Map of Argentina and Chile
Wine and Gastronomy Argentina & Chile Wine and Gastronomy Argentina & Chile Wine and Gastronomy Argentina & Chile

Wine and Gastronomy of Argentina & Chile

One suggestion as a theme for your trip could be to learn about the world famous wine and cuisine, combined with some other cultural activities. Both Argentina and Chile are famous throughout the world for their wine production. In Chile, the wineries are found only a few hours from the capital Santiago, with the Colchagua Valley perhaps the best known. In Argentina, the most famous vineyards are in the provinces of Mendoza and San Juan but northern Patagonia also produces some wines with a great reputation. Finally, in north western Argentina, near Cafayate, the wine "torrontés" is incredible.
However, these countries are not only famous for their excellent wines; the food is also delicious, costing only a few pesos for huge plates of food. The best steak in the world can be found in Argentina, while Chile is famous for the wide variety of sea food.

Here you can find further information through an example.
To find a program to fit you, please send me an email through the link on the contact page.

Wine and Gastronomy Argentina & Chile Wine and Gastronomy Argentina & Chile Wine and Gastronomy Argentina & Chile
Mendoza
Wines from Argentina
Chiloe Island – The curanto Argentina - The Art of Asado
Wine and Gastronomy Argentina & Chile Wine and Gastronomy Argentina & Chile Wine and Gastronomy Argentina & Chile
Patagonian Wines (Neuquén) Gastronomy of Salta Buenos Aires Wine blind tasting
Wine and Gastronomy Argentina & Chile Wine and Gastronomy Argentina & Chile
Chile - Colchagua Valley Cafayate
Wines from Argentina
 
Gastronomy of Salta  
gastronomie vins argentin chilien chiliennegastronomie vins argentin chilien chilienne

| The Northern cuisine finds in Salta very good proposals that combine noble and ancient typical ingredients with the best techniques of the European and international gastronomy. Gastronomy in Salta has always had its own stamp, headed by its regional dishes that combine ancient Creole and Indian recipes. But the city, which grows at the same pace as tourism and swarms with foreign visitors in the evenings, obliges to think of other alternatives. A good choice for the young and talented chefs that dare to break with the strong stamp of the typical cuisine in order to give restaurants in Salta their international touch. We went about some of the places that re-invent the classic Northern flavors and we present various proposals born from diversity.

gastronomie vins argentin chilien chilienne

gastronomie vins argentin chilien chilienne

gastronomie vins argentin chilien chilienne

  Level : For everybody gastronomie vins argentin chilien chilienne Períod : TAll the year gastronomie vins argentin chilien chilienne
Chiloe Island – The curanto  
gastronomie vins argentin chilien chiliennegastronomie vins argentin chilien chilienne

| Some many times I had been in a "Curanto", because I have relations on "Carelmapu" (green land in mapuche language), a little small bay next to "Pargua". Pargua is the place where ferry-boat carry on cars to Chiloe Island. Then I give you a Curanto's recipe from Carelmapu. I think this recipe isn't far to the Chiloe Curanto recipe. Curanto means on mapuche language "stones place" (from Cura=stone and nto=that gives the idea of "many", "lot" or "plural"). If You wanna make the best Curanto you need :

• A place where you can make a hole in the earth.
• from 1 to 1/2 cubic meter of big stones.
• enought fire-wood.
• big bags (you could use bags of Nylon too).
• many "pangue". In south of Chile we called "pangue" the Nalca leaf. "Nalca" is a vegetable wich looks like a big celery. When nalca is adult its stem is thick (up to 10 cm of diameter). Its color is green/brown, and it has somethin like thorns, they prick but don't hurt. Nalca often grows over hills declivities where sun light almost cames. Its stem have sour taste. Many people eat the stem with salt. But other like me, prefer the pure taste (so delicious). Oldest Nalcas have biggest leafs, but their taste is bad. If you dont't have nalca leafs, you can use cabbage leafs to cober the Curanto.
• Sea food : tacas (clams), picorocos, piures, cholgas, choritos, choros, culenes, machas, etc. I don't know how explain the look of every of these kind of sea food, and I don't know waht the scientific name of everyone, bu t when I know, i will put the information here. I you can look sea food from Chile in books or into the WWW. Is not necesary all these kind of sea food on Curanto, often it has only almejas, cholgas and picorocos. And in these moments when Chilean Sea is so worked is no easy find all kind of sea food.
• Longaniza (kind of long sausage).
• crude potatoes ( with skin).
• Milcao. It is a mass made with crude grinded potatoes mixed with boiled potatoes. This mix can be fried or keeped up a barkery. Before the mix is divided in circular pieces an put on Curanto, in this way it is cocked by vapour of Curanto.
• Chapaleles. Mix made with flour, water and salt. Is like bread mass, but hasn't ferment. Chapaleles can be boiled too.
• smoked pig flesh.
• chicken.

