Los Vientos, the restaurant of Bodega Trivento located in Maipú, Mendoza, updates its menu with a fresh proposal by chef Nacho Molina, accompanied by the winery’s award-winning wines.
Flavours of the terroir and aromas of the land are combined with the best labels, achieving a unique experience to enjoy with all the senses.
“We treat our visitors to a personal and authentic Mendoza experience, in which each dish shows its authenticity and enhances its alliance with the wine. In addition, we offer 25% discounts in the restaurant for Argentine tourists and 20% on the purchase of wine for those who have lunch at the winery,” he explains. Fernanda Vila, Assistant Manager of Tourism & Hospitality at Trivento.
Led by chef Nacho Molina, diners can choose between two menu options: one à la carte and one with steps. Each dish comes with a pairing recommendation with the winery’s wines, starting with White Malbec in its cocktail version, the Golden Reserve line and the Established in 1996 line, boutique wines.
“When creating the menu, we think about the season and the varied products that the four seasons offer us. We work mainly with options from our land. This spring, the highlights are mushrooms, hazelnuts, Pepato cheese, Pastrami and trout with carrot, orange and turmeric cream,” explains the chef in charge of the restaurant.
The perfect pairing
Trivento wines are the main protagonists of the gastronomic offer.
The experience begins with a welcome cocktail based on Trivento Reserve White Malbec, followed by a snack in which sweet and sour flavours predominate, from fruit and chutney, which accompanies the White Malbec.
Trivento Established in 1996 Semillon, Pinot Noir and Petit Verdot are complemented by the starters suggested by the chef: tempura mushrooms with hazelnut gremolata and creamy legumes; Pepato cheese croquette with spinach and pickled pear salad or Smoked Pastrami with Labnhe, pickled cucumber and mustard seeds.
The wines from the Golden Reserve line accompany the main course options. Trivento Golden Reserve Cabernet Franc was chosen for the beef tenderloin with tuber millefeuille, yellow chili sauce and cassava chips, for the firmness of its tannins and balanced acidity. For the trout with roasted carrots, orange and turmeric, wrapped in a carrot and thyme cream, chef Nacho Molina selected Trivento Golden Reserve Chardonnay. And finally the spinach and ricotta ravioli doppio with pea cream and fresh mint is served with the multi-award-winning Trivento Golden Reserve Malbecfor the elegance that characterizes it.
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To accompany the desserts, Trivento Cuvee Exceptionnelle Brut Nature is the right one. Germán Di Césare, chief winemaker, explains his choice. “Dishes high in sweet components, such as banana mousse, cholo flan or sweet potato and chocolate, are not good companions for red wines because they harden the tannins in the mouth and increase the sweet sensations, making them too cloying. Although we have great white wines that could accompany these desserts, they have already found their place in other dishes on the menu. Therefore, we chose the sparkling wine that can battle the sweetness due to its high acid profile without affecting its flavor and achieve a supreme pairing.”
Sustainability is also a key focus at Los Vientos. The focus is on minimizing environmental impact in every aspect of operations, from choosing local and seasonal ingredients to responsible waste management. In this regard, Bodega Trivento works with local suppliers, supports community development initiatives and promotes fair and equitable labor practices.
Open at lunchtime from Monday to Saturday, reservations can be made through the website www.trivento.com or by calling +54 261 586 2868.
Source: Ambito
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