Argentine wine, as with many aspects of Argentine cuisine, has its roots in Spain. During the Spanish colonization of the Americas, Juan Cedr?n (or Cidr?n) brought the first vine cuttings to Santiago del Estero in 1557, and the cultivation of the grape and wine production stretched first to neighbouring regions, and then to other parts of the country.

Argentine winemakers have traditionally been more interested in quantity than quality and the country consumes 90% of the wine it produces. However, the desire to increase exports fueled significant advances in quality. Argentine wines started being exported during the 1990s, and are currently growing in popularity. The devaluation of the Argentine peso in 2002 further fueled the industry as production costs decreased and tourism significantly increased, giving way to a whole new concept of wine tourism in Argentina. Mendoza Province is now one of Argentina's top tourist destinations and the one which has grown the most in the past years.

Argentina is the largest wine producer in South America and the 5th largest in the world, with over 1,200 million liters (2003), and the 13th largest exporter in the world (431 million USD in 2005). Argentina probably produces the best Malbec. Ironically, in the 1980s, Argentina almost gave up on the grape through government vine pull schemes.

Due to the high altitude and low humidity of the main wine producing regions, Argentine vineyards rarely face the problems of insects, fungi, moulds and other diseases that affect grapes in other countries. This permits cultivating with little or no pesticides, allowing even organic wines to be easily produced.

Argentina Alamos