Perfect Pairings
Asado-style BBQ with Chimichurri and Santa Helena Reserva Cabernet Sauvignon
Classic barbecued meat accompanied with Chimichurri, a spicy sauce made from parsley, oregano, garlic, vinegar, oil, chilli and salt. This combination and our Reserva Cabernet Sauvignon were made for each other. A perfect and balanced pairing that highlights the full body and gentle tannins of this wine.
Ingredients
1kg (2lb 3 oz) pork loin or similar
Coarse salt
Chimichurri:
750ml (25.4 fl oz) virgin olive oil
125ml (4.23 fl oz) wine vinegar
50g (1.7oz) fresh parsley
1 tbsp ground chilli pepper (or hot paprika)
1 tbsp sweet paprika
1 tbsp oregano
1/2 tbsp ground black pepper
4 cloves of garlic
Juice of one lemon
Salt
Wash and finely chop the fresh parsley and put it in a large bowl.
Add the finely chopped garlic, ground chilli, pepper, freshly ground black pepper, salt, lemon juice, vinegar and olive oil. Mix well and leave in a covered jar in the refrigerator for one day to allow the flavors to fully mature. The next day, marinate the meat and add coarse salt. Grill until it reaches the required cooking point. To serve, slice the meat and serve with Chimichurri.