As friends and family know, I’m not much of a drinker and especially not wine. Yes, I am well aware that it is a required taste. I’ve been trying to ‘acquire’ it for 20 years. I think it’s fair to say it’s just not for me. None-the-less, when you are traveling in Argentina, wine is a given at every meal and a winery tour is a must! It is such an important part of their history and economy that it was only fair for me to give it a try. While on my trip with Intrepid Travel, we did a half day wine tasting tour that visited three Bodegas (or wineries) in Mendoza. The three Bodegas were: Alta Vista, Dante Robino and Lagarde. We started around 9am and by 10am we were three tasting glasses in! Each winery gave us a tour and overview of their process and then served us three to four of their mid-range wines to test. Proudly, I tasted all nine wines that were put in front of me. I really disliked most of them, but a couple of the whites or sparkling wines were ok. I even had seconds on one of the ones at Dante Robino! Having said that, there were wine lovers in my group who enjoyed every single glass, plus the remainder of several of my glasses. Needless to say, everyone was pretty happy by 1:30pm when we finished at the last winery and headed to lunch.
Here’s what I learned about wines during my tour.
1. All grapes are the same color on the inside. The skin is the difference in the color.
2. The amount of dryness in a wine is directly related to the sugar content. It ranges from Extra brut, brut, sec and demi sec.
3. Vineyards are good up to approximately 100 years.
4. The older the tree, the smaller the harvest, but the better quality of the grapes.
5. The type of ground that crops are planted in, determines the flavor of the wine. Rocky, earthy, sandy areas all provide different flavors.
6. Mendoza is best known for Malbecs (red).
7. Sparkling wines made with natural carbonation have very fine bubbles that raise up the glass in stems and collect along the edges of the glass. Cheaper sparkling wines that are carbonated artificially have larger bubbles (like soda).
8. In the Mendoza region, they have very few natural elements that will harm the grapes. However, when a cold front and warm front meet, they often create hail that can range from golf ball size to baseball size. Not only does the hail knock the fruit off the trees, but it can also damage the tree and cause it to not produce well going forward.
9. The crops are sometimes covered in netting. This is to protect the fruit from hail (not from birds).
10. Red and white wines go through almost the same fermentation process, but because white wines are the color of the grape, they get to final product more quickly. The reds have to have the skins added in for four hours (rose) to several days for a darker color.
11. Wines used to be stored in very large oak barrels but have been moved to smaller oak barrels to improve efficiency. With more litres in the large barrels, it takes longer for the oak flavor to infuse through the entire liquid. By moving to smaller barrels, the oak flavor dispurses more quickly and can be moved to market more quickly.
12. The oak barrels are used once, first, for the best wines. Second for the next best and third for a market version. The barrels are purchased for close to 1000 Euros each and then sold to be made into furniture or other decorations for approximately 25 Euros each after their three-year cycle. They are sometimes sold to other producers of whiskey or rye as well, but these are not made in Mendoza.
13. Many of the best Argentinian wines are not exported at all. They produce a lower amount of these wines and keep them within the country for consumption. Many of the wines we tasted cannot be found in Canada.
14. Red wines are usually more expensive than whites because it is a longer process to make reds.
15. Lagarde makes one of top four wines in the country.
16. Henry (by Lagarde) is a blend of four different grapes and takes five years to produce. Each of the wines goes through the fermentation process individually and then they are mixed together in the end. Henry is well known outside of Argentina, but is produced in low quantities, more for awards than for sale. The quality of the wine brings prestige and integrity to the winery. They focus on the quality of this wine and not so much the profit.
17. Mendoza is situated at about 900 meters above sea level. Growing grapes at altitude works well because there are no problems with insects ruining the crops, so no pesticides are needed. However, they struggle with little rainfall to irrigate the crops and hail storms can ruin a crop within minutes.
18. When storing bottles in the cellar, they allow dust to pile on the bottles because it protects the wine from the light.
19. Use beer caps instead of corks during processing to make sure that no oxygen seeps in and that humidity (or lack thereof) doesn’t dry cork out and leave bits in the wine.
20. Most wines still have sediment in them when they are first bottled. Wineries will store bottles with the neck down and do a ¼ turn of bottle daily, or weekly, to help the sediment go to the neck. They then freeze the neck & pop out the frozen chunk then re-cork the top, leaving a sediment-free and clear wine for drinking. Seems like I learned a lot about wine making. Interested in knowing more? Well, you’ll just have to contact me and I can set you up on a fantastic Argentina trip!
The wine tour that I enjoyed was part of a week long trip with the wonderful folks at Intrepid Travel traveling from Santiago, Chile to Buenos Aires, Argentina.