An Introduction to Argentine Viticulture and Wine Service

Viticulture
● Where does wine come from?
● How is wine made?
● Viticulture in Argentina - Wine Regions and Characteristics

Wine Service
● Key aspects of Wine Tasting
● Wine Service
● Pairings in the Menu

Wine, one of humanity's oldest and most celebrated creations, tells a story of tradition,
nature, and craftsmanship. To truly appreciate Argentine viticulture, it’s essential to
understand the origins of wine, the processes that shape it, and how Argentina has become
a world-renowned wine producer.

Where Does Wine Come From?

Wine's origins trace back thousands of years to ancient civilizations in the Middle East, with
archaeological evidence of winemaking dating back to around 6000 BCE in what is now
Georgia. Over centuries, winemaking spread through Europe, with regions like France, Italy,
and Spain refining techniques that have influenced global wine culture. As European settlers
expanded to the Americas, they brought grapevines, paving the way for the New World wine
regions, including Argentina.

How Is Wine Made?

The journey of wine begins in the vineyard with the cultivation of grapevines. Grapes are
harvested at peak ripeness and then undergo several steps to transform into wine:

1. Harvesting: Grapes are picked either by hand or mechanically.

2. Crushing and Pressing: The juice is extracted from the grapes. For red wines, skins
and seeds are left during fermentation; for white wines, they are removed.
3. Fermentation: Yeast converts sugars in the grape juice into alcohol and carbon
dioxide, creating the wine's distinct flavors.
4. Aging: Wines may be aged in stainless steel tanks, oak barrels, or bottles to develop
complex aromas and flavors.
5. Bottling: The final product is carefully sealed and often further aged before being
enjoyed.

The art and science of winemaking involve countless decisions about grape selection,
fermentation methods, and aging processes, each contributing to a wine's unique character.
Viticulture in Argentina: Wine Regions and Characteristics

Argentina is the fifth-largest wine producer globally, and its diverse geography makes it a
paradise for viticulture. The country’s wine industry is centered in the Andean foothills, where
high altitudes, sunny days, and cool nights create ideal growing conditions for grapes. Key
regions include:

● Mendoza: Responsible for over 70% of Argentina’s wine production, Mendoza is

celebrated for its Malbec, a variety that thrives in the region's sunny climate and
varied terroirs. Wines from Mendoza are known for their bold, rich flavors and smooth
tannins.
● Salta: Home to some of the world’s highest vineyards, Salta is famous for Torrontés,
a fragrant white wine with floral and citrus notes.
● Patagonia: Situated in the south, this cooler region produces elegant Pinot Noir and
Chardonnay, characterized by vibrant acidity and refined complexity.
● San Juan and La Rioja: Known for warm climates, these regions produce robust
Syrah and Bonarda, as well as fortified wines.

Argentina’s wines reflect the country’s unique terroirs, from high-altitude vineyards that
produce concentrated flavors to the cooling influence of Patagonian winds that shape
elegant, crisp profiles. This combination of tradition, innovation, and natural diversity has
placed Argentine wines on the global stage, celebrated by both connoisseurs and casual
drinkers alike.

Argentina’s viticulture is a compelling blend of tradition, innovation, and the natural gifts of its
diverse landscapes. From the vine to the glass, every step in the journey of Argentine wine
is marked by the country’s unique terroirs, climate, and dedication to quality.

Grape Varieties and Their Characteristics

Argentina’s grape varieties range from iconic classics to regional treasures, each offering a
distinct expression of the country's terroir:

Red Varieties

1. Malbec

● Origin: Native to France’s Cahors region, Malbec has become synonymous with
Argentina, where it thrives in high-altitude vineyards.
● Key Growing Regions: Mendoza (Luján de Cuyo, Uco Valley).
● Characteristics:
○ Color: Deep purple to inky black.
○ Aromas and Flavors: Plum, blackberry, black cherry, and violet, often with
hints of cocoa, tobacco, and spice.
○ Structure: Full-bodied with soft, velvety tannins and a smooth finish.
● Pairing: Perfect with Argentina’s asado, rich stews, and hard cheeses.
2. Bonarda

● Origin: Thought to have Italian roots, Bonarda is Argentina’s second-most-planted

red variety, and it’s used mostly in blends.
● Key Growing Regions: San Juan, Mendoza, and La Rioja.
● Characteristics:
○ Color: Bright ruby red.
○ Aromas and Flavors: Red and black fruits like cherry, raspberry, and plum,
with herbal and spicy undertones.
○ Structure: Medium-bodied with moderate acidity and smooth tannins, making
it approachable and versatile.
● Pairing: Ideal with pasta dishes, pizza, and lighter meats like pork or chicken.

