1. Preheat oven to 350°F. Line a baking sheet with aluminum foil.
2. Trim roots and stems from beets. Coat the beets and jalapeño with olive oil and sprinkle with salt and black pepper, then place on the lined baking sheet.
3. Roast the beets and jalapeño for 30 minutes. Remove the jalapeno from the baking sheet and set aside to use in the dressing. Turn the beets over. Continue roasting for another 5 to 10 minutes or until they are fork tender (Note: they may not need additional cooking if the beets are on the smaller side.) Remove the beets from the oven and let cool.
4. While the beets are roasting, make the dressing: once the jalapeno is cool enough to handle, remove seeds and mince. In a bowl, whisk vinegar, lime juice, Dijon mustard, agave syrup, garlic and jalapeno. Then, slowly drizzle olive oil into the mixture, whisking constantly, until dressing is fully combined. Set aside 3 tablespoons for the beets, the rest of the dressing should be refrigerated for at least 30 minutes before serving.
5. Peel the skins from the beets and cut into 1 inch cubes. Marinate with three tablespoons of the dressing and let rest in a covered bowl for approximately 30 minutes.
1 bunch fresh kale, cut into bite-size pieces
1 bag baby arugula
4 tablespoons fresh chopped cilantro
Dressing (instructions above)
Salt and fresh ground pepper
½ cup toasted pepitas (pumpkin seeds)
8 oz goat cheese
1. In a large salad bowl combine the arugula, kale and cilantro and toss with some of the dressing. Lightly season with salt and fresh ground pepper. Add the marinated beets, pepitas and goat cheese. Serve immediately.
1¼ cups chicken stock (low-sodium store bought is fine)
¼ cup Tamarind-Pasilla Paste
One 1½ to 2 pound boneless lamb loin
1 tablespoon olive oil
Salt and freshly ground black pepper
Fresh pomegranate seeds
1. Combine the sugar, juice, stock, and Tamarind-Pasilla Paste in a heavy medium saucepan over medium heat. Cook and stir until the sugar dissolves, then increase the heat so the mixture simmers. Cook, stirring often, until the liquid has thickened and reduced to a little less than 1 cup, about 20 minutes. Turn the heat to very low and keep the sauce warm while you cook the lamb.
2. While the sauce is cooking, heat a large ovenproof skillet over the medium-high heat. Drizzle the lamb with the olive oil, season generously with salt, and place in the pan. Cook on each side for 5 minutes, transfer to a cutting board, and let rest for 3 minutes. Cut the lamb crosswise into ½ inch thick slices.
3. Put the slices on plates and spoon on the sauce. Sprinkle with the pomegranate seeds and serve right away.
Aarón Sánchez for Simple Food, Big Flavor
Makes 3 cups
3 tablespoons olive oil
4 pasilla chiles, stemmed, seeded, and deveined
1 large white onion, quartered
10 whole garlic cloves, peeled
4 plum tomatoes, cored and halved lengthwise
Salt and freshly ground black pepper
1½ cups strained tamarind pulp
1. Bring 1 cup water to a boil in a small saucepan. Line a plate with paper towels.
2. Heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat until it begins to dance. Add the pasillas and fry on both sides until they’re puffed up, about 15 seconds total. Transfer the chiles to the paper towels to drain. Put them in a small bowl, pour in the boiling water, and let them soak until they’re soft, about 15 minutes. Drain the chiles and reserve them and the soaking liquid separately.
3. Discard the oil and wipe the skillet clean. Set it back over medium-high heat. In a large bowl, toss the onion, garlic, and tomatoes with the remaining 1 tablespoon oil. Season with salt and pepper, toss gently, and put them in the hot skillet. Cook about 7 minutes on each side, until they’re charred, with visible black spots. Transfer the vegetables to a clean bowl and let them cool to room temperature.
4. Put the tamarind pulp, chiles ½ cup of the soaking liquid, and the roasted vegetables in a blender or food processor and blend until smooth.
