About Argentinean Wine

Awakening Argentina's Giant
(click here to see our selection of Argentinean Wine)

Argentinean Wine

Argentina is located in South America on the east side of the Andes but its roots are planted firmly in Spain. During the Spanish colonization of the Americas, Juan Cedrón (or Cidrón) brought the first vine cuttings to Santiago del Estero, northern Argentina in 1557. Cultivation of the grape and wine production stretched first to neighbouring regions, and then to other parts of the country and as European immigrants, namely the Italians and Spanish, arrived at the end of the 19th century, so they brought news ideas, guts and gusto. Argentina is classed as ‘New World’ in wine making terms and today Argentina is the fifth largest producer of wine in the world with an estimated 330 million gallons (1, 220 million litres) as well as being the sixth highest wine consumption country, drinking around 90% of the wine it produces.

Argentina's winemakers were traditionally more interested in quantity than quality but latterly the structure of wine consumption has altered due to changes in consumer habits. As a general demand for wine has decreased in Argentina over the years, the desire for quality has risen which has also been fuelled by the increase in exporting Argentinean wine, further advancing significant changes in quality. In Britain we are now seeing Argentinean wines that started being exported during the 1990s, currently growing in popularity as they have become the 13th largest exporter in the world (US $431 million in 2005).. Lucky for us!

Argentinean Terroir

Due to the high altitude and low humidity of the main wine producing regions, Argentina's vineyards rarely face the problems of insects, fungi, moulds and other diseases that affect grapes in other countries. Argentina's winemakers are exposed to unique viticulture conditions with hot searing days, cold nights and the snow capped mountains of the Andes providing fresh water to the vineyards in abundance.

Argentina’s unique landscape has the added advantage of allowing Argentinean organic wines to be easily produced which are perhaps more difficult in other areas of the wine making world. Dry air and a lack of humidity prevents vine disease thus permitting cultivation with little or no pesticides. In addition, small climate variations from year to year help produce vintages of consistent quality.

Argentinean Regions

Argentina’s most important wine region is Mendoza. The Mendoza Province produces more than 60% of the Argentinean wine and the source of an even higher percentage of the total exports (84% by value during the first trimester of 2006). Other wine producing regions include: San Juan (Cuyo region), La Rioja. Salta, Catamarca and Río Negro, Jujuy (northern-most wine producing province that has produced wines at some of the highest recorded altitudes) and Neuquen (a developing wine region in the north of the Patagonian province).

Argentinean Grapes

Over half of Argentina’s vineyards are planted with two local grapes Criolla and Cereza. These grapes are neither white or red but in fact pink where they have proved popular in rose style wines at the lower end of the market. However, Argentina’s massive success as a wine producing country has been with the classic European varieties, Malbec among the reds and Torrontes among the whites.

Argentinean Malbec was introduced to Argentinean soil in the 19th century and has adapted particularly well to the climate in Mendoza. Argentinean Malbec produces red wine with luscious intense colour, good structure and loads of fruit. Malbec also responds well to oak ageing and hold its own amongst the well known Cabernet Sauvignons and Merlots.

Argentinean Torrontes arrived in Argentina with the Spanish conquerors in the 17th century and has adapted to the soil and climate over the years very well indeed. Aromatic, easy drinking dry white wines are made with the Torrontes grape that are characterised by their fruity flavour, quite Viognier-like in style. Exotic fruit, a crisp finish and always refreshing.

Other grapes used in the production of red wine in Argentina include Cabernet Sauvignon, Syrah, Tempranillo, Merlot and Pinot Noir. For the white wines grapes such as Chardonnay, Sauvignon Blanc, Riesling, Viognier, Semillon and Chenin Blanc (known locally as Pinot de la Loire) are proving successful. Chenin Blanc is responsible for producing some very nice Argentinean sparkling wine.

Wine Spectator once described the Argentinean production of wine as ‘a sleeping giant’. Internationally now, Argentina is awakening as a wine producing country of excellence.

Argentinean Cuisine

Once again Spain and Italy dominate the cuisine of Argentina. Pizza, pasta and gnocchi can be found on the menu as well as pastries known as Empanades made with a corn and cheese mixture. However meat will certainly be prominent on the ‘menu del dia’. Particularly beef, in all its forms: fried, grilled, roasted, barbequed and stewed. Accompany this with a nice Mendozian Malbec, salad and fries.

And to dessert. Dulce de Leche, is a caramel sauce used in many desserts such as flans, pancakes and in Afajones (a sandwich of cookies) that would match particularly well with any late harvest Argentinean white. Finish your meal with a ‘Yerba mate’, tea made with the leaves of the yerba plant.