Tag Archive: Wine

It may seem cliche, but let’s face it, younger travelers, e.g., those in their early 20s, are an under-appreciated market by most of the wine and restaurant world. It’s not that there’s not food and drink out there for them, nor that they’re not treated well, but that the focus of most of the hospitality industry’s public relations is aimed at either business travelers, retired travelers, or successful couples from their late 30s to early 50s. It’s just the way of the world, and a reality based look at where the money is.

It’s also, perhaps, that the younger generation, as a stereotype, tend towards a more limited palate when it comes to food and wine – burgers, pizza, and these days, sushi; and inexpensive wines that are fruity and easy to drink. That’s not to say there’s not a good sized group of “gen-x-ers” who aren’t out to try anything and everything, they’re just not the norm, and it’s one of the reasons they stand out.

There have been attempts in various places to market directly to this untapped market – the most famous, and unfortunately now passed on to other pastures, the magazine Wine-X. But the real spot to get to this market is, as might be intuitively sensed, the internet. The most common are blogs – and there are a lot of them when it comes to wine, and quite a few oriented towards the youth market. Almost every expat or traveling blogger in Buenos Aires writes at some point about the wines that they try, but there’s not a dedicated wine blog here, regardless of the age of its readers – a wide open market for someone who’s up for the task.

The newest use of the internet, however, is the world of videocasting, and for younger wine drinkers, the guru of that world is Gary Vaynerchuk and his Wine Library TV (tv.winelibrary.com), where he uses casual street slang, lots of energy, gadgets, and a “hey, I’m one of you” approach to educating younger consumers about just exactly what wine is all about. Having talked with some local wine experts here, his marketing skills are held up in awe, and I’d think it won’t be long before Argentina offers up its own version of this sort of online marketing.

These two reviews were left off the page, inadvertently, when an art editor left the bottom half of the page blank, and no one caught it.

So, assuming you’re one of the folks I’m talking about, where do you go to find yourself surrounded by locals, or even expats, but those “in the know” when it comes to food and wine. First off, we know, part of the reason you’re here is the steak. But the last thing you want to do is go hang out at a smoke filled parrilla packed with families with screaming kids, guidebook toting tourists who haven’t quite figured out they’re not in a country where English is the primary language, or surrounded by couples who’ve been coming in and having the same meal at the same place for the last thirty years. You want hip, hot, and happening, and you want good steak and good wine. Not surprisingly, head yourself out to Palermo Hollywood, and grab a table at Miranda, Costa Rica 5602, where the music rocks, the decor is casual, modern industrial, the staff speak your language (no matter what your native tongue is), the portions are decent, and the prices are fair. You can eat at the bar and chat with your neighbors, grab a low couch in the lounge, or hit that table right up by the open kitchen and make friends with the guy cooking your steak.

Now, if you’re here for any length of time, we know you’re going to want your sushi fix. Buenos Aires isn’t known for its sushi – there’s plenty of it here, and it’s decent quality, if a bit heavy on combinations with cream cheese. But, it tends to be limited to salmon, and possibly salmon. Yes, you’ll get the occasional white fish, or a shrimp, or canned tuna, but there’s simply nowhere here offering the variety of sushi that folks from most other food capitals are used to. However, for a decent variety, and a room with a trendy vibe, good cocktails, an actual selection of sakes and wines, and service with just the right dose of attitude, head out to the new restaurant district in Las Cañitas and pop upstairs to Moshi-Moshi, Ortega y Gasset 1707. You’ll shell out a few extra pesos over what you might spend at most sushi bars in the city, but the quality, variety, and the chance to find yourself in a crowd of local twenty-somethings makes it worth every centavo.

On the wine front, one of the most common things I get asked, is how to learn the differences between different grapes. Beyond the old adage of just try, try, try, until you get it, which can cost a fortune, is the opportunity to find someone producing wines that are designed with just this in mind. Well known producer Bodegas Esmeralda produces a line of wines called Rodas Colección 12 – a dozen different individual varietals, white, pink, and red, made without oak aging, so they emphasize the pure flavors of the individual grapes. Best of the lot, their Petite Verdot, but they’re all a great way to educate your palate.

