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Argentina - Her Amazing Wine and Wine Travel

Argentina - Her Amazing Wine and Wine Travel

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Published by Brainwines.com
On the Gaucho Trail
By Keith B. Hoffman
As you wake up from an afternoon nap, the only things you want passing your lips are another helping of freshly grilled medium-rare to rare beef and more velvety, local wine. Welcome to your South American wine and meat journey. On arrival, my advice for Buenos Aires is simple. Forget your normal sleep-rise-eat cycles. Round one of wine tasting....
On the Gaucho Trail
By Keith B. Hoffman
As you wake up from an afternoon nap, the only things you want passing your lips are another helping of freshly grilled medium-rare to rare beef and more velvety, local wine. Welcome to your South American wine and meat journey. On arrival, my advice for Buenos Aires is simple. Forget your normal sleep-rise-eat cycles. Round one of wine tasting....

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Published by: Brainwines.com on Jan 28, 2010
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03/24/2014

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On the Gaucho Trail
s you wake up rom an aternoonnap, the only things you want passingyour lips are another helping oreshly grilled medium-rare to rare bee andmore velvety, local wine. Welcome to yourSouth American wine and meat journey.On arrival, my advice or Buenos Airesis simple. Forget your normal sleep-rise-eatcycles. Round one o wine tasting can becompleted by your normal dinnertime. Aterwhich, you should go to your hotel, take a nap,and wake up in time or round two o winetasting and dinner (which can occur anytimebetween 10pm and 3am). The next morningyou must wake up and eat meat–period.Ater two great nights in Buenos Aires,the next several were spent in the actualbirthplace o the purple nectar—the genuinedirt and vineyards o Argentine wine country.We ew into Mendoza City and our car wasalmost enguled by vines. About 40 minuteslater, we arrived at Cavas Wine Lodge (www.cavaswinelodge.com), a dream resort with14 striking villas seamlessly woven into theabric o a working vineyard. The marriageo elegant accommodations and ripeninggrapes was uniquely calming and rich. Thesta is second to none, with knowledgeablesommeliers and charming concierges.
A
Keith Hoffmantakes us on a two-part tour of South America’s wine (and dine) country. This month, we explore the best of Argentina.
The ood and wine selections werespectacular as well as aordable—a rarity intop-drawer resorts. Tip: Don’t miss the CavasEggs or breakast. And dinners in the wine cellar,or on your private roo top overlooking the vines,are simply wonderul. Baby goat, Patagonialamb, fsh wrapped in parchment, salmon andtrout in awless saron cream sauces andbeets carpeted in melted cheese are all top notch.All the ood seems to pair heavenly witha Malbec, Cabernet Sauvignon, Torrontes—a beautiul remedy rom Chardonnay atigue—or red blend rom one o the dozens o wineriesthat surround the lodge. We went to twocomplimentary wine-tasting events in theCavas cellar, which oered invaluableknowledge nuggets.
Wines of ArgentinA
Argentina is the fth largest global producero wine; France, Italy, Spain and USA still lead.Even more impressively, though, Argentinais the world’s third largest consumer.In 1554, the frst European vines wereplanted in Argentina. European inuencesin Argentina are everywhere, rom the wines,the vineyard practices, the blends and thepeople. In act, 98 percent o Argentinescan trace their heritage back to Europe.Today, however, she is but a resh entryonto the world stage o wine. So new, in act,that the frst oreign investments and a much-needed modernisation o viticulture techniqueshave been in place only since the early 1990s.Argentina now has over 700 wineries, andcontinues to mature as a wine powerhouse.Her wines are already dazzling the global stage,and things look set to only get better with time.Malbec vines were brought rom Francein the 1850s, beore the Phylloxera epidemic(an aphid that kills vines by eating their roots)that almost wiped European vineyards entirelyo the map. In Bordeaux, Malbec is known asCôt or Pressac, while in the Alsace and Cahorsregions o France it goes by the name Auxerrois.Malbec remains one o the six grape varietiesapproved or making red blends in Bordeaux,but it usually comprises only a small percentageo the wine. The varietal is quite vulnerable tomildew and other wet rots. Accordingly, it ison the steady decline in Europe, and is otendismissed as too difcult to bother growing.Malbec, however, in combination with theradiant sun o Argentina, the almost totallydry growing season (oering an environmentree o wet skins), and the practiced handso the wine producers in Mendoza, can becoaxed into producing beautiully structured

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