Empanadas and Wine: A Journey Through the Flavors of Argentina

The Empanadas

When one thinks of Argentina, one thinks of football, meat, and the passion with which the people of that immense country, far away on the other side of the globe, live every moment of their lives.

But in everyday life, being Argentine is made up of so many things, so many little moments: family, friends, an asado, a football match, the train ride to work every morning, the scent of the pampas, the first bite of an empanada on the way out of a nightclub.

Yes, for an Argentine, an empanada is a small part of who they are. It doesn't matter which region of the country you come from, your social class, or what you do for a living. You can be a famous footballer, the head of a religion, a commuter who travels from Moreno to Buenos Aires every morning, a bank manager, or a university student.

You can be whoever you want to be, but if you're Argentine, no matter where you are in the world, every time you see and eat an empanada, you'll feel at home, even if only for a few moments.

There are many different recipes, practically as many as there are Argentine provinces (23), each with its own traditions, ingredients, and ways of preparing them. Nevertheless, it is mainly in the north of Argentina, particularly in Salta, Tucumán, and Catamarca, that the title of the country's best empanada has always been disputed. A gastronomic rivalry that Argentines take very seriously and that will probably never have a definitive winner.

Empanadas are part of Argentina's traditional and popular cuisine. As Facundo Di Genova writes in his article on the definitive map of Argentine empanadas, the definition given by Larousse Gastronomique, "a specialty consisting of dough that can accommodate any kind of filling," is so broad that it leaves room for endless interpretations.

And it is precisely in the preparation of the dough, the choice of fillings, and the cooking methods that the major differences between one province and another emerge.

The then-President of the Argentine Republic, Domingo Faustino Sarmiento, said in 1869, during a lunch in Tucumán: "Let us love, gentlemen, our national empanada, without giving up the pleasure of tasting them all."

He said this with the country's political unity in mind, since just a few minutes earlier he had loudly declared that the empanada from San Juan was the best of them all, sparking a heated reaction among the guests, representatives of the different provinces who had gathered for the inauguration of the railway.

A discussion about empanadas that ended up becoming a metaphor for the country's divisions and national unity.

It was 1869, and more than 150 years later, Argentines are still arguing about which province makes the best empanadas.

It becomes clear, then, just how much the empanada is a fundamental part of Argentine identity. It is not simply food, but a tradition passed down from generation to generation, something that brings together people with completely different stories, origins, and realities.

The Wine

The most renowned region for Malbec cultivation is undoubtedly the province of Mendoza. Some of the finest Argentine wines come from here, including wines made from other grape varieties, and are exported to every corner of the planet. But the most interesting thing is that Argentine wine is not limited to Malbec, just as Malbec itself is not limited to the Cuyo region.

Over the past few decades, different wineries and winemakers have developed wines of the highest quality in very different territories, recovering old vineyards, experimenting with new techniques, and bringing out the characteristics that make each region unique.

From the high-altitude vineyards of Salta and Jujuy, through the great wine-producing regions of Mendoza and San Juan, all the way to Patagonia and the emerging wineries along the Atlantic coast, Argentina continues to show that it has much to say in the fascinating world of wine.

Today, we can discover the work of producers and winemakers such as Pancho Lavaque in Salta, explore the high-altitude Malbecs of the Cafayate region, follow the projects of Ale Vigil and Marcelo Pelleriti, or come across unique stories like that of Familia Schroeder, who, during the construction of their winery in Neuquén, discovered the fossilized remains of a dinosaur dating back approximately 75 million years. A discovery that would eventually give its name to their Saurus wine collection.

These are stories that tell us about a country far more vast and diverse than we often imagine. A country where tradition lives alongside innovation, and where every region, every producer, and every bottle has something to tell.

Discovering Argentine Culture

In this blog, we will talk about empanadas, but also about so much more. From Argentine wines and traditions to sports and the many stories our country has to tell, there is plenty we want to share with you. We will explore Argentine culture beyond empanadas. We will talk about wines, traditions, sports, and the many stories Argentina has to offer, not only through its flavors.

Because behind an empanada or a glass of wine, there are not just ingredients, recipes, or grape varieties. There are people, places, families, stories, and traditions that deserve to be known. And if through these pages we manage to help you get to know our country, its culture, and its traditions a little better, we will have achieved our goal.

We can't wait to start this journey with you.