The post Cafayate: Exploring Argentina’s Lesser Known Wine Region appeared first on Passport Therapy.
]]>We remained optimistic, however, because we knew that Argentina was home to the Malbec heartland, Mendoza! Finally – a great selection of wines to be consumed meal-in and meal-out!
Unfortunately, despite ALL effort, we just couldn’t seem to fit Mendoza into our itinerary. Things just don’t always go as planned. Ah, the joys of long-term travel. But, as they say, things happen for a reason, and this is what led us to another wine region in Argentina: Cafayate.
This small, dusty, town is about 3 hours south of Salta by bus and is the birthplace of Torrentés, a dry but fruity white wine that pairs perfectly to the hot climate. We spent 3 days sampling wines from the various bodegas and have compiled a guide to moving through them.
Outside of town, there are a handful of wineries that demand either a bus, taxi, or bike. We opted to go the bike rental route and would recommend it but be forewarned, it can get pretty challenging – especially in the heat!
We’ll be honest, this wasn’t the romantic, picturesque bike ride we had originally dreamed up in our heads. We were on mountain bikes (not cute little beach cruisers), the ride there was a gradual incline (yay, sweat!) and it was post-harvest, so the vines were all bare. But because of all this, the product waiting for you at the end is much more rewarding.
If you don’t have time to visit many wineries but want to try a variety of local product, head over to Chato’s Wine Bar. Oscar, the owner, is incredibly knowledgeable about Argentinian wine and he has an extensive collection for you to choose from. Plus, he’s adorable and provides excellent conversation.
The last (and arguably most important) thing for us to mention about Cafayate is the helado de vino. Yes, wine ice-cream. In a wine town as hot as Cafayate, it makes perfect sense that this delicious treat would exist. And we have Heladería Miranda to thank for this. She was the first to create the local Torrentés and Malbec sorbets. Make sure to get the both flavors side-by-side in a cone but be careful – these babies are like having two full glasses of wine!
Cheers!
Is Peru’s first hop-on hop-off bus worth the price? Read our review to find out!
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]]>The post The National Drink of Peru: Pisco appeared first on Passport Therapy.
]]>According to Peruvians, pisco was created from distilling grapes that emerged on their lands during the colonial era, after the Spanish brought over vineyards. The first reports of the production of this grape spirit can be traced back to the start of the 17th century. Today, Peruvian pisco is produced only on the coast with the aim of protecting the designation of origin.
While many cocktails are built from pisco, the pisco sour remains the most popular and iconic of the bunch. The pisco sour was actually invented by an American in the early 1920’s, when Victor Vaughn Morris (a bartender in Lima) was attempting to make his favorite drink, the whiskey sour, but ran out of his beloved spirit. Desperate for a drink, he used what he had readily available, giving birth to the pisco sour. The drink’s popularity spread quickly and other bars began to experiment with their own versions. By the end of the decade, the modern pisco sour was born. The drink is so popular today that it even has its own holiday, celebrated by Peruvians on the first Saturday of February.
Now that you have a brief history, we’re sure you want to know where the hell to get one of these delicious cocktails. We recommend you skip a headache caused by those awful 2×1 happy hour pisco sours advertised at every bar in every town, and head to a classy establishment. If you’re in Lima, head to one of the coolest bars in town, Ayahuasca, which not only offers a delicious pisco sour, it has pages of variations on this classic. Heading straight to Cusco? The Pisqueros at Museo Del Pisco has you covered. This place is not so much a bar as it is a house of worship for all things pisco.
Or maybe you’re interested in making your own? Below is a recipe for a classic pisco sour that can be whipped up at home. We only ask that you invite us over to share. Salud!
Syrup:
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