3. Cabernet Sauvignon

● Origin: A globally renowned variety that performs exceptionally well in Argentina’s

high-altitude vineyards.
● Key Growing Regions: Mendoza and Salta.
● Characteristics:
○ Color: Deep ruby.
○ Aromas and Flavors: Blackcurrant, green pepper, mint, and cedar, with
earthy and smoky notes from oak aging.
○ Structure: Full-bodied with firm tannins and high aging potential.
● Pairing: Excellent with robust dishes like lamb, beef, and strong cheeses.

4. Cabernet Franc

● Origin: A classic Bordeaux grape that is gaining acclaim in Argentina for its elegance
and versatility.
● Key Growing Regions: Uco Valley in Mendoza, Patagonia.
● Characteristics:
○ Color: Medium to deep ruby.
○ Aromas and Flavors: Red berries like raspberry and cherry, complemented
by herbal notes of green pepper, eucalyptus, and spice. Aging adds hints of
tobacco and graphite.
○ Structure: Medium-bodied with fresh acidity, fine-grained tannins, and a long,
elegant finish.
● Pairing: Pairs beautifully with roasted vegetables, lamb, poultry, and dishes with
herbal or tomato-based sauces.

5. Syrah

● Origin: Hailing from the Rhône Valley in France, Syrah thrives in Argentina’s warmer
regions.
● Key Growing Regions: San Juan and Mendoza.
● Characteristics:
○ Color: Deep garnet.
○ Aromas and Flavors: Dark berries, black pepper, smoked meat, and herbal
undertones.
 ○ Structure: Full-bodied with rich, silky tannins and a lingering finish.
● Pairing: Matches well with barbecued meats, game, and dishes with bold spices or
smoky flavors.

6. Pinot Noir

● Origin: Known for its delicate nature, Pinot Noir flourishes in Argentina’s cooler
climates, particularly in the south.
● Key Growing Regions: Patagonia (Rio Negro, Neuquén and Chubut).
● Characteristics:
○ Color: Light ruby to garnet.
○ Aromas and Flavors: Red fruits like cherry, raspberry, and strawberry, with
floral and earthy expressions. Aging can add notes of mushroom and leather.
○ Structure: Light to medium-bodied with bright acidity and refined tannins.
● Pairing: Pairs beautifully with roasted chicken, salmon, duck, and mushroom-based
dishes.

White Varieties

1. Torrontés

● Origin: Considered Argentina’s flagship white grape, Torrontés is a native variety

unique to the country.
● Key Growing Regions: Salta (Cafayate Valley), La Rioja, and Mendoza.
● Characteristics:
○ Aromas and Flavors: Highly aromatic, with floral notes of jasmine, rose, and
orange blossom, combined with citrus fruits like lemon and mandarin.
○ Structure: Light to medium-bodied, with vibrant acidity and a dry, refreshing
finish despite its sweet-smelling aroma.
● Pairing: Ideal with spicy foods like Thai or Indian cuisine, as well as seafood,
ceviche, and light salads.

2. Chardonnay

● Origin: One of the world’s most popular white varieties, Chardonnay has adapted
beautifully to Argentina’s cooler regions.
● Key Growing Regions: Patagonia, Uco Valley (Mendoza).
● Characteristics:
○ Aromas and Flavors: Versatile in style; unoaked Chardonnays are crisp and
mineral-driven with green apple and citrus flavors, while oaked versions
exhibit buttery textures with notes of vanilla, honey, and tropical fruits.
○ Structure: Medium to full-bodied with balanced acidity.
● Pairing: Complements creamy dishes, grilled chicken, salmon, some roasted or
grilled meat, and soft cheeses like Brie.

