Argentina: The other side of the Andes
Argentina is a land of Malbec and beef. The slight tannins of the Malbec work well with the beef, and the simple flavors of the wine match the uncomplicated flavors of the unadorned meat. Of course meat is not the only food here, a rich Italian heritage has brought with it pasta, and the Spanish background is responsible for Tempranillo.
These are just many of the flavors I hope to discover as we explore Argentina for the next few months. The diverse people, culture and wine scene promise to give me a glimpse of South America that I have yet to experience.
In Chile I was able to visit many wineries and taste many more wines. The result of which is my new ebook "Exploring Chilean Wines" that is now available for sale and download. I am hoping to have the same opportunity here in Argentina, and maybe even squeeze in one more stop while I am south of the equator.
The joy of grilled meat for the Argentines has almost more to do with texture than taste, and so their wines too have been chosen for texture. The ubiquitous Malbec, which is far and away the preferred variety in this country is a wine with a great deal of texture.
In France, Malbec can be found in Bordeaux going by the name Cot where it is blended with Cabernet Sauvignon and or Merlot. It is also found in the region of Cahor where the inky dark wines are legendary.
Malbec made its ways to the shores of Argentina centuries ago where it has come to produce a less intense wine than in Cahor, but one that is still notable in color and mouthfeel. At its best it has hints of leather and tobacco with layers of dark cherry fruit.
Since many of the Malbecs are offered well under $10 plenty of examples are simply red wine of little note. Even in these simple versions Malbec has proven to be worthy of distinction as it keeps these value priced wines from being either too tart or too fruity.
Tempranillo is an altogether different grape. At home in Spain it is responsible for some of the nation's top wines. Here in Argentina, it is produced less than Malbec, but from what little I have seen so far, is usually given a reserve status and decent chance to shine.
As I have entered each country I have shared my first impressions. Ultimately, I have found much more than a glance can show, and so too am I waiting to see what Argentina has to offer. There are plenty of wines, restaurants and adventures to come, and by the end of my stay I will have a better inkling of what Argentina is all about.
These are just many of the flavors I hope to discover as we explore Argentina for the next few months. The diverse people, culture and wine scene promise to give me a glimpse of South America that I have yet to experience.
In Chile I was able to visit many wineries and taste many more wines. The result of which is my new ebook "Exploring Chilean Wines" that is now available for sale and download. I am hoping to have the same opportunity here in Argentina, and maybe even squeeze in one more stop while I am south of the equator.
The joy of grilled meat for the Argentines has almost more to do with texture than taste, and so their wines too have been chosen for texture. The ubiquitous Malbec, which is far and away the preferred variety in this country is a wine with a great deal of texture.
In France, Malbec can be found in Bordeaux going by the name Cot where it is blended with Cabernet Sauvignon and or Merlot. It is also found in the region of Cahor where the inky dark wines are legendary.
Malbec made its ways to the shores of Argentina centuries ago where it has come to produce a less intense wine than in Cahor, but one that is still notable in color and mouthfeel. At its best it has hints of leather and tobacco with layers of dark cherry fruit.
Since many of the Malbecs are offered well under $10 plenty of examples are simply red wine of little note. Even in these simple versions Malbec has proven to be worthy of distinction as it keeps these value priced wines from being either too tart or too fruity.
Tempranillo is an altogether different grape. At home in Spain it is responsible for some of the nation's top wines. Here in Argentina, it is produced less than Malbec, but from what little I have seen so far, is usually given a reserve status and decent chance to shine.
As I have entered each country I have shared my first impressions. Ultimately, I have found much more than a glance can show, and so too am I waiting to see what Argentina has to offer. There are plenty of wines, restaurants and adventures to come, and by the end of my stay I will have a better inkling of what Argentina is all about.
posted by Wineguy at 10:27 AM
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