Traditions and stereotypes are different things. So, let's say, different nations have their own culinary traditions, and we (the third party) have gradually formed their own stereotypes in relation to these traditions. It is clear that from them - the sooner the better - you need to get rid of, otherwise gourmet as a philosophy and lifestyle will become impossible. For example, from this: if the home sausage, then German, and drink it must be sure to beer. Absolutely optional! An incredibly tasty thing - an Argentine sausage, the stuffing for which is chopped with a knife by hand and interfered in a special way. White wine, jalapenos peppers and spices are added to the mincemeat, giving the grilled ready-made sausage a special flavor. The perfect match for homemade Argentine sausages is dry red wine with a rich bouquet and characteristic tannic notes.

For the Argentine sausage we recommend the Chilean dry wine Haras Character Syrah, made from Sira grapes with a small addition of Cabernet Sauvignon. The wine is deep dark red in color, in the aroma there are notes of dried fruits, sweet cherries and vanilla. It has a rich bouquet with characteristic tannins and a long aftertaste. Flow temperature: 16-17 ° C. Vinã Haras de Pirque S.A., “MBG has been a wine merchant since 1995”

And also: it would be very sad to refuse dessert on the grounds that since we have an Argentine culinary history, then there can be no place for a “non-revolutionary” dish by definition. It may even be! The Argentines themselves adore the desserts made from berries, and ice cream in berry sauce is generally a kind of ideal dessert. But it will seem even tastier if you drink it with pink champagne.

For berry soup with homemade plombir, we advise you to serve something particularly exquisite, such as pink champagne Ruinart Rose. It is produced in France from two grape varieties - the famous French chardonnay and pinot noir. It has a rich and rich aroma with a predominance of notes of fruit and berries, with a slight spicy note of smoke and perfectly balanced fresh taste. Flow temperature: 5-6 ° C. Ruinart, “MBG has been a wine merchant since 1995”

Marina Levina, El Gaucho: “Everyone loves homemade sausages. The main thing - do not be lazy, because the preparation of truly delicious sausages takes time. I will talk about the Argentinean grilled sausage, which I like to cook myself. It is all natural, it can be eaten even with the skin. I use Argentinean culinary technique. My recipe is useful for those who want to prepare a hot and nourishing snack, for example, to good tannin red wine from the New World. So, we need beef and chereva (better pork: they are thinner). All finely cut into cubes, add jalapenos, garlic, salt, spices (zira, nutmeg, pepper), white wine. Stir the stuffing hands, raising high above the plate and throwing (this is called "tumbling"). In this case, the stuffing slightly bounces and sticks together, acquiring a homogeneous structure. To fill the sausages with minced meat, use a special nozzle. Then put the sausage into the fridge. It is very important to maintain the workpiece in a cool place during the day. Fry the sausage on the grill rack, it is not necessary to use butter. Sausage should turn out rosy and with smoke. For dessert, I offer berry soup with homemade ice cream. Ice cream will turn out especially gentle if to use only whole milk, natural fresh cream and not to add any amplifiers of taste and stabilizers. In addition to fresh berries, I recommend putting some sugar syrup cooked with basil in the berry soup. Good luck!"

Wines provided by MBG - wine merchant since 1995. We thank El Gaucho restaurant for assistance in shooting