Perfect Pairing: Real Minero Espadin & Largo with Chimichurri

June pairing spotlight is all about fresh garden herbs

Gardens are in full swing, overflowing with fresh green herbs and tender vegetables. Good weather means more meals outside next to the grill. A staple recipe of herb season is chimichurri, an Argentinian condiment made mostly of herbs and oil, meant to accompany grilled meats. Any recipe that is heavy on herbs tends to pair well with mezcal, drawing out the innate earthiness of the spirit. Whether mixed in with fresh peas, slathered over grilled steak, or made into a compound butter, however you enjoy chimichurri, it makes a delicious pairing bite with mezcal. 

The Mezcal

This classic mezcal from the iconic Real Minero is a complex mezcal that is packed with flavors of earth, herbs, red fruit notes, and creamy chocolate. The influence of clay distillation shines through, and the smokiness is a faint background note. Pairing this mezcal requires a dish that stands up to the many layers and intense flavors while refreshing the palate to be able to experience the full flavor impact of each sip. 

The Pairing

Chimichurri is a vibrant and flavorful condiment with an herbaceous taste profile, with notes of fresh herbs shining through. Garlic and red pepper flakes give the sauce a slight kick of heat, while the vinegar and olive oil provide a tangy and smooth finish. It is a deliciously bold and versatile condiment that can add a burst of flavor to a variety of dishes. Mezcal’s unique flavor profile, with hints of earthiness and sweetness, pairs well with the bright and fresh flavors of the chimichurri. The roasted notes of the mezcal complements the garlic and red pepper in the sauce, while the herbal notes of the parsley and cilantro bring out the natural earthy flavors in the spirit.  

Recipe 

Use whatever herbs your garden or farmers market is brimming with. Play with the amounts of the ingredients to customize your chimichurri to suit your tastes. It gets better as it sits, so it’s a good idea to make more than enough and use it throughout the week on sandwiches, in omelets, and salad dressings. Use this to top grilled meats, fish, and vegetables, or as a flavorful topping on fresh crusty bread. Because of the oil in the chimichurri itself, it doesn’t need meat for the pairing to work- but a perfectly grilled ribeye wouldn’t hurt the pairing either! 

​​Ingredients:

• 1 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• ½ cup each of any other herbs, chopped 
• 4 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes, or to taste

Instructions:

1. Combine parsley, cilantro, garlic, red wine vinegar, salt, black pepper, and red pepper flakes (if using) in a blender or food processor.
2. Pulse until the ingredients are well chopped and mixed.
3. While the blender is running, slowly pour in the olive oil until the sauce is well combined.
4. Taste and adjust seasoning as needed.
5. Transfer to a serving bowl or jar and let sit for at least 30 minutes before serving to allow the flavors to meld together.