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Malbec
Known
as Cot in most viticultural countries, its most common name
in Argentina is Malbec or "French grape:' According to
several authors, it is originally from Quercey and Chors,
in France. The French agricultural engineer Michel Pouget
first introduced it in the country in the mid XIX century
because it showed good adaptation to the foothill region irrigated
by the waters of the Mendoza River. Malbec experienced such
a spectacular growth that it reached a planted area of 50,000
hectares. This variety generated a particular agricultural
ecosystem. It was planted at high densities -5,500 plants
per hectare; trained on low l.5-meter on three-wire trellis
with Bordelais double Guyot pruning. Irrigation methods used
are surface and furrow irrigation. Wines made from these grapes
acquired their own typicity, which accounted for the creation
of the first Argentine Controlled Denomination of Origin (DOC):
Luján de Cuyo.
Malbec is a frail variety demanding specific ecological conditions
and vineyard management techniques, and does not reach the
development of its varietal characteristics in all regions.
It requires wide night-day temperature variation and cool
nights. It is more sensitive to high night temperatures than
Cabernet Sauvignon. Maximum mean day temperatures should not
be higher than 30°C during the months of ripening otherwise
color intensity and total polyphenols in grapes might decrease.
Some Mendoza regions gather all the above climatic conditions
which account for the great success of Malbec in this province.
Among
its organoleptic characteristics, its intense red color with
purple hues stands out. The most common aromatic descriptors
are plum, red fruit, ink and anise. It sometimes shows herbaceousness,
usually related to unbalanced strains. Viticultural management
should try to avoid such herbaceousness that tends to produce
bitterness and undesired rapid evolution of the wine. It is
suitable for making fruity rosé wines. In the mouth
it typicalIy shows soft, very mature tannins and sweetness.
It ages well, especially in barrels.
Although Malbec has become the typical Argentine red wine,
it is necessary to reach an agreement on processing standards,
grape maturity, maceration and bottle- and barrel-ageing periods.
Similarly, the most suitable vineyard management techniques
must still be studied and determined. FinalIy, it is necessary
to outline the characteristics of Malbec wines produced from
different clones.
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Malbec |
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Cabernet
Sauvignon
This
wine grape is used aIone or in blends in a great number of
fue most highiy qua1ified Argentine fine wines. It is a difficult
variety to tame. As it grows old, its bouquet increases while
its natural astringency, a consequence of a high tannin content,
diminishes. Cabernet Sauvignon requires carefu1 processing,
but the results obtained are a reward to so much dedication.
In France, it is the main variety of the Bordeaux region and
produces the best wines of the Medoc. Its aromas are reminiscent
of pepper, cassis, raspberries and some licorice.
Cabernet
Franc
This is a more rustic variety than Cabemet Sauvignon, but
it is very useful in blends to give intensity and color to
the other varieties in the coupage. It has pepper, raspberry
and violet aromas. |
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Cabernet
Sauvignon
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Tempranillo
Quite
a popular variety in Cuyo, it is now being rediscovered by
winemakers and required by wineries due to the successful
exports of the wines produced with it.
Although there is no certainty about its introduction into
our country, the Argentine Tempranillo has been identified
as the same variety as the important Spanish wine grape also
known as Tempranillo, Cencibel, Tinto del Pais or Tinto Fino.
Pinot
Noir
This is the variety used to make the best Burgundy wines.
The area devoted to Pinot Noir in Argentina is present in
increasing (until recently, only a few hectares were planted
to Pinot Noir). Argentine wine tasters and connoisseurs are
just learning to appreciate this wine grape capable of producing
wines of particular quality. Experts recommend uncorking Pinot
Noir bottles with anticipation so that the wine oxygenates
and reveals the full characteristics of its peculiar palate.In
France, it is also grown in Alsace, the Central Loire Valley
and the Champagne region (since the white wine frorn this
red variety is part of fue cuvée of the best French
Champagne wines).In the mouth it shows cherry, cassis, raspberry,
leather and licorice.
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Pinot Noir
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Barbera
Originally
from the ltalian Piedmont region, in our country Barbera is cultivated
near San Rafael, a Southern Mendoza region that produces good wines.
Barbera wines have good color and body but are not very elegant,
this is why this variety is rnostly used in blends.
Syrah
Its
origin is still uncertain. In France it is the base for the Cóte
du Rhóne wines and is also part of the blend for the farnous
Chateauneuf-du-Pape. It is possibly the rnost renowned French wine
grape after the Bordeaux and Burgundy varieties. In Argentina, several
wineries process it to obtain a varietal wine with very satisfactory
results.
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Syrah
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Sangiovese
A typically Italian wine grape used to produce the famous Chianti.
It grows very well in our country. It is a low-cost, high-yield
per hectare grape that makes fresh wines without aspirations to
the oenological quality sought after by connoisseurs.
