Thai or French? Sparkling or Malbec? You decide!

So it is Friday! Doesn’t everyone just love Friday. Especially today, it has been wet and rainy all week in Buenos Aires and today the sun is out, the air is nice and crisp and the weekend is upon us. Life is good.

So remember Friday I want to give you two options; a meat option and a takeout option. Well I have something incredible in store for you today.

Let’s start off with the takeout pairing. One of my absolute favorite takeout meals is Pad Thai. I love all Thai food and Pad Thai is easy, quick and scrumptious. I like my Pad Thai with tofu or shrimp but people seems to never know how to pair Asian cuisine with wine and they are not wrong the pungency of Thai food can be tricky to pair with wine. This dish blends nuttiness, creaminess, sweetness and richness with some savory elements.

Well remember last week I introduced you to Torrontés! Well I would pair Pad Thai with Torrontés. But not just any Torrontés, a SPARKLING Torrontés! From the Ortiz family and Bodega Tapiz (we have talked about Tapiz and Zolo already) comes Spirit of the Andes. These wines focus on being sustainable, eloquent, delicate, and delicious. They have two lines a Malbec and a Torrontés. Both are from sustainably farmed grapes and in the next section of today’s blog I will pair their Malbec with a steak. The winemaker is Fabian Valenzuela and the vineyard manager Carlos Correas. This sparkling wine is produced Methode Champenoise. Which is the by law method of making Champagne in France.

All the exotic and spicy flavors of Torrontés along with a refreshing whack of lime freshness. I could drink a gallon of this stuff. Sparkling wines traditionally are very versatile when pairing with food and this one is no different. The bubbles will cut through the strong flavors of peanut, chili, coriander and cilantro of Pad Thai.

It will be like a thousand a little angels tap dancing in your mouth. And for about $16.00 you should buy yourself two bottles.

Now for those steak eaters out there I have something fantastic in store for you guys. I am going Classic French and give you an Steak au Poivre (Peppered Steak) with Pommes Frites (French Fries). However I am going to pair this sexy and elegant meal with this graceful Malbec.

Spirit of the Andes in partnership with Tapiz has Las Uvas Organic Vineyard, in Tupungato, Mendoza. Made with organically-grown grapes from our estate Las Uvas vineyard in Tupungato, Valle de Uco; certified organic by the U.S.-recognized Organizción Internacional Agropecuaria (OIA).

This Malbec has a deep purple color, with lush flavors of cherries and raspberries, spice, and violets. Amazingly centered fruited, alluring nose with a hint of blackcurrant jam. The palate is lush with ripe, dense, pure fruit and some savoury, spices. Lots of impact here: a dense, full-bodied red wine with lovely purity of fruit and real flavors. It’s a mouth-watering wine that over-delivers for the price, it’s on your retail shelves for about $16.

When you buy the wine open it immediately and let it breath or decant if you are able to. The tannins will soften and for this dish softer tannins always seem to work better. To cook the Steak au Poivre you will need.

Ingredients:

•  4 (6 oz) or 3 (8 oz) natural steaks (New York Strip, Tenderloin or Rib-Eye)
• 4 Tbsp black peppercorns crushed.
• 1 medium shallot 
• minced 1 clove garlic
• minced 1 cup red wine (use the Malbec)
• 1 cup beef broth
• 1 Tbsp thyme, minced
• 4 Tbsp unsalted butter salt and pepper to taste

How to make it:

•  Heat a heavy bottomed skillet over high heat.
• Season the steaks with salt and Douse and coat the steaks with crushed peppercorns
• Turn heat to medium-high. Sear for 4-6 minutes. Turn steaks over for 4 minutes for medium-rare
• 
• Remove steaks, cover and allow to rest.
• Use the same pan to make the sauce.
• Turn heat to medium.
• Add shallots and garlic. Cook until soft.
• Add wine and broth.
• Stir to release cooked bits (yum yums) from the pan.
• Simmer until reduced by half. Stir in butter and thyme, until thickened.
• Kosher Salt and pepper to taste.
• Spoon sauce over sliced steaks.

Now for the Pomme Frites

Ingredients

• 1-1/4 pounds russet potatoes, peeled
• 1/2 cup all-purpose flour
• 1 teaspoon garlic salt
• 1 teaspoon onion salt
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 cup water, or as needed
• 1/2 cup vegetable oil for frying

How to make them:

• Slice potatoes into French fries
• place into cold water so they won’t turn brown while you prepare the oil.
• Heat oil in a large skillet over medium-high heat.
• While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl.
• Gradually stir in enough water so that the mixture can be drizzled from a spoon.
• Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first.
• The fries must be placed into the skillet one at a time, or they will clump together.
• Fry until golden brown and crispy.
• Remove and drain on paper towels.

These are two awesome choices for you to have on the Friday. I think for me will be eating steak tonight. A) I am in Buenos Aires and that what we do here and B) Pad Thai really isn’t available. Either way I know I will be drinking an organically grown wine tonight.

I hope you enjoy the weekend and come back on Monday because I have some great ideas on deck. Also like the importer of these wine on Facbook.com/vinodelsol or follow them on twitter @vinodelsol.

Have a great weekend. ¡Cheers y Salud!