The fastest way to make enemies in Argentina is to compare the asado to a barbecue. They're the same, right? Not a chance, the locals will say - through gritted teeth. An asado is an old Argentine cowboy tradition of spending all Sunday afternoon on a big, lingering meal. It's cooking in its purest form. Fire... grill... and meat. Below, you'll find our step-by-step guide to an authentic Argentine asado - just in time for summer. Critical Steps All Cash Investors Should Take by June 15 Things are out of control in America. And this could be the most dangerous move yet. Cash confiscation. A secretive meeting is scheduled in Washington on June 15. It could have devastating and long-lasting effects on your money... how you spend it... and how you invest it. But there could be a way to "opt out" of this growing crisis... if you know how. Get the full details here. | | |
Step 1: Preparing Your Parilla Imagine a little green oasis with a stream of pure snowmelt running through it... You find the shade of a tree (the high altitudes in northwestern Argentina mean ultraviolet rays are 80% more intense than they are at sea level) and build a fire, then lie back, your head propped on a saddle bag, as you snack on cheese and olives while the main course cooks. A cousin strums on a Spanish guitar. A sibling passes a bottle of wine around.  | | | A pure snowmelt stream in northwest Argentina | | |
The centerpiece of the asado is the grill - the parilla. Build a fire. Toss in some pine cones as a fire starter (try not to use briquettes). The heat should be enough to char an outer layer of your steak. Don't worry too much about overcooking. With the right cut, the right prep and the right accompaniments (sides and wine), you should be fine. Just remember: low and slow. Step 2: Picking Your Meats Bife de lomo is THE cut in Argentina. That's tenderloin. But tire de asado, or short ribs, are also popular. Step 3: The Argentine Secret to Ultra-Tender Meat The Argentine secret to ultra-tender meat is actually quite simple: rock salt. Coat the meat with rock salt (don't skimp!). Then get it on the grill (the cooking will take a little while). Step 4: Picadas, Salad and Wine Here's where you break out some sharp cheese (gouda), jamon or salami, and olives for snacking. You'll also want to open a bottle of malbec. We recommend a bottle from a high altitude vineyard. The higher the better. These have more flavor and mouthfeel - think blackberry, dark cherry and smoke. RECOMMENDED: The 8,950 ft. Malbec (limited production, unfiltered, wild yeast, low residual sugar). Click here for your discount... At this point, someone in your party should be at work on a salad. Rather than heaps of grilled vegetables, the Argentines have figured out that the best complement to a steak is a simple mix of fresh lettuce, tomato and onion, drizzled with olive oil and white wine vinegar. (Seriously, the combo with bife tastes delicious.) (Optional: You can also have mashed potatoes and oven-roasted carrots. Just don't overdo it.) Step 5: Throw on a Chorizo and Blood Sausage The first course to an asado isn't a light soup or salad (the salad we mentioned above is consumed with the meat); it's sausage in a French baguette. Each person gets quarter or half a sausage. Sausage should be the last thing on the grill and the first thing off. You'll take the chorizo or morcilla and immediately stick it in that piece of baguette. Don't use ketchup or mustard. The juices from the sausage will be more than enough. Step 6: A Round of Applause for the Asador If you must season your meat after it's off the grill, stick to more salt. Eaten with the aforementioned salad, you'll find you don't need (and, in fact, don't want) any condiments on your meat. (Just trust us here...) Keep pouring the malbec (open another bottle if necessary - if you have multiple vintage years, start younger and go older). SEE ALSO: The "Unoaked" Malbec from Argentina's oldest vineyard (200-plus years). 8,600 ft. in elevation. No fining or filtration. Extremely limited production. When you finally sit down at the table, it is customary for the other diners to give the asador (that's you) a round of applause. Step 7: When in Doubt, Have These Three Malbecs on Hand At the Bonner Private Wine Partnership, we've sourced thousands of bottles of wine from Argentina - often wines that had never before been imported to the U.S. Today, we're opening up our cellar to offer three malbecs - at over 50% off - just in time for the summer season. You'll find... - An "8,950 ft. Malbec" - 2018 vintage, from the third-highest vineyard in the world (unfiltered, high resveratrol content, low sugar)
- An "Unoaked" Malbec from Argentina's oldest winemaking family (8,600 ft., limited batch, partnership exclusive)
- A "Gaucho Malbec" from one of Argentina's top winemakers (6,100 ft., natural fermentation, only 3,000 bottles made).
If you order today, you'll get not only a huge discount but also complimentary shipping. With summer approaching fast, we do ask that you act today if you are interested. These wines are small batch and will sell out fast. Simply click here to view our inventory... Cheers, Will Bonner
Founder, Bonner Private Wine Parternship If you enjoyed this guide to A Gaucho Summer, you'll want some great Argentine malbec to go along with your meal. But most malbec sold in the U.S. is cheap and too young, mostly coming out of Mendoza. The best malbec comes from remote vineyards at 9,000 feet, out in Argentina's extreme altitude Calchaquí Valley.  | | | A vineyard at over 8,000 ft. | | |
These wines can be hard to find in the U.S. But we just got a shipment in (including a wine from the third-highest vineyard in the world, at 8,950 ft.). And you can get over 50% off (plus complimentary shipping) by reserving your malbec today. Simply click here... |
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