What wine pairs with lomo saltado?

Malbec de Mendoza

red · Malbec · Mendoza · Argentine — 16–18°C

Mendoza Malbec (Argentina, high-altitude 1000-1500m vines on alluvial soils in the Andes) — black plum, blackberry, cocoa and violet form the natural regional match for Peruvian lomo saltado; same South American continent, black fruit holding the wok-tossed beef fillet at 250°C, cocoa echoing the soy-vinegar-aji-amarillo sauce that caramelises red onions and tomatoes.

Carménère

red · Carménère · Vallée Centrale · Chili — 16–18°C

Chilean Carmenère (Bordeaux grape rediscovered in Chile in the 1990s, long confused with Merlot, planted in Central Valley and Colchagua) — blackcurrant, cooked red pepper, spices and chocolate accompany the wok and soy sauce of lomo saltado; cooked-pepper edge mirroring Peruvian aji amarillo chili, tannic structure holding sliced beef seared at high heat.

Côtes du Rhône Villages

red · Grenache, Syrah · Rhône Sud · France — 15–17°C

Côtes du Rhône Villages (Grenache-Syrah from southern Rhône on rolled pebbles and garrigue) — garrigue, cherry, pepper and black olive form the more accessible European match for lomo saltado; garrigue prolonging fresh chopped coriander finish, cherry echoing cooked tomato, pepper holding the soy-vinegar-aji-amarillo-chili sauce glazing beef and fried potatoes.