Drinking Traditions of Mendoza: 6 Beverages That Define a Region

Mendoza drinks are shaped by high desert sun, cool Andean nights, and irrigation channels fed by snowmelt. Vines thrive from Maipú to the Uco Valley, while native carob and maize traditions persist in rural communities.

Locals drink with food and season: robust reds at asados, chilled mistela after hearty meals, and light, short-fermented beverages during hot summers. The annual Vendimia harvest festival anchors the calendar, celebrating grapes and the people who grow them.

If one drink defines Mendoza abroad, it is Malbec. This is dry red wine made from Malbec grapes grown between roughly 700 and 1,500 meters, notably in Luján de Cuyo, Maipú, and the higher, cooler Uco Valley near Tupungato. Grapes are hand-harvested, destemmed, and fermented in stainless steel, concrete, or large, neutral foudres. Some producers favor native yeasts; many age a portion in French or American oak. Typical strength is 13.5–15% ABV.

Flavor spans ripe plum, black cherry, violets, and spice, with soft to firm tannins and a dry finish. High solar radiation and strong day–night temperature swings help preserve acidity and aromatics. Malbec is the pour of choice with beef asado and empanadas, served at parrillas in Mendoza City and in tasting rooms across Luján de Cuyo and Maipú. It’s ordered year‑round, slightly cooler than room temperature in summer, and is central to winery visits during Vendimia in March.

Vino patero is traditional, small‑scale wine made by crushing grapes with bare feet in shallow vats or plastic bins—an approach common in rural households and tiny bodegas across Cuyo. After foot‑treading, the must often ferments spontaneously with native yeasts, sometimes with a short maceration and minimal temperature control. It is typically bottled in glass demijohns (damajuanas) or reused bottles. Alcohol generally rests around 10–13% ABV, but can vary widely.

Expect a rustic profile: juicy red fruit, occasional spritz from trapped CO2, and haze from minimal filtration. Styles range from light and gluggable to slightly sweet if fermentation stops early. Vino patero is tied to the rhythms of the harvest and family gatherings; it appears on tables during asados, at neighborhood peñas, and around the time of Vendimia. Look for it at small farm stands near Maipú or San Rafael, or at regional product shops that highlight traditional methods.

Mistela cuyana is a sweet, fortified drink made by blending fresh grape must with neutral grape spirit, arresting fermentation to retain sugars. Producers in Mendoza and neighboring Cuyo provinces often use pink or white varieties, though red versions exist. After fortification, mistela may rest in glass or neutral vessels to harmonize flavors. Typical strength ranges from 15–22% ABV, depending on the must-to-spirit ratio.

In the glass, mistela is viscous and aromatic—think raisins, honeyed grape, dried flowers, and sometimes orange peel. It’s sipped chilled in small glasses as an aperitif or digestif, paired with cheese, nueces confitadas (candied walnuts), or regional sweets. Historically, mistela served as a way to preserve the grape’s sweetness before widespread refrigeration, and today it keeps its place in winter gatherings and after‑dinner toasts. You can find authentic versions at family wineries in San Martín and in traditional bodegas across Mendoza City’s markets.

Aloja is an ancestral beverage rooted in native algarrobo (Prosopis) trees that thrive in Mendoza’s drylands. To make aloja de algarroba, ripe pods are cracked or ground, soaked in water, and left to ferment for one to three days with wild yeasts—sometimes with a touch of sugar to adjust sweetness. The result is a lightly alcoholic, gently effervescent drink, usually around 2–6% ABV, served fresh and cold.

The flavor is earthy and malty, with notes of carob, dried fig, and a faint caramel edge; the texture can be slightly cloudy. Aloja reflects Huarpe culinary heritage and persists at community fairs, summer festivals, and rural gatherings where heat demands something low in alcohol and refreshing. In and around Maipú and San Rafael, look for it at ferias de productores or cultural centers that highlight indigenous foodways. Because it is perishable, aloja is typically consumed within days of preparation.

Chicha de maíz in Mendoza is a seasonal, home‑prepared beverage made by soaking and fermenting ground toasted maize or sprouted corn (jora) with water. The short fermentation—often 24–72 hours—leans on native yeasts and sometimes lactic bacteria, producing a low‑alcohol drink of about 2–5% ABV. Families may sweeten lightly or spice subtly, but most versions remain simple and unfiltered.

Expect a cloudy, cereal‑driven profile with gentle tang, soft sweetness, and a faint bread‑crust aroma. While more visible in Argentina’s northwest, chicha survives in Mendoza through Andean‑influenced households and cultural groups that honor Mother Earth ceremonies and harvest rituals. It’s poured into clay or enamel pitchers and shared communally during summer gatherings and folk events. Seek it at peñas folklóricas or rural cultural workshops near Tupungato or the outskirts of Mendoza City, where batches are made for immediate consumption.

Fernet con Coca is a modern Argentine staple embraced across Mendoza’s bars and asados. It combines a bitters‑style amaro (around 39–40% ABV) with cola and ice in a highball, commonly at a 30/70 ratio of fernet to soda. The resulting drink lands between 5–12% ABV depending on the pour. Preparation matters: plenty of ice, a slow pour to manage foam, and gentle stirring keep it balanced.

On the palate it’s minty‑herbal and bitter at first, rounded by caramel cola and a dry, refreshing finish. In Mendoza City—especially around lively bar zones—this is the default social order for warm nights, student meetups, and pre‑asado drinks. You’ll find it in neighborhood bodegones, kioskos, and music venues from Godoy Cruz to central plazas. Though not as old as mistela or chicha, Fernet con Coca has become part of local nightlife etiquette and a counterpoint to the region’s wine‑first identity.