Top 100 Argentinian Alcoholic Beverages

Malbec originally comes from southwest France, but recently it has become one of the most important grape varieties in Argentina, where it developed an entirely different flavor profile. Due to the unique geographic and climatic features, Argentinian Malbec usually displays fruity notes of cherries, strawberries, or plums that are complemented by soft and velvety tannins. When aged in oak, the wine usually develops chocolate, vanilla, tobacco, or cocoa nuances. Argentinian Malbec is best paired with grilled or roasted beef, especially leaner cuts such as skirt steak, but it can also work well with pork or poultry.Expand

Amargo Obrero is a dark brown bitter characterized by its herbal, almost licorice flavor. It was initially created in 1887 as a response to the sweet drinks of the upper classes, and since then it has been known as the aperitif of the Argentine people and a working-class drink. Although it can be enjoyed on its own, Amargo is typically used in mixed drinks, and while the standard is to couple it with tonic, other suggestions include grapefruit juice, coke, or sparkling water. The drink is bottled at 19.9% ABV.Expand

Torrontés Riojano is a white Argentinian grape that is used in the production of the namesake varietal wine. These light-bodied wines are usually perfumed and aromatic, while they typically display a wide array of fruity and floral aromas which are complemented by well-balanced, bright acidity. They are best enjoyed young and can match a variety of fish dishes, as well as veal or pork based courses. The grape is dominant in the northern Salta and La Rioja regions, and it is related to Torrontés Sanjuanino and Torrontés Mendocino varieties.Expand

Although it originated in Savoie, where it is known as Douce Noir, this red grape variety has shown great potential in Argentina. The grape is dominantly planted in Mendoza wine region, and up until recently, it has been the most commonly planted grape in the country. Bonarda is used in blends, as well as high-quality varietals that are typically light-bodied and fruity, with moderate tannins and well-balanced acidity. These pleasant and approachable wines usually display aromas of cherries, plums, and cloves, and can match various dishes, from tomato-based pasta dishes to hearty meat-based courses. Argentinian Bonarda should not be mistaken with the Italian Bonarda Piemontese.Expand

Invented by an American Melville Sewell Bagley, this orange-based aperitif was created in Buenos Aires, and it was initially launched in 1864. Hesperidina is characterized by its aromas of fresh oranges and herbs, while its flavor is reminiscent of bitter oranges. Although it can be enjoyed on its own, the drink is often mixed with tonic water and can also be used as a cocktail ingredient. Interestingly, Hesperidina was the first protected trademark in Argentina.Expand

Tunuyán is a highly structured, mineral-driven red or crisp white wine produced within the legally demarcated Tunuyán Geographical Indication (GI), situated in the central portion of the Uco Valley within the Mendoza province of western Argentina, flanked by the Tupungato department to the north and San Carlos to the south. The expansion of viticulture in this sub-alpine zone began in the late nineteenth century with municipal demarcation in 1880, though its modern identity as a premium high-altitude viticultural center solidified in the late 1990s when international investments funded extensive soil mapping and deep-well irrigation infrastructure to plant vines on the high alluvial cones adjacent to the Andes mountains, leading to formal legal recognition under national viticultural registries to certify wines cultivated within these specific gravelly, calcium carbonate-rich soils. The preparation of Tunuyán wine adheres to separate technological parameters based on the varietal composition. White wines, primarily Chardonnay and Sauvignon Blanc, are harvested early to preserve high organic acid levels, pressed immediately under anaerobic conditions to prevent oxidation, and fermented in temperature-controlled stainless steel vats or concrete eggs at twelve to fourteen degrees Celsius. Red wines, dominated by Malbec, Cabernet Franc, and Cabernet Sauvignon, undergo meticulous sorting, a cold pre-fermentation maceration to extract anthocyanins, and alcoholic fermentation at twenty-five to twenty-eight degrees Celsius, followed by aging in neutral concrete vats or French oak barrels to preserve the fresh fruit profile while managing the firm, structural tannins induced by the alpine climate. The wine is distributed across premium global markets and localized gastronomy hubs, served at ten to twelve degrees Celsius in wide-mouthed white wine glasses for the oak-aged Chardonnay to allow the stone fruit and mineral elements to expand, or at sixteen to eighteen degrees Celsius in deep red wine glasses to optimize the release of fresh red fruit, violet, and graphite aromatics characteristic of the regional Malbec. For food and beverage pairings, the high natural acidity and tightly wound tannin profile of Tunuyán wines make them highly effective at balancing rich proteins and dense fats, meaning it is eaten alongside charcoal-grilled ribeye steak (ojo de bife), roasted lamb chops seasoned with rosemary, slow-cooked venison stews, flame-roasted pork bellies, and aged, firm cheeses like provolone or semi-hard sheep milk cheeses.Expand

