When wine is served by the glass, food is offered in the shape of a snack board. That’s the formula in most food options in wine bars.
Of course, there are some exceptions: those who take a chance with strong main courses. Here you have three recommended sites for everyone who would like to explore new glasses without missing out on the main dish.
Vico
Vico revolutionized the wine bars map in Buenos Aires, being the first bar to present its whole wine menu in dispensers, vending machines pouring wine in three sizes: taste, half glass and full glass (50, 100, 150 ml)
The idea is customers can stand off their chairs and take a look at the menu on their feet. For sure, sommeliers are around to guide their experience.
Chef Micaela Vazquez leads the fire. They offer near seven main dishes and almost the same number of entrees, which can work as snacks.
Though some classics have been on the menu since the beginning, this restó focuses on the flavors our mouths crave for in each season of the year and products’ seasonality. In winter, for example, they offer typical hot dishes like osso buco stew, humita, etc.
There you can find three unmissable pairings:
– Black pudding and potato mille feuille + Luigi Bosca Pinot Noir
– Catch of the day covered in breadcrumbs with coriander and lemon, vegetable textures and Beurre Blanc sauce + Luigi Bosca De Sangre White Blend
– Ribeye with a chimichurri crust, rustic mashed potatoes, sundried tomatoes, wine sauce, honey and bacon + Luigi Bosca De Sangre Cabernet Franc
Gurruchaga 1149, Villa Crespo.
IG: @vicowinebar
The idea is customers can stand off their chairs and take a look at the menu on their feet. For sure, sommeliers are around to guide their experience.
Cowi
Cowi opened its doors in Belgrano in the middle of February 2020, with an array of elaborated dishes. Soon after, the pandemic started and, when they were able to reopen, they were forced to reformulate the proposal and take a turn towards snacks and finger food.
They slowly returned to the original idea and they now offer a mix where you can find both options: snacks and strong mains for every customer to choose what suits them best.
In the branch set in Palermo, you cannot only find pasta and meat, but also long-fermentation sour dough pizza.
Here are three incredible pairings:
– Ribeye (350 gr) with sautéed baby potatoes and Brussels sprouts + Luigi Bosca De Sangre Malbec.
– Beet risotto with blue cheese dressing and nuts (only available at Belgrano’s branch) + Luigi Bosca Pinot Noir.
– Due Colori Tagliatelle with shrimp, citronella, Passata sauce, Sriracha, lime, green beans, pesto, cherry tomatoes and corn + Luigi Bosca Sauvignon Blanc.
3 de febrero 1167, Belgrano.
Armenia 1447, Palermo.
@co_wines
La Malbequeria
Meat and wine. Two emblems in the national culinary heritage that can be found together in La Malbequería, a space that combines the concepts of wine bar, wine store and restaurant.
They focus on the product along the whole process, starting with the selection of the raw material and all the way to it being served to the customer.
They work with pasture-raised meat and they dry age it in the cold storage for an average of 21 days. Before cooking it, the meat is left at room temperature to let the fluids get distributed evenly around the entire piece. That is only one of the many secrets chef Juan Manuel Ferrari uses to make perfect meat servings.
In spring, you can enjoy La Malbequería’s relaxing patio, surrounded by vegetation.
Three amazing pairings to try:
– Patagonia garlic shrimp + Luigi Bosca De Sangre White Blend
– Extra-large sirloin ravioli with spinach crème and roasted beets + Luigi Bosca De Sangre Malbec D.O.C.
– Aged ribeye (400 gr) + Luigi Bosca De Sangre Red Blend
Gurruchaga 1418, Palermo.
@lamalbequeria
