Argentina’s wine-growing area is a 4,800-mile-long
strip of irrigated high desert that hugs the eastern
side of the Andes. Seeing the potential, Spanish monks
planted grapes here in the mid-1500s. Today, with over
525,000 acres under vine, Argentina is the world’s
fifth-largest wine-producing nation. At elevations
ranging from 1,500 to 9,000 feet, these high-altitude
vineyards benefit from very low humidity, which
virtually eliminates the challenges of insects, molds
and various diseases that other countries face.
Tempranillo is a natural match for
countless flavors. It will be right at
home with grilled leg of lamb, pork,
duck confit, sausage, smoked meats
and charcuterie, but it is also a flexible
companion for most tapas, as well as
mushroom risotto, sheep’s and goat’s
milk cheeses, and, of course, any
meat-focused paella. Another Spanish
favorite and classic Tempranillo pairing
is “patatas con chorizo,” or potatoes
with chorizo sausage.
Serve at room temperature (66°F).