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What to
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Winery
Guide
Homemade Wine
contents
News Republic
The Vines of Mendoza........................................... 7
From Dust to Dust................................................... 7
Bottle it......................................................................... 7
How to make wine in your
bedroom in 10 easy steps
........................................................................................ 8
Getting rid of dead wood
The harvest may be done but
the real work is far from over............................ 12
Wishlist
Vino Casero................................................................16
On a Roll
Argentinas greatest delicacies the choripan... 17
House Wine
Community of Vino Patero......................................... 18
Out & About
Dining out.............................................................. 26
Winery Guide.......................................................... 28
Bars............................................................................. 31
Maps & More
Useful information................................................ 33
Maps of Maip and Chacras de Coria............. 33
Map of Mendoza City Center.......................... 34
CREDITS
Issue June - july 2015 | ISSN 1853-9610 - 10,000
Copies. Published by Seven Colors S.A.
Address: Espejo 266, Planta baja. Departamento 3.
Mendoza, Argentina - Tel. +54 (261) 425-5613
E-mail: mariana@wine-republic.com
Editor: Charlie OMalley
Assistant Editor: Emilie Giraud.
Publicity and Publisher: Mariana Gmez Rus:
publicidad@wine-republic.com,
mariana@wine-republic.com
Design: Circlan.com .
Gimena Federici - Jona Conti. jona@circlan.com.
Printer: Artes Grficas UNION
Contributing Authors: Charles Pestridge. Victoria Mermoz,
Emilie Giraud, Martin Mariangeli y Fernando Mateo.
Illustrations: Donough OMalley,
www.pencilrobot.net
Opinions expressed in this magazine are not
necessarily the editorial opinions of Wine Republic.
www.wine-republic.com
NEWS REPUBLIC
Bottle it
By Jona Conti
HOW TO MAKE
BEDROOM IN
WINE IN YOUR
10 EASY STEPS
By Maria Victoria Mermoz.
Equipment:
You need a big and empty water bottle (6 liters).
The Crush:
Squeeze in each grape, one by one, by hand. It took me
about two hours to do so. The whole grape goes inside, but
you do have to squeeze it, so you help to separate the juice
from the skin. So youll end up with the pulp and juice,
skins that will be floating on top, and seeds that sink.
There are three very important details: no stems inside
the bottle. Dont fill the bottle to the very top. Leave at
least 20% empty, and dont close it super tight. Leave it a
bit loose. Youll see why.
The Fermentation:
I kept the bottle in my bedroom, because the temperature
was the right one. Just find a place in your house where
theres no abrupt changes of temperature warm is
what you need (20 to 28 celsius). So at night, I could hear
and smell the fermentation going. It was magical. I have
to admit I was nervous to think that if something went
wrong, I had to wait a whole year for more grapes.
What started happening inside this bottle is that, with
the warm temperature the yeast wakes up from their
lethargy and start turning the sugar into alcohol, and
releasing CO2 while doing so. We dont need bubbles in
the wine, thats why this bottle is so useful. It allows you
to release the gas, and you do it twice a day by twisting the
cap open and then close it a bit loose again. It makes the
same noise of opening a soda bottle.
Maceration:
Also twice a day, you gently tip the bottle up and down (be
careful with the loose top close it tight for this purpose,
and then back like it was) so as to mix up the juice with the
skins that are floating (the gas, on its way up, places the
skins on top). Mixing skins with juice is crucial since the
color, flavors, aromas and tannins will be transferred from
the skin to the juice. Another tip: If you fear temperature
is higher than you need, just put the bottle on the fridge
for 10 minutes, to cool it down a bit. I only needed to do
this twice during the fermentation process.
Test It:
Every two days you taste your half way wine, and youll notice
its less sweet every time, since the sugar is slowly turning
into alcohol. Youll also see its a bit fizzy on the tongue, like a
soda thats been open long enough on your fridge.
