Tourists in search of sensory experiences in wine, not only want to visit vineyards, and meet winemakers, they also want to taste the cuisine of Argentina for which it has been internationally recognised.
Visiting wineries, touring vineyards and tasting wines are some of the activities tourists look for when they travel to the different wine regions of Argentina. However, in the past few years, wine tourism has added a new attraction to its wine routes: Gastronomy.
Argentine gastronomy is constantly reinventing itself and being tailored to a national and international demand, obtaining recognition and awards along the way. Gastronomy has become a key aspect in wine promotion, “Chefs are the new communicators of Argentine wine. They know the product as well as the ingredients used in their dishes – masters in the art of pairing” stressed Magdalena Pesce, Marketing & Communications Manager at Wines of Argentina.
Boris Walker, Chef of Schroeder winery; “The most important development that Argentine cuisine has achieved is the concept of terroir, today Argentine cuisine has an identity with foreign influences. According to Walker, today Argentine food is under a process of consolidation, creating the basis to remain growing, and its international recognition is well-deserved.
Facundo Belardinelli, the Executive Chef of the Piattelli Vineyards Cafayate restaurant in Salta, pointed out that “new trends enrich our cuisine, provide new technical concepts and improve the use of our products, enabling us to create increasingly simpler dishes, with textures, color, flavor and greater expression. My vision is based on haute cuisine, that is to say, to have skill, creation, and a dynamic and expressive menu.”
Pablo del Río, a well-known chef worldwide explained: “When we travel we realise that Argentina boasts very interesting things, especially the quality of its fruits and vegetables. These products should be our best ally and producers should believe this. He also added: “Argentine gastronomy is still considered a single-product, in other words, it is associated with meat. However, this is only a part of our culture, and not all we have to offer. The way we prepare pasta, for example, is not in the style of Italy, flavors and textures are different, so I think this is part of our own cuisine:
The diversity Argentina offers as a tourist destination is incredible. The challenge is to keep up with international trends and the demands of tourists who visit the country in search of different experiences related to wine tourism. The gastronomy boom is here to stay!”
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Written by Decanter
