Spicy food, Torrontes & everything else!
In July we introduced Torrontes wine variety and more specifically, Laborum Torrontes Single Vineyard as the wine of the month. We used the opportunity to speak a lot about the history of Torrontes and why it became so important for Argentine wine culture (read about it here). Now, given the international recognition it has had for several years, greater relevance is given to this variety when pairing it with food.
Torrontes is a very expressive vine, it coexists in harmony with intense and hot flavors given its refreshing acidity and no bitterness. Jasmine, lime and lemons, tropical fruits like pineapple, almost crystalline color and a light body.
In Argentina, gastronomy is smooth and mildly spicy. Only in the Northwest you can find hot food, such as the famous empanadas salteñas or locros norteños and sometimes even some local stews. It is also in the Northwest where some of the best examples of this wine variety come from.
Traditionally, Torrontes was always drunk as an appetizer for its freshness. Now we also know that Torrontes has a very good pairing with Thai, Mexican and Indian cuisines, Chinese food, Peruvian ceviches or tiraditos & fusion food in general. Another perfect match is Torrontés accompanying seafood and sushi. At this point we should mention that the service temperature is essential (6 to 7 °C).
Torrontes is clearly gaining adherents inside and outside Argentina for being an easy wine to drink and for its great versatility.
Here are some other suggestions beyond spicy food:
Cheese: do you think this is not possible? Please give it a try to brie, morbier and ementhal or any mature goat cheeses after dinner with a chilled glass before dessert
Charcuterie: jamon serrano, prosciutto, bresaola
Pastas: What? Try dry pasta with garlic, olive oil, pepper and broccoli
Pizzas: Margerhita, Rucola, Muzzarella
Asado (grilled red meat): What !?!? The characteristics of the fatty cuts like the sweetbreads, chorizos and black puddings are perfectly matched by the acidity and character of Torrontes
And if you would prefer a gourmet experience, we share 3 proposals from different restaurants in Mendoza and Buenos Aires, which you can also always try at home!
Smoked salmon roll with fennel-basil creme and a mango-pineapple vinaigrette. This pairing works because of the wine’s freshness, great fruit intensity and totally dry finish. The wine finishes ripe and rich with the vinaigrette. Bistro M (Park Hyatt, Mendoza)
Terrine of Foie gras de Canard with chutney of grapes. This pairing works because Torrontes is perfumed with good acidity which cuts through it richness. La Bourgogne (Alvear Palace, Buenos Aires)
Foie Gras with fig purée. Here Torrontes’ perfume matches that of the figs and its crisp acidity helps the wine stand up to balance the rich Foie Gras. Puerto Cristal (Buenos Aires)
As we can see, Torrontés is a very versatile white wine, great as an aperitif and perfectly adapted to different cuisines. Which one suits you better?
Cheers!
Pictures credits to: www.instagram.com/elporvenirwines
