The Sunday Asado Wine List: Course by Course

An asado is not a barbecue. It is a slow ritual that starts at midday with empanadas and a cold white, moves through chorizos, morcilla, and provoleta, lands on the big cuts of beef, and ends with dessert and sparkling around four in the afternoon. Picking the right wines for that arc is its own skill: pour your biggest Malbec with the empanadas and you have nothing left for the ribeye.

This is the wine list Pedro pours when he hosts at home in Bondi, with notes on why each bottle sits where it does. We make empanadas in Bondi Beach, and this is the running order our catering clients ask for when they put a real asado together.

What's the right wine list for a Sunday asado?

The rule is simple: light to medium to full, then sparkling for dessert. Start with a white or a light red, build through a medium red for the cured meats, push to a structured Malbec or Cabernet Franc for the big cuts, and finish with bubbles. For eight to ten guests, this is our running order:

Course	Food	Wine
1. Opener	Empanadas, picada board	Torrontes, Bonarda, or Malbec rose
2. First grill	Chorizo, morcilla, sweetbreads	Bonarda or light Malbec
3. Provoleta	Grilled provolone with herbs	Medium Malbec or Bonarda
4. Main asado	Ribeye, short rib, vacio, picanha	Full Malbec or Cabernet Franc
5. Dessert	Dulce de leche, flan, Franui	Mendoza sparkling or Late Harvest Torrontes

Done right, every wine peaks at the right moment: white on the table for the first hour, medium red opening halfway through, the big bottle uncorked when the parrillero starts slicing the main cuts, sparkling out of the fridge for dessert.

What do you drink with empanadas before the asado?

The empanada course is the warm-up. The wine needs to be refreshing and light enough that nobody is tired before the beef arrives. Three good answers, all at the lighter end of Argentina's catalogue.

Option 1: Torrontes (the classic)

A cold Cafayate Torrontes is the textbook empanada wine. Jasmine and peach on the nose, bone dry on the palate, lift through the spice and herbs. It pairs especially well with the Athlete (spinach, ricotta, green olives) and the Patagonia (vegan mushroom). See our full Torrontes pairing guide.

Option 2: Bonarda (the people's wine)

Bonarda is Argentina's second-most-planted red and the country's everyday house wine. Softer, juicier, and lower in tannin than Malbec, with red fruit and violet. Lightly chilled (15 to 16 degrees), it is fantastic with the Carnivore (beef, no olives) and the Classic (ham and cheese).

Option 3: Malbec rose

An underrated category. Argentinian Malbec rose has the colour of a sunset, real red-fruit weight, and enough structure to handle empanada fillings.

Pedro's rotation: Torrontes for spinach-and-vegan-heavy boxes, Bonarda for beef-heavy boxes, Malbec rose when the asado is in the sun. For more, see our guide on what wine goes with empanadas.

What wine pairs with chorizos and morcilla?

The first thing off the grill is the picada of cured meats and the chorizo course. Chorizo (the fresh Argentinian-style sausage, not the cured Spanish version) is fatty, smoky, and a little chilli-spiced. Morcilla (blood sausage) is iron-rich and savoury. You need a wine with fruit weight to match the richness and acidity to cut through.

This is Bonarda territory. A medium-bodied Bonarda from Lujan de Cuyo or San Rafael has the soft tannins and bright red fruit that flatter a choripan without overwhelming the meat. Light Malbec, the "joven" or fresh-style bottles, also works.

Sausage	Best wine	Why
Chorizo (criollo)	Bonarda or light Malbec	Soft tannins handle the fat; bright fruit lifts the smoke
Morcilla (blood sausage)	Medium Malbec	Iron and savoury notes need fruit weight to balance
Sweetbreads (mollejas)	Bonarda or Malbec rose	Crispy, creamy textures pair with juicy, low-tannin reds
Chinchulines (small intestine)	Medium Malbec or Cabernet Franc	Strong flavour needs a wine with backbone

If you are serving choripan (sausage in crusty bread with chimichurri), pour Bonarda. If morcilla is on the same board, lean to a medium Malbec to handle both.