In October 2006, I started writing for this Spanish language magazine, covering their English language section for travellers. I wrote for them for about two years. The copy editor, apparently not fluent in English, used to put each paragraph in its own text box on a two column page, in what often seemed to be random order, making the thread of the column difficult to follow. I’ve restored the paragraphs to their original order.

As we move into colder weather, locals rejoice in the return of favorite winter stews to restaurants. For five or six months of the year we have the chance to enjoy locro, carbonada, lentejas, mondongo, and chacarero – dishes that have a tendency to simply disappear off of menus nearly city-wide during the warm weather months.

Still being an outsider (I’m informed that no one becomes a porteño until they have an immediate ancestor buried in either Recoleta or Chacarita cemeteries), I have the advantage of no personal attachment to these dishes, and enjoy exploring a variety of styles. Locro is probably the top of the heap for the various stews in Argentina. It’s a hearty, rich dish, that is based on hulled white corn or hominy. From there, the variations are endless, and there are meat, chicken, fish, and vegetable versions. A good percentage include a thickening agent in the form of pureed cooked squash, some include beans, various vegetables, and the cuts of meat can vary from high grade steak to “parts is parts” sorts of things that you’re best off not inquiring about. Carbonada is a beef or veal stew that includes dried fruit, usually peaches, to create a mildly sweet stew. Lentejas, or lentils, come in a wide variety, from stews with meat to vegetarian versions – you simply have to ask. Mondongo is a tripe and potato stew, often with beans or peas added. And chacarero is a chicken and sausage based stew, usually with some form of pasta added to it at the last minute. All these, are, of course, subject to your grandmother’s interpretation.

There’s one spot I recommend time and again to visitors and friends to sample some of the best Argentine “regional” cuisine. In specific, it’s the region of San Juan, along the western border of the country, just north of Mendoza. The restaurant, El Sanjuanino. They have two locales, one in Palermo, and my preferred one for both ambiance and service, at Posadas 1515 in Recoleta. They serve up one of the more “variety meat” laden versions of locro, and if that doesn’t bother you, it’s one of the better ones out there. On request, they’ll bring a bit of oil laden with chili flakes to spice it up a bit. They also offer some of the city’s better empanadas – their carne picante version is actually picante, and their “gran sanjuanino” is a deep-fried version packed with a filling reminiscent of a delicious homemade sloppy joe. Other dishes worth checking out, their matambre recoldo, a rolled flank steak packed with peppers, ham, and cheese and roasted in the coals, is a spectacular dish to share for two; and for those who are feeling adventurous, they offer stews of antelope and vizcacha, a sort of large rabbit-ish creature from the mountains.

A classic in any of a dozen tourist guides is often a reason to simply avoid a place. It means the likelihood of being surrounded by others who are just as mystified by everything going on around them as you are. Yet, somehow, La Querencia manages to make visitors feel at home, and still attract a good following of locals. Located at the corner of Junín and Juncal, this spot offers up a mix of regional Argentine cuisine with a focus on the Tucumán area in the far northwest. Here you can sample locro, carbonada, or lentejas, in versions that are perhaps, suited to a slightly more refined palate – prime cuts of meat and sausages won’t challenge anyone’s sensibilities as to just exactly what part of the cow has been set in front of them. They also offer many other local specialties, including a great pastel de papas – more or less a shepherd’s pie; and revuelto gramajo – a fascinating scrambled egg, ham, potato, and (depending on whom you’re talking to) pea platter that’s served not just for breakfast, but lunch and dinner as well. La Querencia offers up some interesting empanadas that you won’t find in most other places, including several special vegetarian ones – the eggplant and mint ones are outstanding; a bacon and plum version; and the “del tambo” – a blend of seven different cheeses that’ll have you asking for another.

