One of my resolutions for 2013 was to barbecue better. I’ve spent too many years tossing burgers on the grill and turning back to my glass while they slowly turn into charcoal.
For inspiration, I’ve looked to Argentina. It’s a country where grilling is more than a cooking philosophy, it’s a way of life.
While beef is king at an asado, the Argentinean term for barbecue, a typical grilled menu can cover a number of courses featuring a variety of meat cuts including organs that Canadians find an acquired taste. Chitlins anyone?
Nothing washes down all that protein better than a glass of red wine, which is one of the reasons why malbec is the star of Argentina’s wine industry.
The grape produces deep, dark wines with varying levels of spiciness that pair perfectly with accretive flavours (like those found in barbecue sauces) and helps massage the meat.
Bodegas Catena Zapata is one of the country’s most celebrated vineyards. Its 2011 Alamos Malbec ($13.95 to $14.99) is a balanced red with ripe berry fruit and a flowing black pepper trail.
Pass the sweetbreads.
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