What's the main course wine for an asado?

The main asado is the moment everything pivots. Big cuts come off the parrilla: asado de tira (cross-cut short rib), vacio (flank), bife de chorizo (sirloin), and depending on the host, matambre or tapa de cuadril. Charred outside, medium-rare inside, rich with rendered fat. The wine needs to match.

The Malbec answer

A structured Mendoza Malbec, especially from the Uco Valley or Lujan de Cuyo, is the default. The plush dark fruit, the medium-plus tannin, and the altitude-driven savoury edge all flatter charred beef. Look for Uco Valley sub-regions on the label: Tupungato, Gualtallary, Vista Flores. Bottles labelled "reserva" or "single vineyard" in the $40 to $80 range do real work.

The Cabernet Franc answer

Argentinian Cabernet Franc is the rising-star variety of the last decade. The best examples (mostly Uco Valley) have darker fruit than Loire Cab Franc, classic graphite and savoury herb notes, and silky tannins. It is arguably a better match for lean cuts like vacio or matambre, because the herbal lift complements chimichurri.

Pedro's preference

Pedro pours a full Malbec for the Carnivore pack and the main cuts, with a Cabernet Franc opened halfway through for the leaner pieces. For more on Malbec, our Malbec pairing guide goes deep on sub-regions. For the wider picture, see best Argentinian wines in Sydney.

What wine goes with provoleta?

Provoleta is grilled provolone: a thick disc of aged cheese seared on the parrilla until the outside is dark and crusty and the inside molten, finished with oregano, chilli flakes, and olive oil. It is one of the most flavour-dense things on the asado table.

The two wines that work are medium Malbec and Bonarda. Both have the fruit weight to handle the salty, lactic intensity of aged provolone, and the oregano finish flatters Bonarda's red-fruit profile especially well. Avoid heavy, oaky reds: the wine needs to lift the cheese, not bury it. For more on building the wider spread, see our Sydney asado guide.

What's the dessert wine for an Argentinian asado?

By dessert, your guests have been eating for three hours. The dessert wine has one job: clean the palate and lift the mood. Argentina has two great answers.

Mendoza sparkling (Espumante)

Mendoza produces serious sparkling wine, mostly Champagne-method, mostly Chardonnay/Pinot Noir blends. The best Uco Valley examples rival entry-level Champagne for under $40. It works with anything: Franui, dulce de leche, flan, alfajores, or just on its own as a toast.

Late Harvest Torrontes

The deeply Argentinian alternative. Made from grapes left on the vine until they concentrate, giving a sweet but acidic wine with honey, apricot, and orange-blossom notes. Brilliant with caramel desserts and a final cheese board.

Dessert	Best wine
Franui (chocolate-covered raspberries)	Mendoza sparkling or Late Harvest Torrontes
Dulce de leche cake or flan	Late Harvest Torrontes
Alfajores	Mendoza sparkling
Cheese board (closing course)	Late Harvest Torrontes or a final glass of medium red
Espresso and chocolate	Mendoza sparkling rose

Pedro's pour: a Mendoza sparkling for the toast, then a small glass of Late Harvest Torrontes with the dulce de leche course if anyone is still hungry.

How much wine should I buy for an asado of 8 to 10?

The Argentinian rule of thumb is one bottle per wine-drinking guest for an asado that runs three to four hours. For 8 to 10 wine-drinking guests, our shopping list:

• 2 bottles of white (Torrontes) and 1 bottle of Bonarda or Malbec rose for the empanada course
• 2 bottles of Bonarda or light Malbec for the chorizo and provoleta courses
• 3 to 4 bottles of structured Malbec for the main asado
• 1 bottle of Cabernet Franc as a second main-course option
• 1 to 2 bottles of Mendoza sparkling for dessert
• 1 bottle of Late Harvest Torrontes (375ml is usually plenty)

That is 10 to 12 bottles total. Round up for serious wine drinkers, down if half the table is on water and beer. Always over-order one main-course red: if a Malbec is great, somebody will want a second pour.

