A Guide to Malbec and other Wines of Argentina

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One of the oldest wine producing regions, Salta is known for having one single productive epicenter; the valley of Cafayate, which is surrounded by mountain ranges.

Elevation varies from 1,700 to 2,400 meter at Colomé, and 2,000 at Yacochuya or La Viña. Also, there are more than 300 sunny days a year and thermal amplitude that may reach 18° C. Due to these factors the divergent terroirs produce grapes with a wide array of flavors and aromas.

The most typical wine variety of Salta is the Torrontes, a white wine known for its powerful fruity fragrance, heavier texture and dry finish. While it is also produced in the Mendoza region, the darker colored, more aromatic Cafayate is widely regarded as the classic Argentine Torrontes. I must also add that this is the only varietal considered indigenous to Argentina, and is by far the most planted white variety.

Besides Torrontes, Salta's humidity and advantageous ecological conditions makes it a formidable producer of Cabernet, Sauvignon, Malbec, Chardonnay, Chenin Sauvignon Blanc, Merlot and Syrah.

Catamarca is one of the newer areas of viticulture in Argentina. It is just south of the Salta region and the valleys are about 1700 meters above sea level. The soils are sandy, stony and even clayish; ideal circumstances for the production of fine wines. The varieties that have best adapted to this region are the Syrah and Cabernet Sauvignon. However, Torrontes and Malbec are also cultivated here.

The most important areas of La Rioja are Famatina Valley and Chilecito. The weather is dry and windy and the soils are sandy and rocky. Elevation ranges from 800 to 1,400 meters above sea level. The most common varietal produced is Bonarda, an inexpensive, everyday table wine. Bonarda was until recently the most planted wine grape variety until it was surpassed by the Malbec. Torrontes is also widely produced, and the La Rioja Torrontes has won many international awards. Malbec, Syrah and Cabernet Sauvignon are also cultivated.

The most important wine producing region in San Juan is the Valle de Tullum, which has a mild, dry climate and stretches between The Andes and Pie del Palo Hills. It is the oldest wine producing area in the region. The province is acclaimed for its Syrah, which has become known worldwide. It also produces Malbec, Cabernet Sauvignon, Merlot, Bonarda, Chardonnay, Sauvignon Blanc, Viognier, Moscatel de Alejandría and Torrontes.

Mendoza is a splendid and acclaimed wine region, and 80% of Argentina's wine is produced there. Inarguably, it is Argentina's most important wine-producing province and the Mendoza wine industry is known for promoting quality over quantity.

It is difficult to sum up the climate and terroir of Mendoza, as the region can be divided into fives zones, each of them varying significantly in temperature, altitude and soil characteristics. The main varieties for wine production cultivated in Mendoza are: Cabernet Sauvignon, Malbec, Merlot, Syrah, Barbera, Riesling, Chardonnay, Sauvignon Blanc, Chenin, Ugni Blanc, and Semillón.

This region is famous for its "wine routes," where several state of the art winery projects have come together to form a unified viniculture community. The Neuquen region has an average annual rainfall of 180mm, a thermal amplitude surpassing 20 degrees, constant sun exposure, little rainfall and a constant mild breeze. This results in ideal conditions for the grapes, leading to strong color and aroma concentrations, a slow tannin evolution and an excellent level of acidity. The wines are full bodied and carry their own distinct characteristics. The most popular vareties are Malbec, Merlot, Cabernet Sauvignon, Pinot Noir, Syrah, Cabernet Franc, Chardonnay, Sauvignon Blanc and Semillón.

Rio Negro is the southernmost wine production region in Argentina. An outstanding characteristic of the region is its strong winds, making it easy to produce grapes without the use of agrochemicals. The regions wine making sections can be divided into the Low, Middle and High Valleys, with the High Valley being the most notable and renowned area. The High Valley of Río Negro meets ideal weather conditions for the production of wines that will be the basis for sparkling wines made mainly from the Semillon grape. Other popular varieties are Merlot, Pinot Noir and Malbec.

Originally grown in the southeast of France, Malbec has undoubtedly become Argentina's most celebrated wine, both domestically and internationally. Malbec is grown throughout all of Argentina's wine regions, and acquires different characteristics and tastes depending on the environment and soil where it is grown. Though it has adapted well to every region in Argentina, the Mendoza region has proven to provide ideal circumstances and arguably produces a superior Malbec. Generally, it is Malbec from the Mendoza province which has become known as "Argentinean Malbec," considered best in the world.

Due to the high altitude of Mendoza, the vineyards are planted very high up, and the highest grapes procure extra UV light that cause the grapes to develop thicker skins with more tannins and deeper color. (Malbec is know for having especially robust tannins). The cool atmosphere at this altitude allow the grapes to preserve acidity even when they are allowed to hang for some time before harvest.

Malbec's primary aromas resemble black cherry, blackberry, prune and sometimes mint. Often, it is aged in oak for a soft, deep and velvety result. It has a medium body with certain earthy notes and an intense purplish-black color. It is darker in color than Cabernet; more savory and with a bit more spice.

Malbec has also been the subject of many elaboration methods, which led to the most varied styles of wine, from young and simple wines to the most complex and aged ones, including rosés, sparkling and fortified wines.