gastronomie vins argentin chilien chilienne

gastronomie vins argentin chilien chilienne

gastronomie vins argentin chilien chilienne

  Level : For everybody gastronomie vins argentin chilien chilienne Period : Summer gastronomie vins argentin chilien chilienne
To envisage : gastronomie vins argentin chilien chiliennegastronomie vins argentin chilien chiliennegastronomie vins argentin chilien chilienne Asado : gastronomie vins argentin chilien chiliennegastronomie vins argentin chilien chilienne
Mendoza -
Wines from Argentina
 

| Starting point "Mendoza".

| Duration : half or 1 day.

| As far as wine testing is concerned, now comes the best possible offer, with the visit of the Mendoza district (world) famous cellars. Argentina is currently the 4th wine producer in the world, and is making progress apace. In the Mendoza area, there are nearly 1 200 cellars (among the most famous, let's quote Luiggi, Bosca, Norton, Flishman...). We propose a private visit, with chauffeur and a guide specially dedicated to wine testing. You'll have the opportunity to enjoy the various types on vine (malbec, Sirah...). In my opinion the nicest area is the Uco valley, where you'll visit the Salentein cellar, with the Andes Cordillera and the Tupungato volcano in the background. In the "Azul" cellar, you'll be welcomed by the owner Shirley Hinojosa; you'll be treated with delicious tasting and somptuous meal to go with the wines. As the icing on the cake, you'll finally visit the "Andaluna Cellars" (with "Altus de Tupungato" as an optional extra), situated 1 500 yards above the sea level, where you'll visit the vineyards and the cellars. Unforgettable !

| Activity with guide.

  Level : For everybody Period : All the year
To envisage : Asado :
Cafayate -
Wines from Argentina
 

| Starting point "Cafayate".

| Duration : 1 day or more.

| Sure you cannot be but enthralled by the numerous caves surrounding Cafayate. Visiting them following the "wine tour" is quite an unheard of experience. Tourists are welcomed in many of them, both for tasting and visting the plants. Of course, the "Torontes" is the Cafayate emblematic vine. The wines produced there are world famous, thanks to the quality of the grapes and the special climate. Therefore you must go there and see, taste, clink glasses to Cafayate's successful wines. Of course, there's no use mentioning that I can organise a special visit on request.

| Activity with guide.

  Level : For everybody Period : All the year
To envisage : Asado :
Argentina - The Art of Asado  

| Duration : half or 1 day.

| Argentina is undoubtedly the place where you can eat the best meat in the world. For sure, you'll be short of words to convey the savours of the different kind of meats your palate will discover. My favourite piece is the "bife de lomo", which is incredibly tender. As a kind of cultural tradition, people in Argentina enjoy family or friendly gatherings to eat the "asado". I'll propose you to share this tradition, from the preparation to the eating of an asado. There you'll realize that this is really a matter of Art, and not so easy as you'd have thought. The most common practice to make an asado is on the "parilla", the meat being cooked horizontally. Yet there's another traditional way : you may as well cook the "asado a la cruz", or "al asador". To do such kind of cooking, the meat pieces are presented to the glowing embers vertically, and sustained by an iron cross.