3. Sauvignon Blanc

● Origin: A rising star among Argentina’s whites, Sauvignon Blanc thrives in cooler
climates.
 ● Key Growing Regions: Uco Valley (Mendoza), Patagonia.
● Characteristics:
○ Aromas and Flavors: Zesty and herbaceous, with notes of lime, green
apple, passion fruit, and freshly cut grass.
○ Structure: Light to medium-bodied, with crisp acidity and a clean, refreshing
finish.
● Pairing: Perfect with shellfish, goat cheese, and vibrant dishes, like sushi or
asparagus salad, as well as herbal and citrusy.

4. Other White Varieties

Though less common, Argentina also produces intriguing wines from less traditional white
varieties:

● Viognier:
○ Characteristics: Aromatic and rich, with notes of apricot, peach, and
honeysuckle.
○ Structure: Full-bodied with a creamy texture.
○ Pairing: Pairs well with spicy dishes, roasted poultry, and creamy sauces.
● Gewürztraminer:
○ Characteristics: Intensely floral and spicy, with lychee, rose petal, and ginger
notes.
○ Structure: Medium-bodied with moderate acidity.
○ Pairing: Excellent with Asian cuisine, mild curries, and fruit-based desserts.
● Petit Manseng:
○ Characteristics: Rich and complex, with flavors of dried fruit, citrus zest, and
honey.
○ Structure: Often used for late-harvest or dessert wines due to its high acidity
and ability to retain sugar.
○ Pairing: A great match for blue cheese, foie gras, or fruit tarts.
● Criolla Blanca:
○ Characteristics: A historic grape, often light and crisp, with subtle fruity and
floral notes.
○ Structure: Simple and refreshing, typically consumed young.
○ Pairing: Enjoy with light tapas, seafood, or fresh cheeses.

The Vineyard: Life Cycle and Growing Periods

The vineyard is where the story of wine begins. In Argentina, viticulture is shaped by high
altitudes, abundant sunshine, and low humidity, creating near-perfect conditions for grape
growing.

Key Moments in the Vine's Growing Period:

1. Winter Dormancy (June–August): The vines rest, storing energy for the next
growing cycle. Pruning occurs during this time.
2. Bud Break (September–October): Buds emerge as the vine awakens, signaling the
start of the growing season.
 3. Flowering (November): The vines bloom, and weather conditions at this stage
determine the potential yield.
4. Berry Set (December): Flowers give way to tiny grape clusters. Proper canopy
management begins to ensure balanced ripening.
5. Veraison (January–February): Grapes change color and soften, marking the
transition to ripening. Sun exposure and temperature control are critical.
6. Harvest (February–April): Grapes are hand-picked or mechanically harvested when
they reach optimal ripeness, depending on the wine style and variety.

In the Winery: Transforming Grapes into Wine

Once the grapes arrive at the winery, the magic of winemaking begins:

1. Sorting and Crushing: Grapes are sorted to remove impurities, then crushed to
release juice.
2. Fermentation: Yeast converts sugars into alcohol. Red wines ferment with skins for
color and tannins, while whites are fermented without them.
3. Maceration: Red wines may undergo extended contact with skins to enhance flavor,
color, and structure.
4. Aging: Wines are aged in stainless steel tanks, oak barrels, or concrete vats. Oak
barrels (French or American) can impart vanilla, spice, or toasty flavors.
5. Blending: Winemakers blend different varieties or vineyard lots to create balanced,
complex wines.
6. Bottling: Wines are filtered, bottled, and often aged further before release.

Argentine Wine Regions, Varieties, and Styles

Argentina’s diverse geography and climate give rise to distinctive wine regions, each with its
own personality:

Mendoza

● Characteristics: High-altitude vineyards (600–1,500 meters), sunny days, and cool

nights.
● Varieties: Malbec, Cabernet Sauvignon, Chardonnay.
● Styles: Rich, bold reds with ripe fruit and smooth tannins; structured whites.

Salta

● Characteristics: Home to some of the world’s highest vineyards (up to 3,000

meters), intense sunlight, and cool nights.
● Varieties: Torrontés, Malbec, Cabernet Sauvignon.
● Styles: Highly aromatic whites; concentrated, vibrant reds.

