By Philip Iglauer
Two Argentine wines and three representative dishes were showcased at the Buenos Aires Steak & Wine restaurant in southern Seoul, Thursday, as part of Argentine Week in Seoul.
The South American country’s week of festivities, including Tango lessons, lectures and film screenings ended Saturday.
Argentina has been focused on promoting its national profile here, especially its wines.
“The whole point is to help Koreans get closer to traditional Argentine culture, food, and wine,” said Argentine Ambassador to Korea Carlos Alberto Arganaraz. “This gives us the opportunity to share with them our traditions, like Tango, show them how we enjoy this dance, its passion and the music.”
On Thursday, the embassy popped open two wines: San Felipe’s 2004 Cabernet Sauvignon and its 2006 Malbec for the foreign diplomatic community here.
The Cab Sauv has a very earthy nose, like the smell of a hiking trail along a Korean mountainside, but with a hint of bright cherry. The mouth feel is rough and tannic. It is described online as a great value for the price, about $6.00 in the United States.
The Malbec costs slightly more online at $7.00. While acreage of Malbec is declining in France, in Argentina the grape is surging and has become a “national varietal” of sorts and is now uniquely identified with Argentine wine.
The embassy also showcased three Argentine food favorites: Pastel de Papas, Locro and Empanada. Empanadas are stuffed pastries either baked or fried. They are usually served as appetizers before meals. The stuffing can consist of a variety of meats, cheese, huitlacoche, vegetables or even fruit.
It is believed that empanadas may be derived from the Arabic meat-filled pies, Samosa.
Locro is a hearty thick stew often served with beef and is often featured at Argentina’s May Revolution anniversary on May 25.
Pastel de Papas, literally “Potato Pie,” is a hearty “meat and potatoes” dish similar to Cottage Pie and said to have been brought to the country by Welsh immigrants. It is usually baked in a blanket of mozzarella cheese in a casserole dish with savory spices.