CATENA Zapata is one of Argentina’s most celebrated wine houses, and our visit to its Mendoza vineyards felt like a masterclass in heritage and innovation. Founded in 1902 by Nicola Catena, the winery has evolved across four generations into a global benchmark for fine wine, rooted in a deep respect for place and craft.
A key part of the experience was the culinary vision led by Martín, the winery’s chef and the mind behind Ernesto Catena’s gastronomic projects, including collaborations with Johana Foster. His approach is simple and immersive: each course should translate Mendoza’s culture, so that every bite and every glass tells the story of the region.
Dining at CATENA Zapata’s properties, including Tikal, follows a surprise tasting format rather than an à la carte menu. Guests share dietary preferences in advance, and the kitchen builds a personalized progression inspired by local traditions, from clay oven cooking and asado style techniques to what Martín calls “the winemaker’s cuisine.”
For Martín, great wine deserves great produce, and Mendoza delivers. He highlights the local tomato as a star ingredient, often best served simply with olive oil and a touch of balsamic, and he insists that clay oven empanadas are a non negotiable part of the table. The goal is harmony: pairing ingredients so they elevate one another alongside the wines.
When it comes to favorites, Martín points to Tikal Júbilo (a Malbec Cabernet Sauvignon blend), Campo del Cielo from Johana’s project, and Cosmovisión, an orange wine. Choosing is never easy, he admits, because the diversity of labels reflects the creative spirit that Nicolás Catena Zapata began shaping in the 1980s.
That same spirit transformed Argentine wine on the world stage through high altitude Andes vineyards and techniques influenced by California, proving how extreme conditions can produce extraordinary Malbec and more. From the 1992 flagship blend to today’s award winning portfolio, the visit ends as memorably as it begins, with Ernesto Catena’s “tortuga” dessert of goat cheese cream, dulce de leche, peanut paste, toasted hazelnuts, and peach in syrup.
More information: www.catenawines.com and Instagram @catenawines.
