Amanda Barnes hops over the Rio De La Plata to learn more about Uruguay's Wine Scene.

Uruguay is the little country between Argentina and Brazil on the coast. It’s not Paraguay, and they are separate countries. Sounds patronizing, but its surprising how many Uruguayans will tell you anecdotes of how most westerners they meet actually have no idea where this little gem of a country is.  And if you look at any bottle of Uruguayan wine, they almost all put a map of South America on the bottle, highlighting where their country is.

Although Mendoza celebrates with fiestas and siestas during harvest, winemakers are at their busiest time of the year. Amanda Barnes writes 24 hours in the life of winemaker Brennan Firth. 

April 25th: 12am

It’s midnight. The winery is much cooler, but I’m still sweating like a pig. I am running around like a bit of a wild man, monitoring tanks, tasting juice, taking temperatures and breaking down the caps. I have seven full tanks at the moment and the caps (grapes risen to the top) need breaking every five to seven hours. At this early point in fermentation the must is more like a thick soup – I lift the plunger high over my head and force it down into the stiff mound of blackish purple berries. It’s like kneading dough. I inhale the heady aromas: bananas, tropical fruit and the reminiscence of nail polish remover.

Jake (my intern) is washing down all the tools, pumps, equipment and the floor. I laugh as his head nods and eyes roll and he drops off into momentary sleep, only to be rudely awakened by spraying his own feet with the cold water.

1.45am
Tanks are ready, the place is clean and prepped for the morning and Jake is most definitely half asleep. We haul our exhausted sweaty bodies into the car. I don’t like to leave my grapes unattended for even a moment but I’m running on less than three hours sleep and have to pick the Malbec in the morning. I put on some loud music to keep us awake and we hit the road.

2am
Home. Cold beer, fag and a rather stale ham and cheese sandwich from yesterday. I stink, but I forget about showering and roll into bed.

4.30am
Alarm clock rings. Excited as a child on Christmas morning, I get up. My body doesn’t want to but my mind is reeling, desperate to get harvesting. Being part of the pick is really important to me. I’ve been tasting the grapes every day for the last month or two, and I know today is the day I want my Malbec harvested. You basically have to chew the hell out the grape to know when it’s ready – when the seed is no longer bitter and the grape not yet a raisin. Yesterday the grapes were prime, so today is the moment. This is it.
I boil the kettle and bang on Jake’s door, I hear a grumble from inside, I bang again, I can hear his leg thud to the ground – mission accomplished.

After reading "Comó Enamorarlas con Vino," by Luis Jait and Gonzalo Alonso, Molly Hetz just can't stop raving about the book. Check out her book review, and go out and get your very own copy!

"Comó Enamorarlas con Vino," written by Luis Jait and Gonzalo Alonso, is the perfect coffee table book, wine table is more like it, for both English and Spanish speakers. Within the book lie several hidden linguistic gems that will easily bring a smile to the face of any reader. One such statement is, "There is no candor in wines or in women; both have only one destiny…to inebriate us in the best possible way." From the beginning of the book, Jait and Alonso´s creative use of language provide readers with a creative and captivating explanation of wine' relationship to women.

This is the season to celebrate – Christmas, New Years, long summer’s evenings… We’ve picked out some of our favourite top scoring wines from this year’s Annual Tasting to help you get that Christmas shopping sorted.

For the trendy socialite in your life: Cruzat Larrain, Brut Cuvee Reserve

Whether it’s your better looking sister, metrosexual brother or demanding daughter – there’s always someone who needs to have the latest ‘en vogue’ gift. And Cruzat Larrain has bags of star quality: a fab fizz from famed sparkling wine maker Pedro Rosell, it has citrus and mineral notes and persistent bubbles. Score: 87 Price:$90