Argentinian Wines

Now for Argentina, a country that began seriously looking to improve the quality of its wines in the early 1990s. The fifth largest producer in the world now, a lot of the roots of Argentine winemaking has its roots in Spain in line with that country’s colonisation of the Americas in the 16th century.

But it was not until the early 1990s that winemakers began focusing on quality as opposed to quantity for quaffing indigenous population.

Synonymous with the country’s wine production is the Mendoza region which accounts for more than 60 of Argentine wine exports.
It is actually France that gave Argentina it’s best-known and growing in popularity grape – Malbec.

For me Malbec is one of the finest red wine experiences you can have on the local market, that doesn’t bust a whole in the wallet.

Malbec wine goes best with red meats such as roast beef, steak and prime rib. The winemaking has grown with the Argentine carnivorous approach to cuisine, barbecued/grilled meat filling the plate. It also goes well with roast turkey and chicken. Mexican, Cajun, Indian and Italian foods, especially those with rich tomato sauces, also complement Malbec wine.

The flavours and aromas of wines made from Malbec grapes include blackberry, cherry, plums, and chocolate. Other characteristics of Malbec wines include inky-black colouring, soft or high tannins, and high acidity. Malbec wines aren’t as popular as wines made from other red grapes varieties, but their popularity is growing as wine drinkers seek out new and different wine experiences.