Malbec and Empanadas: an unbeatable pairing

Argentine empanadas are a culinary jewel that reflects the diversity and cultural richness of this vast country.
But like Malbec, they are not native to this land.
It seems that the empanada originated in China, from where it went to the Middle East and from there to the Arab countries.
The Moors introduced this preparation in Spain in the 14th century, and its recipe was brought to South America, being particularly appreciated in Argentina and Chile.

Our country has elevated empanadas to the rank of gastronomic specialty, and there is always a good time to savor them: either as a starter or reception of a dinner, as a welcome to a barbecue, or a delicious “Empanada Party” with a variety of fillings.

Each province and region has its own version of this popular dish, with unique ingredients and flavors that satisfy the most demanding palates.
Salteñas are famous for their variety of spices, mainly cumin, paprika and hot bell pepper.
Tucumanas are known, among other things, for their thick dough and generous filling, while Patagonian ones are usually made with lamb or seafood.

And so there are endless variations of doughs, fillings and types of cooking in every corner of the country.
The empanada criolla includes beef, onion, hard-boiled egg, green olives and spices such as paprika and ground chili bell pepper.
The key to its accompaniment will be to choose a fresh and round Malbec that enhances the ingredients achieving a harmony that delights the senses.
Some of the wines for this match are Trumpeter Malbec, Trumpeter Reserve Malbec, Encounter Malbec y Dominio Malbec.

In conclusion, Argentine empanadas are much more than a simple dish.
They are a reflection of the geographical and cultural diversity of the country, a delicious ode to the culinary creativity of its inhabitants.
Each region brings its own distinctive touch, but they all share the same love for this delicacy that unites the whole country around the table.