San Juan

● Characteristics: Hotter and drier than Mendoza, with irrigation from the Andes.
● Varieties: Syrah, Bonarda, Torrontés.
● Styles: Spicy reds with robust structure; fresh, tropical whites.
La Rioja

● Characteristics: Ancient vineyards with a hot, arid climate.

● Varieties: Torrontés, Bonarda.
● Styles: Floral, aromatic whites; approachable reds with soft tannins.

Northern Patagonia (Rio Negro and Neuquén)

● Characteristics: Cool climate, strong winds, and long growing seasons.

● Varieties: Pinot Noir, Chardonnay, Merlot.
● Styles: Elegant, refined reds with bright acidity; crisp, mineral-driven whites.

Southern Patagonia (Chubut)

● Characteristics: Extreme weather, strong winds, good insolation, and long growing
seasons.
● Varieties: Chardonnay, Pinot Noir, Gewurztraminer, Sauvignon Blanc.
● Styles: Aromatic, crispy whites with sharp acidity and mineral notes; elegant, fresh
sparkling wine with creamy notes.

The Art of Presentation and Appreciation

Wine is not just a beverage; it is an experience. Proper wine service elevates this
experience, transforming a simple sip into a journey of flavors, aromas, and textures. The
following will guide you through the essentials of wine tasting and the art of wine service,
providing you with the tools to enhance every encounter with wine.

Key Aspects of Wine Tasting

Wine tasting is an art that engages all the senses. To appreciate wine fully, follow these
three steps: Look, Smell, Taste.

1. Look: Evaluating Appearance

● Color: Observe the wine’s hue, intensity, and clarity. Whites range from pale straw to
deep gold; reds vary from ruby to brick-red.
● Clarity: A clear wine indicates proper filtration, while haziness may signal natural or
unfiltered wine.
● Legs (Tears): Swirling wine in the glass reveals streaks (legs) running down the
sides. While not a marker of quality, they suggest the wine’s alcohol or sugar content.

2. Smell: Exploring Aromas

● Primary Aromas: Derived from the grape variety, such as fruit, floral, or herbal
notes.
● Secondary Aromas: Developed during winemaking, like yeasty or buttery notes
from fermentation.
● Tertiary Aromas: Emerge from aging, with hints of oak, leather, or dried fruit.
● Techniques: Swirl the wine to release volatile compounds and inhale deeply.
3. Taste: Assessing Flavors and Structure

● Attack: The first impression of sweetness, acidity, and body.

● Mid-Palate: Flavors evolve, revealing complexity and texture.
● Finish: The length and quality of lingering flavors.
● Balance: Good wine balances sweetness, acidity, tannins, and alcohol seamlessly.
● Texture: Assess tannins (grip or smoothness), body (light to full), and mouthfeel
(creamy or crisp).

By integrating sight, smell, and taste, wine tasters can uncover the story behind each bottle.

Wine Service: The Art of Presentation

Wine service is about more than pouring wine—it’s about creating a memorable and
respectful interaction with the wine and its audience.

1. Preparation: Setting the Stage

● Proper Glassware: Use appropriate glass shapes to highlight the wine’s

characteristics (e.g., large bowls for reds, smaller bowls for whites).
● Temperature:
○ Sparkling: 6–8°C
○ Whites: 8–12°C
○ Reds: 14–18°C
○ Serving wine at the wrong temperature can diminish its aromas and flavors.
● Decanting: For older wines, decant to separate sediment. For young wines, decant
to aerate and soften tannins. Only when necessary.

2. Presenting the Bottle

● Show the bottle to the host or guest to confirm the label, vintage, and producer.
● Ensure the label faces the guest during the presentation.

3. Opening the Wine

● Use a proper corkscrew.

● Cut the foil cleanly just below the lip of the bottle.
● Insert the corkscrew and remove the cork smoothly. For sparkling wines, untwist the
cage while holding the cork firmly and tilt the bottle to release the cork gently.

