Savoring Torrontés + Empanadas Salteñas
Altitude and Attitude
The delightful pairing of Torrontés from Bodega Colomé and Empanadas Salteñas – a match made in gastronomic heaven, or at least in a very enthusiastic kitchen. Let's embark on this culinary journey together, shall we?
Torrontés: A Tasting Profile
Before we dive into the recipe, let's sip (metaphorically, for now) on some knowledge about our wine. Torrontés, the white wine darling of Argentina, particularly shines in its home at 1700 meters above sea level. This is not just any old vineyard; this is the equivalent of a vineyard penthouse. The unique microclimate here is like a personal spa for the grapes, resulting in a wine with a distinct aromatic expression. Picture a symphony of fresh, vibrant flavors with a backbone of excellent acidity. It's like a splash of mountain air and sunshine in your glass.
History of Bodega Colomé
Picture this: the year is 1998, and Donald Hess, a man with a taste for adventure and a palate for exceptional wines, embarks on a quest that would make Indiana Jones swap his whip for a wine glass. Donald's mission? To discover the crème de la crème of South American wines. He roamed through Chile, wandered through the Mendoza region in Argentina, but alas, the special grape he sought remained elusive.
Then, like a scene from a movie, Donald finds himself in the Northern Argentinian province of Salta. Here, the brilliant sunlight bathes the landscape, and the terroir whispers secrets of untapped potential. It's in this setting that Donald's vision crystalizes: he's going to pioneer a whole new category of wines, dubbed ‘high altitude’ wines. A bit like space travel for grapes, if you will.
Perched at a dizzying 2600 meters, Donald stumbles upon the 'El Arenal vineyard'. And as if by fate, two years later, he expands his high-altitude empire to include Colomé, nestled at 2300 meters. Fun fact: Colomé isn't just any winery; it's the Mick Jagger of wineries, having been in the game since 1831 and still rocking it.
Fast forward to today, and Colomé continues to uphold this lofty legacy. Mother Nature give us a nod of approval. Colomé is a sanctuary for some of the world's oldest continuously producing vines. Think of it as a retirement home for venerable grapes, still living their best life.
Empanadas Salteñas: The Recipe
Now, for the Empanadas Salteñas. These are not just any empanadas; they are the culinary equivalent of a warm hug from your favorite aunt.
Ingredients:
500g of beef (preferably a juicy cut like sirloin), finely chopped
2 large onions, finely chopped
1 red bell pepper, finely chopped
2 hard-boiled eggs, chopped
100g green olives, chopped
1 tbsp smoked paprika
1 tsp ground cumin
1 tsp chili powder (optional, for the brave-hearted)
Salt and pepper, to taste
500g of empanada dough (store-bought, because we're only human)
1 egg, beaten (for the egg wash)
A pinch of humor and a dash of patience
Step-by-Step Instructions:
Pre-cooking Passion: In a large pan, sweat the onions and red pepper with a bit of oil, salt, and pepper until they’re as soft as your mood listening to bossa nova. Add the beef, and cook until it’s more golden than a sunset in Buenos Aires.
The Flavor Tango: Stir in paprika, cumin, and chili (if using). Let the mixture dance on the heat for a few minutes. Think of it as a culinary tango.
The Cool Down: Remove the pan from the heat. Add the hard-boiled eggs and olives, then let the mixture cool. This is a great time to ponder the meaning of life or simply enjoy a glass of Torrontés.
Assembly (The Fun Part): Cut the dough into circles. Place a spoonful of the filling in the center of each circle. Remember, overfilling leads to empanada chaos – a tasty but messy affair.
Seal the Deal: Moisten the edges of the dough with water, fold into a half-moon shape, and seal the edges by pressing with a fork, or if you’re feeling fancy, crimp them artistically.
The Golden Touch: Brush each empanada with the beaten egg – this is the secret to that Instagram-worthy golden glow.
Bake or Fry: Bake at 200°C (400°F) for 20 minutes or until golden brown. Alternatively, for those who like living on the culinary edge, fry them in hot oil until they’re as golden as a California beach.
Pairing with Torrontés
Now, the pièce de résistance: enjoy your Empanadas Salteñas with a glass of Bodega Colomé Torrontés. The wine's fresh, aromatic character complements the rich, spicy flavors of the empanadas, creating a balance as perfect as a tango duo. Each sip refreshes the palate, readying you for the next delicious bite.
And there you have it – a culinary pairing that tells a story, a story of flavor, culture, and a touch of humor. Enjoy your meal, and remember, the best ingredient is always a bit of fun. Cheers!
Paired Argentina
Argentina is making a bold statement in the global wine scene. This South American gem, known for its vibrant culture and rich culinary heritage, has diverse wine regions each offering unique contributions. Mendoza reigns supreme with its robust Malbecs, while Patagonia excels in cool-climate varietals like Pinot Noir. The high-altitude vineyards of Salta produce intensely flavorful wines, and San Juan emerges as an unsung hero with quality Syrah and Viognier. Together, these regions showcase Argentina's dynamic range in winemaking, combining geographical diversity with a cultural richness that’s as enticing as the country's legendary tango.