The last place I’d recommend is a personal favorite for locro alone. In fact, all they offer are empanadas and locro, and for most of the year, not the locro. But when they have it, the stew at la cocina, Pueyrredón 1508, right off of Avenida Santa Fe, is the best I’ve had. It mixes up a bit of the best of all the rest – sliced steak and sausages, a few bits of “other”, it’s simply packed with sweet white corn, beans, and squash, and is offered in picante and non-picante versions, the former using a fiery homemade chili oil, and with or without cheese melted into the mix. Their empanadas are pretty outstanding as well, with kudos going to the amusingly named “pikachu”- a caramelized onion and cheese empanada that’s absolutely delicious.

With stews like this, you want to go either with a simple carafe of whatever the house wine is, and just not worry about swirling and sipping – drink away and don’t worry; or, a big, bold, spicy red. I’m quite fond of a relatively new Syrah from Xumek, the 2004 of which shows off easy drinking flavors of blackberries, black pepper, and a host of other spices. It’s inexpensive and a great value. Easily my favorite Argentine Syrah is from Tempus Alba, a version that reminds me of a good quality Rhône Valley Syrah with flavors of red plums, smoke, and bacon fat. The 2003 is available right now and is drinking beautifully. It’s a bit pricier, but still shouldn’t top more than 35 pesos in stores and maybe 50 in restaurants.

In October 2006, I started writing for this Spanish language magazine, covering their English language section for travellers. I wrote for them for about two years. The copy editor, apparently not fluent in English, used to put each paragraph in its own text box on a two column page, in what often seemed to be random order, making the thread of the column difficult to follow. I’ve restored the paragraphs to their original order.

We know you came to the Gran Manzana for some slabs of beef, pizza, and the café culture. If you’d have wanted a bagel with a schmear, you’d have headed to the Big Apple. But then, some of you are from the latter, and believe me, bagels are amongst the topics that expats here talk about missing more than almost any other foodstuff. You might just find yourself wandering around and thinking – “please, not one more milanesa a la napolitana, just give me a deli sandwich…”.

So for those of you looking for a taste of home norteamericano style, we’ve searched out and sampled what Buenos Aires has to offer. Leaving aside the fast food joints, there are, of course, the reliable staple chain places, like the Hard Rock Café, TGIF’s, or even a new Hooters (where, according to friends who scoped the place out, the food isn’t bad but they missed the raison d’etre that it exists when hiring the staff).

There’s the next step up that evolutionary chain as well – Kansas, which is a knockoff of the Houston’s chain (right down to menus that list “Houston’s Barbecue Ribs”), and Tucson, more of an Outback Steakhouse imposter (you can get a Bloomin’ Onion, should you desire) – both good in their own right, but I wanted something a little more specialized. The first spot is one that nearly every ex-patriot norteamericano male in Buenos Aires who is interested in the world of sports knows about. It’s a spot that when you walk into it, you could be in any bar in the East Village (or, come to think of it, the equivalent in any city in the U.S.)… Shoeless Joe’s Remember The Alamo, more commonly referred to here, as simply, Alamo, located at Uruguay 1175, in Recoleta. It’s the ur-bar – wood wainscotting, mirrors on the walls, a long bar, beer on tap, television screens showing football (not futbol), basketball, baseball, hockey, you name it, if it’s in season up north of the equator, it’s on display at Alamo – 24 hours a day. And, you can eat the food that goes with sports – a quite tasty hamburger, reasonably spicy buffalo wings, steak sandwiches, fries, onion rings, nachos, or for those with a bit more elegant taste in mind, club sandwiches, or even a steak or grilled chicken breast, and even a wine list that has some nice choices on it. Then, of course, just like any pub doing that “we’re not just your average bar” thing – they offer a couple of pastas and a couple of Thai dishes. Just to be different. Me? I’ll just take a platter of wings with extra hot sauce, a beer, and a Wolverine’s versus Buckeye’s game and enjoy the afternoon.