Salta is a highly concentrated, full-bodied red or intensely aromatic dry white wine produced within the legally demarcated Salta Geographical Indication (GI), situated in the high-altitude Andean valleys of northwestern Argentina, bordering Bolivia to the north and the Catamarca and Tucumán provinces to the south. The formal origin of viticulture in this isolated mountain territory dates back to the mid-eighteenth century, specifically 1776, when Spanish Jesuit missionaries transported early vine stock from Peru into the Calchaquí Valleys to cultivate grapes for sacramental use, establishing agricultural foundations in the deep, sandy alluvial soils that eventually led to modern state protection under national law Number 25.163 to regulate and verify the authenticity of geographic labels originating from these specific high-elevation terroirs. The preparation of Salta wine varies according to the specific color and varietal classification. White Salta wine is produced predominantly from the indigenous Torrontés Riojano grape variety, which undergoes immediate gentle pressing post-harvest, static settling of the juice to remove suspended solids, and cool fermentation in stainless steel tanks at twelve to fourteen degrees Celsius to maximize the retention of volatile monoterpenes and floral aromatic compound extraction. Red Salta wine relies heavily on the thick-skinned Malbec, Cabernet Sauvignon, and Tannat varieties, undergoing extended maceration on the skins to balance phenolic compounds, followed by controlled fermentation at twenty-six to twenty-eight degrees Celsius and systemic aging in French or American oak barrels to round out the highly structural, dense polymeric tannins generated by the intense mountain sunlight. The wine is served internationally across premium wine bars, specialty retail networks, and culinary venues, poured at 8 to 10 degrees Celsius in narrow white wine glasses for Torrontés to focus the intense aromatics of jasmine, rose petal, and citrus zest, or at 16 to 18 degrees Celsius in wide-bowled red wine glasses for Malbec to allow the dense aromatics of cassis, black plum, and graphite to volatilize effectively. For food and beverage pairings, the high natural acidity and bold structural weight of Salta wines cut through heavy proteins and intense spices, meaning it is eaten alongside savory empanadas salteñas, grilled ribeye steaks, roasted lamb shoulder, heavily spiced stews like locro, rich walnut-based cold courses, and mature, hard goat milk cheeses.Expand

