Argentina Through Wine
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Step 4 of 5

What you should NOT decant

Argentina Through Wine · Step 4 of 5 · 2 min read

Old, light reds — aged Pinot Noir, red Burgundy. Their delicate aromatics vanish in minutes. Pour straight from the bottle.

Sparkling wines — decanting destroys the bubbles. The whole point of Champagne, Cava and Argentine sparkling is the mousse. Don't kill it.

Most whites and rosés — already served young and fresh; aeration warms them and dulls aromatics. Light, fruity everyday reds (Beaujolais, easy Bonarda) — built for instant drinking.

A glass of sparkling wine with bubbles rising in the glass, beautiful golden light
Argentine sparkling stays in the bottle. The bubbles are the wine's identity.

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).