4. Pouring the Wine

● Serving Order: Serve the host first for approval, then pour clockwise from the right,
serving women before men and the host last.
● Pouring Amounts:
○ Sparkling: Fill halfway to preserve bubbles.
○ Still Wines: Fill to one-third or half the glass to allow room for swirling and
aromas.
 ● Hold the Bottle: Always hold the bottle by its base, avoiding the label, making sure
it’s visible to the guest. Remember to always use a napkin (“cristal”) to avoid any
drippings.

5. Ensuring a Memorable Experience

● Knowledge: Be prepared to discuss the wine’s origin, grape variety, and flavor
profile.
● Attentiveness: Refill glasses discreetly without over pouring.
● Pairing: Offer pairing suggestions that complement the meal and wine.

Effective wine service enhances the wine-tasting experience. By presenting the wine
thoughtfully and serving it correctly, you create an environment where guests can fully
appreciate the wine’s nuances.
Daily Menu

EEFF - Dinner

Day 1:

Medallón de lomo sellado en manteca, oliva y hierbas, copos de puré de papas, cebolla
caramelizada, zanahoria y brócoli asado

Terrazas de los Andes Origen Las Compuertas MALBEC 2021

Malbec’s soft tannins and balanced acidity help cleanse the palate after each bite of the beef
seared in butter and oil. Plus, the ripe fruit and spice notes enhance the aromatic flavors of
the herbs. The creamy texture of the mashed potato softens the tannins, providing a slight
velvety sensation.

Day 2:

Bondiola de cerdo al cilantro y limón, pure de zanahorias al curry, chips de papa y batatas

Terrazas de los Andes Reserva CHARDONNAY

Malbec of the day: BenMarco Malbec – Susana Balbo Wines (Mendoza)

This Chardonnay with a mild oak influence pairs excellently with the richness of the pork,
cutting through with its crisp and fresh citrus notes. Its slightly creamy body, with brioche
remembrances, complements the puree and sweetish flavor of the curry carrots. Its fresh
fruit, like apricot and peach, enhances the herbal profile of the dish.

BenMarco Malbec is a very good choice for the pork due to its richness and full-bodied
profile. The dark fruit notes, such as blackberry, plum and cherry, complement the pork’s
natural heartiness. The soft tannins won’t overpower the dish but will add structure to it,
especially against the spicy flavor of the curry carrots puree and sweet potato chips.

Day 3:

Ñoquis de papa y ajo confitado relleno de mozzarella y nueces, salsa pomarola.

Etchart Single Vineyard CABERNET FRANC

Malbec of the day: Esteco Malbec (Salta)

This Cabernet Franc from Uco Valley has both a moderate body and high acidity, which
make it a good pairing for the gnocchi with pomarola sauce. It combines well with the soft
texture of the pasta and its filling, enhancing the flavors. Its earthy tones bring out the
roasted garlic and nuts.
This Malbec from Salta has a deep, rich fruit profile, with dark berries like blackberry, plum,
and black cherry. These flavors complement the richness of the potato gnocchi and
mozzarella, creating a harmonious pairing that balances the creamy texture of the gnocchi
and the nutty filling.

Day 4:

Roulette de pollo crujiente salsa de morillas y lavanda, puré de coliflor

Pulenta ROSÉ – Etchart Single Vineyard VIOGNIER

Malbec of the day: Gran Mascota Malbec – Mascota Vineyards (V. de Uco, Mendoza)

VG: The Etchart Single Vineyard Viognier, with its aromas of tropical fruits like mango and
peach, white flowers, and subtle hints of honey, offers a silky palate with moderate acidity
and a velvety texture, making it an excellent match for the creamy and crispy elements of the
dish. The lavender in the sauce aligns beautifully with the wine's floral notes, creating a
harmonious pairing, while its freshness contrasts the purée's creaminess and enhances the
chicken's crunchiness. Additionally, the wine’s fruity depth balances the earthy, umami
flavors of the morels, resulting in a perfectly balanced pairing.

RS: The Pulenta Rosé pairs beautifully with the dish, thanks to its vibrant, fresh character
and bright acidity. The wine’s delicate red fruit aromas, such as strawberry and raspberry,
complement the savory richness of the chicken and the earthiness of the morels, while its
crispness cuts through the creamy texture of the cauliflower purée. The wine’s subtle floral
notes also echo the lavender in the sauce, creating a lovely balance between the dish’s
complex flavors and the wine’s refreshing profile. This pairing brings together brightness and
depth, elevating the overall dining experience.

