You’re at an asado. The choripan is perfect — juicy chorizo, crispy bread, homemade chimichurri that smells like glory. And you grab the first beer you find in the fridge without thinking.
You’re doing it wrong.
Choripan deserves a drink that truly accompanies it. A good pairing transforms an excellent choripan into a memorable experience. A bad pairing turns it into “good, but it left me heavy.”
I tried dozens of combinations. I researched. I asked grillers, sommeliers, and the guy at the Constitucion cart. Here’s the definitive guide on what to drink with each choripan. No snobbery. No words like “bouquet” or “cocoa notes.” In Argentine, for Argentines.
The Golden Rule
Cut the fat with acidity or bitterness.
Chorizo is fatty. Bread is dry. Chimichurri has oil. All together they beg for a drink that cleanses the palate between bites. That’s why cold beer works so well: the carbonation and bitterness cut through the fat like a hot knife through butter.
But is beer the only option? Not even close.
Beers: Ranking by Type of Choripan
1. Lager / Blonde Beer
Brands: Quilmes, Stella Artois, Heineken, Schneider
The most Argentine combo that exists. Ice-cold blonde beer + choripan fresh off the grill.
The good:
- Carbonation sweeps the fat off the palate
- Neutral flavor that doesn’t compete with the chorizo
- Refreshing, hydrating, easy to drink
- The cold temperature contrasts with the hot chorizo
- Available at any kiosk in the country
The bad:
- With heavily spiced choripanes it gets a bit lost
- If not properly cold, it doesn’t work as well
For which choripan: The classic of all time. Parrillero chorizo, French bread, traditional chimichurri. If your choripan is simple and well-made, a blonde beer is all you need.
Ideal temperature: 2-4°C. Yes, it needs to be ICE COLD.
Verdict: 10/10 for the classic choripan. Never fails.
2. IPA (India Pale Ale)
Brands: Penon del Aguila, Antares, Bros, Temple
If your choripan has spicy chimichurri or salsa criolla with chili, IPA is your best friend.
The good:
- Hop bitterness cuts through fat more powerfully than a lager
- Citrus notes (grapefruit, orange) complement the vinegar in chimichurri
- More body, so it doesn’t get lost against strong flavors
- Bitterness + spice = addiction confirmed by science
The bad:
- If you don’t like bitter, it’s not for you
- With subtle choripanes it can be too invasive
For which choripan: Choripan with extra spicy chimichurri, salsa criolla with chili, or extra-seasoned chorizos. Also works with gourmet choripan with caramelized onion.
Verdict: 10/10 for choripanes with personality. The pairing you didn’t know you needed.
3. Amber Ale / Red Beer
Brands: Antares Red, Barba Roja, Penon del Aguila Red
The perfect middle ground between a blonde and a dark beer.
The good:
- Caramel and toasted bread flavor that complements the grill’s smokiness
- Enough body to accompany heavier chorizos
- Not as bitter as an IPA, not as light as a lager
- The coppery color already says “asado”
The bad:
- Not as easy to find as a blonde beer
- Some are too sweet for salty chorizo
For which choripan: Thick pork chorizos, choripanes with provoleta or melted cheese.
Verdict: 8/10. The most versatile. When in doubt, order a red.
4. Porter / Stout (Dark Beer)
Brands: Antares Porter, Beagle, Buller
Yes, dark beer with choripan. And yes, it’s spectacular.
The good:
- Coffee and dark chocolate notes that harmonize with charcoal smokiness
- Creamy texture that wraps around the chorizo fat instead of cutting it
- The contrast between the roasted beer and juicy chorizo is incredible
- Surprising pairing that impresses anyone
The bad:
- Heavy for midday heat
- Not for a simple cart choripan
- You have to look for it, not available everywhere
For which choripan: Smoked chorizos, choripanes with criolla BBQ sauce, or any choripan with intense, dark flavors.
Verdict: 9/10 at night. 5/10 at midday. Know when to use it.
Wines: The Pairing Few Know About
5. Malbec
The King. If there’s a more Argentine pairing than Malbec with choripan, I’d like to hear about it.
The good:
- Soft tannins that don’t compete with chorizo fat
- Ripe red fruit notes that complement the chorizo’s paprika
- The slightly spicy finish echoes with the chimichurri
- It’s the grape that was born for the Argentine grill, literally
The bad:
- In hot weather, a red can be heavy
- If the choripan is from a street cart, it’s like wearing a suit to go to the kiosk
For which choripan: Any. But it shines with premium pork chorizos, choripanes with provoleta, or when the asado has several cuts and the choripan is the appetizer.