The Uco Valley is a high-altitude viticultural region located in the southwest of Mendoza, Argentina, situated along the Tunuyán River at the foot of the Andes Mountains. It comprises three administrative departments, Tupungato, Tunuyán, and San Carlos, covering a total area of approximately 1,500 square kilometers. The geography is defined by its extreme elevation, ranging from 900 to 1,600 meters above sea level, which creates a semi-desert continental climate. This environment is characterized by high solar radiation, over 250 sunny days per year, and a significant diurnal temperature variation where nights remain cool despite warm daytime temperatures. The development of the region as a premier wine zone began in the late 19th century with the establishment of wineries like Antigal in 1897, but the modern shift toward high-altitude viticulture gained momentum in the early 1990s. A pivotal moment occurred when producers began exploring cooler, higher-elevation sites to achieve more balanced acidity and slower fruit ripening than was possible in the lower, warmer plains of Mendoza. This exploration led to the identification of specific micro-terroirs with diverse soil compositions, including alluvial stones, sand, clay, and significant deposits of calcium carbonate. By 2026, the Uco Valley has transitioned from a general fruit and vegetable production hub into a globally recognized center for technical winemaking, with the total area under vine expanding to over 23,000 hectares. Preparation of the wines involves managing the high tannin levels and deep pigments resulting from the thick grape skins developed at high altitudes. Grapes such as Malbec, Cabernet Franc, and Chardonnay are typically harvested by hand to ensure fruit integrity. In the cellar, modern techniques such as fermentation in concrete eggs, temperature-controlled stainless steel, and the use of French oak barrels are employed to maintain the natural freshness and mineral character of the fruit. Serving these wines requires careful temperature control; red varieties like Malbec are best served at 16°C to 18°C to emphasize their floral and dark fruit aromas, while white wines such as Chardonnay and Sauvignon Blanc are served at 10°C to 12°C to highlight their crisp acidity and stony finish. The wine is primarily consumed in professional and domestic dining settings, often paired with the meat-centric cuisine of Argentina. It is served with asado (grilled beef), where the structured tannins and high acidity of the Malbec cut through the intramuscular fat of the steak. The region's Cabernet Franc is frequently paired with roasted lamb or stuffed red peppers, while the high-altitude Chardonnay is served alongside grilled river trout or mountain cheeses.Expand

Béquignol Noir is a red wine grape variety that originated in the Southwest region of France. It is primarily cultivated in the Gironde and Vendée departments, though it has seen a significant decline in French acreage since the mid-20th century. The majority of current global plantings are found in the Mendoza province of Argentina, where the variety is frequently referred to as Red Chenin. In Argentinian viticulture, the grape is often utilized as a blending component to enhance the color of red wines. The first documented reference to this variety appeared between 1763 and 1777 in the journals of the mayor of Libourne, Antoine Feuilhade, who noted its cultivation in the Bordeaux region. While it was historically confused with other regional varieties such as Cabernet Franc and Fer, DNA analysis conducted in 1999 confirmed its status as a genetically distinct variety. Research from 2011 has further identified a parent-offspring relationship with the Savagnin grape of the Jura region. Preparation of the wine typically focuses on short maceration periods, as the variety is known for producing deeply colored but light-bodied wines with low tannin content. Because these wines lack a heavy phenolic structure, they are intended for immediate consumption rather than extended aging. For serving, the wine is best presented at a temperature between 12°C and 14°C to maintain its fresh character. The vine is characterized by high vigor and significant resistance to drought, making it well-suited to arid climates like those found in the high-altitude vineyards of Mendoza. A specific physical trait of the variety is the production of very small berries, a characteristic reflected in its name, which derives from the Gascon term for "little beak". The wine is consumed alongside light meals or as an accompaniment to appetizers in casual settings. Given its light body and fresh acidity, it pairs effectively with soft cheeses, charcuterie boards, and white meats such as roast chicken or pork. It is also served with simple vegetable dishes and light pasta preparations where a more tannic red wine might overwhelm the food.Expand

