Argentina Through Wine
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Chapter 3 of 4

Spicy salteñas

Argentina Through Wine · Chapter 3 of 4 · 2 min read

Are they baked or fried? Baked Mendocinas have a drier, more biscuit-like dough — they want a juicier wine (Bonarda, fresh Malbec). Deep-fried empanadas are oilier — they want acidity, which is why even a beef empanada frita often works better with Torrontés or a lighter, cooler-climate red than you'd expect.

Raisins or no raisins? The traditional Salteña has raisins in the filling, which brings sweetness. Sweetness in food makes tannic reds taste bitter and harsh. That is the deeper reason Torrontés wins in the north — the wine matches the sweetness, where Malbec fights it.

Spicy salteñas
Up next, Chapter 4 of 4 Beef (ground or hand-cut) Bonarda is the friendly weeknight choice soft tannins, juicy red fruit, easy with the meat. Read Chapter 4: Regional styles →

Understanding Argentine Wine (FAQ)

What makes Argentine Malbec so unique?

Argentina's high-altitude vineyards, particularly in Mendoza's Uco Valley, receive intense sunlight and experience dramatic temperature shifts between day and night. This slows grape ripening, resulting in rich flavors, balanced acidity, and smooth tannins.

How should I plan a wine tour in Mendoza?

We recommend booking tastings at least 2-3 months in advance, especially for prestigious wineries. Focus on one sub-region per day (like Luján de Cuyo or Uco Valley) to minimize travel time and enjoy a relaxed pace.

What are the best food pairings for Torrontés?

Torrontés, Argentina's signature white wine, is highly aromatic with floral notes. It pairs beautifully with spicy Asian cuisine, fresh seafood, and traditional Argentine empanadas (especially those containing corn or cheese).