5. Store it in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
vineyardists, altitude has always been at the center of our work. That is why
we carefully chose the most adapted altitude for each grape variety, providing
them with the perfect natural conditions to thrive.
vineyards are located in semi-arid to arid areas. To allow the vines to grow,
the use of irrigation is crucial. Thanks to an old system of channels, snowmelt
waters are driven to the vineyards, for the plants to thrive.
A quick focus on how we turn our grapes into wine.
de los Andes is a pioneering winery that has been leading the transformation
and promotion of Argentinian wines around the world for more than 20 years. The
building’s historical architecture is well-preserved, dates back to the late
1800s, and its facilities are equipped with the latest quality and safety
viticulturists and terroir experts first and winemakers second, which is why we
are committed to a never-ending quest for the best grapes for each of our great
wines. We have dedicated a large part of our history to studying and acquiring
land among some of the most highly coveted terroirs in existence, including Las
Compuertas and Perdriel in Luján de Cuyo and Altamira, Chacayes, Eugenio Bustos
and Gualtallary in the Uco Valley.
keeping with this philosophy, all of our Reserva, Single Vineyard and Single
Parcel wines are produced exclusively from our own grapes, which lets us systematically
track and control the quality of their every aspect.
believe that the winemaking process should be non-interventionist, with nature
taking on a leading role. The quality of our wines consequently begins in the
vineyard and is then enhanced by the know-how of our agronomists and
enologists, who pay meticulous attention to every detail.
Terrazas de los Andes, we uphold the human aspect of production, allowing us to
aim for quality and consistently seek excellence, which means that we strive to
take the utmost care of our hand-picked grapes. They are collected in
low-capacity crates or bins, inspected individually on conveyor belts,
destemmed using leading-edge equipment, and transferred to tanks to undergo a
gentle maceration process that seeks to carefully extract the finest components
of the skins and, ultimately, provide our wines with intensity, elegance and
remarkable varietal character.
we age our Single Vineyard and Single Parcel wines in new French oak barrels
and our Reserva wines in barrels that have been used one to four times.
entire process also meets the most stringent sustainability criteria from start
to end. At Terrazas de los Andes, we believe that we can carry out wine
production activities in harmony with both nature and man through use of solar
panels, measured use of water and other natural resources, recycling of liquid
and solid waste, certification to ISO standards and adoption of the strictest
health and safety practices.
Argentina, leading the cultivation of quality
Argentina’s long-standing excellence in wine
production is undeniable: as a winemaking country, Argentina enjoys the
possibility of cultivating quality vineyards across the whole country.
and Salta are among the leading wine provinces in the country. Mendoza is
regarded as the leader of the vast majority of wine production, and Salta is
home to some of the world´s highest elevated vineyards.
To be brief, our uniqueness is
shaped by three special features: ·
high-altitude at which we plant our vines ·
unique land on which we live. ·
rich and diverse culture we inherited.
Now let us explain to
you more precisely what winemaking in Argentina really means!
The treasure of the New World
Right here at Terrazas de los
Andes , we are Argentinian, we are French, we are all vineyardists and work side-by-side every day. Each of
us brought distinct and complementary know-hows from various
experiences around the world, but
all underpinned by a common passion to learn and innovate in a quest for the
This is Argentina: a continuous mix of cultures
inspired by the same values that drove our founders which contributes to shaping a unique
and living identity.
We are the heirs of a long line of pioneers and
adventurers, from the Spanish colonists who introduced the first vines in 1551
to the Italians, Spanish and French immigrants who came in the 1800’s to find a
better life in Argentina. Developing the ancestral system of irrigation
inherited from the Inca and Huarpe people, these
pioneer civilizations imported European
winemaking techniques and revolutionized local wine production.
What makes Argentinian wines so special?
Some say it is about our character and passion and who are we to deny it? But the
true treasure that confers its vibrant identity upon Argentinian wine is to be
found in the astonishing specificities of the nature surrounding us.
It is about the mainland strip
of vineyards that run along the base of the Andes lying between 800 and 1,600
meters (2,600 and 5249 feet) above sea level, providing them with
intense flavor and freshness.
It is about the fresh melted-snow waters irrigating the vines and the scarce rainfall guaranteeing
plants natural health.
