Torrontés is drawing attention. There are more and more columns dedicated to this variety, which is praised by international wine journalists and tasters. On this occasion, Mary Ross, US journalist of Daily Herald, wrote an article about it, in which she mentioned the special features of this wine. According to what she underlined, it is an undiscovered grape yielding “delicate and dry-ish wines trickling from Argentina just in time to pair with delicate springtime dishes.”
After Mary Ross contacted Wines of Argentina, she learned that these wines do not trickle, but “there is a steady current of Torrontés, with US shipments up 11 percent. When I requested samples available in the Chicago area, I expected maybe five labels, but I received 24,” she pointed out.
“I learned that Torrontés has responded to the reportedly “excellent” 2010 vintage with alcohol levels above 13.5 percent and great acidity. These wines will overpower delicate dishes and ignite spicy cuisines. Turn instead to flavorful, somewhat fatty dishes, such as smoked meats and rich pasta, especially pesto, “recommended the journalist.
Tasting and recommended wines
After the tasting, the journalist decided to give a list of the wines that attracted her the most. She stated that she found different Torrontés styles, so she simplified the spectrum into basic styles, in the 2010 vintage (including region, suggested price and distributor).
Herbal, for a Sauvignon Blanc alternative
Torino “Don David Finca La Primavera No. 3” (Cafayate, USD 19.99, Southern): Partial fermentation and maturation in new American oak, along with malolactic fermentation, compel full flavors that nonetheless express rich herbality. Serve with rich dishes (grilled salmon with herbs, meats with chimichurri, paella).
Finca Las Nubes 2011 (Cafayate, USD 18, Cream): Refreshing herbality with a dash of citrus zest.
Fruit and flowers, for a Riesling or Pinot Grigio alternative
Santa Julia (Mendoza, USD 10-ish, Heritage): A round, refreshing palate of citrus and tropical fruits with soft acidity make this a delicious complement to sweeter seafood (lobster, crab Louis salad), egg dishes and creamy cheeses. (Look also for Santa Julia’s “Innovacion,” with a dash of Pinot Grigio for light, dry-ish, tart flavors; best bang for the buck, 1.5-liter for $10-ish.)
Mi Terruno Uvas (Mendoza, USD 10-ish, Kern): Ripe stone fruit flavors that lean uniquely toward apricot and honey make this a Chardonnay alternative to serve with white meats and seafood prepared with butter.
Somewhere in between
Manos Negras (San Juan, USD 15, Wine Cru): Balanced complexity with citrus and stone fruit flavors (from a dash of Viognier), mixed with a sprinkle of herbs and minerals and brisk acidity.
Trivento Reserve (Mendoza, USD10-ish, Wirtz): Clean and rich with ripe apricot and herb flavors.
Source: http://www.dailyherald.com/article/20120307/entlife/703079754/
Tags: Argentina, Daily Herald, Torrontés
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