Argentina Through Wine
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Step 3 of 5

When oxygen hurts — old wines

Argentina Through Wine · Step 3 of 5 · 2 min read

Older the wine, less time in the decanter. Old red wines have a different problem: color pigments and tannins bond and fall out of solution, creating sediment that's harmless but tastes gritty.

Unlike young wines (splash, aerate), old wines need a gentle pour, minimum air. The classic ritual: stand the bottle upright for 24–48 hours, place a candle or flashlight under the neck, pour slowly. The instant the sediment reaches the bottle's shoulder, stop.

5–15 years old → 5–15 minutes. 15+ years → 5 minutes max, drink immediately. Vintage Port → 30–60 minutes (Port is durable).

An old wine bottle being decanted with a lit candle underneath the neck, sediment visible
The candle catches the sediment the second it reaches the shoulder. That's when you stop.

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).