What are the best Argentine wines to go with your take out?

Argentine wines pairing

Take out food is always a tasty and convenient option but it’s been especially vital during the pandemic. What are the best alcoholic drinks to go with it? In a market like America, where you can find wines and beers from all across the world, there’s a dizzying array of options. Among them are several Argentine wines that go very well with these foods, just waiting for you to discover them. Why not give some of these a try?   

French Fries & Chardonnay

From Florida to Illinois, French Fries dominate take out menus. Whether you’re enjoying a beach sunset or watching wheat fields sway in the wind, a high altitude Chardonnay with good body and sharp freshness of the kind you find in the Uco Valley works as a perfect counterpoint, especially if the fries are well salted—a treat that won’t go down well with your cardiologist—and slathered in ketchup or mustard. The freshness and fruity perfume of Argentine Chardonnay enliven the flavor combination.  

Burgers & red blends

Spongy bread, melted cheese, a juicy patty, crunchy bacon, condiments to soften the pickle, fries with a lovely hard crust and soft innards… Everyone loves the different ingredients that go into a burger but it’s when they all come together that the magic happens. If you’ve never tried one with red wine, then you’ve been missing out on a crucial ingredient. Pair it with a fruity Argentine red blend with plenty of juice and you’ll never look back. 

Pizzas & Malbec

Whether its New York or Chicago style, Brookling or Manhattan, Old Town or the Gold Coast, a steaming pizza right out of a wood oven with pepperoni or basil has delighted the taste buds of millions of Americans for decades, if not longer. The secret lies in getting the cheese, sauce and crust just right but however you like them, no contest, there’s no better wine than a frank, fruity, simple Malbec with an easygoing but refreshing palate.  

Argentine WInes and friends

Pad Thai & Torrontés

Pad Thai has become a favorite among American diners the length and breadth of the country, from the shores of lake Michigan to the plains of Texas. The key to this dish is the balance between the sauce, vegetables and meat or shrimp sizzling in the wok. If you want a cool, refreshing contrast, the flavors of Torrontés won’t let you down. Argentina offers several high altitude varieties, some of which provide herbal flavors along with lime and basil that go very well with the aromas rising from the plate, or there’s also less fresh muscat style which suits the sauce very well. In any case, putting a Torrontés in the refrigerator to chill when you pick up the phone to order a Pad Thai is never going to be a bad idea.

Burritos & Malbec

Tex-mex food are often the order of choice. The most popular food in states as different as Massachusetts, North Carolina, Montana and Connecticut. Whether it’s burritos, carnitas or enchiladas, a fruity, woody Malbec, the kind they make with excellent balance and flow, is the perfect accompaniment even with spicier options: Malbec is easygoing enough that it’s delicious with almost anything. 

Barbecue & Cabernet Franc

In Utah, Colorado and Hawaii, BBQ mixes and roasted meat came out on top. Obviously here, Malbec is an excellent option too but more daring drinkers might well find that Cabernet Franc chimes extremely well with the flavors on offer. The latest star of South America has a fruity, spicy profile with hints of herb, fine tannins and powerful flavors. If you like barbecued meat, you’ll love the Franc. Buy it by the case so you’ll always have one to hand when the urge takes you.  

Notso & Cheese with Pinot Noir

2020 was the year of take out cheese in all its different incarnations. While in Ohio Notso fries—fries  with cheese and bacon bits—were popular, in Louisiana Cheese Pazzo Bread—cheesy bread with dipping sauces—was a favorite. In Maryland, meanwhile, eggs, bacon and cheese were regular orders while unsurprisingly cheesesteak was number one in Pennsylvania. For any of these, especially the latter two dishes, a fruity, fresh Pinot Noir from Patagonia, or a high altitude vineyard in Mendoza, would go great. Its gentle tension ratchets up the flavor in warm cheese. 

Curious yet? Try Argentine Wine!

Did you enjoy this article? Keep reading, Barbecue in the USA and Argentina: the same passion but with big differences.

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