Head to El Che, where they've taken the classic steakhouse concept and given it a Buenos Aires twist. 🥩🍷
divided by region and subregion. Cuper and his team take great pleasure in guiding diners through the options and helping to find wine that will suit their food choices and wine preferences.much like steakhouses treat Cabernet Sauvignon. There is a vast world of styles and sub regions that each carry specific and unique qualities,” Cuper toldTypically, I like to lead off with a simple question in reference to tannin, body and fruit.
Cuper maintains that despite stereotypes, “all Napa Cabernet Sauvignon is not created equal,” and neither is Cabernet Sauvignon from Argentina or Chile. He finds Argentine Cabernet Sauvignon to be “lifted and bright, oftentimes with high acidity, red fruits and less tannin,” thanks to “soil composition and winemaker ideology.
With so much seafood on the menu, there are plenty of whites on hand as well, including interesting picks such as Moscatel, Torrontel, and Corinto from the south of Chile and Torrontés from Argentina. That said, Cuper swears that “Chardonnay is Argentina’s best kept secret.
For a deeper dive, book one of El Che’s monthly wine dinners featuring selections from a single region or producer poured by the glass rather than the bottle at the restaurant’s Hearth Table. Hosted by Alex Cuper, these intimate events allow you the opportunity to enjoy chef Manion’s cuisine expertly paired with a focused selection of wines that will enhance your knowledge while delighting your palate.
. Upcoming themes include “The Other Regions of Argentina” and “The Other Reds of South America,” two ideas that are explored in depth on the restaurant’s wine list.
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