The International Sommelier Day is held every June 3rd as a tribute to the creation of the Association de la Sommellerie Internationale (ASI) in 1969 in Reims, France. In Argentina, the sommelier profession has certainly boomed in recent years, as the local wine making industry has developed into a much more sophisticated scene than before.
To honor the date, eight sommeliers from prize-winning restaurants in Argentina share their views on what they believe are the new trends in the country’s Malbec-ruling wine scene.
Elena Cabrera & Leonel Castro
(Trescha. Winners of the 2025 Michelin Best Sommelier 2025 Award)
Argentine wine is undergoing a period of evolution and refinement. People seek wines with an integrated use of oak when available, and if not, the priority is that they express their place of origin. There is also a new gastronomic offering that allows for pairing with white wines and lighter options. Even Malbec, the country’s emblematic grape variety, is being reinterpreted with lighter styles, designed to be enjoyed at any time of day. We believe that is the current trend.
Freddy Morales (Baja América)
Right now, I think the average consumer is choosing wines based on style — that is, they prefer smooth wines, light wines, oaky wines. They’re no longer looking for variety as much. I think that’s a very nice and quite good thing. Communication has shifted; all sommeliers have Instagram accounts and we share videos or stories talking about a wine we liked. So, the people who follow us start choosing their wines based on these suggestions, and instead of asking us for a Criolla, a Torrontés, or talking about regions, they ask us for a wine with certain expressions, with certain characteristics. This enables us to recommend a wine from the south, a wine from the north, a wine from eastern Mendoza, or even a wine from Buenos Aires or Córdoba.
Inés de los Santos (Costa 7070 / Cochinchina / Kōnā)
The trend I’m seeing today is a commitment to natural and minimally modified wines, of course. Wines that are aged less in oak and have a lower alcohol content. The universe of orange, pét nat and rosé wines has certainly grown.
Sol Tony (Las Flores)
Today, the wine world is opening up to diversity: low-intervention, natural wines are being added to the conventional or classic offers, and there’s a return to artisanal wines. Winemaking projects are emerging in less traditional regions like San Juan, Jujuy, and Córdoba, and there is an increasing value for commitment to the environment. Consumers are looking to try new things, to be moved, and engaged. It’s no longer enough to say “this is good” — they must connect and empathize.
Alfredo Mesa (Mengano)
I believe the wine world is moving toward more organic practices, more focused on environmental stewardship. Wineries — and the wine world in general — are seeking more sustainable practices while maintaining the quality of a good wine.
Lucas Rothschild (Bordó)
I would divide trends into two large groups: on the one hand, real trends associated with consumption and commercial productivity. On the other, those that respond to niche wine, the world of sommeliers and specialized consumers. The wines we professionals work with represent less than 10% of actual consumption in Argentina. If we focus on mainstream wine there is a clear trend toward less extraction, less use of oak, and greater freshness. The emergence of vermouth on the market significantly changed the landscape, disrupting certain consumption habits, and wine had to compete not only with beer, but also with gin and tonics and ready-to-drink cocktails. This has led to the production of wines that are more understandable, more transparent, and accessible to the general public, somewhat in line with everyday wine, as was the case with demijohn wine. Regarding finer or specialized wines, there’s a growing interest in highlighting certain regions and locations: specific areas of the Uco Valley, specific grape varieties, and producers who focus their work on the source.
Camila Torta (Azafrán)
In Argentina, the history of wine is fairly recent. The focus on quality wines only began 30 years ago, and therefore trends have changed quite rapidly, especially considering that we live in a society where change is commonplace. But even so, wineries are currently offering “easier-drinking” wines that can be opened in everyday situations, with lower alcohol content, more freshness, and greater accessibility for all audiences.