Entree: Grilled Skirt Steak with Chimichurri sauce
Description: Thinly sliced steak with peppery taste dressed with a sauce that has hints of lemon, garlic and cilantro. Garnished with parsley.
Wines paired with this dish: Young red wine with body and tannic on the palate with peppery notes and a mild finish such as Cabernet Sauvignon and Malbec from La Rioja, Argentina or Merlot “The Velvet Devil” from Mattawa, Washington.
Wine Pairing reasoning: I believe Cabernet Sauvignon is a great match for this entree because it requires a dish that is heavy enough to withstand this deep red wine. Picking a young Cabernet Sauvignon is essential because yes, this wine is great to cut through the fattiness of the steak but can also be overpowering. Chimichurri has a very potent smell and taste from the garlic so it can interfere with the peppery components of the wine. Not allowing the wine to age long will prevent these characteristics from becoming too strong for the consumer.
Argentina’s climate is ideal to make profitable wines. Overall, the climate is extremely hot with a desert-like environment. As we know, the best wines are made when vines are stressed and become agitated in the search of water. Since it is very dry, the vines need to work harder to contain water.The stress on the vines creates the complex flavor and depth of Cabernet Sauvignon. During the vinnification process, the grape juice ages in oak barrels providing spice notes such as vanilla and pepper to the finished product.