You can find bagels in Buenos Aires at nearly any café. I mean, a bagel is just a bread roll shaped in the form of a ring, right? Not. We all know the disappointment of one after another spot that seems to think that if they get the shape right, more or less, that’s all it takes. We want the texture, we want… the chew. So, we head out to Belgrano, to Big Mamma’s, at Juramento 2156, where, while no re-creation of the Second Avenue Deli, we can get a bagel that could actually pass for the real thing in, say, Chelsea, if not the Lower East Side. We can get it with lox (okay, smoked salmon, but they’re in the ballpark) and cream cheese. We can get a pastrami sandwich on house-made rye bread, with all the works – deli mustard, cole slaw – they even went for the names – The Big Fresser’s Hot Pastrami on Rye, it makes your mouth water just to think about it. We can get chopped liver, liverwurst, chicken soup, borscht… It may not be quite like back home, but it’s at least a reminder. Now, let’s face it, all of the above places pretty much cry out for a mug of beer, frosty cold, and on tap. And, that’d be my choice at any of the above.

This section was cut from the published page to stick in an advertisement.

At the same time, I wanted to think about what sorts of wines would remind me of “back home”. The obvious choice would be something like Zinfandel, and there are one or two producers experimenting with the grape, but not with impressive results yet. While not unique, by any stretch, to the U.S., in fact, pretty much scattered all over the globe, I’d have to say that a really good, big, bold, Cabernet Sauvignon would have to go at the top of my list. There are some truly outstanding Cabernets available here. For a style that’s very elegant, structured, and with a wide depth and breadth of flavor – or as some might put it, layers – I’d have to opt for La Celia’s Reserva Cabernet Sauvignon. It’s barrique aged for one year, in French oak, and comes out supple and velvety. Harder to find, and worth seeking out, I think my true favorite is probably the Chakana Reserva Cabernet Sauvignon. Bold, rich, and simply packed with intense flavors, it’s a delight to find it on a wine list here. Both of these are on the expensive side, but worth every centavo.

In October 2006, I started writing for this Spanish language magazine, covering their English language section for travellers. I wrote for them for about two years. The copy editor, apparently not fluent in English, used to put each paragraph in its own text box on a two column page, in what often seemed to be random order, making the thread of the column difficult to follow. I’ve restored the paragraphs to their original order.

Palermo – Chico, Hollywood, SoHo, even Las Cañitas – Recoleta, Centro, San Telmo, maybe a side trip into that two block stretch of La Boca. You’ve read your guidebook and that’s the circuit. Museums, cafes, statues, fountains… that’s what you came here to see, right? You tried out the subway once, maybe even a rocket ride on a colectivo just to say you’ve been on the buses.

You walked in a park, clutching your bag and camera close to you, avoiding those desperate thieves that you read about somewhere in parks in South America. You’re ready to try something a little more adventurous. Sure you can take a day trip to an estancia or Colonia, but how about somewhere to eat that doesn’t require an hour or two of travel?

Francisco “Paco” Urondo was a poet, journalist, and militant politician, born in 1930, until his death in 1976 at the hands of the then current Argentine regime. Reading poetry in a new language is possibly the most difficult undertaking of the learning process, though, luckily, it’s not a prerequisite for dining at Urondo, Beauchef 1204 (corner of Estrada), 4922-9671, run by his son and nephew. If you never leave the touristy neighborhoods for anywhere else, you should for this place. Beauchef, is not pronounced in the French fashion, it’s pronounced “beya-oo-chef” – or your cab driver will have no idea where you’re going. The restaurant is a small venue, located in the quiet residential neighborhood of Parque Chacabuco. It’s only open Wednesday through Saturday evenings and I do recommend reservations for dining as it’s a popular spot with food folk in the know and locals. It’s a very comfortable room, with reasonably spacious tables, high ceilings, and while minimalist in decor, somehow just right. The open kitchen is semi-hidden by a high counter separating it from the dining room, which cuts down on the clatter from the cooking, and allows for a feeling of activity and movement from the kitchen, without having to see the nitty-gritty of every move. The menu is short, changes regularly, and is an amazingly multi-ethnic fusion of flavors, taking Argentine classics and giving them the zip of Southeast Asia, India, Africa, Europe… pretty much the rest of the world. In the hands of many chefs, multi-ethnic fusion food is a recipe for disaster. Combining two cuisines can be hard enough as it is, so it’s impressive to find someone who can take the range of flavors offered by the global palate and forge them into something that not only works, but works brilliantly. The wine list is an interesting selection of mostly not so well known labels, clearly selected to work with the food, including some older wines, and occasionally the (“gasp”) inclusion of wines from outside of Argentina.

