Empanadas and wine, in one great pocket. In Palermo, you’ll get hands-on practice making empanadas from an authentic recipe, then eat what you make. The small-group setup keeps things relaxed and conversational, which matters when you’re learning to fold, fill, and shape.

I especially like the guided angle: you’re not just tasting wine, you’re learning what you’re tasting. The tasting focuses on Malbec, Cabernet Sauvignon, and Cabernet Franc, with the grapes and winemaking methods in Argentina explained as you go.

One thing to weigh: at $49 for about 2 hours, it can feel pricey if you’re not that into wine. And one person noted the empanada filling leaned onion-heavy, so if you’re very onion-averse, keep that in mind.

Key Things You’ll Remember From This Class

• Authentic empanada technique you can repeat: You follow a typical Argentine recipe and learn how to build and shape empanadas.
• Guided tasting of three specific reds: Malbec, Cabernet Sauvignon, and Cabernet Franc are part of the structured tasting.
• Small-group pace: The group stays small, which makes it easier to ask questions and chat with your guide.
• Guides who teach and troubleshoot: In past sessions, hosts like Catalina, Valentin, Lourdes, Fernando, and Thomas/Tomás guided the class with clear instruction and extra context.
• Made-to-eat results: You don’t just watch. You make the empanadas and enjoy them during the experience.
• Palermo as the setting: It’s based in Palermo, a handy neighborhood to explore before or after.

Palermo Empanadas + Argentine Wine: Why This Works

This is one of those Buenos Aires Province experiences that feels simple on paper, then turns out to be a lot more useful in real life. You walk in thinking empanadas are just a snack. You walk out understanding how the recipe comes together—and why Argentine wine styles taste the way they do.

The pairing is smart. Empanadas are comfort food, and wine is the fun. Together, they teach you two parts of Argentine culture: the everyday pride of the empanada and the national obsession with red wine. If you like practical travel—stuff you can actually use later—this hits.

Also, the class being small matters more than people think. With fewer people in the room, your guide can correct your folding style, answer questions about the recipe, and keep the wine tasting moving at a human pace.

The 2-Hour Game Plan (What You’ll Do, Step by Step)

The experience runs 2 hours, and it’s designed with clear flow: cook, eat, taste, and learn as you go. There isn’t a long commute or complicated schedule. It’s mostly time at the table doing real work.

1) Meet in Palermo and get settled fast

You meet at Gorriti 4886, Palermo, and you’re asked to arrive about 5 minutes early. (One part of the info lists Gorriti 4882—so I’d treat your confirmation message as the final word.) The point is to get you inside and ready before the instruction starts.

One of the things I like about this kind of setup is that you’re not wasting the first part of your class figuring out where to go. You show up, get oriented, and start.

2) Learn an authentic empanada recipe by making it

The core activity is cooking empanadas following a typical Argentine recipe. You’ll be guided by a professional host, and you’ll use provided ingredients. That’s a big deal for value: you’re paying for instruction plus the food inputs, not just watching someone else cook.

In practical terms, you can expect to:

• work with the dough and filling as instructed
• learn how to assemble the empanadas
• focus on the final shaping so they look right and seal correctly

Even if you’ve never cooked empanadas before, the class is described as easy to make. The point isn’t to turn you into a pastry pro. It’s to help you understand the method well enough that you could do it again later at home.

3) Eat what you make

The class is built around enjoying your empanadas during the experience. Empanadas in Argentina can be breakfast, lunch, or dinner, and here they’re served as an appetizer or main dish depending on how the session is paced.

This is where the cooking class turns into something more than instruction. You taste your own work while the flavors are fresh, and you can compare batches as the group finishes.

4) Switch gears to wine: taste and learn together

After cooking time, you move into the wine tasting portion. This is a guided tasting, not random free pouring. You’ll learn about the grapes—specifically Malbec, Cabernet Sauvignon, and Cabernet Franc—and how winemaking in Argentina affects their character.

A couple guide-led sessions stood out for how smoothly the pace was structured, including one reported as about 2.5 hours long. So while the official time is 2 hours, it may run close depending on group dynamics and discussion.

Wine Tasting: Malbec, Cabernet Sauvignon, and Cabernet Franc

If you’ve ever wondered why Argentine reds can taste powerful but not all the same, this tasting answers that. The class breaks the focus into three varietals, then links each one to what you notice in the glass.

What you’ll get out of the tasting

You’re taught:

• the characteristics of the grapes
• winemaking methods used in Argentina (in general terms)
• how each variety shows up in flavor and feel

That kind of explanation turns tasting from a guessing game into something you can actually remember. For example, you’ll likely start noticing how different reds handle fruit, tannins, and that slightly smoky or structured backbone that Argentine reds can have.

Why I like the varietal trio

Malbec is the obvious Argentine crowd-pleaser. Cabernet Sauvignon adds a more structured, darker-leaning profile. Cabernet Franc tends to feel a little different—often more aromatic and lighter in weight than you’d expect from its name. Even without obsessing over wine notes, tasting these three side by side helps your brain sort out differences fast.

