Saturday, December 16, 2017

Saturday, Dec

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 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)

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)