This review was cut from the final published version for unknown reasons:

Everyone seems surprised when I mention that there’s a Chinatown, Barrio Chino, in Buenos Aires. What gets more surprised looks is when I mention that my favorite place there isn’t a Chinese restaurant, nor even that of some other Asian cuisine. It’s easy to forget, or simply not to know, when you’re wandering through a neighborhood like Barrio Chino that it hasn’t always been predominately Chinese. Juanita Posternak is definitely not Chinese had a nice little house along Arribeños years before the first Taiwanese market opened in 1985. Before the first store of the soon to emerge Barrio Chino opened its doors, she opened, or closed, the doors – 23 years ago, to Mis Raíces, Arribeños 2148, 4784-5100, www.restaurantmisraices.com.ar, was born. And those “roots” are in the Eastern European Jewish community. Mis Raíces is open, as Ms. Pasternak quips regularly, “from Monday to Monday”. She’ll feed people dinner whenever they want to come, seven days a week – as long as it’s at 9:00 and when she decides to say yes. By reservation only, don’t just go ringing the bell on the front door. But make the call or send the e-mail, and don’t eat anything the rest of the day before going. Climb the wide steps to the main floor and find yourself in an opened up living and dining room that can hold around 35-40 diners. Order some wine, she’s got a selection. Let her peer at you through her oversized, windshield thick, French-designer glasses, size you up a bit you know. You’ll get asked if you’re Jewish, she needs to know her audience, because she has tales to tell, and food to explain. Shortly you’ll find yourself noshing on her homemade chopped liver, delicious pickles, borscht with sweet cream, gefilte fish, kasha, roast chicken… it keeps going – platter after platter until you beg for it to stop – “what, you don’t like my food? Have a little more… you could use some more meat on your bones…”

Malbec gets all the play here. It’s in the press, local and international. Argentina is known for it. Yet, until very recently, the most planted red grape – and still coming in a very close second – was Bonarda. This grape has origins in Piemonte and Lombardia in Italy, with a few different strains being grown, and there’s some debate over which particular variety of the grape has found its way to this land of grazing beef. It also never got famous because until quite recently it was used by most winemakers as a workhorse blending grape – something to add some color or body to other reds, like the lighter Malbecs, or just as part of bulk wines – you know, just plain red. But it’s a successful wine in the north of Italy, so why not here? A few bold souls on the domestic wine scene decided to experiment, and discovered that they could make some excellent wines – bold, rich, spicy, and dark in color. Now, there are so many to choose from that it becomes like trying to select a favorite Malbec, but, a couple that stand out are the Sur de Los Andes Bonarda and the Trivento Reserve Bonarda. The former is a somewhat more medium bodied style – delicious, with flavors of red plums, maraschino cherries, white chocolate, and juicy acidity, and a nice long finish, and in a restaurant will probably set you back no more than about 30 pesos. The latter, a bold, jammy style with red plums and wildflowers, very smooth and sensual, that will run you more in the 50 to 60 peso range.

In October 2006, I started writing for this Spanish language magazine, covering their English language section for travellers. I wrote for them for about two years. The copy editor, apparently not fluent in English, used to put each paragraph in its own text box on a two column page, in what often seemed to be random order, making the thread of the column difficult to follow. I’ve restored the paragraphs to their original order.

