Argentine asado is so much more than just dinner -- it’s a convivial meal that includes delicious wines to pair with starters and mains.
Weekends for Roy Urvieta typically begin with a visit to the local carcinería, or butcher shop. His purchase includes a selection of meats, mostly beef: a bavette roast, known as vacío; a butcher’s cut; maybe some ribs and entrails; and, of course, blood sausage and chorizo.
There’s wine, of course. Chardonnay with the cheese and charcuterie, then malbec with the beef, and maybe a cabernet sauvignon or red blend with the heartier cuts. The soft tannins and bright acidity typical of malbec grown in the Andes foothills is ideal for meals like this. Mendoza is a dream region for wine enthusiasts obsessed with terroir.
And lots of it. “It is an article of faith among Argentines that you can never prepare too much meat,” Mallmann writes. “At every asado I have ever been to, people stay for hours and eat until all the meat is gone.”Mallmann puts the average at four pounds of meat per person at an asado, though Urvieta, perhaps reflecting a more modern sensibility, goes for one pound per guest and a more modest 1.5 pounds for his family of three. He’ll even throw a few desultory vegetables on the grill.
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