Temperature: 16-18°C. Don’t serve it at room temperature in summer.
Verdict: 10/10. The definitive Argentine pairing.
6. Bonarda
The grape nobody knows and everyone should try with choripan.
The good:
- More fruity and less tannic than Malbec
- Natural acidity that cuts fat better than many reds
- Black fruit flavor with a spicy touch
- Generally more accessible than Malbec
The bad:
- Less known, you have to look for it
- People will look at you funny if you suggest it (until they try it)
For which choripan: The everyday choripan. The cart one, the Sunday-at-home one, the one you put together quickly with whatever’s available.
Verdict: 9/10. The best value pairing.
7. Torrontes
Yes, white wine with choripan. Try it before judging.
The good:
- Brilliant acidity that cleanses the palate between bites
- Floral and citrus notes that contrast with the chorizo’s saltiness
- As refreshing as beer but with more complexity
- It’s the quintessential Argentine white grape
The bad:
- With very greasy choripanes it gets lost
- Purists will judge you (ignore them)
For which choripan: Chicken or turkey chorizos (milder), summertime choripan, or when it’s hot and a red feels too heavy.
Verdict: 8/10. Surprising. The summer pairing nobody told you about.
Argentine Classics
8. Fernet with Coke
It’s not just a drink. It’s an institution. Fernet-Branca with Coke is to the Argentine asado what mate is to breakfast: something you don’t question, you just accept.
The good:
- Fernet’s bitterness cuts fat with brutality
- Coke’s sweetness balances the chorizo’s saltiness
- Ice makes it refreshing
- The bitter-sweet-cold combo is addictive
- Fernet’s herbs (rhubarb, chamomile, saffron) complement the chorizo’s spices
The bad:
- If you don’t like Fernet, there’s no way around it
- With very delicate choripanes it can be too much
Sacred ratio: 30% Fernet, 70% Coke. Lots of ice. Tall glass.
For which choripan: The Sunday asado with friends. The pre-game before the match. The post-club 4 AM one. Basically, for any social choripan.
Fact: Argentina consumes 75% of all Fernet-Branca production worldwide. Not by chance.
Verdict: 10/10. Sacred ritual. Non-negotiable.
9. Vermouth with Soda
The drink your grandpa used to have that’s coming back strong.
The good:
- Aperitif by nature: opens the appetite, doesn’t close it
- Herbal and bitter notes that complement the chorizo
- With soda and ice it’s refreshing without being heavy
- Less alcohol than Fernet, so you can have a couple without issue
The bad:
- Not everyone has vermouth at home
- Not the first option that comes to mind (but it should be more often)
How to make it: Red vermouth (Martini, Cinzano) + soda + ice + orange slice. Optional: olive.
For which choripan: Gourmet choripan, pre-dinner choripan, or when you want to feel sophisticated eating something that’s not sophisticated at all.
Verdict: 8/10. Elegant without being snobby. The option that makes you look like you know about pairing.
Non-Alcoholic: Options That Aren’t a Punishment
10. Lime-Lemon Soda (7Up, Sprite)
The best non-alcoholic option for choripan. Period.
The good:
- Citrus acidity cuts fat perfectly
- Carbonation cleanses the palate
- Cold, it’s glorious
- Available at any kiosk in the country
The bad:
- Lots of sugar (the zero version works just as well)
Verdict: 10/10 non-alcoholic. You don’t need more.
11. Homemade Lemonade
The good:
- Natural acidity that cleans everything
- You can make it with herbs (mint, rosemary) for extra sophistication
- Refreshing without being too sweet
- The “I’m taking care of myself but not giving up anything” version
The bad:
- You have to make it (can’t buy it at a kiosk)
Verdict: 9/10. If you put in the effort, it’s top tier.
12. Sparkling Water
The good:
- Doesn’t compete with any flavor
- Carbonation does the work of cleansing the palate
- Hydrating, which with choripan doesn’t hurt
The bad:
- Zero excitement
- If the choripan is spectacular, sure. If it’s mediocre, water won’t save it.
Verdict: 6/10. Functional. Honestly, make yourself a lemonade.
