Saturday, December 16, 2017

Saturday, Dec

By Town & Country

Pablo Calandroni tries to start his fire about an hour before he cooks. He chooses the best wood he can find, preferably cherry or oak, because it gives off high heat and adds great flavor to the meat.

He learned to cook asado, or barbeque, at age 10 in Argentina when his father taught him how to butcher a lamb and cook it for the family ranch. By 16 years old, Pablo was working with polo horses.

He's now the lead horse trainer at the Greenwich Polo Club, one of the U.S. Polo Association's few high goal clubs in the United States. "High goal" means the best teams play at the 34-year-old club. Calandroni has significant duties to care for the horses, and as he says, "It's all about the horses." It's easy to understand his perspective.

Polo was brought by the British to the Pampas region of Argentina in the late 1800s. The area is known for its gauchos, horses, and barbeque. With their excellent horsemanship, gauchos took to the sport. Perhaps more importantly, they began training horses to play polo. According to Calandroni, the traditional way to prepare a horse for polo was to let gauchos use the horse for... (Read More)

By Los Andes

Abrir, tomar una copa y guardar el resto por hasta 2 meses sin temor a que lo que hay adentro cambie sus características sensoriales. El bag in box (BIB) -un nuevo sistema de envase de vino que se utiliza desde hace tiempo en otros países- ha comenzado a abrirse paso en el mercado interno como una manera de la industria de ponerse al día con las tendencias.

El éxito final de esta especie de vino en caja dependerá de la aceptación de los consumidores, que todavía miran con cierta desconfianza los envases que no sean de vidrio.

En junio de este año, dentro de un mercado total de 94.747.200 litros de vino, según datos del Instituto Nacional de Vitivinicultura (INV), se despacharon en el país 97.545 litros de vino en bag in box. Así, en los seis primeros meses de 2015 se comercializaron... (Read More)


By Wine Republic

Savvy winemaking or New Age hokum? Emilie Giraud grabs biodynamic wine by the cow horns

“A New Age trend in Paris restaurant”, “Heavy metal “, “Biological dynamite“When I asked my friends what was biodynamics, these were just some of their creative answers. The father of biodynamics, Rudolf Steiner, also brought the imagination to another level when describing his philosophy. He claims that eating potatoes is one of the factors that turned humans materialistic and doesn’t hesitate to compare the bladder of a deer to the cosmos. You might be inclined to dismiss his theories as the thoughts of a far-fetched lunatic.

However some 500 professional wine producers worldwide have followed his teachings when making wine and have won accolades for doing so.

Steiner was an Austrian scientist and philosopher from the 1920’s known for having set the basis of Anthroposophy, a spiritual-scientific approach which aims to restore harmony between the human and the universe. In 1924, after meeting a group of farmers worried by the development of chemical agriculture, Steiner gave eight lectures calling for a more natural and holistic view of agriculture that would take into consideration the interrelations of the natural cycles of plants, animals, humans and planets. To visualize how his approach is applied to viticulture, and to understand why anyone would take seriously a man that links materialism to a potato diet, I went to visit a pioneer Argentinian biodynamic estate named Alpamanta or “ Love of Earth “ in Huarpe, the local native language

The Dung Thing

Located in Ugarteche, at 950 absl, the 35 hectares of Alpamanta Estate have a nourishing ecosystem.Walking in the vineyard, you will see a lot of insects, but also free-roaming animals like sheep, horses and hens. They even have a mobile... (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 Mdzol

El queso es uno de los productos gastronómicos que no deja indiferente a nadie ? a muchas personas no les convence su sabor fuerte y distintivo y prefieren no incluirlo en sus platos, pero para otros es un manjar que disfrutan en su paladar siempre que pueden. Si bien es cierto que puede resultar extremo a veces, el queso es uno de los productos con más... (Read More)

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 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)

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