Argentina makes some of the most generous red wine in the world, grown higher up the Andes than almost anywhere else. The signature is Malbec: deep in colour, plush with dark fruit and scented with violets. Alongside it sit crisp aromatic whites and a growing range of serious, site-specific bottles.
Malbec, and why altitude matters here
Malbec is Argentina's calling card, and it reaches its peak in Mendoza, above all in the cool, elevated Uco Valley. Vineyards sit between 900 and 1,500 metres, where warm days ripen the fruit and cold Andean nights lock in acidity and colour. The result is a red that is rich and velvety but rarely heavy, full of black cherry, plum and cocoa with a telltale floral lift. If you like firmer structure, Argentine Cabernet Sauvignon brings cassis and grip, while the old local grape Bonarda gives softer, juicy everyday drinking. Browse the full range of Argentine red wine to see the breadth on offer.
Torrontés and Argentina's high-altitude whites
Argentina's white star is Torrontés, a native grape that smells of honeysuckle, orange blossom and rose yet finishes dry and fresh. The finest come from Salta in the far north, where vineyards around Cafayate climb towards 3,000 metres, some of the highest on earth. That altitude keeps the wines perfumed and lively rather than flabby. Explore more of our aromatic white wine, and if South America has your attention, the wines of neighbouring Chile make a natural next step.
Argentine wine FAQ
What food pairs with Argentine Malbec?
Beef, above all. A proper asado of grass-fed steak and chimichurri is the classic match, as Malbec's tannin cuts the fat and its dark fruit echoes the char off the grill. Lamb and hard cheeses work well too.
Is Argentine wine only about Malbec?
Far from it. Cabernet Sauvignon, Bonarda and Cabernet Franc all do well here, and aromatic Torrontés shows the whites are worth seeking out.
Why does altitude matter so much in Argentina?
Height brings cool nights and strong sunlight. That combination preserves acidity, deepens colour and builds flavour, which is why high-altitude Mendoza and Salta wines feel so vivid.