It is about the
unique variability of the soil enabling us
to cultivate quality vineyards and confering on our wines the authentic
characteristics of their different terroirs.
Now let’s take a closer look at these two specific
regions at the bedrock of Argentinian wine diversity
Mendoza: the heart of Argentinian wine
Our home. Mendoza province stands as the main winemaking region
of Argentina, producing as much as 80% of the wine.
Today it is one of the most prominent centers of the winemaking industry
worldwide. If you want to walk the global wine route, you will have to visit us!
It is along the historical Luján de Cuyo area to the
Uco Valley in the South-West that we established
most of our vineyards, enjoying a great diversity of altitude terroirs to
produce the finest Malbec and a great number of varieties: Cabernet Sauvignon,
Syrah, Merlot, Chardonnay…
wine region in 3 facts:
Vineyards in the Mendoza province are located alongside
a 150-mile strip of the Andes foothills, planted on terraces varying between
800 and 1,250 meters (2,600 and 3,900 feet) above sea level. It is thanks to
the fresh air of the mountains that we can harness the hot dry climate of the
region to produce the most special of wines.
2. Rainfall is scarce, averaging just 200 mm per
year. This is 2.5 times less than the Napa Valley (USA) and 5 times less than
the Bordeaux wine region (France). This low humidity helps keep the vines
healthy by nature, practically organic, with very
limited disease treatment…
3. Don’t expect to find a desert in Mendoza exactly,
but it is definitely one of the most arid wine regions in the world. The soil has
been shaped by thousands of years of mountain river deposits (mostly rocks and sand),
making it hard for any organic element to survive. But when handled with care,
the vines produce strong concentrated berries that give our wines their vivid
Salta: an extreme harmony
When it comes to high-altitude
wines, the Salta province (Northern Argentina) is only one step below the sky.
This winemaking province is famous for its
icon white wine, a fruity
grape only planted in this region that is used to make one of the finest and
most recognizable white wines in the world. It is considered to be one of the most
genuine products of Argentina.
wine region in 3 facts:
1. Vineyards in the region are located between 1,500
and 3,000 meters in altitude (5,500 to 10,000 feet), making it the highest grape-growing
region in the world!
2. Salta is all about extremes: it has one of the
highest sun exposures in South America and coldest nights. It almost never
rains but when it does massive storms quickly blow in.
3. You can find cactuses dotted between the
vineyards! Obviously, under these conditions, effective irrigation is an
important requisite for viticulture.
Exploring the amazing odyssey of one of the most
iconic Argentinian grapes.
It is a saga that can
be traced back almost 2,000 years, a bond running between the Roman Empire and
the high-altitude terraces of the Andes. Facing extinction in Europe, the Malbec
grape variety found its new homeland in Argentina, where it rose from the ashes
to become one of the flagships of the Argentina’s wine identity.
As it has been the case for centuries in France, today, it is
considered among the 18 most noble grapes, its unique taste helping it to
conquer the world once again.
So, allow us to walk
you through the fascinating story of Malbec!
A key witness to European history
Sometimes called Côt
or Auxerrois, Malbec’s spiritual home is located around the city of Cahors in southwest
During the Roman period, the region was already renowned for the quality of its
wines. As their fame was growing and overshadowing Italian wines, in 92 AD, the
Emperor Domitian ordered the destruction of the vines. The command was never followed
for reasons every wine lover can imagine.
In the Middle Ages, Malbec
spread across Europe. In the 12th century, Eleanor of Aquitaine
married Henry II, King of England and helped extend the wine’s fame throughout
the kingdom, henceforth recognized as the “Black Wine of Cahors” for its deep
The grape’s most
glorious period coincided with the zenith of French influence over Europe
during the reigns of Louis XIV and Louis XV. It spread to Northern European
markets and Russia - Tsar Peter the Great was particularly smitten by it – to
finally reach North-American shores in the 18th century.
At the turn of the turbulent
19th century, Malbec started to decline due to the Franco-British
competition limiting commercial exchanges. Despite all the historical turmoil,
it was a microscopic pest – the infamous Phylloxera – that struck the “coup de
grace”, destroying almost 100,000 acres of vineyards and putting a temporary
end to the Malbec’s European odyssey.
