When a Little Sheep Meets a Thai Curry: Torrontés, Wanderlust & Coconut-Poached Fish
Updated: Aug 17
👩🍳-Jump to recipe, but fair warning: you’ll miss all my brilliantly unnecessary (and deeply entertaining) ranting.
There are wines you taste, and then there are wines that take you somewhere.
The first inhale of La Oveja Torrontés stopped me in my tracks. Its aromas were disarmingly comforting—like stepping into a home you’ve never been to but somehow remember. And once I discovered where it came from, that feeling made even more sense.
La Oveja is made by Julia Zuccardi of Bodega Santa Julia in Mendoza, Argentina, a winery built around three generations of family devotion. The name itself says it all: La Oveja means “the sheep,” and the charming little sheep on the label was drawn by Julia’s children. Even the winery’s philosophy is summed up beautifully as “CUESTIÓN DE FAMILIA” - a family matter.
And apparently, this family knows how to make a very good glass of wine.
A Sip of Mendoza
I’ve never been to Argentina.
Which, frankly, feels like something I should probably rectify.
But this wine managed to transport me thousands of kilometres without the inconvenience of airport security, lost luggage, or someone reclining their seat directly into my knees.
One sip and I was in Mendoza.
Well… emotionally in Mendoza.
Then I looked at photographs of Bodega Santa Julia and things got worse. The light, the colours, the vineyards, the mountains, the sense of space—it all had that particular magic that makes you start mentally packing a suitcase for a trip you haven't even planned yet.
There was something about those images that felt both completely foreign and strangely 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. Wide horizons. Sunlight. Vineyards. Mountains. And that wonderful Latin American sense that life is meant to be enjoyed generously and preferably around a table.
This wine didn't simply make me imagine Argentina.
It made me crave it.
https://santajulia.com.ar
All photo credits: Santa Julia Winery
Meet La Oveja
Made from 100% Torrontés, La Oveja is an organic Argentine white with the kind of aromatic personality that announces itself before you've even taken a sip.
Think white peach, pear, lychee, orange blossom and citrus zest—fragrant without being overwhelming, fresh without becoming austere.
And this is where Torrontés gets interesting.
It can smell almost flirtatiously floral and fruity, yet the palate isn't simply sweet or soft. There’s a lovely freshness and mineral character underneath all those beautiful aromas, giving the wine energy and keeping it wonderfully food-friendly.
No oak is used, allowing the fruit and natural character of the grape to take centre stage. The minimalist approach to winemaking feels perfectly suited to the wine: nothing unnecessary, just a beautifully expressive glass of Torrontés.
And then there’s the price.
Always an important detail when you find a wine this charming.
It's the sort of bottle you can open on a Tuesday night without waiting for a special occasion—and then suddenly your Tuesday night feels considerably more special.
Just remember: drinking La Oveja is a little like inviting a fun-loving sheep to dinner.
Delightful, aromatic, and just mischievous enough to keep things interesting.
So, What Do You Eat With Torrontés?
This was the part I was particularly excited about.
Torrontés loves aromatic foods, herbs, spice, citrus and a touch of heat. Its floral character can handle bold flavours, while its freshness cuts beautifully through richer sauces.
So I decided to take it somewhere warm and fragrant:
Thai-inspired coconut-poached fish with ginger, chile, lime and tender greens.
And this pairing?
Well, the sheep approved.
The creamy coconut milk brings richness, the ginger and chile add warmth, the lime provides brightness, and the fresh cilantro lifts everything at the end.
The Torrontés does something rather clever here. Its aromatic fruit echoes the fragrant ingredients in the dish, while its freshness keeps the coconut sauce from feeling heavy.
The result is a pairing that feels almost effortless.
A little bit of Argentina.
A little bit of Thailand.
And somehow, they get along beautifully.
Thai-Inspired Coconut-Poached Fish
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.
The Verdict: A Pairing Worth Travelling For
There is something wonderfully democratic about a good food-and-wine pairing.
You don't need a Michelin-starred kitchen. You don't need an elaborate dinner party. And you certainly don't need to know every technical detail about the wine.
Sometimes you simply need a bottle that makes you stop, smell the glass, take a sip—and think, Oh, I like this.
La Oveja did exactly that for me.
Its fragrant Torrontés found a natural partner in the ginger, chile, lime and coconut of this Thai-inspired fish. The wine brought freshness to the richness of the coconut milk, while the food gave those beautiful floral and fruit aromas somewhere to play.
And somewhere between Mendoza and Thailand, I found myself transported.
No passport required.
Although, after this bottle, Argentina has officially moved much higher on my travel list.
And if Mendoza is anything like this wine, I have a feeling I'm going to like it very much.
Happy sipping and savouring!
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