Question about Chimichurri and wine

Our next wine group is going to feature Argentinian wines. I need to bring an appetizer as usual, and would like to bring a good food match. I'm assuming most people will bring Malbec, and I know about Argentina's love of beef, so was thinking about grilled steak of some kind on crostini with chimichurri sauce (which I've never made). Anyway, I see that chimichurri has a bit of vinegar in it, although not much proportionally. Will this make it a bad thing to make to go with wine? If so, any suggestions for what to make?

Hi Carrie,

One of my best friends is from Buenos Aires and he and his wife usually make grilled steaks with chimichurri when they invite Jody and I over for dinner. We both absolutely love it. I have never thought the vinegar in her recipe got in the way of the wine as much as the massive amount of garlic.

I'd say go with your idea but be careful with both the red wine vinegar and garlic. BTW, chimichurri is incredibly simple to make. Don't worry about not having made it before.

Carrie,
Most people would not give a second thought to the amount of vinegar in the vinaigrette dressing your house salad clashing with the accompanying wine. Use this as your barometer and don't give it a second thought.

I would serve a Bonarda. Personal experience - I've only had one but I served with with flank steak and chimichurri sauce and thought it went quite well. I did a quick search and found this link with information.

I think this is the one we had, although I don't have access to my spreadsheet. Altos Las Hormias Colonia Las Liebres Bonarda ($10).

[Jenise]

What Jo Ann said. And you don't have to follow the recipe to the letter. If your recipe has an unusually high amount of vinegar, just cut back and use only what tastes good to you. Should be a great appie!

Carrie,
Most people would not give a second thought to the amount of vinegar in the vinaigrette dressing your house salad clashing with the accompanying wine. Use this as your barometer and don't give it a second thought.

I'm afraid I don't agree at all. I find that the vinegar in most vinaigrettes makes it hard to enjoy good wine. That's why we do one with Balsamic vinegar, (lemon juice sometimes) and walnut oil. That said, if I were going to be serving fifteen year old Ch la Caminade Clos de Commandery, or Clos Eugenie Cuvée des Aïeuls I'd worry, if I were serving a lesser Malbec I'd not get too uptight about it.

Do lamb instead of beef. The Rio Plantese folks eat in many cases as much lamb and mutton as beef. The vinegar in the Chimi goes nicely with lamb and mutton. You might cheat and go accross the river and go with a more tannic wine like a Uruguayan tannat.

I'm with Ian here. I make chimichurri sauce with white balsamic vinegar. It has a nice sweetness with the tang - subdued and doesn't clash with wine. cheers, Bonnie

When I was taught to make Chimi while living in rural Uruguay in the 60's I was taught to use red wine vinegar and reduce it while making the sauce. Of course it was really the only vinegar available except "Oja de Parra" (I think there was a double r). The latter was a vinegar made from grape leaves and was really strong.