MB: Gran Mascota Malbec’s balance of fruit, earthiness, and spice makes it a fantastic
match for the crispy chicken. Its structure and acidity provide the perfect contrast to the
richness of the cauliflower purée, bringing out the full range of flavors in the dish. Its mild
spicy profile highlights the lavender in the sauce, while the wine’s natural fruitiness contrasts
with the earthy, savory notes of the mushrooms, adding complexity to the whole experience.

Day 5:

Cordero braseado en cerveza negra acompañado de ratatouille de zucchini, berenjena,

papa, manzanas/ciruelas a las hierbas.

Pascual Toso CAB SAUV – Terrazas de los Andes Reserva SYRAH

SR: Terraza de los Andes Syrah’s bold flavors and firm tannins combine beautifully with the
deep, savory richness of the braised lamb. Its smoky and meaty soft notes enhance the
meat’s flavors as well. The earthy and vegetal notes of the ratatouille align perfectly with the
herbal and peppery characteristics of the Syrah.

CS: The structured tannins and bold flavors of tPascual Toso Cabernet Sauvignon pair well
with the richness of the lamb, enhancing its savory qualities. The roasted maltiness of the
black beer complements the dark fruit flavors of the wine and the subtle oak notes as well.
The herbal notes of the Cabernet can bring out the vegetal flavors found in the ratatouille.

Day 6:

Ravioli de remolacha (la masa) relleno de ricota, queso parmesano, nueces y hierbas
(orégano, tomillo) salsa de pesto

Rutini SAUVIGNON BLANC

Malbec of the day: Arnaldo B

SB: This is a refreshing and vibrant pairing. The zesty acidity of Rutini Sauvignon Blanc and
its herbal notes of thyme and lime match beautifully with the pesto sauce and cut through the
richness of the cheese and nuts, enhancing the plate’s herbal and fresh flavors. The citrusy
notes found in the wine complement the pesto and herbs, amplifying the flavors in the dish
and elevating the experience to its uppermost expression.

AB: This pairing is quite an interesting one. The beetroot and nuts match the wine’s earthy
undertone, while the notes of plum and violet complement the ravioli’s subtle sweetness.
The herbs in the dish enhance the herbal notes in the wine, and the cheese and basil align
with the acidity present in Arnaldo B, balancing the richness of the dish.

Day 7:

Asado + Verduras al horno (cabutia, papas, cebollas, morrones, etc). Ensalada de verdes
individual

DV Catena MALBEC

The classic choice to go with an asado is Malbec from Mendoza, a full-bodied yet soft wine.
DV Catena Malbec’s dark fruit flavors and soft tannins complement perfectly the smoky,
charred flavors of the grilled meat, as its boldness (full-body) stands up to the richness of the
meat and enhances the grilled vegetables. The time spent in oak barrels softens the tannins,
making them round and adding a velvety sensation to the experience.

Day 8:

Trucha en cocción lenta al limón, cardamomo, aceite de oliva y manteca acompañada de

espárragos y zanahoria salteada

Colomé TORRONTÉS (se puede usar el Terrazas Reserva Torrontés) – Chandon

Cuvée Brut Nature

Colomé TORRONTÉS can be a beautiful pairing, since its aromatic and citrusy profile, along
with its good acidity, will elevate the flavors of the trout. The wine’s floral notes will
complement the vegetables and spices, adding an extra level of complexity to the dish.
Chandon Cuvée Brut Nature offers bright acidity and soft bubbles that can help cleanse the
palate between bites, offering a refreshing experience. It’s a great match for the rich, buttery
sauce and the vegetables while keeping the pairing bright and elegant.

Day 9:

Matambre de cerdo al horno marinado en mostaza, salsa de soja, miel, y jugo de limón,
laqueado en su demiglas, ratatouille de zucchini, berenjena, papa, ananá a las hierbas

Weinert MALBEC

A classic pairing for pork, Malbec has a good balance of dark fruit flavors, soft tannins and a
hint of spice that can complement the richness of the pork and its glaze. Its smoothness will
also work very well with the roasted vegetables and the sweetness of the pineapple.

