Lying at foothills of the Andes mountains at 1,200 m.a.s.l is the architectural masterpiece, Bodega Salentein, located in the Uco Valley of Mendoza, Argentina. Aside from the impressive estate, vineyards, cava, tasting room, and Primus room, the winery features a world class restaurant called Killka. This building is enclosed almost completely by floor-to-ceiling windows, allowing for panoramic nature views of the vineyards and Andes. As guests enter, they are first met by a gallery displaying art pieces, setting the character of the vineyard.
2020 Salentein Reserva Rose paired with Bondiola
Wine: Classic pale pink in color, used with 100% Syrah grapes that undergo a short maceration. Delicate floral aromas with hints of strawberries on the nose, along with elegant fresh red fruit flavors. The balanced acidity cuts the sweetness. The reserva line comes from Salentein’s high quality estates located between 1,050 and 1,700 m.a.s.l.
Pairing: Bondiola is a cut of pork from the neck, similar to “Boston Butt” in the U.S. This piece is glazed with honey juice and topped with sprouts. The little beads around it are a carrot emulsion, and match the pale rose color. This dish was sweet, yet savory. The flavor combo paired excellently with the fruity flavors of the rose.
2018 Salentein Single Vineyard Sauvignon Blanc paired with Empanadas Cuyanas
Wine: Pale yellow with green reflections. Intense citrus and capsicum aromas on the nose with floral hints. These transfer to the herbaceous flavors with a bit of spice, maybe from the high acidity. Refreshing chilled wine with good body. This wine comes from the Los Nogales vineyard located at 1,500 m.a.s.l. in San Pablo, Valle de Uco and is contact with the fermentation lees for eight months.
Pairing: I had this wine paired with the most popular Argentine staple, empanadas. On the inside was minced beef with typical veggies, the exterior was handmade dough. Admittedly, I didn’t realize until afterwards that this plate was supposed to be served with the Prius Pinot Noir, and I was served the Sauvignon Blanc accidentally. However, on a warm afternoon, this was a refreshing choice. I use enough lemon on my empanadas typically that made it pair decently with the acidity of the wine.
2017 Salentein Single Vineyard Malbec paired with Ternera al Grill
Wine: Gorgeous deep ruby red color, this is a SPECTACULAR Malbec. On the nose were dark fruits, blackberry, and leather. The palate was amazing with black cherry, spice, oak, and a lingering vanilla that was stronger than in most that I’ve had. Tannins melted, and became even softer with the pairing. In 1997, Salentein planted this Malbec vineyard on his Finca La Pampa, one of the first located at 1,300 meters high in all of Mendoza.
Pairing: Served with “ojo de bife,” or ribeye, and chimichurri, accompanied by potato gratin. This tender cut was grilled on a typical asado style grill on the grassy estate outside of the restaurant. There’s no better choice for a full bodied Malbec than a juicy steak!
Bottle lineup of the lunch wines above. Enjoy more photos of the scenery Bodega Salentein has to offer below.