Coming into this month there are so many things to look at – it’s Women’s month, we’re moving into the end of summer and harvest season, and, of course there are important dates like St. Patrick’s Day and the change in Daylight Savings Time, which affects us here in Argentina only in that it changes our time relationship to the rest of the world by an hour.

My first thoughts for a month devoted to women, leprechauns aside, were to look at a couple of favorite restaurants that are owned and run by women. Of my three favorites, I’ve covered one in a recent column, El Federal, so I’ll have to pass on covering it again. The others are both favorite lunch spots. I almost hesitate to cover it, as it’s a tiny little spot with only fourteen seats. On the other hand, the woman who owns it, María Laura D´Aloisio, and her brother, are about to open a second, larger spot, with the same theme, but for dinner. They’re not giving up the original space, so both will continue. The restaurant is Florencio, and it’s located up on the hill behind the British Embassy in Recoleta, at Francisco de Vittoria 2363, 4807-6477. It’s not easy to find, but it’s worth making the effort. Maria Laura makes what are quite possibly the best sandwiches in the city, not to mention her other dishes – well, one, easily the best chicken liver mushroom paté around. Start with the fact that she makes all her own bread, working with just one assistant in a kitchen the size of standard bathroom. Add to that pristinely fresh ingredients, in delicious combinations, friendly service, and an intimate atmosphere, and she’s simply got a completely winning setup. Maria Laura is fanatical, there’s no other word for it, about the quality of both what goes into her food, and its presentation, and it shows. It’s open for lunch Monday through Saturday, and dinner Tuesday and Friday only. When I first hear that she was opening a second, and larger spot, I began to worry – would my beloved lunch spot disappear? But, she claims there are no worries to be had, she will continue to operate the original Florencio for lunch, and the new locale will be their focus for dinner – which probably means eliminating the two evenings of dinner service at the original spot. The new venue will be on Avenida Libertador, just the other side of the Palais du Glace.

Thinking along other lines, harvest season brings to mind the cornucopia of fresh ingredients that area available here. While most folks think about Buenos Aires in terms of its beef, one of the things I love about the city is the constant access to fresh, seasonal produce. I just wish more restaurants would take advantage of the bounty at their fingertips. But this also gives me the opportunity to offer up another favorite lunch spot, also run by a woman, Carmen Paz, even though she says she’s part of a team of owners, it only takes a few minutes of watching the activity to know who’s pretty much running the show. The spot, Providencia, located behind a bright orange door that has a sign telling you to knock loudly, at Cabrera 5995, corner of Arevalo, in Palermo, 4772-8507, which is also the site of Los 7 Panes bakery, easily one of the best spots for bread in the entire city. The restaurant serves up vegetarian cuisine, though we’re not talking about chewy brown food and bean sprouts, we’re talking about creative tarts, stews, soups, and pastas – when they have it, don’t miss out on their masa crocante rellena, a large baked pasta round folded over a delicious amalgam of vegetables and cheeses. Like Florencio, Providencia is primarily just a lunch spot, and only opens for dinner on occasional nights when the weather is nice and they’re in the mood.

This section, the “Best Value March 07” for Bodega Sur de los Andes was not something I wrote. It was inserted into the middle of my column by the editors as a promotion (the owner of the bodega is the brother of the editor-in-chief of the magazine). Not that I particularly object, I happen to like Sur de los Andes wines quite a bit. My original copy featured recommendations for two Cabernet Franc based wines from Finca Morera and Kaufmann, reproduced below the insert.

