Argentinian Torrontés with Thai Coconut Poached Fish

👩‍🍳— Jump to recipe, but fair warning: you’ll miss all my brilliantly unnecessary (and deeply entertaining) ranting.

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The first inhale of La Oveja stopped me in my tracks. Its aromas were disarmingly comforting, like stepping into a home you’ve never been to but somehow remember. That sense of warmth makes perfect sense once you know its maker: Julia Zuccardi of Bodega Santa Julia in Mendoza, Argentina, a winery built on three generations of family devotion. The label — a little sheep drawn by her children — says everything. As Julia describes their work, it’s a “CUESTIÓN DE FAMILIA” - truly, a family matter.

I’ve never been to Argentina, but this wine made me travel thousands of kilometres, miles, furlongs, however you want to measure a daydream. La Oveja whisked me straight to Mendoza without even checking a passport. And then I saw the photos of the winery… and my wanderlust went from “mild curiosity” to “start packing a suitcase immediately.”

The light, the colors, the ease of it all—there was a warmth in those scenes that felt both foreign and achingly familiar, like remembering a place you’ve never actually been. Suddenly, Mendoza wasn’t just a dot on a map; it felt like a promise. A slower rhythm. A wide horizon. A sense of belonging that waits for you long before you ever arrive.

This wine didn’t simply make me imagine Argentina—it made me crave it. The space, the sun, the serenity. The feeling of being welcomed into a place where life is lived generously and from the heart.

Here are some — judge it for yourself:

https://santajulia.com.ar

All photo credits: Santa Julia Winery

La Oveja - Torrontés Natural

La Oveja is an exquisite organic white wine made entirely from 100% Torrontés grapes. This remarkable wine offers an exhilarating and aromatic experience, bursting with vibrant flavours of succulent peach, white pear, fragrant lychee, orange blossom, and hints of citrus zest.

Each sip reveals a captivating complexity on the palate, perfectly balanced with a mineral-driven freshness and enticing aromas of white fruits that exude elegance and charm.

With its low sugar content and minimalist approach to winemaking, this wine celebrates the purity of its ingredients and showcases the beauty of craftsmanship - all at an impressive price point.

Produced using sustainable and organic practices, with no wood aging, and some versions are "No Sulphites Added" (NSA).

Just remember, indulging in this beauty is like inviting a fun-loving sheep to your dinner party—utterly delightful and slightly mischievous!

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Thai White Fish in Spicy Coconut Sauce with Tender Greens

Serves 2 | PREP TIME 20 minutes | COOK TIME 20 minutes

Course: Main, Pescatarian

For our couple's dinner, I decided to elevate the experience by pairing this delightful wine with a sumptuous Thai fish entrée, beautifully infused with spice and ginger. The combination was nothing short of heavenly, perfectly complementing the vibrant essence of La Oveja.

Thai-Inspired Coconut Poached Fish features a fragrant, slightly spicy aromatic broth and perfectly cooked fish served on a bed of tender greens and rice.

Ingredients

• 400-450 grams / 1 lbs firm white fish, such as halibut or cod, cut into smaller cubes

• Salt to taste

• 2 tbsp flour

• 2 Tbsp. cooking oil (avocado, olive or coconut oil)

• 1 small white onion, or 2 shallots, thinly sliced

• 1 to 2 garlic cloves, thinly sliced

• 1 Tbsp. minced fresh ginger

• 1 Thai chile, thinly sliced (remove seeds for less heat) - optional

• 1 can (400 ml / 13 1/2-oz) coconut milk

• 1 cup seafood or chicken stock

• 1 tsp. fish sauce

• 1/2 lime, zest and juice, divided

• 2 handfuls fresh spinach

• 1/4 cup fresh or frozen peas

• Fresh cilantro leaves and stems, for garnish

• 1 to 2 scallions, thinly sliced, for garnish

• Jasmine rice for serving

Instructions

Season the fish fillets evenly with salt and coat them lightly with flour. Shake off any excess flour.

In a skillet, heat oil over medium heat and sauté the fish fillets in batches until they are lightly caramelized.

Set them aside.

Using the same skillet, add onion and cook for about 5 minutes until it becomes softened.

Then stir in garlic, ginger, and chili, cooking for an additional 2 minutes until fragrant.

Next, add coconut milk, peas, seafood stock, fish sauce, and lime zest to the skillet.

Bring the mixture to a gentle simmer, then stir in the spinach until it wilts.

Nestle the fish fillets into the coconut broth, ensuring they are mostly submerged, and reduce the heat to low.

Cover the skillet and cook until the fish is just cooked through and opaque, approximately 4 to 6 minutes.

After removing the lid, add a good squeeze of lime juice (start with about 1 tablespoon, taste, and adjust as needed).

Garnish with cilantro and scallions, and serve the fish and coconut broth over jasmine rice.

Happy sipping and savouring!