The wine growing regions of Argentina are being charted with ever greater precision. Whereas just over a decade ago, geographic designations essentially followed political borders, lumping vast tracts of very different land in together, today producers are identifying the exact areas where meaningful distinctions can be made between local terroirs. This is certainly true of one of the newest Geographic Indications: San Pablo, which was approved in 2019.
Everyone is familiar with Chardonnay, a white grape variety grown in Argentina and all across the world. But it’s not so commonly known that it’s not actually the most extensively grown in the country. In fact, comes in third on a list of the varieties with the most surface area under vine in Argentina with 5863 hectares of a total, as of January 2021 of 35,845 hectares of white grape vines. So, which are the two most widely grown and what others make up the list of the top 12? What are the white varieties most commonly found in Argentina?
The experience of eating the prickly monster that is the Centolla, or Chilean King Crab, involves much more than enjoying its tender flesh. Its arrival at the table is a show in itself: the intense orange colour, the knobbly, spiky carapace and threatening claws and legs might well put off more squeamish diners but once you’ve get past the tough exterior and try the extraordinarily tender flesh you’ll be hooked for life. So how best to cook it at home? It seems daunting but in fact it’s surprisingly simple. Before getting to the master recipe, let’s learn a little more about the sea creature.