Spicy grilled sausage meets fresh herbal flavour – an Argentinian BBQ classic perfectly accompanied by a Malbec from the Uco Valley
This recipe brings the authentic flair of an Argentinian asado to the plate: juicy chorizo sausages, grilled over charcoal, served with a spicy chimichurri sauce. The combination of smoky meat and fresh herbs is harmoniously complemented by a strong Malbec from the Uco Valley.
Ideal wine pairing: Malbec (Argentina, Uco Valley)
A Malbec from the Valle de Uco presents itself with intense flavours of dark berries, plums and a hint of spices. The powerful structure and velvety tannins of the wine harmonise perfectly with the spiciness of the grilled chorizo and the freshness of the chimichurri. The mineral notes and lively acidity of the Malbec from this renowned region of Argentina give the pairing a special depth and elegance.
Further wine recommendations:
Cabernet Sauvignon (Argentina, Mendoza) This Cabernet Sauvignon from the high Mendoza vineyard impresses with aromas of blackcurrant, cassis, pepper and a hint of dark chocolate. Its powerful structure, the present but well-integrated tannins and the light woody flavour perfectly complement the fatty, spicy profile of the grilled chorizo. The fruitiness and alcohol buffer the spiciness of the chimichurri, while the acidity provides freshness. A balanced, expressive pairing with depth and vigour.
Syrah (France, Côte-Rôtie AOC) From the northern Rhône, this Syrah combines smoky roasted flavours, black olives, pepper and forest fruit components with mineral coolness. The aromatic complexity finds a congenial partner in the earthy, spicy chorizo. The velvety tannins gently envelop the meat, while the peppery flavour builds a direct bridge to the herbal spice of the chimichurri. A refined, almost subtle BBQ pairing for lovers of elegance and depth.
Tempranillo (Spain, Ribera del Duero DO) This powerful, warm red wine offers notes of ripe cherries, leather, cedar and dried herbs. Its ripe but fine-grained tannin structure gives the spice of the sausage support and depth, while the fine acidity picks up the freshness of the chimichurri. Tempranillo can be a convincing accompaniment in both traditionally matured and modern, fruity versions – in both cases ideal for the overall rustic appearance of the dish.
Zinfandel (USA, Sonoma County AVA) A juicy, full-fruited Zinfandel with notes of blackberries, blueberries, vanilla and cloves. Its intense fruitiness plays harmoniously around the paprika and garlic flavours of the chimichurri. The warm flavour complements the spicy chorizo without overpowering it. The velvety texture of this Californian makes it the ideal accompaniment for grilled dishes with flavour and aromatic depth.
Tannat (Uruguay, Canelones) An impressively dense, tannic red wine with flavours of black fruit, dark chocolate, tar and spices. Tannat is ideal for intense, meaty grilled dishes. The wine’s pronounced structure contrasts with the fat and roasted flavour of the chorizo, while the animating acidity supports the herbal notes of the chimichurri. A pairing with vigour and rustic character – typically South American, but with a fine balance.
The recipe:
Chorizo a la Parrilla mit Chimichurri
Cooking utensils
- 1 Grill oder Grillpfanne
- 1 Schneidebrett und Messer
- 1 Schüssel für die Sauce
- 1 Servierplatte
Ingredients
- 4 Argentinische Chorizo-Würste (alternativ: spanische Chorizo-Würste)
- 1 EL Pflanzenöl
Für das Chimichurri:
- 1 Bund frische Petersilie fein gehackt
- 2 Knoblauchzehen fein gehackt
- 1 kleine rote Chilischote fein gehackt
- 4 EL Rotweinessig
- 6 EL Olivenöl
- Salz und Pfeffer nach Geschmack
Preparation
Würste vorbereiten:
- Die Chorizo-Würste mit etwas Pflanzenöl einpinseln.
Grillen:
- Den Grill oder die Grillpfanne auf mittlere Hitze vorheizen.
- Die Würste von allen Seiten ca. 15 Minuten grillen, bis sie durchgegart und schön gebräunt sind.
Chimichurri zubereiten:
- In einer Schüssel Petersilie, Knoblauch und Chili vermengen.
- Rotweinessig und Olivenöl hinzufügen und gut verrühren.
- Mit Salz und Pfeffer abschmecken.
- Die Sauce mindestens 15 Minuten ziehen lassen.
Servieren:
- Die gegrillten Chorizo-Würste auf einer Servierplatte anrichten.
- Mit dem Chimichurri beträufeln oder separat dazu reichen.
Empfohlene Beilagen:
- Gegrilltes Gemüse
- Frisches Baguette
- Kartoffelsalat