10
Filtering:
After a couple of weeks, when you stop hearing the
mumbling of the gas coming out, no more bubbling, no
more apparent activity in there, then its ready. You will
need a mesh fabric to separate the skins. Put the wine (yes,
Its wine now!) in a jar, and the solids on the mesh. Gently
squeeze the mesh to rescue all that wine soaked on the
skins (for this I used a pan), and mix that wine with the
one waiting in the jar. No matter how good the skins smell
after you do this, dont feed it to your dogs.
Bottling:
Get some wine bottles with screw caps instead, and
fill them up with your wine to the very top, so theres
almost no oxygen in them. Dont get too excited: you
wont get more than maybe 3 bottles of wine; theres a big
percentage of solids on a wine grape.
Storage:
Regarding storage, keep the bottles at no more than 20
celsius, and make sure theyre not exposed to sources of
heat, since it could ruin your precious wine. In this case,
horizontal versus vertical is not an issue since theres no
cork in need of moisture. Just think of a place in your
house that is not very warm with steady temperature.
(Ideally, basement. If not a closet or laundry room).
Aging:
Let it rest a couple of months before you try it. I waited a year
for one of the bottles, and it was the nicest one in my opinion.
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The Tasting:
When you do taste it, when you open the bottle, there
may be a bit of fizziness. I just poured it into my wine
glass, aerated a bit, and eventually the gas vanished. My
wine was delicious, very intense in color and tannins. This
is why you dont have to squeeze the solids that much,
otherwise it can be too intense. It was very fruit-forward,
and I shared with friends and family. Stained teeth, happy
smiles. Just make sure theres no know it all type of
person around, ready to criticize your wine because its a
bit fizzy, or telling you that you will poison them.
The grapes were amazing. So I dont take the credit for the
beautiful wine I made. Right now I sound like my dad when
someone tells him you are a great barbecue man, and he
replies Im not - its the butcher that sold me great beef.
But I did feel proud of myself, and did it again the
following and the following year. Ever since then you can
read oenologist on my CV. Just joking. Now I want to
grow my own grapes
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GETTING RID OF
DEAD WOOD
The harvest
may be done
but the real
work is far
from over.
Charles
Pestridge talks
about pruning.
The harvest is in and finished and many wines are still
fermenting in the tanks, whilst others are going into
the barrels already. The vines themselves have been
deliberately left alone since the end of the harvest so
that the canes can harden before the pruning begins,
but also to allow them to store carbohydrates (sugar)
in their trunks, which will nourish the new shoots and
flowers during the spring. That is why you will still see
the vines being irrigated, even though there is no fruit
on them and the leaves are dying and falling off.
14
15
Que sea Sangre Malbec 2014 - El Sueo Vineyard Horacio Graffigna - 700 bottles
An alcoholic is carefully carrying a bottle of wine when he
stumbles over something and falls down badly. Looking at
the red puddle forming on the ground, he shouts desperately,
May it be blood !
Que sea sangre is a generous, very fruity and easy-to-drink
Malbec. Winemaker Horacio Graffignas family vineyard in
Chapanay gives to the wine notes of marmalade fruits and the
Pedriel vineyard belonging to his girlfriend balances it nicely
with fresh fruits and a touch of acidity.
horaciograffigna@gmail.com / twitter : horagraffigna
ON A
ROLL
Martin
Mariangeli and
Fernando Mateo
discuss one of
Argentinas
greatest
delicacies
the choripan.
Do you know what a choripan is? Have you ever tasted
one? Well, if the answer is no, let us introduce you to the
incredible experience of eating a choripan in the stands
of a Mendoza stadium during a football match.
The concept of choripan can be defined as: A grilled
Spanish sausage (chorizo) in baguette bread (pan),
accompanied by plenty of mustard, mayonnaise, ketchup
and other sauces. It is like a hotdog on steroids and should
always be accompanied by a coke.
Now you have the perfect meal that can be eaten at
any time during the day. However, the true choripan
dining experience is in a football stadium. With great
effort we will try to make a picture of this awesome,
incredible experience.
