Excellent wine from Salentein Vineyard. Predominant gold colour, with light green tints. The aromas of pears and red apples are combined with the honey and vanilla from the oak. It offers a long and lasting aftertaste. 
Alfajores are made of two soft cookies, filled with milk-caramel, and coated with white or black chocolate. They are delicious with coffee, and the Havanna brand is one of the best. They usally have shops where they serve excellent coffee with chocolates, pastries and Alfajores.
The most typical shops at San Carlos de Bariloche are the chocolate-factory-shop. There are many of these shops, everywhere, all of them great: Fenoglio, Abuela Goye, Del Turista, Framton. Chocolate of every variety, shape and size is there. And delicious chocolate it is too. If you're wondering why this little corner of Patagonia has adopted chocolate culture so completely, it all began back in the years after WW2 when European immigrants to the region brought their chocolate-making skills with them.
Guerrin is probably the best place for pizza in Buenos Aires. This is a major accolade in a city where Italian food is so popular and widespread, due to the history of Italian immigration that provides the back bone for much of porteño culture.
Bife de chorizo (sirloin) is really thick, as steaks should be. There are several variants (fried eggs on top, etc.) which will be as good. Steaks are served without sauces, as they should be with top-quality meat; you can try the chimichurri sauce, made with herbs and garlic, which is on all the tables. If you like fillet steak, bife de lomo is also excellent, generously and thickly cut, but at nearly twice the price.
The finest cut of beef, and likely to be the highest priced -- though ridiculously inexpensive by international standards -- is Bife de Lomo which equates to Eye Fillet. The most popular cut is Bife de Chorizo, a steak cut off the rib and somewhat similar to Sirloin or Porterhouse. T-bone steak has its equivalent in Bife de Costilla, and is generally enormous.
