(Rob) We arrive at our new hotel, and it really isn't a hotel, but someone's house. We had our own small bungalow right in front of a huge grassy area w/a pool....the kids couldn't have been more excited. The first night we went next door for dinner to a fantastic Italian dinner, where we had some of the best pasta ever, see photo's! The kids loved the pasta too, but they loved the big grass area in the back even more. They went nuts.
The next day, we were off to the vineyards w/ the kids and all of their crayons, color books, and Ipods! The first winery, Acheval Ferrer, was set amongst 80 acres of vines with dramatic views of the snow capped Andes. The winery was very old, and as w/ all the winery's we visited, they used the orginal concrete vats to store the wines, some dating back 95 years. The wines were incredible and the staff extremely informative.
Off to the next winery..........Melipal, which turned out to be one of the finest, if not the finest culinary experience we have ever had. The architecture was incredible, being contemporary and incorporating lots of different woods. The wines were very nice however the lunch was incredible. Lucky us, the executive chef was at the winery and prepared our meal. Ended up he is one of Mendoza's and the countrys most highly regarded chef's....and his food n presentation didn't disappoint. Our 6 course meal was perfectly paired w/ various wines. The chef came out several times to discuss the variuos dishes and ingrediants. Not to be disappointed, the chef made the kids a special chicken w/ fresh cut french fries, after which they went out to the lake and played w/ the tadpoles and frogs.
And off to the final winery......wow do we have any more room for anything? Well maybe a wine tasting. The final tasting was at Carmelo Patti, whom is regarded as one of Argentina's most famous wine makers and who's Cabernet was voted #1 in France in 2002. Carmelo is a one man show, and is a real character who conducts the tour, in his office w/ a fold out table, himself. He blends the wines, fills the bottles, corks and puts on the labels w/ the help of only 2 other people. His wines had much more of a french taste and were incredible. His production is limited to 40,000 bottles and he doesn't release any of it until he personally inspects every bottle. A true artist.
We are now going back to the hotel to pass out.
Adios
The next day, we were off to the vineyards w/ the kids and all of their crayons, color books, and Ipods! The first winery, Acheval Ferrer, was set amongst 80 acres of vines with dramatic views of the snow capped Andes. The winery was very old, and as w/ all the winery's we visited, they used the orginal concrete vats to store the wines, some dating back 95 years. The wines were incredible and the staff extremely informative.
Off to the next winery..........Melipal, which turned out to be one of the finest, if not the finest culinary experience we have ever had. The architecture was incredible, being contemporary and incorporating lots of different woods. The wines were very nice however the lunch was incredible. Lucky us, the executive chef was at the winery and prepared our meal. Ended up he is one of Mendoza's and the countrys most highly regarded chef's....and his food n presentation didn't disappoint. Our 6 course meal was perfectly paired w/ various wines. The chef came out several times to discuss the variuos dishes and ingrediants. Not to be disappointed, the chef made the kids a special chicken w/ fresh cut french fries, after which they went out to the lake and played w/ the tadpoles and frogs.
And off to the final winery......wow do we have any more room for anything? Well maybe a wine tasting. The final tasting was at Carmelo Patti, whom is regarded as one of Argentina's most famous wine makers and who's Cabernet was voted #1 in France in 2002. Carmelo is a one man show, and is a real character who conducts the tour, in his office w/ a fold out table, himself. He blends the wines, fills the bottles, corks and puts on the labels w/ the help of only 2 other people. His wines had much more of a french taste and were incredible. His production is limited to 40,000 bottles and he doesn't release any of it until he personally inspects every bottle. A true artist.
We are now going back to the hotel to pass out.
Adios
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