  Level : For everybody Period : All the year
To envisage : Asado :
Vins du Nord-Ouest  
gastronomie vins argentin chilien chilienne

| Les «Vallées du Calchaqui» vous offrent outre les paysages, les couleurs et la brise des montagnes, un ciel limpide, des villages historiques, des vignobles, des caves et des vins. La culture de la vigne a été introduite à Salta par les Jésuites au XVIII e. Siècle dans la région des «Vallées du Calchaqui» surtout à «Cafayate». C’est ici que le pied-de-vigne du «Torrontés» y mûre, du vin blanc caractérisé par son intense parfum et saveur fruitier. Il s’agit d’ une variété apportée de l’ Espagne il y a trois siècles qui est devenue unique grâce au sol «salteño» devenant le raisin blanc par excellence de notre pays. Outre les pieds–de-vigne «Torrontés» les pieds-de-vigne du vin rouge occupent plus du 55 % de la surface cultivée. Parmi ceux-ci les plus importants sont: le Cabernet Sauvignon, le Malbec, le Tannat, le Bonarda, le Syrah, le Barbera et le Tempranillo. De la surface cultivée, le 95 % correspond à des vignes destinées à l’élaboration de vins fins. L’industrie a subi un fort accroissement et développement les dernières années favorisant la mise au point d’extraordinaires vins de qualité reconnue aux marchés et aux concours internationaux. La particularité et qualité des vins de Salta est le résultat de la combinaison des conditions privilégiées du sol et de l’innovation technologique avec la dédicace et connaissances que les différents producteurs y ont mis pour les perfectionner. L’un des facteurs plus importants de cette région c’est la hauteur où sont cultivés les vignobles. Les «Vallées du Calchaqui» se trouvent environ1.600 m.s.n.m. (Cafayate).

gastronomie vins argentin chilien chilienne

gastronomie vins argentin chilien chilienne

gastronomie vins argentin chilien chilienne

  Level : For everybody gastronomie vins argentin chilien chilienne Period : All the year gastronomie vins argentin chilien chilienne
To envisage : gastronomie vins argentin chilien chiliennegastronomie vins argentin chilien chiliennegastronomie vins argentin chilien chilienne Asado : gastronomie vins argentin chilien chiliennegastronomie vins argentin chilien chilienne
Buenos Aires Wine blind tasting  
gastronomie vins argentin chilien chiliennegastronomie vins argentin chilien chilienne

| Durartion half day or 1 day.

| Argentina has a long and rich winemaking tradition, and in recent years its wines, that until then had been only a national pride, have started to be regarded with respect and admiration all around the world, not only by oenologists and critics but also by the general public, who has discovered a true treasure on the shelves of supermarkets and liquor stores of the world’s greatest metropolis. We offer you a blind date with the best in Argentine wine, at a posh house in Palermo SoHo. Upon arrival, the owners, both professional sommeliers, will welcome us warmly. Then we’ll move to the main tasting room, where we’ll embark on a true sensuous adventure that will allow us to enhance our olfactory skills and discover the subtle mysteries of this magical beverage. Our tasting starts with an excellent Torrontés from the Calchaquí Valleys, together with other white wines from the Old World. Our wines will perfectly marry to the starters in our exquisite three-step menu. Next, we’ll be served three selected wines in a given order, without revealing us yet what we are drinking. Santiago, the house’s chief sommelier and owner, we’ll teach us a master class that will get us acquainted with the basics we need to assess the quality of any given wine, as well as all the information about Argentina’s winemaking industry, its geographical regions and its top wineries. These red wines will be married to our main course. With dessert, we’ll taste a very special red wine, with a strong presence of Malbec.

gastronomie vins argentin chilien chilienne
gastronomie vins argentin chilien chilienne
 
  Level : For everybody gastronomie vins argentin chilien chilienne Period : All the year gastronomie vins argentin chilien chilienne
To envisage : gastronomie vins argentin chilien chilienne Asado : gastronomie vins argentin chilien chiliennegastronomie vins argentin chilien chilienne
Chile - Colchagua Valley  
gastronomie vins argentin chilien chiliennegastronomie vins argentin chilien chilienne

| Duration 1/2 or 1 day.

