Domaine Bousquet Sauvignon Blanc 2019, Argentina
Cost: $12-14
K nowing how to grow wine in one country does not always mean you will be successful in another country. Expertise is important, but understanding the region where the grapes grow is the key to success.
Jean Bousquet’s family had made wine in southern France for four generation before Bousquet decided Argentina would be a great place to produce wine. He knew what he was doing because only 22 years after planting vineyards in Argentina his winery is producing a wide variety of wines at terrific prices.
The Domaine Bousquet sauvignon blanc ($12-14) is a good example. It is a beautiful light yellow in color with some green tints. Lime and apple aromas pour from the glass. The first sip reveals crisp citrus flavors with a bit of minerals.
The powerful fruit flavors are balanced by a crisp natural acidity.
Bousquet (say it boos-KAY) decided to plant vines in Tupungato in Mendoza’s Uco Valley, by the foothills of the Andes Mountains at 4,000 feet. Warm days and cool nights allow the grapes to ripen slowly and more fully develop their flavors.
After hand picking, the grapes were cold macerated at about 45 degrees for 24 hours to extract aromas and flavors. Fermentation took place over 15 days at a maximum temperature of 60 degrees.
The vineyard gets intense alpine sunlight 360 out of 365 days a year, giving the wines big, bold fruit flavors. Sandy and gravel soils make the vines struggle, which also increases flavor to the grapes and helps develop an elegant wine.
With only eight inches of rain a year, groundwater is important to the survival of the vines. Bousquet uses a drip irrigation system to deliver Andes snow melt to the vines. The water is so pure, it is bottled and sold in the estate’s restaurant.
The Bousquet family spends a lot of effort to protect the vineyards. All the fruit is organic. They have become leaders in developing high altitude vineyards in Argentina.
“We try to preserve the purity of the organic fruit and not expose the wine too much to
barrels, extraction, or manuvers to change the wine,” said co-owner Anne Bousquet.
The Bousquet Rosé was great sipping before dinner and with sausage roll appetizers.

Another great wine is the Domaine Bousquet rosé ($12-14), a blend of 50 percent pinot noir, 30 percent tempranillo, 10 percent pinot gris and 10 percent vigonier.
It is a light pink in the glass with strawberry and red berry aromas with a few notes of orange zest. It has a clean taste, with berry fruit and fresh acidity. Like the sauvignon blanc it is an excellent food wine.
These grapes also were hand picked and spent 15 days in a cold fermentation.
At this price these are wines you can have on hand for a quiet sip after work or for your next tailgate party.
Winery: The Bousquet family made wine in southern France, in the city of Carcassonne, for four generations before Jean Bousquet decided he wanted to try producing wine in Argentina.
After selling his vineyards in the 1990s Bousquet moved to Argentina with his daughter Anne and her husband Labid Al Ameri. They looked for the best locations and focused on Mendoza, the largest wine region in Argentina.
What surprised everyone is where in Mendoza they settled.
Bousquet bought about 270 acres (since expanded to 600 acres) in the Gualtallary valley in Tupungato, Mendoza in 1997. With cool nights and a near constant breeze, the vineyard is located in a region with the ideal conditions to produce ripe grapes and extraordinary wines.
No one had ever planted grapevines there before because they thought it would be too cold in the foothills of the Andes Mountains.
“The nature is so imposing,” said Anne Bousquet. “There is nothing between you and the Andes. It is pure. You don’t want to be the first to spoil this pristine land. You don’t want to pollute that.”
In 2011 founder Jean Bousquet sold the winery to his daughter Anne and her husband. They recruited winemaker Paul Hobbs to consult through 2015, with a special focus on new approaches to pruning and harvesting of grapes at different levels of maturity to produce even better balanced wines.
The latest project involves planting 37 more acres and adding two more varietals, Grenache and Cabernet Franc.
The winery sells about 400,000 cases of wine a year in 50 countries and recently increased its presence in the American market by forming its own import company. They dropped prices and sales went up.
Adopting the French philosophy, the team blends parcels for greater complexity and consistency, even in their single vineyard wines, rather than individually bottling micro-parcels.
Besides the sauvignon blanc and the rosé Domaine Bousquet produces a chardonnay, pinot grigio, cabernet sauvignon, malbec and merlot. They also do a chardonnay/torrontes blend. The winery also has a reserve line, Gaia red and white blends, Gran Bousquet (select grapes from the home vineyard) and Ameri, a blend of malbec, cabernet sauvignon, syrah and merlot.
The Bousquet Sauvignon Blanc paired nicely with fried shrimp and fried onion rings.
Goes with: We had the sauvignon blanc with fried shrimp and onion rings, an outstanding combination. This full-flavored sauvignon blanc had some muscle to stand up to the shrimp, which I dredged in a heavy tempura batter before frying.
The rosé paired nicely with an appetizer of little sausage rolls and with tomato sauce served over angel hair pasta. The rosé had more than enough flavor to make it a good match with the tasty Newman’s Own tomato sauce.
Serve both wines well chilled.
The sauvignon blanc also would pair well with ceviche and Thai food dishes. The rosé would be great with appetizers and many chicken dishes.
With these two versatile, affordable wines, you can try many different food combinations and come out a winner.
The rosé had enough body to pair well with the tomato sauce and pasta.

If you have questions about wine you can email Dennis Sodomka at

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