Eat This Drink That - Volume 59 - Premium Wine and Meal PairingsEat This Drink That - Volume 59 - Premium Wine and Meal Pairings

April's Eat This! Drink That!


Malbec World Day:

Get ready to raise a glass because it's time to celebrate Malbec World Day! This grape is Argentina's pride and joy and for a good reason. Malbec produces a red wine that explodes with flavours of berries and plums making it a winner for any occasion. But, did you know that Malbec is also becoming a popular choice for crisp and fruity rosé?

This grape may have originated in France, but it really found its home in the heart of Argentina's Mendoza region back in the 1860s. Now, Malbec is the shining star of Argentine wines and we can't get enough of it. Plus, its tannins aren’t too powerful, which means it goes beautifully with a variety of foods. So, let's raise a glass to Malbec with these inspiring dishes!


Kadabra Malbec 2021
Intense aromas revealing ripe red and black berries among fresh notes typical of a Malbec grown at high altitudes. Elegant style with a soft structure and a long, pleasant finish.

Alambrado Malbec Rosé
This Malbec rose is fruity, fresh and delicate. The palate expresses fresh red fruits like cherry, strawberry and raspberry and has a refreshing finish.

Bianchi Oasis Sur Malbec 2019
The fruity aromas offer fresh plums, blackberries, and figs. Sweet and gentle tannins mark its initial presence on the palate. The wine is round and complex, with medium structure and a fruity finish.

Luca Malbec 2019
Amazing depth and intensity to this old-vine malbec with blackberry and black-licorice character to the wine. Violets, too. It’s full and dense, yet remains energetic and long... A gorgeous, plush red.



Author: Grill Seeker

Serves: 5 Prep Time: 5 mins Cook Time: 15 mins


Wine pairing:
Kadabra Malbec


  • 1 lb Argentine chorizo

  • 1-2 French baguettes

  • 1 tbsp olive oil

For the Chimichurri salsa:

  • 1 large tomato, diced

  • 1 small sweet onion, diced

  • ½ tsp salt

  • 1 cup olive oil

  • 1 tsp red wine vinegar

Instructions : 

Step 1:
Light grill and set to medium high heat. While it’s heating, prepare the chimichurri by combining all ingredients.

Step 2:
Place chorizo directly on the grill, turning often until they get a nice char. Remove from grill.

Step 3:
Butterfly the chorizo and place inside sliced baguette like a hotdog and drizzle with olive oil.

Step 4:
Place the chorizo and bread cut side down on the grill. Char the inside of the chorizo and lightly brown the bread. Top chorizo with chimichurri.

Step 5:
Remove from grill and assemble.

Red Argentine Shrimp

Author: Nourish and Fete

Serves: 5 Prep Time: 10 mins Cook Time: 15 mins


Wine pairing:
Alambrado Malbec Rosé


  • 2 tbsp butter

  • 4-5 cloves garlic, minced

  • 1 lb red Argentine shrimp peeled and deveined

  • 3 tbsp dry white wine

  • 2 tsp lemon juice

  • 1/2 tsp kosher salt

  • 10-12 cranks fresh-ground black pepper

  • red pepper flakes

Instructions : 

Step 1:
Melt butter in a large skillet over medium-high heat. Add garlic and cook for 30-60 seconds, just until fragrant, then add shrimp to the pan in an even layer.

Step 2:
Cook shrimp for 1-2 minutes, just until they begin to curl and turn a more opaque white colour on the bottom. Stir in the wine, lemon juice, salt, and pepper, then flip shrimp so that the opposite sides are on the bottom. Sauté 1-2 minutes more, just until shrimp are fully cooked.

Step 3:
Toss shrimp to coat in sauce. Garnish with lemon and red pepper flakes.

Bean Empanadas

Author: Hilah Cooking

Serves: 8 Prep Time: 30 mins Cook Time: 60 mins


Wine pairing:
Bodegas Bianchi Oasis Sur Malbec



  • 3 oz cream cheese

  • 1/2 cup buttter

  • 1 cup flour

  • 1/4 cup cornmeal

  • 1/4 tsp salt


  • 1 tbsp olive oil

  • 1/3 cup sliced green onions

  • 1 jalapeño, diced

  • 1 clove garlic

  • 2 tbsp tomato paste

  • 1 tsp paprika

  • ½ tsp oregano

  • ½ tsp salt

  • ½ tsp pepper

  • 1 ½ cups cooked black beans

  • 1 tsp orange zest

Instructions : 

For the Dough:

Step 1:
Combine the cheese and butter in a mixing bowl and beat with a wooden spoon until well combined. Add flour, cornmeal, and salt. Mix well. Refrigerate while you make filling.

For the Filling:

Step 1:
Heat oil in a skillet over high heat and add onion. Cook until beginning to brown. Add jalapeno, garlic, tomato paste and spices. Cook I minute. Add beans and mash. Add zest and turn off heat.

For Empanadas:

Step 1:
On a floured surface with a floured rolling pin, roll the dough to 1/4” thickness. Cut 8 6” circles.

Step 2:
Plop ¼ cup filling onto the lower half of each circle and fold over. Use fork to mash and seam together. Transfer to baking sheet.

Step 3:
Bake at 375 for 15-20 minutes.

Asado Beef Ribs with Chimichurri Sauce

Author: Food & Wine

Serves: 6 Prep Time: 20 mins Cook Time: 15 mins


Wine pairing:
Luca Old Vine Malbec


  • 3 ½ lb flanken-cut 3-bone beef short ribs at room temperature

  • 1 ½ tbsp coarse sea salt

  • Chimichurri sauce for serving

Instructions : 

Step 1:
Preheat grill to medium-high. Meanwhile, pat ribs dry with paper towels. Sprinkle all sides of ribs evenly with salt, pressing salt into meat and rubbing it on bones.

Step 2:
Arrange ribs diagonally and spaced 1” apart on lightly oiled grill grates. Grill, uncovered and undisturbed, until bottoms of ribs are browned and release from grates, 4 to 6 minutes. Flip ribs; grill, uncovered, until browned and a thermometer inserted near the bone but not touching it registers 130°F, 2 to 4 minutes. Remove from grill and let rest 5 to 10 minutes.

Step 3:
Serve ribs whole with chimichurri.

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