The history of Argentine wine
When the conquistadors arrived in America, one expedition started from Peru and descended along what is now the Republic of Chile, crossed the Andes eastward, and reached the lands that today make up the province of Mendoza. There, the settlers discovered that the soil and climate spreading at the foot of the Andes Mountain Range were perfect for developing viticulture.
Thus, the first vineyards in the country began to develop. Later, other expeditions discovered in Salta, in what we now call the Cafayate region, conditions also suitable for vineyard development.
The production of Argentine wine grew slowly until it became an important industry for local consumption. Various European immigrations helped shape the Argentine palate's taste for wine.
As a result, Argentina became the 7th largest wine consumer country and the 5th largest producer in the world. Currently, more than 13% of the wine produced is destined for export, but reaching this point involved overcoming many challenges, or better said, drinking lots of wine.
Transforming Argentine taste
Until 1980, that is, just three decades ago, the different wineries producing wine in our country prioritized the quantity of liters of Argentine wine over its quality. This is important to note because, until that year, the main production was known as common table wine, available in white, red, and sweet versions. It wasn’t until then that it was realized that the soils producing the wine were suitable for the best varieties of grapes that could yield premium wines.
In the last 30 years, Argentine wine production began exploring the advantages of high-quality varieties, positioning them among the most recognized in the world. To achieve this, the industry had to go through serious economic crises in the mid-1970s, periods during which wine consumption plummeted. Thus, the need and opportunity arose to revamp the wine industry: old cement tanks were replaced by stainless steel, and aging began occurring in oak barrels. This, along with the cultivation of new grape varieties, gradually changed the appearance and quality of Argentine wine.
"A little wine with soda"
Any sommelier worth their salt would be horrified by the Argentine habit of mixing wine with soda or sparkling water. But to understand this practice deeply rooted in Argentine palates, the consumption of wine with soda, we must go back to the times when winemakers prioritized quantity over quality. A significant part of the aforementioned table wine needed that soda addition to make it more digestible. The fact is, the habit persists despite significant advances in wine production quality.
The Wine Route
In the province of Mendoza, producers of Argentine wines, confident in the quality of their products, have linked their vineyards to the region’s thriving tourism industry. There are 80 wineries in this Argentine province designated as tourist circuits. Following the path of wines, visitors can tour these wineries, which feature cozy accommodations for tourists, where internationally renowned sommeliers host tastings of exquisite wines paired with gourmet cuisine that delights travelers from around the world.
Thus, Argentine wine has not only become an ambassador of Argentina by nature, but also a focal point for the economic development of gastronomic tourism.
Numbers worth toasting to
Today, Argentina has 217,000 hectares dedicated to viticultural production. There are 820 wineries producing Argentine wines, of which more than 150 are focused on export production.
Although wine consumption in Argentina has declined from 90 liters per capita to 32 liters over the past 45 years, the changes in the productive matrix have allowed modern Argentinian tables to proudly display top-quality wines, even those once considered ordinary.
Today, Argentine cuisine is always accompanied by a good glass of wine, matching the dishes that adorn the table. It’s fitting to add to that pride act a phrase: "God is Argentine", with an extra touch of "Baco too".