Malbec is ideal to pair with roasted beef, stews, pasta with tomato based sauces, game meats and hard cheeses. However, it is versatile enough to pare with some spicy ethnic foods such as Indian or Cajun.

Cabernet Sauvignon | Cabernet Sauvignon grapes have the ability to adapt to different climates and soil conditions, and as a result are grown in all of Argentina's wine regions and along the entire wine route. Considered the "kind of red varieties" Cabernet Sauvignon presents subtle but well defined characteristics, depending on the terroir where it is grown. Generally, it is full-bodied with defined aromas of blackberries, coffee, truffles, and green peppers.

In Mendoza, this wine tends to be fruitier, with hints of ripe cherry; while in the south the earthy, mineral aromas are accentuated.

Cabernet Sauvignon is ideal with meat, stews, pasta and desserts.

Syrah | This wine has adapted particularly well in the San Juan and eastern Mendoza wine regions, where there is strong sun exposure. Syrah is strongly tannic and suitable for aging in wood. It has a full texture and its aromas can range from floral to spicy, reminiscent of cloves, cinnamon, pepper, raspberries and figs.

Syrah pairs perfectly with matured cheese, pasta in red sauce, meat, stew and pizza.

Tempranillo | Tempranillo is now one of the most widespread varieties in Argentina, and just recently became used in the making of fine wines. When aged in oak barrels, it acquires a velvety taste with notes of black plums, cherries and sweet licorice. In its youth it offers fruity blackberry and raspberry aromas and is well-balanced with medium alcohol content.

Pinot Noir | Pinot Noir is often used as a base for sparkling wines and champagne but is also considered a top red wine in itself. In Argentina, it has flourished especially well in the Valley of Uco in Mendoza and the Valley of the Neuquen. Pinot Noir is of a light to medium body, and have earthy, smooth and delicate aroma. The color of Pinot Noir can range from a ruby red to having an orange hue, depending on its age.

Merlot | Merlot is often used as a blend in the making of Cabernet Sauvignon, which it is also related to. As a varietal, it has developed well in Rio Negro, San Juan and Mendoza.

Merlot is full bodied with notes of fruit such as raspberries and plums, and spices such as pepper and cinnamon.

Bonarda | Bonarda has always been considered an inexpensive table wine, but is now increasingly being considered a varietal. It is full-bodied and colorful, with fruity aromas and hints of aniseed.

Torrontes | Cafayate Torrontes is a deep yellow in color with rich gold tones. It carries the aroma of peaches, ripe pears, orange citrus fruit and roses. It is fruity and floral, almost spicy, yet still finishes dry.
Due to it's higher acidity, Torrontes is usually paired with creamy, buttery dishes, mild to medium cheeses and smoked meats. Its sweetness also makes it a good companion for spicy dishes. Torrontes can also be enjoyed alone as an aperitif. Keep well chilled.

Chardonnay | One of Argentina's most popular white wines, and rival to the native Torrontes, Chardonnay carries hints of tropical fruits, apples and flowers. It is pale yellow in color with green lights. In Argentina, it is used as the base for most of Argentina's sparkling wines and is appreciated for its balanced flavor but also for its versatility. It can range from sparkling to full bodied and barrel aged.

Chardonnay can be paired with a diverse spectrum of foods including roast chicken and other white meats such as turkey. Other common pairings are fish, cheese and tomato-based dishes.

Chenin | This versatile grape variety has adapted very well to Argentinean terroir. Despite that, it is rarely produced as a varietal, but more commonly to grant acidity and freshness to several white blends.

Sauvignon Blanc | Traditionally, Sauvignon Blanc was not very well developed in Argentina, but in the recent years has expanded dramatically. It is know for it's herbal and citrus aromas, and crisp, dry taste wit remarkable acicity. Sauvignon Blanc pairs well with fish, seafood and cheeses, most notably Chevre cheese. The Sauvignon Blanc from the areas of Lujan de Cuyo, Junin and Maipu, all in the Mendoza Province are particularly notable.

Semillon | In Argentina, the Semillon variety is grown in nearly all of the wine regions, but has yet to become commercially successful. The Uco Valley in Mendoza and the Rio Negro region have proven to produce the best quality Semillon.

Semillon is dry and full bodied and generally taste of fruit, especially apples. Mendoza Semillon tends to be heavier on the honey aroma, while in Rio Negro aromas tend to be earthier. It is often blended with sauvignon blanc or chardonnay for added balance.

Semillon pairs well with seafood; from mussel, clams shrimp and scallops to salmon and tilapia.

Viognier | Viognier is only recently discovered and extremely difficult to grow. It is not yet widespread in Argentina, but the industry is beginning to experiment, and some wineries have been very successful.

Viognieer is a dry wine, with remarkable floral aroma, reminiscent of magnolia and honeysuckle and also a fruity scent, like peach and apricot. When fermented in oak barrels, the aromas can turn more to caramel and almond.

The aromatic and fruit-centric nature of the grape allows Viognier to pair well with spicy foods such as Thai or Vietnamese cuisine. It is also often paired with French cheeses.