Chimichurri Sauce

Serve on the side with your choice of grilled meat.

1 bunch fresh flat-leaf parsley, finely chopped
2 bay leaves
6 cloves garlic, minced
1 1/2 teaspoons smoked paprika
1 tablespoon fresh oregano leaves, finely chopped
1/2 cup red wine vinegar
1 1/2 cups extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Place the parsley, bay leaves, garlic, paprika, oregano, vinegar, olive oil, salt, and pepper in a food processor. Pulse until combined.

2. Put the sauce in a glass or plastic container, using as needed.

Chimichurri will last for up to 1 month, refrigerated. Makes 2 1/2 cups.

San Patricio del Chanar • Postales del Fin del Mundo • 2009 • Patagonia, Argentina • 3237362

Grape: Cabernet Sauvignon 60%, Malbec 40%

appearance - bright, clear

color : medium purple

aroma - moderate

flavors (smell + taste)

sweetness - dry, slight sweetness

acidity - round

oak - wood

fruit - fruit, jam

earth - black pepper

body - medium

alcohol - 14%

tannins - moderate

additional notes - decant and allow to breathe for one hour before serving..

• For many years, until surpassed by the US, Argentina was the leading producer of wine outside of Europe. There was great emphasis upon quantity, but not so much on quality. With the rising status of Chilean wines on the world stage Argentinian producers learned that better wines leads to increased exports, and increased exports leads to more money. Because of their historical ties to both the Spanish and the Italians, Argentinian wine is considerd the most Old World in style of all of South American wines.