In the world of wine, Argentina holds a unique position—neither fully old world nor new world, yet offering something distinctly its own. This uniqueness stems not just from its diverse terroirs but also from its people. Here, we explore seven key aspects of Argentina, its wines, and its cuisine.

Unlike most wine regions with vineyards near the ocean, Argentina’s vineyards are primarily situated between 600 and 2,000 meters above sea level. This elevation allows for a diverse range of growing conditions along a 1,500 km stretch of mountains. The altitude compensates for the latitude; for every 150 meters of elevation, the average temperature drops by 1°C. This enables wine production in varied climates, from Salta on the Tropic of Capricorn to Hoyo de Epuyén at the 42° parallel south. The landscapes range from rugged mountain valleys in the north to desert plains in the center, and lush forests along the green coastline. Naturally, the wines vary as well.

Argentina’s wine history is longer than many realize. While the country gained international recognition as a wine producer only in the 1990s and 2000s, regions like Mendoza, San Juan, La Rioja, Catamarca, and Salta have been cultivating vineyards for 300 years. This deep-rooted history has fostered a profound understanding of the terroir, which is evident in the wines produced today. A prime example is Torrontés, a native grape variety cultivated since the early 1700s, now gaining international acclaim.