March’s Best Value 07. Sur de los Andes experienced the greatest growth of any Argentine producer in to the U.S. in 2006, rising more than 150 places to finish in 42nd position among all exporters. For the last year, U.S. sales reached U$D 298,000 from just over 7,000 twelve bottle cases. An Argentine businessman created Sur de los Andes in September 2005. In the first year since inception, the bodega has positioned itself as an important player in the United States, gaining market position over many prestigious Argentine wineries. Much of the credit for this success is due to the excellent price/quality ratio of the portfolio and to the winemaking ability of Pablo Durrigutti who is in complete control of all phases of the winemaking operation. The total amount of Argentine wine exported to the United States during 2006, not including bulk wine, was U$D 69.4 million dollars from 2.4 million cases. Argentine wine sales to the U.S. dominate those to other marketplaces, amounting to 25% of all Argentine exports. This is clearly shown by the fact that the next three leading importers of Argentine wine, The United Kingdom, Brazil and Canada, together import 27%. For the year 2006 a record total of 224 producers exported wine to the United States – with the top ten wineries representing 50% of sales. In its first full year of operation, Bodega Sur de los Andes was able to introduce its portfolio into 22 of the 48 contiguous states in the United States including the largest and most competitive: New York, California, Texas and Florida. Sur de los Andes produces wines from the traditional Argentine grapes, Malbec, Bonarda and Torrontés, with one blend of Malbec and Cabernet Sauvignon all at the basic level. There are two reserve level products, a Malbec and a Bonarda and a premium product, Malbec Grand Reserve. The company also plans to increase their presence considerably in the local Argentine market, focusing on wine shops and restaurants of mid and high-level cuisine.

While of course Argentina is most associated with Malbec, folks often forget that many other grape varieties go into the wines here. Not just the usual suspects like Merlot and Cabernet Sauvignon, but many interesting Italian and French varietals as well. One of my favorites grapes is the Cabernet Franc – one of the two parents of the cross that produced Cabernet Sauvignon, the other being Sauvignon Blanc – yes, a white grape. Cabernet Franc tends to be more rustic in style than it’s offspring, with complex flavors of olives and bacon fat blended beautifully with rich red fruits. One of the interesting things about the grape is that it lends itself well to both rich, full bodied wines – there are some spectacular Bordeaux that are nearly all Cabernet Franc, as well as some Italian wines – and to light, easy drinking styles, like many of the Loire Valley reds. Here in Argentina it’s a less commonly grown grape, but when cared for, produces some excellent wines. My two favorites are the Finca Morera, a delicious tasting red that leans towards the lighter side with flavors of red plums, dried herbs, and green olives; and the Kaufman, a full bodied blend of mixed red fruits, spices, dried tobacco leaf, and green olives. Both are excellent, and both are great late summer wines – I recommend the former with poultry and richer fish dishes, and the latter is a great alternative to Malbec with that steak right off the parrilla.

I often get asked about what are the “must try” dishes in Buenos Aires other than a good steak. One of my favorites, and probably a favorite of most of the population, is the matambre relleno. Not to be confused with the cut of meat called a matambre, which is a skirt steak, or sometimes used to refer to a flank steak, this dish makes use of that cut of meat rolled around a filling that’s usually made up of hard boiled eggs, carrots, spinach, peppers, and onions. It’s poached and then roasted, and generally served chilled or room temperature in slices, accompanied by another local fave, the ensalada rusa, a mix of diced potato, carrots, and peas with a mayonnaise dressing. It’s also sometimes served napolitana style, which means the slices are topped with a little tomato sauce and mozzarella cheese, and then stuck under a broiler to get all browned and bubbly. Either way, it’s a don’t miss appetizer in local restaurants.

In October 2006, I started writing for this Spanish language magazine, covering their English language section for travellers. I wrote for them for about two years. The copy editor, apparently not fluent in English, used to put each paragraph in its own text box on a two column page, in what often seemed to be random order, making the thread of the column difficult to follow. I’ve restored the paragraphs to their original order.

Just as beauty is in the eye of the beholder, romance is in the heart of the perceiver. For a teenage couple, a romantic dining experience might be the local hamburger shop, for a long term couple, perhaps that little neighborhood café where they first met. For me, I like a spot that makes me feel at home, casual, comfortable, but with good food and wine – there were places in New York, like the Beatrice Inn, or the Black Sheep Tavern, that were, for me, the epitome of romance. Here, in Buenos Aires, I’ve found a few, and at least from my perspective, they would be the perfect sorts of places to spend the evening on Valentine’s Day.

