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It’s dinner time and you’ve already ordered your favorite dish over Buenos Aires Delivery. You’ve received the email; you know your estimated delivery time. You have only a few minutes to make that mad dash to the nearest almacén, supermercado, chino or vinoteca before it closes for the night. But you’re somewhat of an amateur wino who has no idea how to pair a dish with a decent bottle of wine. Which one will you choose to match your order?
Team Entaste to the rescue! Our job is to help wine lovers make smart wine choices wherever they go, whatever they choose to eat, by merging data from a variety of sources and often relying on recommendations from top sommeliers and wine connoisseurs to do so.
Mostly recently, our dedicated and knowledgeable team of sommeliers has taken on the task of matching some of your favorite delivery items to some of their favorite wines! Check out our pairing suggestions for BA Delivery’s Top 10 Most Popular Dishes Ever and round out your next meal with the perfect glass of wine!
1) Sole Ceviche from Nazca:
Matías Chiesa: Ceviche is an originally Peruvian dish that refers to pieces of raw fish cut into cubes. The Sole simply coagulates its proteins through the action of the citric acid that the lemons gives. Ceviche has as many recipes as Peru has inhabitants, but it usually also involves small cubes of red onion, multicolored peppers, and yellow corn. For this dish I chose a wine that was fresh and citrusy. It’s necessary to balance the high acidity of the ceviche with a wine that has similar characteristics but is also strong enough to stand up to the expressivity of the peruvian ceviche. The one I chose is Quinto Sauvignon Blanc de Bodega Riglos, a wine bearing the prestigious Michelini signature. The wine’s citric and herbaceous notes demonstrate typical characteristics of this varietal and original, on top of a refreshing acidity and an explosive bouquet in the mouth that makes this an ideal accompaniment.
2) Chicken Tikka Masala (Tandoor’s classic dish with a sauce made from tomato, onion and spices) from Tandoor – Cocina de la India:
María Victoria Massaro: Chicken Tikka Masala is a dish of Indian origin and very popular in Great Britain. Though there are many variations. it consists of chicken marinated in spices and yogurt, baked in a typical tandoor oven, and served with masala sauce (a combination of spices). In this case I chose the Rutini Gewürztraminer 2009 de Bodega La Rural for its floral and spicy aroma and its presence in the mouth, which manages to harmonize the texture of the dish with the fresh acidity of the wine while maintaining the intensity of flavors in the chicken tikka masala with diverse aromatics and an agreeable finish.
3) Aji de gallina from Peru Deli Comida Peruana y Fusion Tailandesa
Matias Prezioso: Though it’s not the most famous dish, Ají de Gallina is one of Peru’s most delicious and delicate specialties. This dish combines the mild flavors of the chicken, cream, potato, and parmesan cheese with the presence of yellow pepper (ají). The ideal combination would be a syrupy white with some acidity to accompany the ají de gallina. The Felino Chardonnay 2010 de Bodega Viña Cobos (Mendoza) is an expressive wine, typical of this varietal — ripe peaches, buttery touches, and even some citrusy notes — and passes through the mouth with volume and freshness at the same time.
4) 5 pieces of sushi – 5 rolls (New York, New York with philadelphia), 5 makis (Salmón and philadelphia), 4 niguiris, 1 geisha from Sushimoto
Andrea Zavslavsky: Much has been written about the marriage of sushi and wine, and the reality is that raw fish, rice, seaweed, and vegetables, on top of the nasal contrast of wasabi or the taste of soy sauce, renders it a little complicated to choose a wine. I’d propose a white wine with some exotic touches. A Serbal Viognier 2011 de Bodega Atamisque, with notes of pitted-fruits, good body, and good acidity. To give it another option I’d propose a rosé from Bodega Diamandes L’ Argentin De Malartic 2009, a wine with Malbec and Cabernet Sauvignon, with a fresh acidity that highlights the taste of red berries.
5) Hummus from Garbis Comida Armenia-Arabe
Juliana Herrera: Hummus is the classic dish of Arab cuisine, made with garbanzo beans and tahini (a sesame paste) that give it a very particular flavor. Generally in the moment of eating, you add olive oil and paprika on top. The Torrontés is an aromatic varietal that goes well with spicy dishes, such as those in Arab or Thai cuisine, because it increases the power of those flavors. José Luis Mounier Torrontés 2011 de Finca Las Nubes (Cafayate-Salta) is an aromatic, fresh wine that reminds of the torrentes grape from which it originates, citrusy and fruity. It’s fresh and balanced, with good acidity, and helps clean the palate.