Valles Calchaquíes is a viticultural region located in northwestern Argentina, spanning the provinces of Salta, Catamarca, and Tucumán. This continuous chain of deep, high-altitude valleys runs for approximately 270 kilometers along the eastern foothills of the Andes Mountains. Vineyard elevations range from 1,500 meters to over 3,100 meters above sea level, making it home to some of the highest commercial vineyards on the planet. The terroir is defined by a continental desert climate with low annual rainfall and deep, well-draining soils primarily composed of sand and loam with a stony, rocky subsoil. The presence of vines in this area dates to the mid-17th century when Jesuit missionaries introduced viticulture for sacramental use. Small-scale production continued for centuries, and the region maintains a significant population of old vines, including a Torrontés vineyard in Cafayate documented to have been planted in 1862. Commercial modernization accelerated in the late 20th century as producers began utilizing technical irrigation and stainless steel fermentation to focus on high-quality varietal expression rather than bulk table wine. Preparation involves manual harvesting of grapes due to the steep terrain and the preservation of old vine stocks. Red wines, such as Malbec, Cabernet Sauvignon, and Tannat, often undergo fermentation in temperature-controlled vats and may be aged in French oak to soften the naturally robust tannins produced by high ultraviolet exposure. White Torrontés grapes are fermented at low temperatures to retain volatile floral compounds. Serving white wines from this region requires a temperature of 8°C to 10°C, while reds are best served at 16°C to 18°C. The extreme altitude creates a thermal amplitude of up to 25°C between day and night, allowing grapes to develop deep color and thick skins while maintaining high natural acidity. This environmental pressure results in red wines with notable concentrations of tannins and dark fruit profiles, and white wines with distinct aromatic profiles of jasmine and citrus. The region represents roughly 2% of Argentina's total vineyard surface but accounts for a disproportionately high percentage of its international quality awards. These wines are consumed in both urban and rural settings, often as part of a formal meal. White Torrontés is paired with spicy and aromatic dishes, including Thai curry, empanadas seasoned with cumin, or locro, a hearty Andean corn stew. Red wines from the region accompany dense proteins such as grilled beef, roasted goat, or lamb, as the firm tannin structure of the wine interacts with the fat and protein of the meat. They also serve as an accompaniment to aged hard cheeses and savory vegetable stews.Expand

Bodega Monteviejo is an Argentine winery located in the Uco Valley, specifically in the Vista Flores area at the foothills of the Andes. Established in 2001, it forms part of the Clos de los Siete initiative, which brings together international expertise and investment to produce high-quality wines.

The project was led by French entrepreneur Catherine Péré-Vergé, reinforcing the connection between French winemaking tradition and Argentine terroir. The vineyards are planted at elevations between 1,000 and 1,200 meters, where abundant sunlight, cool nights, and stony, well-drained soils contribute to wines with both concentration and freshness.

The winery focuses primarily on Malbec, alongside varieties such as Cabernet Sauvignon, Merlot, and Syrah, often used in blends. Winemaking combines modern techniques with a gravity-flow system to preserve grape integrity and enhance precision.

Stylistically, the wines are characterized by ripe fruit, structured tannins, and integrated oak, balanced by the natural freshness of the high-altitude environment. Architecturally, the winery is modern and harmoniously integrated into the landscape, emphasizing both functionality and connection to the surrounding vineyards.

Overall, Bodega Monteviejo represents a contemporary expression of Argentine winemaking shaped by international influence and a strong sense of place.Expand

Bodega Jorge Rubio is a family-owned winery located in General Alvear, in the southern part of Mendoza, Argentina, within the Oasis Sur region, an area characterized by a continental climate with significant temperature variations. Founded in 2003 by winemaker Jorge Alberto Rubio, who brings over four decades of experience in viticulture and winemaking, the winery reflects a consistent and well-defined style rooted in expertise and local conditions.

The estate manages around 55 hectares of vineyards, primarily planted with Malbec, Cabernet Sauvignon, and Chardonnay, while also sourcing grapes from trusted local growers to expand its portfolio. The region’s clean air, low humidity, and marked diurnal shifts contribute to wines with pronounced aromas, balanced acidity, and good structural definition.

The winery follows a “vinos de autor” philosophy, emphasizing the personal signature of the winemaker and a strong connection to terroir. Its portfolio includes more than 35 labels, ranging from still and sparkling wines to smaller experimental batches with minimal intervention.

Although equipped with modern production facilities and a capacity exceeding one million liters annually, key processes such as harvesting and grape selection are still carried out manually to preserve quality and precision. Jorge Rubio wines are typically fruit-forward, balanced, and approachable, offering a strong value-to-quality ratio and maintaining a presence in both domestic and export markets.Expand

Merle Gin is an Argentine distillery founded in 2020 by four friends: Rafael Ferrari Ostry, Martin Ferro, Ricardo Saracca, and Luciano Carmona. Their goal was to create a gin that reflects a youthful spirit and innovation, using 12 carefully selected botanicals.