First of all, there are a lot of elements involved in a
football match: the players, the match itself, the weather,
the stadium, the crowd, etc. One element that should not
be left aside is choripan. Each time you go to a Mendoza
football match, you cant leave the stadium without
having one. As you enter the stadium you see stands
everywhere selling the precious meat in a roll. Some
people look down on these stands saying: who could eat
something like that? But dont let their snobbery turn
you against this essential food itemwhen the same
epicures perceive the wafts of grilled sausage, they soon
change their minds. The smell is magic and awakes your
hunger. The choripan is a local delicacy as authentic as
empanadas or dulce de leche.
So, you push through the crowd and order one. While
you wait you can intensely observe the choripan cooking
process. When the vendor slips the juicy sausage between
the bread roll and slavers it with sauces, well, you start
drooling. When you finally eat it, it is a moment of pure
sensation, a vacation for your senses. Spicy, crunchy,
hot, fragrant, greasy - this is more or less what eating a
choripan feels like.
Final recommendations:
A choripan it must be well-done. Never take it medium.
Eat before the match or after. During the match
youll need your mouth empty to shout and curse.
At half-time it is not advisable to try to buy a
choripan due to the enormous crowds that rush to
buy one.
Dont ever share. Tell your friend to get his own.
You may want to take a digestive pill after the
incredible experience.
As regards the coke, dont expect Coca-Cola. It is
usually a cheap soda or if you are lucky, it could be
Coca-Cola with half glass of water.
Contact us and well gladly escort you to a football
game in exchange for a choripan. Afterall, nothing
in life is free.
17
HOUSE WINE
More than
5,000 people
are making
homemade
wine in
Mendoza.
Emilie Giraud
checks out
the thriving
community
of Vino
Patero
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18
19
21
22
23
25
dining out
MENDOZA CITY
Grill Q
Ituzaingo
Grill Q
Patrona
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El Mercadito
La Marchigiana
La Marchigiana
Anna Bistro
La Marchigiana
Josefina Rest
Opened in February, the trendy
Josefina Rest is a haven of elegance
on hectic Aristides Street. Named
after the 5-year-old goddaughter of
the owner, Ana Ochoa, the building is
a playful mix of the urban and natural.
The warmth of vintage style drawings
adorning the walls are displayed
through large street windows.
Such an abundance of natural light
makes for a peaceful, illuminated
27
Dante Robino
Founded in 1920, an atmospheric oldstyle winery with a modernist, lightfilled tasting room with excellent view
of mountains and vines. (0261) 488
7229 Ext. #2. Callejn Maldonado 240,
Perdriel. www.bodegadanterobino.com
Clos de Chacras
Melipal
Luigi Bosca
Mendel
LUJAN DE CUYO
Terrazas de los Andes
Via Cobos
Septima
A beautifully designed winery with
clear views of the mountains and a large
terrace used for sunset wine events
after 6.30pm on Thursdays. Owned by
the Spanish experts in sparkling wine,
Codorniu, they make fab sparkling
wine under label Maria. (261) 498 9550,
Ruta 7, 6.5km, Lujan de Cuyo. www.
bodegaseptima.com
Bonfanti
A lovely winery in a pastoral setting.
Up close and personal tours with the
owners themselves and a tasting room
set amidst the vines. (0261) 488 0595.
Terrada 2024, Lujan de Cuyo.
Pulenta Estate
Tapiz
Norton
Old-style cellars contrast with a hightech production line. Tank and barrel
tastings,and jug fillings on Thursdays are
popular with the locals. (0261) 490 9700.
R.P.15, Km 23.5. Perdriel.Lujn de Cuyo.
www.norton.com.ar
Belasco de Baquedano
Benegas Lynch
Gleaming
modern
facility
with
fascinating aroma room and restaurant
with Andean view. (0261) 524 7864.