And yes, the experience is also social. Past sessions were described as conversation-friendly, especially with a group size around 7 people.

The Role of the Guide (Catalina, Valentin, Lourdes, Fernando, Thomas/Tomás)

A lot of food tours live or die by the person leading them. Here, the host experience really comes through in the details people shared.

• Catalina was described as making the evening relaxing and lovely, with clear enjoyment of both cooking and wine.
• Valentin was called out for being friendly, informative, and for giving strong background on empanadas and wine varietals.
• Lourdes brought a balanced approach—history and culture mixed with practical instruction.
• Fernando was praised as an excellent teacher and host, with the class fitting well even when people had limited time in Buenos Aires.
• Thomas/Tomás was noted for clear explanations, helpful context about empanadas and wine from different Argentine areas, and good city recommendations.

Even if you only catch parts of the explanation, a good guide does something subtle: they help you taste and cook with intention. That’s what turns a fun meal into a real experience.

Ingredients, Tools, and the Small-Group Advantage

You get the empanadas ingredients, plus a professional tour guide. That means you’re not hunting down supplies or guessing how much of what you need to bring. It’s one less stress layer in a city where time and energy are always in demand.

The class also benefits from the small group size. One person specifically mentioned a group of about 7, and that lines up with what makes cooking classes work: more hands, more questions, less waiting.

If you learn best by doing, you’ll appreciate that the class time is active rather than sit-and-watch.

Value for $49: When This Fee Feels Fair

Let’s talk money in a practical way.

For $49 per person, you’re paying for:

• a hands-on cooking class
• provided ingredients
• a guided wine tasting with explanation
• a live tour guide

That’s not just a meal. It’s instruction and guided tasting folded into the price. If you were going to buy empanadas on your own and then separately pay for a tasting or a lesson, this can feel like better value because the activities support each other: cooking teaches food culture, wine tasting teaches what to pair it with.

That said, the price may feel steep if you’re not planning to drink wine. One negative comment flagged the cost as expensive. If you’re unsure, consider whether wine education is your kind of travel. If it is, you’ll probably feel like you got your money’s worth.

Palermo Tips: How to Build This Into a Real Day

Palermo is a convenient base for doing things in Buenos Aires. Since the class includes food and wine, you can build your day around it without overplanning meals.

A good rhythm looks like:

• arrive early to get settled
• focus on the cooking and tasting without cramming another big activity immediately after
• then use Palermo time on foot afterward

One extra practical detail from a past experience: the team has been flexible about helping guests manage their time (for example, by letting someone leave luggage while they explored the neighborhood). That’s not stated as a guaranteed policy here, so treat it as a possible bonus rather than a promise.

What to Watch For (So You’re Not Surprised)

Onion-heavy filling is possible

One review mentioned the empanadas tasted very onion-forward and suggested it might have been used as filler. Whether that happens again depends on the batch and the recipe version used during your session. If you hate onions, it’s worth being cautious.

Wine focus means you should like red wine

This tasting centers on reds: Malbec, Cabernet Sauvignon, and Cabernet Franc. If you only like white wine or you’re avoiding alcohol, you might not enjoy this as much as you’d hope.

It’s adults-only

The experience is not suitable for children under 18. That’s perfect if you want a more grown-up, quieter cooking-and-wine atmosphere. If you’re traveling as a family, you’ll need an alternative activity.

Who Should Book This Cooking Class and Wine Tasting?

I’d put this at the top of the list if you:

• want a hands-on Buenos Aires activity that’s not just a museum stop
• enjoy learning practical cooking skills (even quick ones)
• like wine tastings where someone explains what you’re tasting
• want a small-group experience in Palermo

I’d skip it if:

• you’re not interested in wine education
• you strongly dislike onions
• you’re looking for a long, multi-stop day trip (this is tightly focused and ends after the tasting)

Should You Book This?

Yes, if you want a compact, high-satisfaction night (or afternoon) where you leave with two things: empanada know-how and a better way to taste Argentine reds. The small-group format and strong guidance from hosts like Catalina and Valentin make it the kind of experience where you actually learn something, not just eat.

Hold off if you’re cost sensitive and only mildly interested in wine, or if onion-forward flavors are a deal-breaker for you. For the right traveler, though, this is a very efficient way to get real Argentine food culture in just 2 hours—with wine that’s explained, not just poured.

FAQ

How long is the experience?

It lasts 2 hours.

Where do I meet in Palermo?

The meeting point is listed as Gorriti 4886, Palermo. You should arrive about 5 minutes before it starts. (One part of the info lists Gorriti 4882, so it’s smart to confirm the exact address in your booking details.)

What wines are included in the tasting?

The tasting includes Malbec, Cabernet Sauvignon, and Cabernet Franc.

What languages is the guide available in?

The live tour guide speaks Spanish, English, and Portuguese.

Is hotel pick-up or drop-off included?

No. Hotel pick up/drop off is not included.

Is this suitable for children?

No. It is not suitable for children under 18.