I am here in the land of Patagonia Lamb, with Chef Emanuel Leiva... with his leg of the lamb (slowly cooked for nine hours in a wood oven) over creamy lentils with ginger and lemon zest. Paired with Familia Schroeder's Saurus Select Pinot Noir.

Chef Fernando Rivarola is outrageous in his culinary creations... First is Raw Llama, second is Rabbit Hearts, third is everything in a magnificent complexity of flavors to rock your world... all with fascinating social statements.

The 2010 Estate Blend Malbec Bonarda (70%/30%) is still at the top of its game two years later, paired with BBQ Pork Ribs

Chef Txemi Andres Alonso in final preparation of a grilled steak Bosque Style

Stewed Duck atop bread pudding, with orange purée and mango ball... Paired with DV Catena Cabernet Malbec... Extraordinary!!!

To begin this Food & Wine Experience in Buenos Aires... a glass of Argentine Malbec and the best burger in town... at the Four Seasons Buenos Ares!