| Colchagua Valley is a zone within a sub-region (Rapel Valley), which in turn lies within a region (Central Valley). Within Colchagua itself are six areas including a couple that might be familiar: Chimbarongo (on many Cono Sur labels) and Santa Cruz (on the Montes Alpha range). Around 150km south of Santiago, following the course of the Tinguiririca River down from the Andes, the Colchagua Valley runs from the foothills east of the Pan-American Highway westwards towards the Pacific Ocean. The river provides a ready source of irrigation water, essential in this dry area. The regular, warm climate combined with high fertility, meant that for years the valley floor was considered ideal for a large production of bulk wines. But, as in most of Chile, in the past decade the emphasis has been switching to quality rather than quantity. In this long, narrow country the Pacific Ocean is rarely more than 80km away allowing winds to funnel up the valleys cooling the vineyards, especially at night. There are dramatic diurnal temperature differences, meaning cold summer nights, known to help grapes maintain acidity and to improve the colours and flavours in red varieties. Recent plantings by several wineries including Montes and Canepa has extended the valley ever closer to the ocean where temperature differences are even more extreme.

gastronomie vins argentin chilien chilienne

gastronomie vins argentin chilien chilienne

 
  Level : For everybody gastronomie vins argentin chilien chilienne Period : All the year gastronomie vins argentin chilien chilienne
To envisage : gastronomie vins argentin chilien chilienne Asado : gastronomie vins argentin chilien chiliennegastronomie vins argentin chilien chilienne
Patagonian Wines (Neuquén)  
gastronomie vins argentin chilien chiliennegastronomie vins argentin chilien chilienne

| Properly speaking, the Neuquén region in northern Patagonia is a desert, so a lot of groundwork had to be laid before vines were planted. The temperatures are good for winegrowing, with hot days but cool nights (diurnal temperature variation averages 35º F), which help the grapes mature evenly with intense, balanced flavors and acidity. But deserts, by definition, lack water, and each acre needed what amounts to a mile’s worth of irrigation piping if vines were to survive. They also planted a number of poplars to break the region’s strong winds. Wind helps keep the vines dry and disease-free, but too much could damage the vines. While the company kept a large chunk of the vineyards for themselves and their own winery, Bodega del Fin del Mundo, much of the now irrigated and planted land is being sold in 223 acre lots, complete with a house, a shed, and a tractor. For an added fee they’ll put in your own winery. It beats trying to buy land on the Napa Valley floor. If you made the trek south, what sort of wines would you make? Many have cited Patagonia as the place in South America with the best potential for Merlot, sparkling wines, and Pinot Noir, but successful wines are being made from other varietals as well, including Cabernet Sauvignon, Syrah, and Argentina’s signature grape, Malbec. 85% of the vines planted are red grapes, but some Chardonnay and other whites have been planted.

gastronomie vins argentin chilien chilienne

gastronomie vins argentin chilien chilienne

gastronomie vins argentin chilien chilienne

  Level : For everybody gastronomie vins argentin chilien chilienne Period : All the year gastronomie vins argentin chilien chilienne
To envisage : gastronomie vins argentin chilien chiliennegastronomie vins argentin chilien chiliennegastronomie vins argentin chilien chilienne Asado : gastronomie vins argentin chilien chiliennegastronomie vins argentin chilien chilienne
Travel to Peru and Bolivia See also the Journey to Peru and Bolivia ...

Borispatagonia

Patagonia in all seasons menu. For example, according to the climate, from Bariloche, in Patagonia Argentina, it is possible to go to Puerto Montt, in Chile, crossing successively three lakes by boat, as did the Jesuits and the first German settlers. I offer a tour that leads to the Pacific Ocean. It is quite long, but the beauty of the sites - forests, volcanoes and crystalline lakes - is such that it is worth to be carried. The Argentine side, cross the west arm of Nahuel Huapi and Lake Puerto Alegre and, the chilen side, Lake Todos los Santos. Moving from one lake to another by bus. This tour is feasible in all seasons, but in winter, it takes two days to reach Puerto Montt, stopping for one night at Peulla. We returned to Bariloche by air or by the same way, after a night in Puerto Montt. Borispatagonia is also responsible for visas to go to Chile and to book hotels. In Patagonia, winter and summer are tourist seasons. In summer, besides explore the surrounding, many activities are available: climbing, torrent fishing, sailing, horseback riding, hiking, rides, visits to Aciendas... In winter, the main activity is, of course, skiing, especially in July and August on the side of the Andes, but not only: snowshoe hikes, thematic tours, many walks to admire the beauty of Patagonia Argentina and Chile in this season, due a unique light, the warmth of the people of Patagonia... Just to talk about, I get goose bumps!