The story would soon resume
Rebirth in Argentina: a wine revolution
Malbec loves the sun
that provides its fruitiness, as well as the dryness of the soil. In Argentina,
it was reborn and thrived on the high-altitude mountainside of the Andes.
In the mid-19st
century, French botanist Michel-Aimé Pouget travelled to South America with the
intention of transforming the local wine industry by calling on French
techniques and varieties.
He arrived in Mendoza
in 1852 with “strains of various types, such as Cabernet Sauvignon and Pinot
Noir; one of them was the Malbec grape”. At the time, he could never have
imagined that the so-called “French grape” would find such a harmonious haven
and go on to become the country’s emblem in less than a century.
After the massive
arrival of thousands of Italian, Spanish and French immigrants, Malbec
production gradually gained in value and recognition; reaching 58,600 hectares
(144,803 acres) in 1962 out of the country’s total of 259,800 hectares (641,979
dominates the world in Malbec production, with about 74,131 acres of vineyards
and roughly 75% of global production.
Every April 17th, we
celebrate this glorious past during Malbec World Day and together raise our
glasses to an even brighter future.
Precision viticulture: attaining the purest natural expression
Because producing a
great wine starts in the vineyards, discover how we select and work with ours.
There is one conviction
that we all share here at the winery, which drives our efforts: a good wine
comes from a good grape.
Our quest for excellence
begins with viticulture. Like an architect at his drawing board, we compose using
the amazing natural resources of our land to obtain the kind of harmony for
each variety which allows it to achieve its maximum expression.
This means that we
spend years deciphering every parcel’s uniqueness, its soil and the impact of
altitude on its climate… to achieve a pioneering ambition: not to think in
terms of a single terroir but as many terroirs as there are rows of vines.
Now, let us tell you more about how precision
But first things
first, here is why terroir matters so much for us
Simply put, terroir is how the environment affects the
taste of wine. It is about 3 main elements for the vineyardist to work
soil (the earth’s surface) and its geological composition -
climate, whether or not it is hot (it is in our case), the temperature
variations, the rainfall, etc. -
terrain, which includes factors such as altitude, flora, water availability,
These are the major elements that determine a good vineyard
and, as its end result, great wine. Therefore, as in any great terroirs of the
world, knowing and understanding the terroir – in all its variability – is
critical to adapting and improving viticultural practices specifically for each
Ultimately, a terroir-centered approach enables us to
influence the grape quality: ripeness, aroma… to produce the most precise and
On top of the terroir definition, there is one element
in Terrazas de los Andes on which we have built our viticultural specificity:
the altitude of the vineyards.
Our vineyards are all located in the foothills of the
Andes, making Terrazas de los Andes the highest estate in the Mendoza region.
Their altitude varies between 980m (3,214 ft.) and 1,620m (5,315 ft.).
In our latitude, the climate is generally mild and the
amazingly high sunshine hours enable the vines to thrive. Besides the
prodigious panorama that high-altitude vineyards offer, the main benefit from this
lofty location comes from the cold nights, slowing the grapes’ ripening process
and keeping their acidity balanced.
Moreover, at altitude, the temperature drops by 1°C
(34°F) for every 100 meters (328 ft.) higher up the slopes. Choosing the
optimal elevation for each variety is our way of precisely monitoring the
influence of climate on the quality of the grapes.
On top of climate and freshness, altitude in the Andes
plays a crucial part in the definition of soil composition. The arid and rocky
soil found here offers a low level of organic elements, forcing the vines’
roots to descend ever deeper in search of nutrients and hydration, so contributing
to the intensity of the berries’ flavor.
Understanding all of our
Mapping each block and sub-block of our vineyards and
their slightest variations, is critical to our capacity to adapt our
viticulture practices proactively.
For instance, modern science has enabled us to measure
precisely, row after row, every soil variation and fertility fluctuation, using
As a result, we can tend to each micro-terroir and
each vine in the most appropriate way instead of averaging them all out. This
balance between each vine and its natural conditions allows us to start the
harvest at the most optimal moment and ensure that the grapes in each of our
wines attain their utmost expression.