By Wayne Bernhardson for Southern Cone Travel (Blog)

In the course of writing multiple editions of guidebooks to Argentina and Chile, I’ve had the pleasure of visiting many wineries in those countries, and sampling their products. I wouldn’t claim to be a sommelier, but I think my experience in wine tourism is helpful to my readers, sometimes steering them toward new experiences.

At home we drink mostly Argentine and Chilean wines, partly because we’ve grown accustomed to varietals such as Malbec, Torrontés and Carménère, which are unique or nearly unique to the region (though I shouldn’t overlook Uruguay’s Tannat, either). Recently, though, I’ve found myself attracted to the red Bonarda, which is becoming more widespread in Argentina, particularly around Mendoza.

 What is Bonarda, though? From the name, I’d always assumed it was an Italian varietal and, given Argentina’s wine-making heritage, I’d never looked into it more deeply. Yesterday, though, my wife and daughter went on a winery cycling tour in the Napa Valley – personally, I’m allergic to organized tours – and brought home a new vintage I had never heard of, a Judd’s Hill 2012 Charbono.

According to the winery’s website, “Some believe Charbono to be identical to the Dolcetto grape of Piedmonte [sic]; in fact, it is found there in both Dolcetto and Barbera vineyards. However, no wine labeled Charbono is produced in Italy.” That didn’t tell me a lot, so I went elsewhere for an overview and learned, tentatively, that Charbono is the French Douce Noir grape from the Savoie region - alternatively known as Bonarda! That Wikipedia entry, which seems well-sourced, repeats the statement that there is no relationship to its namesake Italian grape.

On the other hand, Wines of Argentina claims that "Bonarda is... (Read More)

By Lonely Planet

Think of Argentina and, along with tango, beef and Boca Junior football club, a glass of Malbec might well come to mind. But it's not all tannins and terroir in Argentina: nowadays cool kids in town are brewing beer, too. Across the country a grassroots craft beer revolution is taking place, leaving a wave of converts in its wake.

Since the country's first brewery, Antares, opened in Mar del Plata in the 1990s, brewpubs serving cerveza artesanal (craft beer) have sprung up in cities all around Argentina, many of them starting life as home breweries or hobby projects using makeshift kitchen equipment.

If you're travelling around Argentina and craving something beyond a plain lager, you're in luck. Just follow... (Read More)

by Stuff

Their glasses aren't empty. My friend Dan and I have probably realised this at exactly same time, as the Argentineans in our tour group scrape their chairs back and depart from the table, leaving behind rows of glasses still partially filled with white and red liquid.

"Are they going to finish those?" Dan asks incredulously, pointing at the glasses.

I shrug. "Doesn't look like it."

Once again, we've both had the same thought at the same time. Would it be a massive faux pas to reach over and drain our colleagues' wine for them? There's a silent agreement that yes, it probably would be. But we're still considering it.

This is a wine tour in Mendoza, Argentina, and it's a little different to any wine tour the two of us have done back home. For starters, there doesn't seem to be much... (Read More)

By The Squeeze Magazine

Chimichurri is the classic accompaniment to any traditional Argentine asado: drizzle it over your freshly cooked steak, uncork a bottle of Malbec, and you have the recipe for a perfect afternoon. Made with chopped garlic and herbs, this tasty sauce goes well drizzled on top of barbecued meat, in a bun with sausages, on grilled cheese or... (Read More)

By Los Andes

Caras alegres, gritos desaforados y cánticos eufóricos. No, no es la descripción de una cancha de fútbol sino lo que fue la “Maratón a la Carta", que incluyó un recorrido a pie por las principales pizzerías del microcentro mendocino. Este es parte de un nuevo ciclo de reuniones que presentará la Municipalidad de la Ciudad de Mendoza, con el que se pretende sinergizar el turismo y el comercio.

Esta vez, fue el turno de las pizzas, pero posteriormente será la oportunidad de probar chocolates, helados, postres, picadas y lomos, entre otros manjares para que locales y turistas puedan... (Read More)

By Amanda Barnes for The Squeeze Magazine

Probably the most surprising of all the rituals when you first arrive to Argentina, ‘mate’ is integral to the gaucho culture and learning how to drink it is an art. Pronounced mat-aay, mate is the name of the herb and the pot or gourd from which you drink it. The yerba mate (herb, Ilex paraguariensis for those who care) grows wild in the subtropical jungles of Argentina, Paraguay, Uruguay, Brazil and Bolivia. It is renowned for its energetic properties, and is an old Guarani tradition from the native Indians in South America. Basically it is a herb tea but it brings with it a host of traditions and closely guarded rituals.

Before you learn how to prepare a mate, you have to learn the ‘what not to do’ rules. To start with, mate is a... (Read More)

By Wines of Argentina

The scientific name for chocolate is Theobroma, from Theo meaning God and Broma meaning Food. “Food for the Gods” is a beautiful name to give an ancestral ingredient discovered in America in its purest form and which in Europe, has evolved into the more refined product.

In the market today there are chocolates made in Latin America, Brazil and other countries that equal the beloved Belgian and Italian chocolates. The category has grown tremendously with different percentages of cocoa, varying processing techniques, and distinct origins and qualities. This world has become very complex much like the world of wine, where to say you like drinking wine no longer defines the colour, style, or origin of your preference.

Chocolate is a product that satisfies all social, cultural and economic classes. From the most economic option, the simple chocolate bar, to its purest gourmet version, the Grand Cru 85%. Everyone smiles when they eat chocolate, thanks to substances such as... (Read More)

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