6) Grilled chicken (Filet smothered in BBQ sauce with lettuce, tomato, fresh cheese, and bacon) from El Peruanito Ray Sandwichería
Leonardo Dal Maso: The great thing about cooking chicken in BBQ sauce on the grill is that not only do we get tasty caramelized flavors on a wonderfully lean meat, but also the effect of the sauce on the meat, the violent heat of the sauce creating a juicier meat. A Sauvignon Blanc that has been fermented and aged in oak like Las Perdices Sauvignon Fumé 2010 will highlight the sauce’s special notes, and will contrast with the caramelization of the chicken and bacon without clashing with the cheese, even if it’s greasy or intense, like a cheddar or blue cheese. For lovers of red wine, the 25/5 Corte Caldén 2006 from Bodega del Desierto (44% Merlot y Cab. Franc and 12% Cab. Sau; 6 months in the barrels) is slightly exotic for the Argentine taste (typical of Saint Emilion) where balance is key. The acidity and light green character go well with the spices of the BBQ.
7) Golden chicken with sweet and sour sauce from El Gourment de Shanghai
Andrea Nuñez: The golden chicken with sweet and sour sauce is a dish at the top of the list of typical foods from oriental cuisine. It’s a simple idea, but at the same time extremely tasty and tempting! Chicken, cornstarch, soy sauce, ginger, and sweet and sour sauce are used in this dish. I would accompany it with a relatively young red, in which the fruity notes come out. This is the case of Zorzal Pinot Noir 2009 de la Bodega Zorzal. Coming from vineyards in Tupungato, Mendoza, this wine is 100 percent pinot noir, highlighting the typical characteristics of the varietal, and spotlighting the spicy and sweet notes that welcome the flavors of oriental chicken.
8 ) Bacon wrap (chicken and bacon, avocado, cabbage, tomato, onion, honey dijon) de Marfa
Nicolás Reines: A checkered tablecloth, wicker basket, park, spring, fresh water…need a great accompaniment. So, from the basket we take out a bacon wrap, two cups, and a wine. A chicken sandwich with sweet mustard, avocado, and crunchy bacon; creamy, with the golden chicken, to go with a white wine that’s creamy and has a good body. Maybe a Luigi Bosca Gala III 2009, Blend of Chardonnay, Viognier and Riesling, which will help us spend a wonderful afternoon with its floral aroma, good acidity, and syrupy texture. This wine from Lujan de Cuyo, Mendoza, always surprises because of its complexity and aromatics, balance and body. Ideal to accompany the toasted notes of the bacona and the chicken, the texture of the avocado and the sweet and spiciness of the mustard.
9) Empanadas from Pizzería Tomasso
Victoria Beleniski: Empanadas are a dish that proposes diverse flavors and agreements. They seem simple at first, but they vary greatly depending on who prepares them, where. They’re not all made of meat, and don’t all have the same structure. However I’d like to recommend a versatile companion, José L Mounier Torrontés from Finca Las Nubes in Alto Valle de Cafayate, Salta. This wine will manage to highlight the sweet flavor of the onion and help to relieve the heat in the mouth, if that’s the case. If we want to opt for a red friend, my choice is the Alfredo Roca Merlot from San Rafael, Mendoza. The sweet, velvety tannins of this wine will help out when it’s time to clean the palate.
10) Grilled chicken (Filet smothered in BBQ sauce with lettuce, tomato, fresh cheese, and bacon) from El Peruanito Ray Sandwichería
Martin Pardo: What wine to choose to go with this typical peruvian sandwich? Without a doubt there are many options, owing to the the sandwich’s ingredients. Today we’ve got to match one of the specialties of El Peruanito Ray, their grilled chicken. Because in this case the wine should accompany the food, we’ll look for a young red: Lassia Cabernet – Malbec 2010. The blend, made in San Patricio del Chañar by Bodegas Patritti, gives us typical Patagonian characteristics in the nose; fresh red fruits, cherries, plums, and spicy notes of black pepper. In the mouth it’s a frank wine, easy to drink, with soft tannins that help us enjoy the food more. Because one plus one can be more than two!