Grape & Wine Information

 

The origin of the wine in Argentina

The origin of wine are very diverse. The vine known as “Criollas”, has a history that reaches all the way back to colonial times. Even though its origin is unknown, it is believed that the seeds come from plants introduced by the Spanish conquerors.

In the mid of the XIX century French seeds were brought to Mendoza by Miguel Pouget. By the end of the XIX century and beginning of the XX century more European varietals were brought to the country by Spanish and Italian immigrants.

Lastly, during the past few years, French varietals were imported with the objective to have plants that can be cloned to avoid viruses and diseases.

Fragrances

The fragrances that can be found in Argentinean Wines depend on their varietals.

Red wines

Cabernet Sauvignon: green pepper, smoke, plum (fresh and dry), black berry, cinnamon, eucalyptus, red fruits.

Malbec: anis, mature cherry, pepper, violets, and red fruits.

Merlot: shattered leaf, cherry, plum, marmalade.

Syrah: roses, violets, plums (fresh and dry), cherry, spices (black pepper, anis, cumin).

Pinot Noir: floral, tropical fruit (pineapple, papaya), plums, strawberries, strawberry marmalade, and banana.

Sangiovese: roses, lilies, red fruits (currant, strawberries, wild berries).

White wines

Sauvignon Blanc: cirrus, recently cut grass, coarse, musk, smoke, honey, pear, and banana.

Riesling: tropical fruits (burucuyá, pineapple, banana), honey and nutmeg.

Chenin: peach (fresh and canned), coconut, herbs (field herbs).

Chardonnay: citrus, green apples, melon, pear, fresh pineapple, tropical fruits, nuts, coconut, banana.

Semillón: dry grass, honey, anis.

Torrontés Riojano: coarse, nutmeg, roses, geranium, fruits (pineapple, banana, apple).

Oak fragrances

After a slow and progressive stay in the barrels, the wine achieves a fine bouquet. Once that you uncork the bottle you will find different colors, fragrances and flavors depending on the unique characteristics of the barrel.

If the barrel is strong toasted some of the fragrances and flavors are: burned wood, gunpowder, smoke, dry leafs. If it's a medium toasted we can find smoked almonds, tobacco, coffee, chocolate and caramel. Also you can find fragrances of smoked meat, leather, cheese and butter. If the barrels have already been used you will also find fragrances of a wine cellar, forest, mushrooms and truffles.

The Vintage (The Harvest)

Once the grapes reach the optimal stage of maturity, they are harvested. It is very important to be extremely cautious at the time of the harvest because it has a direct influence on the quality of the final product, the wine. The most important aspects that have to be taken into consideration are: the temperature and time that passes between the harvest and the arrival of the grapes at the winery (to avoid oxidation).

Considering the technical point of view the harvest has to start at the stage where sugar and acidity of the grapes are in a perfect equilibrium. The Vintage in Argentina takes place between the months of February and April.

Wine tasting

It's the use of the senses to learn to discover wines. Wine tasting is to appreciate the quality of the wine through the senses. You have to analyze, study, describe, judge and classify the wine. You have to use your senses, particularly taste and smell as you try to discover it's virtues and defects.

There is a big difference between drink wine and wine taste. You do not drink a good wine, like if you were drinking a soda; you taste it, trying to discover all the flavors and fragrances the wine has to offer.