Sunday, March 27, 2011

2009 Dona Paula Estate Malbec

A beautiful Sunday afternoon out here in Red Red Wine On A Sundayland. The rain has subsided for a bit and I've got the grill cranked up. Got some Chorizo on the grill and I've made a homemade Argentinian Chimichurri sauce to go with them - I've included the recipe below.

The wine this evening is a Malbec made from grapes grown in the Dona Paula Estate vineyards in the Mendoza region of Argentina. Dark, rich and dry, this Malbec is not for the faint of heart.
Highly recommended - check out the website here ----> Dona Paula

Argentinian Chimichurri


· 2 cups fresh parsley and/or cilantro, firmly packed

· 1/4 cup fresh oregano leaves (optional)

· 3-6 cloves of garlic

· 2 tablespoons chopped onion

· 1/2 cup olive oil

· 2 tablespoons red wine vinegar

· 1 tablespoon lime juice

· Salt and red pepper flakes to taste


1. Pulse the garlic and onion in the food processor until finely chopped.

2. Add the parsley and/or cilantro, and oregano if using, and pulse briefly, until finely chopped.

3. Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely puréed, just finely chopped).

4. Season with salt and red pepper flakes to taste.

5. Store in the refrigerator until ready to serve.

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