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There’s the Beef for the Wine

 Asado, the Argentine word for grilled meat, is to die for. Best enjoyed in Parillas (special steak restaurants), barbecuing here is taken to heights one cannot imagine. Having just been in Buenos Aires, the holy grail of grilling is La Cabrera in the Palermo Soho district of the nation’s capitol. What makes the meat so special is that the beef is ranch raised on the pampas, gaucho (cowboy) guided and grass fed. No fattening and force feeding of cattle in commercial feedlots. All natural, the flavours of the grilled cuts of meat of your choosing deliver slice after slice of mouth-watering taste sensations as you cut your way through the hunk of protein paradise gloriously presented on your plate. Ask your local butchers if they can source some Argentine beef so you may taste what we are talking about. While Malbec may be Argentina’s signature red grape variety, Cabernet Sauvignon does not need to hide in the wings. The Arizu family have been growing grapes for over 120 years in the Lujan de Cuyo district of Mendoza, Argentina’s prime vineyard region. 100% Cabernet Sauvignon from vines that average forty years of age, it is aged 14 months in oak before release. While it’s a bit young, it will benefit from decanting for an hour. Full bodied, with black fruits in the bouquet with chewy tannins in the body, it will cut nicely through the beef pairing. James Suckling scored it with 90 points

2020 Luigi Bosca Mendoza Cabernet Sauvignon #128629, $20.95