A relevant food, lifestyle and culture report from the Hartman Group of Seattle, WA, reports on the growing consumer importance of "local" when it comes to the source and quality of food preferences.
Although this research is about the purchase and consumption of food at home, it speaks to us and our style of traveler who also appreciates experiencing farm to table when traveling on a Wildland Adventure. When we travel we go to the source to discover the origins of foods and to learn local recipes from families and celebrity chefs. This fosters a more sustainable kind of tourism in which we engage culinary experts, meet farmers and boutique wine makers, enjoy meals in local homes, and any number of special dining experiences in local eateries even including street foods like "mussels a la Istanbul" when traveling in Turkey.
We always seek out opportunities to fe......
On this day we head off to Clos de Los Siete, a collaboration of seven bodegas initiated in the early 2000's by Michel Rolland. The bodegas here are architecturally stunning, each designed in a way that reflects the individual winemakers, just like the designer wines made here. We first visited the wine making facilities of Cuvelier Los Andes where we learned just how specific and sophisticated the art of wine making can be.
The winemaker at Cuvelier Los Andes shares his craft with our Argentina wine tour group.
He described how they take grapes from specific areas of their vineyards, combine various varietals mainly Malbec, but also from their own plantations of Cabernet Sauvignon, Merlot, Syrah and Petit Verdot, blending each according to the winemaker's specifications. Then he showed us and explained the amazing technology behind it with automatic control systems in fermentation tanks capable of fermenting each parcel of vineyard in......
Anybody who signs up for wines and adventures in Argentina has got to be fun traveler...and did we have fun traveling together! Following are pics of our group, guides and a few friends we encountered along the way...
Our beloved grandam of the group, Rosemarie celebrated her birthday our last night together and received a handmade traveler's greeting card from all her fans.
Cindy, who traveled with us in Peru five years ago, models a beautiful poncho from Salta at our stop on the Road of the Artisans.
Richard traveled throughout Patagonia for over a month doing a lot of fishing and exploring around before he concluded his South American adventure by joining our wine and gastronomy tour at the start of the trip in Mendoza.
Our lead guide in Salta, Alejandro (right), skilled driver Sebastian (center) and assistant guide (left).
Colleen shares her knowledge with the rest of the group and gi......
Kurt Kutay praises Pablo (left) and Izekiel the winemaker (center) for
the full terroir of La Azul wine paired with joyful hospitality and exquisite cuisine.
At bodega La Azul it occurred to me how much more there is to the full terroir of any wine. Most bodegas offer tastings along with discussions about the specific characteristics of their wine. But the joy we experienced as I described previously on that night at bodega La Azul was a big part of the full terroir of their wine beyond the physical and practical considerations of cultivar type, soil, climate, vineyard location, planting, trellis system, pruning techniques.
If terroir is considered to be the full ecology of a wine, then other key factors are the cultural and social milieu wherein the whole enterprise of production and consumption takes place. Ezequiel Fadel, Chef Jaime, Pablo and all our friends at La Azul rounded out the full body of the evening to enjoy their wines