For those who don’t know the history of the day, it’s a Catholic reinterpretation, or adoption, of an ancient pagan holiday called Lupercalia, a day devoted to the celebration of fertility. It basically involved a bunch of young men chasing around a bunch of young women while playfully tagging them with goatskin whips. Though, no doubt, amusing to watch, I think I’m thankful that this tradition has passed into antiquity. Especially while I’m out to dinner.

Fitting into my ideal of dining in a homey atmosphere is the tranquil atmosphere of José’s house… Lo de José Slow Food, at Arenales 2659 in Palermo, 4823-8476 is a place where the pace slows to a casual stroll, food arrives when it’s ready, and not necessarily in any particular order, and somehow, you just know that you’re being taken care of. You’ll find yourself seated in José’s living room, where he’s setup a good number of small tables, decorated the room beautifully (though he has a somewhat overzealous penchant for angels…), and is back in the kitchen busy preparing whatever you may have ordered. He basically makes everything from scratch and to order, focusing on fresh pastas and filled crepes, one after the other delicious, and clearly prepared with care and passion. The tables are well-spaced, so you can have a quiet, romantic conversation without the eavesdropping of your neighbors, and the tab won’t put a strain on your wallet.

In a totally different vein, there are folks who find romance in a more active, busy atmosphere. In that style, I tend to like casual lounge settings, and easy to eat, casual food made for sharing. One of my favorites is Rubia y Negra, Libertad 1630, in Recoleta, 4313-1125. Here, you have your choice between four different seating arrangements – you can ensconce yourself at the long wooden bar, pick a “regular” table off to the side, dine at high, brushed steel communal tables, or relax on comfy sofas scattered around the room around low mesas ratones, or as we would call them, coffee tables. The food is a mix of Japanese, with a focus on quite good sushi, and other dishes, including some excellent risottos – there’s definitely a rice-driven theme to the menu. There’s a wonderfully creative cocktail list, a good wine selection, and friendly, casual service. The ambiance gives you the chance to be alone, or interact with others, to your heart’s content. Light jazz music plays in the background, everyone looks fabulous in the decor and lighting, and though it will cost you, for a nice evening out, it’s well worth the price.

February here is still the midst of summer, and can be, at times, brutally hot and humid. Since Valentine’s Day has a reputation for things pink, it’s a perfect time for something to drink in the rosé world. Argentina’s flagship red grape, the Malbec, makes wonderfully full flavored rosados that are often nearly equal in structure and body to the full-on reds. Leaning towards the lighter side, but still packed with flavor, is the delicious pink offering from rising star José Luis Mounier, of Salta. Formerly the winemaker at well-known Bodega Etchart, he’s now got his own line of wines out under his own name, and that of Finca Las Nubes. All of his wines are made from hand-selected grapes, in fact, all the vineyard work is done by hand, and with organic methods. The result, a perfectly balanced Malbec-based rosé, with just a touch of Cabernet, that is a spectacular value.

In a bigger, richer style, is the relatively new Alamos Malbec Maceración Atenuado, a short-term fermented Malbec that hovers somewhere between rosé and red. It can take a good chill, and the flavors brighten and sharpen as its temperature drops, so I recommend keeping it on ice. The wine shows all the plum, cinnamon, and candied violet flavors of a classic Malbec, in a completely refreshing package. Definitely a great “red” for fish or lighter meats, or when you find yourself somewhere where the temperature is high but you still want the strength of a rich red.

In October 2006, I started writing for this Spanish language magazine, covering their English language section for travellers. I wrote for them for about two years. The copy editor, apparently not fluent in English, used to put each paragraph in its own text box on a two column page, in what often seemed to be random order, making the thread of the column difficult to follow. I’ve restored the paragraphs to their original order.