Great Argentinean Wine Tasting Event Last Night

Awesome evening!

Five award winning wines were poured – liberally, I might add – giving everyone a chance to really taste the Mendoza region of Argentina from a broad perspective.

Clear favorites were the Bianchi Particular Malbec, and the Elsa Chardonnay. The decision was tough as the other wines poured were sensational as well.

The food parings with the wines were very well received.

I cut the New York Strip steaks three inches (yes – 3 inches!!) thick, and grilled them. They had a great char on the outside, and were pink and very tender and juicy on the inside. People swooned when they got that along with the Bianchi Cabernet Sauvignon.

The grass-fed flap steak was a surprise favorite, maybe because the expectation was low for this cut of beef. But the steak, though tougher than the NY Strip, had tons of flavor to make up for a bit more of a chew.

Everyone enjoyed the chickpea bread and chimichurri sauce that accompanied the steaks. Really some unique flavor highlights that are very typical of Argentina.

The tuna and roasted red pepper empanadas turned out perfectly – flaky crust surrounding a very light and flavorful filling. A very nice complement to the award winning Elsa Chardonnay.

I think the grilled mozzerella on toast impressed as much from the fact that everyone watched me put slices of provolone cheese on a very hot grill, then attempt to get the charred and melted cheese back off the grill before it melted and fell down to the coals. Pretty good trick in front of a live audiance!

The Tortilla omlett, basically a fritatta, had a great flavor from the cured ham that was both in it and draped on top of it. The intense cured ham flavor really matched well with the Lacrado wine that accompanied it.

But the real sighs of ecstacy, especially from the ladies, came when the Dolche de Leche gelato was served. The response was so great, we served it all over again. And then once more. Still no chance to satisfy everyones intense craving for this addictively flavored dessert. But, hey – I got a big stash of it here at the restaurant, so people can get a ‘fix’ of it whenever they need to.

All in all, everyone had a great time! Lots of conversations with the wine expert on hand, and with each other on how the parings worked, and which wine or course of food they liked best.

My highlight? Holding a three pound, three inch thick New York Strip steak in my hand, and setting a few of those monsters on the searingly hot grill. I mean, three inches thick! How often do you get to do that?

Well, the next wine tasting will be around the middle to end of June. Currently, we are thinking either tapas and Spanish wines, or a chocolate and Cabernet Sauvignon evening. Let us know if you have a preference!


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