurri,' Tina Danze explores red and white wine pairings with an Argentinian steak dish.
This recipe is especially exciting because both red and white wine drinkers can enjoy this food and wine pairing.
Danze recommends serving the charcoal-grilled flank steak with both a full bodied, buttery Chardonnay and a rich and fruity Argentine malbec or an Old-World style Cabernet Sauvignon from Chile.
The wines match the spices in the chimichurri sauce, which is made with Italian parsley, cilantro, roasted garlic, lemon and lime juice, champagne vinegar, dried oregano, dried tarragon, dried bay leaves, cayenne pepper, hot Spanish paprika, red pepper flakes and roasted red bell pepper.
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Monday, June 15, 2009
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1 comments:
I am not convinced about pairing of a full bodied, buttery Chardonnay with the chimichurri sauce.
Yes they may both be lemony and perhaps the wine might have a touch of tarragon.
But the overall profile of the sauce is zippy, with tart citrus paired with raw garlic, the heat of red pepper flakes, and the fresh green flavors of parsley and cilantro.
It would seem that round and full bodied would serve as a contrasting pairing. And in this case one that I would suspect would clash and not complement. While an Albarino might be a bit light for the steak, I suspect it would go much better with the garlic-citrus sauce, and overall be a more successful pairing.
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