Sunday, February 18, 2018

Sunday, Feb

By IPS News

The region of Cuyo in west-central Argentina is famous for its vineyards. But it is one of the areas in the country hit hardest by the effects of climate change, such as desertification and the melting of mountain top snow. And local winegrowers have come up with their own way to fight global warming.

In the cup, malbec, Argentina’s flagship red wine, still has the same intense flavour and colour.

But behind the production process is... (Read More)

By The Wall Street Journal

Meat has traditionally been the linchpin of Argentine culture. Whether it’s in a backyard at the weekly family gathering, on an apartment building’s terrace in Buenos Aires or in a parilla (“steakhouse” in Spanish) on weekdays, the sacrosanct asado (barbecue) transcends cooking meat. It’s a ceremony, a passion and an art.

Local TV hosts won’t tell you if it’ll rain or shine on Sunday. They’ll tell you if you’ll be able to eat an asado outdoors or not. In a nation where there’s a religious reverence for meat, expats should thus bear in mind key rules to avoid faux pas.

More, Always More

First, expats should be prepared to eat a lot of meat. In 2014, Argentina topped the global ranking of beef and veal consumption, according to a 2015 OECD-FAO Agricultural Outlook. Each Argentine stomach consumed, on average, 41.6 kilograms of beef and veal, compared with 24.5 kilograms in the U.S. and 10.5 kilograms in the European Union the same year.

“Every beast that walks goes to the grill master,” goes the Argentine saying. (“Todo bicho que camina va a parar al asador” in Spanish.) Insatiable South Americans are cheating on their darling, though: they now eat more pork and chicken – which expats might be more used to seeing on the grill (parilla, which translates to steakhouse as well as grill.).

Regardless of their financial means, Argentines will budget for half a... (Read More)

By The Bubble

For all you Regina Georges out there on (intended or accidental) all-carb diets, Argentina might be your heaven.

TrialPanel, a European-based research group, conducted a survey in the Argentine capital and throughout the country’s interior to find out which foods Argentines love and consume the most. In a country that has more cows than people and more pizzerias per capita than any other nation (any interest in the #Muza5K pizza run tomorrow morning?), the results are hardly surprising. And a vegan’s nightmare.

Argentines overwhelmingly chose pizza, milanesa, empanadas and pasta as their favorite and most frequently home-cooked foods.

But watch it, results weren’t that predictable. While pizza won first place in Buenos Aires Capital... (Read More)

By Wine Enthusiast

Argentina first burst onto the global wine scene 15 years ago. Almost exclusively, bold, fruity Malbecs from established warm-weather communes around the city of Mendoza captured international attention.

Since then, the country’s wineries and winemakers have continued to innovate. A commitment to more complex, terroir-driven wines is now literally bearing fruit, with Argentina’s best Malbecs coming from stony, high-elevation vineyards throughout the cooler Uco Valley.

In addition, a new crop of Cabernet Franc and Malbec-led blends are proving to be strong running mates. As consumers have shown a willingness to expand their definition of how pricing constitutes value, Argentina has answered the call with a plethora of excellent wines that retail for $20–30.

Here are the key trends driving the Argentine transition from upstart player to established figure among wine-producing nations... (Read More)

By Forbes

Laura Catena was pissed off.

It was 1995 at a prestigious tasting in New York, where she was pouring her family’s Bodega Catena Zapata wines. It was the first time that an Argentinian winery was invited to participate in the event, and one guest after another passed by her table. They used her spit bucket but, when she offered to pour them a taste of wine, they refused.

International appreciation for Argentinian wines was in its infancy 20 years ago. Catena decided to fast forward it. The next day she called her father, Nicolás Catena, and said she was coming to work for him at the company he reinvigorated in the 1960s, after its initial founding with Malbec grapes in 1902 in the Argentine Andes of Mendoza.

It was a turning point, for her professionally and for the brand. She was (and still is) an emergency room doctor, and her decision to work for the company launched a new evolution for Bodega Catena Zapata that’s been driven in part by her natural affinity for scientific inquiry and data. She immediately founded the winery’s research and development department, which today is embodied... (Read More)

By Mariela Encina Lanús at Los Andes

En los últimos tres años, el negocio de la cerveza artesanal se duplicó en Argentina. En Mendoza la oferta de marcas y estilos continúa expandiéndose con el surgimiento de nuevas microcervecerías y fábricas caseras. Así, en la tierra del vino, la cerveza se consolida como la opción entre las bebidas espirituosas. Cuáles son las tendencias de consumo y la proyección de un mercado cuya cuenta pendiente, todavía es capacitar a sus consumidores.

Si diez años atrás era difícil encontrarla, incluso había que explicar de qué se trataba, hoy la "craft beer" (cerveza artesanal) suma adeptos en todo el mundo, especialmente en Estados Unidos, en donde el boom explotó hace tres décadas. Según dan cuenta estudios realizados por distintas consultoras, a nivel mundial existe un incremento en el consumo de cervezas artesanales, puesto que las producciones aumentan un 30% cada año. En ese contexto, en los últimos tres años, el negocio se duplicó en Argentina y actualmente la oferta se diversifica en más de 15 estilos.

Aunque a un ritmo más lento, este fenómeno se replica en Mendoza con el surgimiento de nuevas microcervecerías y fábricas caseras que utilizan ingredientes naturales, la proliferación de cursos de elaboración y el fortalecimiento de un circuito de comercialización que incluye bares, ferias, festivales y eventos privados. Concretamente, más una veintena de microbreweries ofertan sus productos en el mercado local (con volúmenes de producción promedio que van desde los 2.500 a los 5.000 litros mensuales) y alrededor de 300 brewmasters aficionados producen alrededor de 20 litros mensuales para consumo personal. “La cerveza artesanal –define Maccari- es un producto noble, de elaboración asequible y consumo rápido, lo que la pone en un lugar de privilegio en el abanico de bebidas espirituosas”. Así, a la lista encabezada por la pionera Jerome (1998) y las ya tradicionales... (Read More)

By The Squeeze

Beware of Vultures (and be kind to them!)

‘Vultures’ are the friends that hang out around the grill waiting for the asador to cut a piece of meat and get a “taste”…

“Keep an eye on the grill”

If the asador tells you these words, that means exactly that. Just look at it and make sure a dinosaur does not fly in and steal the meat. Keeping an eye on the grill does not give you permission to touch ANYTHING on the grill…not even the wood!

“It’s OK to touch my wife, just don’t touch my grill”

This is not an official asado phrase but it should be. Touching an Argentines grill while he is cooking an asado is like asking for a... (Read More)

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