PERFECT PAIRING? Choose One. Tell many.

CLASSIC CEVICHE

Pairing with UNO Sauvignon Blanc.

Makes 5 Servings

Ingredients

  • 1 pound fresh, skinless snapper, bass, halibut, or other ocean fish fillets, cut into 1/2-inch dice.
  • 1 1/2 cups fresh lime juice.
  • 1 medium white onion, chopped into 1/2-inch pieces.
  • 2 medium-large tomatoes (about 1 pound), chopped into 1/2-inch pieces.
  • Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapeños), stemmed, seeded and finely chopped.
  • 1/3 cup chopped cilantro.
  • 1/3 cup chopped pitted green olives (manzanillos for a typical Mexican flavor).
  • 2 tablespoons extra-virgin olive oil (optional).
  • Salt.
  • 3 tablespoons fresh orange juice.
  • 1 large or 2 small ripe avocados, peeled, pitted and diced.

Directions

  1. Combine the fish, lime juice, and onion in a 1 1/2-quart glass or stainless steel bowl. Use enough juice to cover the fish and allow it to float freely. Cover and refrigerate for about 4 hours until a cube of fish no longer looks raw when broken open.
  2. Drain in a colander.
  3. In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt.
  4. Add the orange juice. Cover and refrigerate if not serving immediately.
  5. Just before serving, gently stir in the diced avocado.

MEDITERRANEAN SALAD

Pairing with UNO Rosé.

Makes 4 Servings

Ingredients

  • 2 cups Mixed greens.
  • 6 oz Green beans.
  • 3 Soft-boiled eggs.
  • 1 package little potato.
  • 6 oz Oil-packed tin fish like smoked trout, tuna or salmon.
  • 1 cup Mixed olives.
  • ½ cup Cherry tomatoes.
  • 2 Small persian cucumbers, cut into small pieces.
  • 2 tbsp Fresh basil, roughly chopped.

For lemon dressing:

  • 5 tbsp Lemon juice.
  • 6 tbsp Olive oil.
  • 1 tsp Dijon mustard.
  • 1 tsp Honey.
  • ½ tsp Salt.
  • 2 tbsp Fresh chives.

Directions

  1. Bring a small pot of water to a rapid boil. Add green beans and blanch for 2 minutes. Drain and allow to cool completely.
  2. Heat potatoes according to package instructions along with herbs.
  3. In a small bowl mix together all ingredients for lemon dressing.
  4. On a large platter arrange mixed greens. Top with potatoes, olives, tomatoes, cucumbers, eggs, green beans and fish. Drizzle with dressing and top with fresh basil. Enjoy.

GRILLED SKIRT STEAK WITH SHISHITOS AND CHARRED LEMON

Pairing with UNO Malbec.

Makes 4 Servings

Ingredients

For steak:

  • 1/4 cup each rosemary and thyme leaves.
  • 1/4 cup minced shallot.
  • 8 garlic cloves.
  • 6 whole peppercorns.
  • 1 cup grapeseed oil.
  • 1 1/2 pounds skirt steak, cut into 2 equal pieces.
  • Salt and pepper.

For salad:

  • 4 ounces shishito peppers.
  • 3 tablespoons extra-virgin olive oil.
  • 1 lemon, halved.
  • 4 cups frisée (2 1/2 ounces), coarsely torn.
  • 4 cups watercress (2 ounces), stemmed and coarsely torn.
  • 1/4 cup chopped mint.
  • 2 celery ribs, thinly sliced on the diagonal, plus 1/2 cup celery leaves.
  • 2 ounces Stilton or other blue cheese, crumbled.
  • Salt and pepper.

Directions

Prepare the steak.

  1. In a blender, combine all of the ingredients except the steak, salt, and pepper. Puree until smooth.
  2. Put the steak in a large resealable plastic bag. Pour the marinade over the steak, seal the bag and turn to coat the meat. Refrigerate overnight.
  3. Preheat a grill.
  4. Grill over moderate heat until medium-rare, about 3 minutes per side.

Make the salad.

  1. In a bowl, toss the shishitos with 1 tablespoon of the oil and season with salt and pepper.
  2. Grill the peppers until lightly charred all over, about 2 minutes.
  3. Grill the lemon halves cut side down until lightly charred, 5 minutes.
  4. In a bowl, toss the grilled shishitos with the frisée, watercress, mint, celery and leaves and the remaining 2 tablespoons of olive oil.
  5. Squeeze 1 tablespoon of juice from a grilled lemon over the salad, season with salt and pepper and toss. Top with the cheese.

BARBECUED RIBS

Pairing with UNO Cabernet Sauvignon.

Makes 4 Servings

Ingredients

  • 6 whole heads of garlic.
  • 6 pounds whole slabs baby back pork ribs (at room temperature).
  • Salt, black and cayenne pepper.

Directions

  1. Preheat the oven to 350°.
  2. Place 3 heads of garlic on each of 2 large baking sheets and roast for 25 minutes.
  3. Season the ribs all over with salt, black pepper, and cayenne.
  4. Place the ribs, meaty side up, on the baking sheets with the garlic and roast for 1 hour and 15 minutes, turning them every 25 minutes. The ribs are done when they’re nicely browned and the garlic is very soft.
  5. Remove the ribs and garlic to a cutting board.
  6. Slice the root ends off the garlic heads and squeeze out the roasted garlic; spread in a thin layer over the ribs—season with salt.
  7. Cut the ribs apart, pile them on a platter and serve.

Markus Keller visit us!

In February, we had the great opportunity to be visited by Markus Keller, who is probably, today the most prestigious viticulture research figure in the world. He directs research work in viticulture at the University of Washington, USA. His book “The Science of Grapevines: Anatomy and Physiology” is one of the most consulted by technicians and teachers worldwide.

Markus, with the winery’s agronomy team, together with INTA and staff of the Agronomy of Mendoza University, toured the different vineyards of Antigal, which was extremely useful to broaden perspectives and work together so that the quality of our wines is better every year.