Day 10:

Tagliatelle de queso gorgonzola (o azul) peras y nueces con emulsión de romero y salvia

Terrazas de los Andes Reserva MERLOT

This soft, fruity Merlot can work nicely with the blue cheese, offering ripe fruit flavors that
match the sweetness of the pears and nuts without being too overpowering. It also has
enough body to pair with the richness of the cheese.

BTBC - Dinner

Day 1:

Bife de chorizo sellado, mil hojas de papa, kale, acelgas salteadas, romesco para
acompañar
Terrazas de los Andes Origen Los Chacayes MALBEC 2021

This wine, grown in the Uco Valley’s Los Chacayes region, is known for its concentration,
balanced acidity, and refined tannins due to the high-altitude vineyards. The seared meat’s
juicy, robust flavors harmonize with the rich fruitiness and velvety tannins of Malbec. The
potatoes provide a creamy contrast to the wine’s acidity and structure, while the earthy
bitterness of sautéed kale and chard is softened by its floral and spicy notes. Finally, the
nutty, smoky tang of romesco highlights the wine’s savory undertones and subtle oak
influence, tying the dish together beautifully.

Day 2:

Risotto de espárragos y tocino

Terrazas de los Andes SAUVIGNON BLANC

Malbec of the day: Etchart Single Vineyard Malbec (Salta)
SB: This pairing provides a delightful balance of freshness, acidity, and richness, making the
dish feel light and yet satisfying. Its vibrant acidity cuts through the richness of the creamy
risotto and the bacon, refreshing the palate with each sip. Its herbal and green fruit notes,
such as fresh grass, green apple and citrus peel, complement the asparagus, brightening its
flavor.
MB: This is a more unconventional pairing, yet it works. The rich, dark fruit profile of cherries
and blackberries can complement the savory bacon in the creamy risotto. The wine’s soft
tannins won’t overpower the dish but will add structure to balance the richness of the rice
and the bacon. The earthy notes found in the wine will contrast with the herbal and vegetal
notes of the asparagus, enhancing its flavors.

Day 3:

Variedad de pizzas: tomate, ajo y albahaca; tres quesos y hongos; rúcula y jamón crudo.
Fugazza de cebolla morada. ENSALADA de mix de verdes, con semillas, etc.

Fond de Cave MALBEC (Bodega Trapiche, Mendoza)

The full-bodied and rich profile of the Malbec offers a wide variety of pairings. Its rich black
fruit notes of blackberry and plum and the spicy undertones will balance the acidity and
brightness of the tomato sauce, while complementing the earthiness of the mushrooms and
the arugula. Its soft tannins will add structure to balance the richness of the pizza’s dough
and creamy cheeses. The vegetal notes of basil and garlic will complement the slightly
herbal notes found in the Malbec, adding to the overall experience.

Day 4:

Cazuela de lomo y hongos (morillas de pino y champi)

Terrazas de los Andes Reserva CABERNET SAUVIGNON

Malbec of the day: Demencial Malbec (Finca Las Moras – Valle de Calingasta, San
Juan)

Cabernet Sauvignon is a classic choice for hearty and cozy stews. This cold climate and
high-altitude wine has round but strong tannins, which complement the meat, and its
crispiness enhances the herbal notes of the fungi. Its also has black fruit aromas of
cranberries and gooseberries, adding an extra level of complexity to the dish.

This Malbec from San Juan comes from a high-altitude vineyard and ages in concrete eggs,
resulting in a bright acidity, mild-structure, and fresh wine. This creates a very interesting
pairing. The fresh fruit of gooseberry and plum and the herbal notes complement the
mushrooms’ flavors, while the firm tannins work well with the richness of the meat, adding
structure to the dish. The soft spices of the wine enhance the spices found in the cazuela.