Merlot
A
very classy wine grape genetically related to Cabemet Sauvignon.
It produces varietal wines of great finesse and personality, but
it is usually blended with Cabemet Sauvignon and Malbec to produce
a traditional Bordeaux coupage. It milis subtle wines but of remarkable
body.
In Argentina it produces optimum results in fue Upper Mendoza River
Region, in Cruz de Piedra and the Uco Valley. The Alto Valle de
Río Negro also produces excellent Merlot wines.
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Merlot
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Bonarda
It is planted in large areas and increasingly used for high-quality
wines. According to researchers, it is not the same variety as the
Italian Bonardas. On the other hand, P. Truel has identitied it
as the Corbeau variety, an officially accepted name. However, thís
variety has become so important and the popular name Bonarda is
so firmly established in Argentina that it will be very difficult
to change its denomination.
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Torrontés
Torrontés
may be considered the most distinctive Argentine wine grape among
white and red varieties. The reason lies in that Argentina is practically
the only country that produces it, and that the name Torrontés
is readily associated to Argentina. There are three types: Riojana,
Sanjuanina and Mendocina. The Riojana variety, the most repre- sentative
of the three, is used to make the Cafayate Torrontés (from
Salta) and of course the Rioja wines.
Wines made with this variety have received many international awards
because its taste, so different from other white wines, has seduced
wine tasters of many countries.
Chenin
It
is the most planted white fine grape in Argentina where it reaches
excellent quality and produces pale, elegant wines of unique finesse.
Some experts think that Chenin and Pinot de la Loire are two denominations
for the same variety. Others believe they are sister varieties,
but not exactly similar.
Chenin is originally from France and is the most genuine representative
of the Loire Valley. It exhibits aromas of quince, linden, clave,
cinnamon and hazemut.
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Semillón
For
a long time, Semillón was looked clown on in OUT country
because the denomination was used for low-quality wines. Undoubtedly,
those wines were made with a different variety or with very poor
processmg.
Nowadays, it is identified with very good wines, especially from
Río Negro. Acacia, lemon, linden, verbena and avocado are
among the descriptors used by the French to refer to Semillón.
Chardonnay
Considered
the top variety among fine white grapes, Chardonnay is used to produce
the highest- quality white varietals, blends for white generic wines
and for the most important local spark1ing wines. It makes rich,
balanced wines, with good aroma and great persistence. In France,
its country of origin, its flavor and aroma are reminiscent of fresh
butter, hazemut, baked aImonds and toasted bread. It is part of
the blends for wines of the Chablis appellation.
In our country, the Upper Mendoza River Region, the Mendoza Bastern
Region, the Uco Valley and San Rafael as well as the Alto Valle
de Río Negro produce excellent Chardonnay grapes.
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Chardonnay
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Riesling
This variety originates in Germany and in the Alsace region in France.
Riesling wines have an unmistakable aroma and often show a natural
sweetness that milis them very elegant wines. They exhibit cinnamon,
pineapple and lemon aromas.
Sauvignon
ó Sauvignon Blanc
This is the finest variety after Chardonnay. Preferably, it is harvested
before it reaches full ripeness to preserve its acidity, which imparts
particular dryness to the wine.
This originally French variety is cultivated in the Loire, in Bordeaux
and in the southwest of France. It sometimes has a soft, pleasant
smoky flavor. It also shows cassis, valerian and some musk. At times,
it reveals what the French call pierre a fusil, the typical smell
of tinder when in contact with the spark that originates fire. |
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Sauvignon Blanc
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Traminer
The production of this variety from Alsace is quite small in Argentina.
It is a very aromatic grape. Experts perceive aromas of rase, acacia,
violets and jasmines fused with a marked spicy bouquet.
Ugni
Blanc
Used in numerous white blends, it is part of the coupage for the
cuvée of several sparkling wines to raise their level of
acidity naturally. It produces lively but not very aromatic wines.
In Italy, it is known as Trebiano and in France as Saint Emilion
Blanco. |
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Pedro Giménez
The grape variety grown in Argentina under this denomination is
not the same as the one produced in other countries.
It is hardly ever used alone, although some winemakers might boast
of producing an excellent varietal with it. In Argentina it is mostly
used in the elaboration of jerez or manzanilla- style wines, which
in their country of origin are made with Palomino, a non-existent
variety in Argentina.
Viognier
Originally
from Bosnia, Viognier has been grown in the Rhone VaIley, France,
for ages to make Condrieu wines.
Planting of Viognier in our country began in 1993. In Argentine
terroirs, Viognier reaches typicity and is very attractive, with
intense tropical fruit and stone fruit aromas. It is full in the
mouth, with a peculiar unctuous and buttery aftertaste, even when
not fermented in oak.
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Viognier |
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