After naming the grill master and author of the book Seven Fires: Grilling the Argentine Way the executive chef of Siete Fuegos, the restaurant at the Vines Resort & Spa in the Uco Valley, Vines took the famed chef on a whirlwind tour of several US cities to celebrate with a menu of grilled sweetbreads, five hour rib eye, skirt steak, and a salt crusted salmon infiernillo with aioli. Everything was paired with Recuerdo Wines, now available in the US, which are produced at the Vines of Mendoza’s vineyards.
I have never been to Salta, but torrontés might change that. The white grape, which I first tasted in Mendoza last year, has quickly become my favorite white. It’s the one wine I pair with almost anything now: sushi, cheese, paté, duck, grilled shrimp, and even fish tacos. It serves as a cleanser and can calm down your palate with spicy Asian and Latin foods. On a sunny day, a chilled glass of torrontés – with its hints of grapefruit, elderflower, and apricot – is as smooth and refreshing as any wine I’ve ever had. It’s the same feeling as cracking open a frosty cold beer after an exhausting day.
n Torrontés, from Argentina (Wines of The Times) the New York Times proclaims that torrontés, one of Argentina’s other blossoming white wines (another is viognier) has begun to take the United States by storm. In 2004, less than 30,00 cases of torrontés were exported to the U.S. In 2010, that number ballooned to 231,000 cases, the Times reports via Wines of Argentina.