Wine Glossary

Wine Glossary

Argentina was once the world's fourth largest wine-consuming nation (behind France, Italy, and Spain) Unremarkable reds were either downed by beef-eating Argentines or exported in tankers to Europe. But in the 1980s, Dr. Nicolás Catena recognized his country's potential to compete in the world market by producing lower-yield, higher-quality grapes, and Argentine vintners began planting single varietals in ideal locations. They also improved irrigation and invested in new technology. Today you can find world-class Argentine wine in the U.S., Canada, Asia, and Europe.

Principal Wines produced in Argentina:

Whites:

Chardonnay: Rootstock from the U.S; golden to amber; fruit aromas of apple, pear, bananas.

Chenin Blanc: Ideal grape for hot areas; good acidity and flavor; compatible for blending. Argentina's grape of the future.

Torrontés: Argentine grape born in Spain of the Muscat grape. Pale gold; aromatic; citrusy with tropical fruits. Refreshing when very cold; similar to a dry Gerwürztraminer.

Sauvignon Blanc: Recent arrival from France. Pale yellow; aromas of eucalyptus, grass, mango, apples.

Sémillon: Long history in Argentina; pale gold to straw; light citrus with aromas of peach, apricot.

Spumante: Argentina's sparkling wine. In the last few years, Argentine vintners and foreign investors have been making bubbles with a variety of grapes.

Viognier: French grape; new in Argentina and gaining popularity. Light gold; aromatic; melon, peaches, and slight white pepper.

Reds:

Bonarda: Intense red with violet hues; strong tannins; black fruit and plums; ages well.

Cabernet Sauvignon: Adapts well to all Argentine regions. Complex aromas of tobacco, black pepper, red fruits. Full-bodied and structured through aging.

Malbec: Argentina's signature grape; originally a blending grape from Cahors, France. Thrives in Argentina's loose, sandy soil, sun, and cold nights. Deep red color; plums, cherries, and red fruits; sweet tannins; aging potential.

Merlot: French variety; has adapted to cooler climates of Valle de Uco, Río Negro, and Neuquén provinces. Robust tannins; low yield; highest potential in cool zones.

Pinot Noir: French lineage; blended with Chardonnay for champagne (spumante in Argentina). Best potential in colder zones of Río Negro and Valle de Uco provinces; generous tannins; with aging, develops notes of coffee and tobacco.

Syrah: Originally from Persia (Shiraz in Iran); adapted well to warmer climates of San Juan and La Rioja provinces. Intense red; sweet, soft tannins; spicy flavors of ripe red fruit.

Tempranillo: From Spain; thrives in warm climates. Strong tannins; elegant red fruit; slightly dry.