Vine Social: Scenes From a Trip to Uruguay, South America’s Best-Kept Wine Secret

When people think of South American wine, two countries usually come to mind faster than a cork popping on a Friday night: Argentina and Chile. Argentina brings the brooding malbec and zesty Torrontés, while Chile is known for the versatile Carménère and citrusy sauvignon blancs.

To the east of these wine powerhouses is a small country with big wine ambitions—Uruguay, home to sweeping Atlantic coastlines, world-class beef (sorry, Argentina) and one of the most exciting, underrated wine scenes in the world.

At the heart of it all? The stunning Bodega Garzón, nestled just inland from the chic beach towns of Punta del Este and José Ignacio.

I had an incredible opportunity to explore this region with a small group of top wine professionals from around the U.S., part of the first-ever GarSom experience. This initiative, created by Bodega Garzón, is designed to give sommeliers an immersive look at what makes Uruguay’s wine scene special, and to inspire us to spread the word. There were only eight of us on this curated immersion—a sommelier’s dream come true—into Uruguayan wine, food and culture, and we were all equally curious: What exactly is going on with wine in Uruguay?

Spoiler: a lot.

After 17 hours of travel, I landed in Montevideo, hopped into a van, and made the drive to Punta del Este. Often dubbed the Saint-Tropez of South America, Punta is a glam blend of yacht parties, bronzed jet-setters and breezy sophistication. Naturally, we were whisked off on our own private yacht, sipping Garzón’s sparkling wine and rosé of pinot noir as the sun dipped below the Atlantic. Not a bad way to start a wine education.

From there, the rhythm was set: Eat. Drink. Sleep. Repeat.

If there’s one thing you should to know about Uruguay—other than the wine—it’s the food. Imagine flaky empanadas with tomato preserves, impossibly fresh seafood, vibrant vegetables and pillowy, homemade bread. Somehow, all of that pales in comparison to the beef. This is carnivore heaven, and Uruguay’s asado culture is strong. We savored every cut of beef imaginable, each grilled to juicy, smoky perfection. If you’re a steak lover, this is your promised land.

But back to the wine … Uruguay is the fourth-largest wine producer in South America, after Argentina, Chile and Brazil. But what it lacks in size, it more than makes up for in quality and variety.

The star grape here is Tannat, originally from France’s Madiran region. In France, it’s rough and rustic, but in Uruguay—kissed by ocean breezes and grown in cooler coastal climates—Tannat is reborn: structured yet smooth, bold yet balanced. It’s like the grape went on a yoga retreat by the sea and came back all relaxed—and go figure, it pairs perfectly with that melt-in-your-mouth steak. Tannat and beef, a love story for the ages.

But Tannat isn’t the only player here. Uruguay also excels in sauvignon blanc, chardonnay and the Spanish white grape Albariño, which is fast becoming the country’s white-wine calling card. In fact, Uruguay is one of the few places in the world where you can sip estate-grown Albariño while actually staring at the Atlantic Ocean.

Other standouts included silky pinot noirs, luscious cabernet Francs, and a red I absolutely adore: Marselan—a grape created by crossing cabernet sauvignon and grenache. Bright red fruit from grenache meets the muscle and depth of cab. It’s seductive and super food-friendly.

If there’s one winery that captures Uruguay’s potential, it’s Bodega Garzón. Just 18 miles inland from the coast, this architectural stunner sits amid rolling granite hills, olive groves and eucalyptus trees. Designed with sustainability in mind, the winery looks more like a luxury estate than a production facility. The architecture is modern and eco-friendly, with a gravity-flow design and sweeping views from every angle. Behind the floor-to-ceiling windows, you’ll discover a must-visit restaurant helmed by legendary chef Francis Mallmann.

The vision behind Bodega Garzón belongs to Argentine billionaire Alejandro Bulgheroni, who brought in renowned wine consultant Alberto Antonini and talented winemaker Germán Bruzzone. Together, the Garzón team has focused their vineyards on more than 1,000 small plots (called micro-terroirs), each with its own distinct soils, slopes and exposures. This results in wines with surprising depth, minerality and complexity. The wine is not just “good for Uruguay.” These wines are world-class—period.

They also produce several high-quality olive oils, which we happily poured over nearly everything we ate.

And the culture? Just as warm and welcoming as the wine. Uruguayans are laid-back, genuine and incredibly hospitable. The country is politically stable, socially progressive and infused with European charm—from its architecture to its café culture. There’s an ease to life here, a sense that good food and great wine should always be shared.

So … why aren’t you drinking Uruguayan wine? That’s the million-peso question. For years, most of Uruguay’s wine was consumed locally or exported in small quantities, but that’s changing. Thanks to pioneers like Garzón and a new wave of passionate winemakers, Uruguay is finally earning the international recognition it deserves.

No, you won’t find these wines at every corner liquor store. But that’s the beauty of it: Drinking Uruguayan wine feels like being in on a delicious secret. One sip, and you’ll want to book a ticket, rent a beach house in Punta del Este, and start brushing up on your Spanish.

The next time you’re wine shopping, skip the usual suspects. Look for Uruguay on the label. Better yet, go there. Tour the vineyards; taste the food; and let the cool Atlantic breeze and friendly locals win you over.