Discovery

In just 25 years, the province of Mendoza in Argentina has developed an outstanding gourmet food scene through its connections with wine. Today it stands out as the Ibero-American Capital of Gastronomic Harmony and is one of the two Argentine cities included in the Michelin Guide.

Sandwiched between the storied vineyards of Bordeaux and the equally famous wine region of Languedoc, South-West France continues to be unjustly overlooked by the public. And yet, from the Lot Valley to the foothills of the Pyrenees via Gascony, this extensive wine region is home to appellations that most certainly deserve our attention.

In less than two decades, Pacheca Group, which has a presence in five regions, has become a formidable standard-bearer for Portuguese viticultural heritage. As a staunch advocate of the variety and quality of the country’s wine proposition, the company continues to aim for a very specific goal, which is to show the world that Portugal is the home of excellent wines. And if the country’s bottlings are increasingly gaining exposure, it might just have something to do with that…

The Valpolicella wine region is located in the province of Verona in north-eastern Italy’s vinous powerhouse that is Veneto. Rolling landscapes and quality wines are two of its defining features. Read on to find out what other factors make the region unique.

Argentine wines are not only made from very diverse varietals grown over a wide range of vineyard sites and altitudes, they are inspired by projects that differ greatly in size and origin. Kaiken, Cabrini, Les Amis and Andeluna are examples of the country’s multi-faceted approach to growing wine.

Their names are Margaux, Moulis, Pauillac and Saint-Estèphe and they are the Médoc’s village-designated appellations. They enjoy global renown and epitomise the excellence of Bordeaux wines. But in the current lacklustre economic climate combined with declining consumption, the pace of which continues to fasten, can these Bordeaux growths continue to rely on their long-standing attributes to secure a place in export markets? As the market undergoes a paradigm shift, does terroir still make a compelling case that will guarantee their survival and long-term success?