THE ADVENTURE COLLECTIVE® · Independent discovery and booking for outdoor travel
Learn to make empanadas, provoleta and a la pomarola steak while sipping Reserve Malbec in Valle de Uco. This four-hour, hands-on class blends mountain views, local food history and unlimited wine pours.
Learn to make empanadas, provoleta and a la pomarola steak while sipping Reserve Malbec in Valle de Uco. This four-hour, hands-on class blends mountain views, local food history and unlimited wine pours.
Sunlight from the high Andes fills a warm cooking studio while rows of Malbec vines tilt toward the light like an audience. You start at a long wooden table, knives sharp, flour dusting your hands, with snow-capped peaks watching every cut and sear.
Verified experiences and guided adventures in the surrounding area.
Operated by Cook in Fiesta · Tunuyán, Mendoza
Sunlight from the high Andes fills a warm cooking studio while rows of Malbec vines tilt toward the light like an audience. You start at a long wooden table, knives sharp, flour dusting your hands, with snow-capped peaks watching every cut and sear.
Valle de Uco’s soils are young and mineral-rich—alluvial fans and volcanic deposits carried down from the mountains—creating the structure that gives Mendoza its signature Malbec. The region’s culinary identity blends indigenous ingredients, Spanish techniques, Italian immigrant kitchens and the gaucho’s asado, so a class here reads like a local history lesson as much as a recipe list.
Under Chef Flor’s guidance you’ll shape empanadas, melt provoleta, whisk chimichurri and learn the wood-fire timing that lifts flavor. The winery pairs each course with its White and Reserve Malbecs and a final Fernet con Cola; olive oil tastings and alfajores bookend the meal. Small groups keep the pace personal and hands-on.
Practical notes: the experience runs four hours, with active standing and light prep work—comfortable shoes are recommended. Tell hosts about allergies in advance; vegetarian and gluten-free options are available. Expect generous wine pours; arrange transport if you plan to drink. Morning classes sit in cooler light; afternoons offer warmer valley breezes and longer mountain shadows. Bring a camera, appetite and a willingness to learn technique—leave with recipes, tasting notes, and a clearer sense of how Mendoza’s altitude and soils shape both vine and kitchen.
easy.
4 hours.
Light activity; must be able to stand and perform simple kitchen tasks for several hours
No—classes are designed for beginners and intermediate cooks; instructors guide each step.
Yes—unlimited pours of the winery’s White and Reserve Malbecs are included during the four-hour experience.
Yes—the winery can adjust menus for vegetarian, vegan and gluten-free diets if notified during booking.
Transport is not included; many guests arrange private transfers or stay in Tunuyán for shorter drives.
Valle de Uco grew as a high-altitude viticultural zone in the late 20th century, attracting wineries that favored cooler mountain climates for Malbec and experimental varieties.
Many vineyards in the valley practice water-conscious irrigation and organic or reduced-chemical viticulture to protect scarce mountain water and soil health.
Cook in Fiesta operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
Sunlight from the high Andes fills a warm cooking studio while rows of Malbec vines tilt toward the light like an audience. You start at a long wooden table, knives sharp, flour dusting your hands, with snow-capped peaks watching every cut and sear.
Sunlight from the high Andes fills a warm cooking studio while rows of Malbec vines tilt toward the light like an audience. You start at a long wooden table, knives sharp, flour dusting your hands, with snow-capped peaks watching every cut and sear.
Valle de Uco’s soils are young and mineral-rich—alluvial fans and volcanic deposits carried down from the mountains—creating the structure that gives Mendoza its signature Malbec. The region’s culinary identity blends indigenous ingredients, Spanish techniques, Italian immigrant kitchens and the gaucho’s asado, so a class here reads like a local history lesson as much as a recipe list.
Under Chef Flor’s guidance you’ll shape empanadas, melt provoleta, whisk chimichurri and learn the wood-fire timing that lifts flavor. The winery pairs each course with its White and Reserve Malbecs and a final Fernet con Cola; olive oil tastings and alfajores bookend the meal. Small groups keep the pace personal and hands-on.
Practical notes: the experience runs four hours, with active standing and light prep work—comfortable shoes are recommended. Tell hosts about allergies in advance; vegetarian and gluten-free options are available. Expect generous wine pours; arrange transport if you plan to drink. Morning classes sit in cooler light; afternoons offer warmer valley breezes and longer mountain shadows. Bring a camera, appetite and a willingness to learn technique—leave with recipes, tasting notes, and a clearer sense of how Mendoza’s altitude and soils shape both vine and kitchen.