Day 5:

Churrasquito de cerdo al horno con pure de berenjena sfoglia, cebollines, pimientos y

zanahoria asadas
 Bodega Cafayate Terroir de Altura MALBEC

This Malbec from Salta has a bright acidity and elegant tannins. They work perfectly well
balancing the richness of the pork and the smoky eggplant dip. The soft and round tannins
will provide structure to meet the texture of the pork, without overwhelming it. Its notes of
blackberry, plums and cherry will enhance the savory, but rather sweetish, flavors of the
roasted carrots, peppers and onions.

Day 6:

Lasaña de verduras (espinaca o acelga, cebolla, choclo, nueces, queso mozzarella), queso
gratinado y salsa de tomates

Terroir De Altura TORRONTÉS

Malbec of the day: Terrazas de los Andes Reserva MALBEC

TR: This pairing is quite interesting. The floral aromas, like jasmine, and fruity notes, like
apricot, peach and citrus, add a refreshing contrast to the earthy vegetables and the nuts. Its
characteristic crisp acidity cuts through the richness of mozzarella and the gratinated
cheese, keeping the palate refreshed. The slight sweetness of the wine balances the
tanginess of the tomato sauce, creating a nice sensation in the palate after each sip.

MB: The pairing of the Malbec with the vegetable lasagna creates a perfect balance between
the wine’s ripe fruit flavors, soft acidity, smooth tannins and the lasagna’s earthy vegetables,
creamy cheeses, and bright tomato sauce. The wine's balanced acidity aligns perfectly with
the tomato sauce’s acidity and sweetness, whereas the ripe dark fruit notes in the Malbec
contrast with the sauce’s tanginess, creating a harmonious balance. The earthy qualities of
the vegetables and walnuts are complemented by the wine’s herbal and spicy undertones,
and the mozzarella and gratin cheese pair well with the smooth tannins of the wine. Overall,
the wine adds structure and complexity to the dish without overpowering it.

Day 7:

Asado de cordero.

El Enemigo Malbec

The classic choice to go with an asado is Malbec from Mendoza. Its dark fruit flavors and
soft tannins complement perfectly the smoky, charred flavors of the grilled meat, as its
boldness (full-body) stands up to the richness of the meat and enhances the grilled
vegetables. The time spent in oak barrels softens the tannins, making them round and
adding a velvety sensation to the experience.
Day 8:

Pollo relleno (muslos previamente marinados) salsa de queso azul, salvia y pistachos con
verduras grilladas

Zuccardi Q CHARDONNAY
Malbec of the day: Las Perdices (Agrelo, Mendoza)

CH: The creamy texture of this wine with a touch of oak aging mirrors the richness of the
blue cheese without overwhelming it, plus its crisp acidity helps balance the creamy texture
of the whole dish. The ripe fruit notes of pear, peach and citrus complement the herbal
flavors of sage and the natural sweet of pistachios, which also resonate with the vanilla and
almond notes from the oak.

MB: This pairing brings a harmonious balance of flavors and textures. The bold, tangy flavor
of the blue cheese sauce is balanced by the wine ripe red and dark fruit notes, such as
cherry and plum, creating a contrast between the savory of the sauce and the wine’s juicy
freshness. The soft tannins work very gently with the chicken, enhancing the flavorful profile
without overwhelming the delicate meat.

Day 9:

Agnolotis de calabaza, nueces y queso azul con crema de cuatro quesos y puerro.

Zuccardi Q MALBEC

This is quite an elegant pairing. The wine enhances the pasta’s sweet, creamy and nutty
flavors, while the dish highlights the wine’s fruit intensity, tannic structure and spicy
complexity. The full-bodied profile of the wine, with its intense dark fruit flavors, complements
the pasta’s creamy sauce and cheeses. The earthiness of the nuts and the subtle sweet of
the pumpkin go hand in hand with Malbec’s soft spice and herbal notes. The wine’s fresh
acidity cuts through the richness of the dish, refreshing the palate after each sip.

Day 10:

Matambre de cerdo laqueado con verduras a la chapa

Terrazas de los Andes Reserva SYRAH

Syrah’s peppery and smoky notes align with the charred flavors of the vegetables, while its
bold dark fruit and savory depth stand up to the sweet and tangy glaze on the pork. This
full-bodied wine has enough structure to balance the pork’s richness, and its freshness helps
cleanse the palate after each sip.