The distillery is located in the PITEC Industrial Park in Florencio Varela, Buenos Aires, with a production capacity of over 200,000 liters of gin per month. Merle Gin is recognized for its quality and unique flavor, as evidenced by winning a silver medal at the 2022 London Spirits Competition.

In addition to their classic gin, the company has expanded its lineup to include Merle Pink Gin, Spectre Vodka, and Annika Mixers, with plans for further international expansion into markets like Spain, Brazil, Panama, Chile, and Uruguay.Expand

Familia Zuccardi is a family-owned Argentine winery based in Mendoza, founded in 1963 and widely regarded as one of the leading voices of contemporary Argentine winemaking. Established by Alberto “Tito” Zuccardi, the estate was later shaped by the second and third generations, with José Alberto and Sebastián Zuccardi placing strong emphasis on the detailed exploration of terroir, particularly in the Valle de Uco.

The winery’s philosophy centers on expressing a clear sense of place, where altitude, soil composition, and microclimate define the style and character of each wine. Vineyards are planted on high-altitude, alluvial and stony soils at the foothills of the Andes, while winemaking is deliberately restrained to allow the natural identity of each site to emerge.

Zuccardi is especially renowned for its Malbec and Chardonnay, alongside single-vineyard and parcel-driven wines that map the diversity of Valle de Uco with precision. Zuccardi Valle de Uco winery has been repeatedly recognized among the world’s best, reinforcing the estate’s international reputation.

In addition to wine, the family also produces high-quality extra virgin olive oils, with sustainability and long-term environmental stewardship as core principles of the project.Expand

Catena Zapata is a renowned Argentinian winery located in the Mendoza region, celebrated for pioneering high-altitude viticulture and producing world-class Malbec wines. Founded in 1902, this family-owned winery is led by the Catena family, who have played a crucial role in elevating Argentina's wine reputation globally.

Catena Zapata focuses on sustainable practices and meticulous vineyard management, especially in the Andean foothills, where they grow their grapes at various altitudes to enhance complexity and character.Expand

El Enemigo is a distinguished winery located in Mendoza, Argentina, renowned for its exceptional wines that blend traditional Argentine varietals with classic French influences. The winery was established as a collaborative venture between historian Adrianna Catena and acclaimed winemaker Alejandro Vigil, who also serves as the chief winemaker at Bodega Catena Zapata.

El Enemigo's vineyards are situated in high-altitude regions of Mendoza, including Gualtallary, Agrelo, and El Cepillo, where the unique terroir contributes to the distinct character of their wines. The winery places a significant emphasis on Cabernet Franc, producing wines inspired by Bordeaux's Pomerol region, particularly Château Cheval Blanc.Expand

Viña Cobos is one of the most influential and internationally recognized wine projects in Argentina, closely associated with the rise of Malbec as a world-class variety. The winery was founded in 1998 by renowned winemaker Paul Hobbs, who began working in Mendoza in the late 1980s and identified the region’s exceptional potential for producing wines of depth, structure, and longevity.

Viña Cobos works primarily with vineyards in Luján de Cuyo and the Uco Valley, selecting old vines and high-quality sites defined by altitude, alluvial soils, and strong diurnal temperature variation. Malbec is at the core of the project, interpreted through a site-specific approach that emphasizes balance between power and precision.

Winemaking is meticulous, combining traditional techniques with modern control, and oak is used judiciously to support rather than dominate the fruit. The portfolio ranges from the iconic Cobos Malbecs sourced from top parcels, through the Bramare single-vineyard series, to the more accessible Felino line.

Viña Cobos wines are known for their concentration, polished tannins, layered aromatics, and long, structured finishes. The estate has received some of the highest critical scores in Argentine wine history, including multiple perfect ratings.Expand