Tarija, Bolivia, offers a unique wine country experience characterized by high-altitude viticulture and rich Indigenous traditions. Visitors enjoy pouring wine as an offering to Pachamama, reflecting deep cultural roots. Wine producers are adapting to challenging geographical conditions to yield exceptional products like pinot noir and Singani, while the region’s culinary scene supports sustainable practices, revealing rich flavors and local traditions.
In the high desert of southern Bolivia, visitors can explore Tarija’s wine country, experiencing its unique blend of high-altitude viticulture and Indigenous traditions. Guided by Orlando Condori, guests pay tribute to “Pachamama” by pouring wine onto the earth as an appreciation of Mother Earth, reflecting the region’s deep-rooted spirituality. At an elevation of 3,500 meters, the sun shines brightly over the Cordillera de Sama Biological Reserve, and the surrounding landscape is a stunning sight that includes a lagoon filled with flamingos.
Tarija province, encompassing a mere 14,000 square miles, boasts diverse topography with forests, deserts, and mountain landscapes. This agricultural region produces several little-known wineries and ranks as Bolivia’s prime wine-making area. Coupled with a five-star resort, Tarija offers a magical experience akin to Tuscany, Italy, enhanced by views of llamas and flamingos in the wild.
The importance of altitude in winemaking is emphasized by experts such as Jurgen Kohlberg of Bodega Tayna. He produces some of the highest altitude pinot noir wines globally, highlighting how the unique geographical conditions facilitate superior wine quality in areas not typically suited for production. At an altitude of 2,100 meters, the rocky terrain presents challenges for grape cultivation, yet creative approaches yield remarkable results.
The Campos de Solana vineyard exemplifies the contrast between terroir and climate restrictions, producing liquor called Singani. This distilled spirit, made from Muscat of Alexandria grapes, evolved from Spanish winemaking traditions that adapted to Bolivia’s landscape. Filmmaker Steven Soderbergh recognizes the exceptional quality of Singani, which he promotes with his label Singani 63.
Dining experiences complement the wine tastings, as showcased by chef Pablo Cassab at Kohlberg Winery’s Atmósfera restaurant. Here, fresh, local ingredients create a unique gastronomical experience, incorporating sustainable practices in food preparation. As wine and food traditions merge, Tarija’s culinary scene expands, reflecting the potential for greater recognition.
Alongside exploration of the local culture and cuisine, Tarija offers an opportunity to connect with the rich history of the region. The area’s remarkable beauty and diverse offers attract visitors, similar to Neil Armstrong’s famed encounter with Bolivia’s Uyuni salt flats. This hidden gem possesses an amalgamation of culture, creativity, and agriculture that continues to flourish at higher altitudes, making it a true delight for every traveler.
Tuscany and Bolivia’s Tarija share extraordinary landscapes and rich wine experiences, though they differ vastly in their culinary stories and traditions. The influence of Indigenous cultures and high-altitude conditions bestow unique qualities to Bolivian wines like pinot noir and Singani. The culinary scene, exemplified in sustainable dining practices, is beginning to attract international attention, positioning Tarija as a notable destination for food and wine enthusiasts. As travelers discover this flavorful region, its undiscovered magic continues to unfold.
Original Source: www.spokesman.com
