ARGENTINA

Argentina is home to more than half a million acres of vines across seven major regions. At the center of it all, however, is Mendoza. In the shadow of the Andes Mountains, Mendoza’s high-altitude vineyards are pushed to develop bold, unique flavors in extreme conditions found nowhere else on earth. Incredibly clean air, intense sunlight, frosty cold nights and mineral-rich Andes snow melts to provide water to the vines. You will find exceptional Malbec wines from this region.

ALAMOS

Alamos crafts quality wines from Argentina, offering the best of Mendoza’s high-altitude vineyards. Alamos grapes are grown at the foothills of the Andes Mountains where intense sunlight, cool evening temperatures and mineral-rich irrigation from mountain snowmelt translate to rich and intense flavor. Alamos combines modern methods with more than a century of historic winemaking techniques to craft flavorful Argentine wines of extraordinary quality.

Alamos Malbec

Gascón

Gascón has been growing Malbec and transforming it into wine since 1884. Today, they still grow Gascón Malbec in the shadow of the Andes Mountains, where vivid sunlight, alluvial soils and pure mountain snowmelt give grapes brilliant color and intense flavor.

Gascón Malbec

Gascón Red Blend


RECIPE

Inspired by Matambre Arrollado, a staple of grilled and rolled flank steak, this main course paired with Malbec is your passport to Argentina.

Stuffed Flank Steak

Pairs well with Argentinian Malbec

Makes: 6 servings

Ingredients
  • 1 ½ - 2 lb. flank steak
  • 1 package frozen chopped spinach, thawed and squeezed dry
  • ½ cup crumbled bleu cheese
  • 7-ounce jar roasted red peppers, drained and chopped
  • 2 tablespoons seasoned bread crumbs
  • 1 egg yolk
  • ¾ teaspoon garlic salt
  • ¾ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • Kitchen twine
Directions
  1. Preheat oven to 425 degrees. Prepare steak: Place steak on a cutting board. Without cutting all the way through the steak, score the steak down the middle. The steak should open like a book. If steak thickness is not even, use a rolling pin to flatten the steak evenly.
  2. Make filling: Combine spinach, cheese, peppers, bread crumbs, egg yolk with ¼ teaspoon of garlic salt and ¼ teaspoon of pepper.
  3. Season steak with ¼ teaspoon each of garlic salt and pepper. Press filling down the center of the steak, allowing a one-inch margin on all sides. Roll up the steak, starting at the short end. The meat’s grain will be left to right. Push any squeezed-out filling back into the ends of the steak.
  4. Take twine and tie steak roll every two inches. Rub the outside of the steak with oil and season with the remaining garlic salt and pepper.
  5. Bake for 35 minutes, then turn the temperature up, broil for 10 minutes and turn once. Before removing twine and serving, allow the steak to rest for 15 minutes.