Quick Table: What to Drink with What Choripan
| Type of Choripan | Ideal Drink | Why |
|---|---|---|
| Classic (chorizo + bread + chimichurri) | Cold lager or Bonarda | Simple, doesn’t compete |
| With spicy chimichurri | IPA | Bitterness + spice = magic |
| Gourmet (cheese, caramelized onion) | Malbec or Amber Ale | Body for intense flavors |
| Street cart choripan | Fernet with Coke or blonde beer | It demands it |
| Smoked chorizo | Porter / Stout | Roasted + roasted = glory |
| Chicken or turkey | Torrontes or lemonade | For milder flavors |
| Summer, light | Torrontes or lime-lemon soda | Fresh, nothing heavy |
| Asado with friends (Sunday) | Fernet with Coke | Sacred ritual |
| After the club (4 AM) | Whatever’s in the fridge | Don’t be picky |
Chimichurri Rules
There’s a universal principle: if your choripan has strong chimichurri, the drink needs more personality.
| Chimichurri intensity | Recommended drink |
|---|---|
| Mild | Blonde beer, Bonarda, soda |
| Normal | IPA, Malbec, Fernet with Coke |
| Brutally spicy | Powerful IPA, robust Malbec, dark beer |
If you made your chimichurri following a good traditional recipe, any drink in this guide will work.
The Asado Order: What to Drink at Each Stage
Phase 1: The Pre-Game (while the grill heats up)
- Drink: Vermouth with soda or blonde beer
- Why: No food yet, you’re nibbling on something. Light, appetizing drink.
Phase 2: The Choripan (asado appetizer)
- Drink: IPA or Malbec
- Why: Choripan is the appetizer of the asado. The drink should accompany without filling you up.
Phase 3: Main Cuts (vacío, asado, entraña)
- Drink: Malbec or Fernet with Coke
- Why: Heavy cuts call for drinks with more structure.
Phase 4: Sobremesa (after-meal chat)
- Drink: Whatever’s left. Seriously, at this point it doesn’t matter.
- Why: You’re chatting, nobody’s switching drinks now.
What Does NOT Go with Choripan
Sugary fruit juices Sugar + fat = guaranteed heaviness. Your stomach won’t forgive you.
Smoothies / blended drinks Sweet, thick, and they compete with the chorizo instead of cutting through it. They’re the opposite of pairing.
Sweet sparkling wines Residual sugar doesn’t cut the fat. And sweet bubbly + greasy chorizo is an unpleasant combo.
Cola sodas alone Coke alone without Fernet is too sweet for choripan. You need Fernet’s bitterness to balance it.
Still water It does nothing. It’s like putting salt on a salad without oil and vinegar. If you’re going to drink water, make it sparkling.
FAQs
Can I drink white wine with choripan?
Yes. Especially if the chorizo is chicken, turkey, or if it’s a summertime choripan. A cold Torrontes works surprisingly well.
Which beer is better for choripan: blonde or dark?
Depends on the choripan. For the classic, blonde. For smoked chorizos or intense flavors, dark. In between, a red (Amber Ale).
Does Fernet really go well with choripan?
Perfectly. The bitterness cuts the fat, the Coke adds sweetness, and the ice refreshes. It’s the quintessential Argentine combo. 75% of the world’s Fernet is consumed in Argentina — not by chance.
What about non-drinkers?
Homemade lemonade, lime-lemon soda, or sparkling water. All three work well because they have acidity or carbonation that cleanses the palate.
Is there a drink that DOESN’T go with choripan?
Avoid very sweet drinks (sugary fruit juices, smoothies) because they compete with the chorizo’s fat instead of cutting through it. I’d also avoid sweet sparkling wines — sugar + fat = guaranteed heaviness.
Conclusion
A choripan without its drink is like an asado without friends: doable, but no fun.
Next time you make a classic choripan or any variant, think for two seconds about what you’re going to drink. It costs nothing and changes everything.
My personal recommendations:
- Classic choripan: Ice-cold Quilmes
- Choripan with spice: Antares IPA
- Sunday asado: Fernet with Coke (non-negotiable ritual)
- Impressing someone: Malbec
- Summer, hot weather: Torrontes or lemonade
- No alcohol wanted: Ice-cold lime-lemon soda
The rule is simple: simple choripan → simple drink. Choripan with personality → drink with personality.
Now go. Hit the fridge, choose wisely, and enjoy the best combo this side of the world has produced.