"Just how do they get those aromas into the wine?"

Belasco de Baquedano is a big producer of Mendoza appellation.

After our first amazing and informative day visiting Bonfanti we had another tasting at the Belasco de Baquedano, a very large producer which also presents the “Hall of Aromas” where 46 individual varietal aromas are contained in clear acrylic containers. It’s all those distinctive aromas that we use to describe the nose of the wine. 

Entering the "Hall of Aromas".

We learned there are three levels of aromas: 1) Primary aromas actually come from the raw material itself specific to each varietal; 2) Secondary aromas are produced by the yeasts during fermentation; 3) Tertiary aromas appear during ageing and also when the wine reposes in the bottle. Among the 46 aromas were musk, violet, grass, hay, banana, wood, thyme, truffle and more. Now, if I can only remember them next time I go to taste the wines at Artista Wine Cellars next Saturday in Edmonds, WA!  



David Arista tests his professional nose
at the Hall of Aromas.

Walking out of the Hall of Aromas Dick caught Ruth off guard when he asked her seriously, “So, just how do they get those aromas into the wine?” Ruth immediately started thinking, now how am I going to break it to Dick that they don’t really put these aromas into the juice. Once he knew he had her going he just gave her a sly smile.

Argentina wine tasting at Belasco de Baquedano. 

Keeping wild,

Kurt Kutay
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