What if I'm hosting non-wine-drinkers? What other drinks fit?

The Argentinian table has natural answers for non-wine-drinkers too.

Drinker	Best option
Beer drinkers	Quilmes if you can find it, or any crisp lager (Stella, Asahi). Pilsner suits the chorizo course
Non-drinkers	Sparkling water with lime, plus Argentinian Mate (yerba mate tea) for an authentic touch
Cocktail drinkers	Fernet con Coca (Fernet-Branca with Coca-Cola, the Argentinian after-work cocktail) sits perfectly between courses
Spirit drinkers	A glass of grappa, brandy, or aged rum after the main course works in place of dessert wine
Kids and teens	Sparkling apple juice, lemonade, or chilled mate cocido (cold mate tea)

Fernet con Coca deserves a special mention. It is the unofficial national cocktail of Argentina, particularly in Cordoba, poured at almost every Sunday asado. The bitter herbal Fernet plus sweet Coca-Cola is an acquired taste, but a few guests will always want one.

How the asado wine list fits the wider ritual

The wine list is one layer of a bigger ritual: the fire, the conversation, the pace, the eventual coffee and the offer of one more glass before everyone leaves. For the cultural side see South American BBQ traditions and Argentinian food in Sydney. For football-and-food culture, read Argentinian football food culture. The asado at home guide covers the build, the Chef's Box covers the empanada opener, the full empanada range handles variety, and our contact form is the right place to ask about catering.

Frequently asked questions

What is the traditional wine sequence at an Argentinian asado?

Light to medium to full. A white or light red with empanadas, a Bonarda or light Malbec with chorizos and provoleta, a structured Malbec or Cabernet Franc with the main asado cuts, and sparkling or Late Harvest Torrontes for dessert.

Do you have to drink Malbec at an asado?

No. Malbec is the most famous Argentinian red and the natural fit for the main course, but Bonarda, Cabernet Franc, and Cabernet Sauvignon also sit on Argentinian tables. A modern asado often has at least two reds open at the main course.

What is Bonarda?

Bonarda is Argentina's second-most-planted red grape, often called the country's "people's wine." It is softer than Malbec, with bright red fruit, low tannin, and floral notes. Ideal for cured meats and lighter beef cuts.

Can I serve Argentinian wine slightly chilled?

Yes. Bonarda and lighter Malbecs benefit from a 15-minute chill in the fridge, especially on a hot Sydney day. Serve at 15 to 16 degrees rather than room temperature. Full Malbec and Cabernet Franc are better at 17 to 18 degrees.

What is the best Argentinian sparkling wine for dessert?

Mendoza-method sparkling (Champagne method) from the Uco Valley is the benchmark. Look for Chardonnay-dominant blends and bottles labelled "Brut Nature" or "Extra Brut" for the driest, most refined style.

How much wine should I budget for an asado of 8 to 10 people?

About one bottle per wine-drinking guest. For 8 to 10 guests, plan 10 to 12 bottles across a white, a couple of medium reds, three to four main-course reds, and a sparkling for dessert.

Can the same wine cover more than one course?

A versatile bottle like a medium-bodied Malbec from Lujan de Cuyo can sit on the table from the chorizo course through the main asado. Aim for three wine "stations" minimum: white, medium red, full red.

Do you deliver empanadas for an asado in Sydney?

Yes. Argentum Empanadas delivers across Sydney, with a $85 minimum order. The Chef's Box, Carnivore pack, and full empanada range are sized for any asado from a small dinner to a 30-guest gathering. Get in touch via our contact form for larger orders.