Cobos 8260, Lujan de Cuyo. www.
belascomalbec.com
Catena Zapata
Piattelli
Navarro Correas
Cruzat
Caelum
Renacer
This Chilean-owned winery creates
the label Punto Final. Small, modern
operation with tour that includes a
hands-on lesson in blending. Brandsen
1863, Lujan de Cuyo. 261-524-4416 or 261524-4417. www.bodegarenacer.com.ar
Kaiken
This rustic 80 year-old winery houses a
new venture by the prestigious Chilean
winery Montes. Big and powerful wines,
destined for fame. TEL (0261) 476111114 INT 113 / Movile (0261-153 530 789) /
Movile (0261-155 509 453) Roque Saenz
Pea 5516, Las Compuertas, Lujn de
Cuyo. Open from Mon to Sat from 8 AM
to 6:30 PM/SUN and holidays from 9 AM
to 1 PM. www.kaikenwin es.com
Alta Vista
Masterful mix of modern and
traditional. Tasting includes distinctive
Torrontes or single vineyard Malbecs.
(0261) 496 4684. lzaga 3972, Chacras
de Coria, Lujan de Cuyo. www.
altavistawines.com
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REFERENCES
Restaurant
Lodging
Driving time from Mendoza City
Art Gallery
LOCATIONS REFERENCES
Lujn de Cuyo
San Martn
Maip
Valle de Uco
Mendoza City
Chandon
Ruca Malen
Carmelo Patti
Excellent food, great guiding and firstclass wines. The pairings over lunch
make for an unforgettable culinary
experience. (0261) 5537164 - 2614540974.
R.N.7, Km 1059, Agrelo, Lujn de Cuyo.
www.bodegarucamalen.com
Decero
Dolium
Lagarde
Casarena
Vistalba
Familia Cassone
La Madrid/Durigutti
Alta Vista
Established in Chacras de Coria
since 1997, Alta Vista is a Frenchfamily owned project located in a
remodeled 120 year-old colonial
style winery, renowned for blending
French winemaking philosophy with
Argentinian tradition. The winery is
considered a specialist in terroir. It
has patented the concept of Single
Vineyard Wines in Argentina and
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Cecchin
Clos de los 7
MAIPU
Trapiche
Carinae
O. Fournier
Flichman
Tempus Alba
Gimenez Riili
Familia Di Tommasso
Familia Zuccardi
A professional, far-sighted operation.
Attractive restaurant amidst the vines,
famous for its asado-style lunches and
generous wine pourings. (0261) 441
0000. R.P. 33, Km 7.5, Maip. www.
familiazuccardi.com
Cepas Elegidas
Making real vinos de autor, US born
Brennan Firth makes his limited
production wines in a small winery
in Maipu. Exclusive and ultra high
end wines, a visit and tasting is with
the winemaker himself. To visit Cepas
Elegidas, call Brennan on (0261) 467 1015.
AMP Cava
Premium wines made from different
terroirs but all by renowned winemaker
Karim Mussi Saffie. Technical tastings
and a close proximity to the city make it a
recommended visit. Gmez Adriano 3602.
Coquimbito. Maip - (261) 4813201/4668048
Rutini / La Rural
Well-stocked museum with invaluable
antiques like cowhide wine presses and
buckets. Giant oak tanks stand in large,
cavernous halls. (0261) 497 2013 Ext.125.
Montecaseros 2625, Coquimbito, Maip.
www.bodegalarural.com.ar
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Lopez
Bodega Masi
VALLE DE UCO
Andeluna
Domaine Bousquet
Atamisque
This Uco winery has some great white
wines, a unique stony roof and they breed
their own trout which is served in the
charming restaurant.(0261) 156 855184.
R.P. 86 (Km 30), San Jose, Tupungato.
www.atamisque.com
La Azul
Simple, small production winery with not
so simple Malbecs and a small traditional
restaurant. (02622) 423 593.R.P 89 s/n. Agua
Amarga, Tupungato. www.bodegalaazul.com
Finca La Celia
One of the valleys oldest wineries. They
conduct excellent tours and tastings. (02622)
451 010. Av. de Circunvalacion s/n, Eugenio
Bustos, San Carlos. www.fincalacelia.com.ar
Salentein
Designed like a temple to wine, this ultraconcept winery includes a modern art
gallery, lodge, and chapel set high in the
Andean valley. (02622) 429 500.R.P 89 s/n,
Tunuyan. www.killkasalentein.com
SAN MARTIN
Familia Antonietti
A family winery in San Martin where
you can have a tour with the owners,
try some of their sparkling wines and
stay for a homecooked lunch. (0261)
4390964/155688905. Pizarro s/n esq.
Zalazar, Chapanay, San Martn.
bars
inside Mendoza City
The list below has some great bars but if youre looking to
browse, head to Aristides Villanueva Avenue, the nightlife
strip of Mendoza. Its a continuation of Ave. Colon and
is simply referred to as Aristides by the locals. Pubs, bars,
restaurants and shops cram together from Belgrano to San
Martin Park to provide you with ample bar options. Get
your shut-eye before a night out because the clubs dont
even get started until 2am, and call a taxi because they are
all located out of the city in Chacras or El Challao.
MATIAS DOWN TOWN
Victorian style decor and multiple ales to choose from is
enough to soothe the nostalgia of any barfly foreigners.
Downtown Matias is part of a successful beer chain starting
in Buenos Aires in 1973 and now with bars as far as San
Martin de los Andes in Patagonia. Mendozas version is right
in the heart of beer street and ideal for a sidewalk stop-off or
some serious high stool imbibing inside. Aristides 198.
El MERCADITO
Aristides still remains the busiest night spot in town and
this resto-bar has to be one of the coolest in town. El
Mercadito is run by three friends and it lets the good times
roll with healthy meals including big salads, which are
a rarity here antioxidant juices, decent brekkie, fresh
cocktails and a top music mix. Spend an evening here and
youll hear a few beats from across the pond and leave with
a light stomach and a few stars brightening up your vision.
El Mercadito, Aristides 521.
BELIEVE IRISH PUB
One of the few bars in Mendoza with a bar counter and
high stools to prop yourself up on. Kelly, the English partowner/pub-mascot is almost always there to share a chat
and a smile with the crowd; which is most likely a factor
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USEFUL INFORMATION
AIRPORT Tel: 5206000 Accesso Norte s/n. El Plumerillo. SHIPPING WINE Ordinary post will not ship wine and a courier can cost at
least U$ 30 a bottle. The most economical way is send it with your checked luggage in a special styrofoam wine box, available at most
wine stores or at Trout & Wine, Espejo 266. CRIME Be alert. Mendoza does have crime. Hold on to purses on the street and at restaurants.
Avoid carrying valuables. Hostel lockers are not safe. Danger spots: bus terminal and internet cafes. BIKE TOURS IN MAIPU The
most economical way to do a wine tour in Mendoza. Take bus (171, 172 or 173) from Catamarca and Rioja to Urquiza street (see below)
where youll find several bike rental companies. Some are notorious for dodgy bikes. Check and double check you get a good mount
as a puncture can cause a mini nightmare. Head south, as north of Maipu is urban and not pretty. RECOMMENDED WINERIES
Rutini, Tempus Alba, Di Tommasso, Carinae and certainly Trapiche. When returning have a late lunch at the excellent Casa de Campo.
NIGHTCLUBS In most nightclubs you have to queue twice for a drink which can get slightly exasperating as the night wears on. It is
wise to buy several drink tickets at once for an easy, unimpeded flow of alcohol. Bathrooms are usually ill equiped so bring your own
toilet paper. Many nightclubs are 200 light years away in Chacras which can cause problems getting home. Clubs rarely get going
before 2am. MENDOZA EXPATS CLUB An organization which enables Expatriates to meet each other. www.mendozaexpats.org.
HAIR DRESSER English speaking and eccentric hairdresser Haisley will do your hairdo right. Paso de los Andes 997 (esq. Julio Roca),
tel (261) 641 6047. CHANGING DOLLARS - Cambio, cambio shout the arbolitos (money changers) outside Galeria Tonsa (San Martin
1173), the place to go if you want the best street rate. Larger denomination notes are preferred. To make sure you are not getting ripped
off check the current rate of the dolr informal on www.ambito.com. The Mendoza rate is generally 30 centavos less.
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