Chile is the envy of Old World winemakers due to its low costs of wine production, low susceptibility of local vines to diseases and pest attacks, as well as its relatively dry and warm summer period. Winemakers in the New World, especially Australia, are envious of the abundance and regularity of water supply to Chilean vines from melting snow from the peaks of the Andes.
| Learning to understand wines |
However, for most of the 20th century, winemakers were not particularly keen to take advantage of what was essentially a wine vacuum in Chile. What has happened over the past couple of decades can easily be called a revolution in the industry.
Winemaking in Chile
Chile's golden years came at the end of the 19th century, when the rest of the wine world groaned and buckled under the onslaught of mildew and phylloxera, and the isolated vineyards of Chile could supply almost unlimited quantities of healthy, deeply colored wine from the well-known varieties of the vinifera family, the vines of which were introduced here back in the first half of the century. The world's most prosperous wine industry was then concentrated in the hands of just ten Chilean families, many of whom remain dominant local players to this day.
Over the next hundred years, little changed in the vineyards and cellars of Chile. But the return of democracy caused a significant surge in business activity in the 1990s and gave rise to strong intentions to take the Chilean wine industry onto the world stage.
Large old raulí barrels (Chilean beech, a popular local wood) began to be replaced with oak barriques from France and the USA.
Barrels made of Chilean beech rauli
Temperature control was introduced during the fermentation and maturation stages of wine. The poor irrigation technique of simply flooding the vineyard in the hope that what is needed will be absorbed and the excess will drain away, began to be replaced by drip irrigation and the installation of point watering systems.
Dozens of new wine-growing zones began to appear: not only to the west, where the influence of the ocean is colder and stronger than in traditional zones, but also much further south and north: in Elqui and Limarí, where the ocean also helps moderate the temperature regime.
Table viticulture continues to flourish in the country. Thousands of hectares are planted with the Moscatel variety, the raw material for the local Pisco distillate. Pisco-based sours turn out to be a real revelation for many tourists arriving here.
Bottles of Chilean pisco distillate
Until recently, few people were interested in wine in Chile. This was probably very frustrating for a select few enthusiasts among local growers and winemakers, but it did not stop the influx of foreigners attracted by Chile's growing reputation as a supplier of good, and sometimes very good, wines. Among the newcomers: the Rothschilds from Bordeaux Chateau Lafite (local Los Vascos), Marnier Lapostolle from Grand Marnier (local Casa Lapostolle) and Miguel Torres from Spain, who was the first to import oak barrels to Chile.
Thanks in part to this international interest, Chile is now placing much more emphasis on matching grape varieties to vineyard locations and developing cooler areas influenced by Pacific breezes (in the west) or the rise of the Andes (in the east). The geography and mesoclimate of Chilean territories are determined more by the proximity of mountains and the influence of the ocean than by geographic latitude. Good wine is produced both in the far north (Elqui) and in the far south (Malleco).
For Chile, for most of the 20th century, the obstacle to development, in addition to a lack of investment, was the gap between winegrowers and wine producers. Almost all the grapes were grown by farmers who had little understanding of wine and almost no desire to understand it. In the 1970s-80s, domestic demand fell, almost half of Chilean vineyards were uprooted, and producers began to look to foreign markets. By the mid-1990s, most export-oriented wineries were actively engaged in new plantings or tried to acquire vineyards on occasion in order to be more self-sufficient in terms of raw material supply. The quality of the berries has improved radically.
The new level of control over production significantly helped in the fight against excessive yields, which was a consequence of irrepressible irrigation. In an effort to maximize harvest quality, more complex trellis systems were introduced, allowing for increased use of vines more closely suited to the vineyard layout. Combined with investment in new equipment, these measures have rapidly established Chilean wine in a strong position, particularly in Germany and the UK, especially in price-sensitive supermarket segments.
Red varieties in Chilean wines
The most important variety in Chilean red wine production today is cabernet sauvignon, accounting for more than a third of all vines in the country.
Pais (also known as criola chica in Argentina and mission in the United States), which grows mostly without irrigation in the south, is used to produce cheap boxed wine for local consumption. But there are some interesting exceptions:
A curiosity: Chilean sparkling wine made from 100% pais variety
Merlot still retains a good position, but is weaker than before the formal identification of the old Bordeaux variety Carménère in 1994. For many years in Chile, these two varieties were not distinguished and were planted mixed in many vineyards. We now know Carménère as Chile's flagship red variety, and many serious wines proudly feature it on the label.
Decent wines in Chile today are made from varieties such as Shiraz (Syrah), Malbec, Carignan from old Maule vines and, increasingly, various red blends.
In the past, Chilean wines suffered from excess green tannins and unripe, harsh tones, but yield control has done much to combat this scourge, and today the wines leaving the country have a lush fruit bouquet, unless it has been oaked.
Some producers have focused on the pinot noir variety, especially in the colder part of Bio Bio in the south and Leida in the north.
White varieties in Chilean wines
Correct identification of varieties has become an important point for white wines as well. What was once sold as Sauvignon Blanc turned out to be Sauvignonasse, also known as Tocai Friulano and Sauvignon Vert. Now, thanks to intensive planting of true Sauvignon, especially in the colder valleys (Casablanca and Leida), Chilean wines have earned a reputation for being good expressions of this creaky, lively variety, and some premium examples of Chilean Sauvignon deserve special attention.
Chilean Sauvignon Blanc wine
Other aromatic varieties such as Riesling, Viognier and Gewürztraminer are also starting to perform well in colder areas of the country.
Semillon is very common in Chile (it often grows mixed with sauvignon), and therefore the attitude towards it is disdainful. Although there are attempts to translate it into a sweet version and age it in oak.
Wine regions of Chile
The Chileans deserve credit for promoting their young but clear appellation system based on valley names. However, it is impossible to make generalizations regarding the styles of each of them, since even within the boundaries of the same valley, soils and climate can vary significantly, despite the fact that the country is a narrow strip stretched along the coast.
It is especially difficult to characterize “in general” the style of the main valleys: Maipo, Rapel and Maule, partly due to the difference in conditions at the bottom of the valley and higher on the slopes. Producers are trying to gradually identify new, more specific subregions within the valleys. North of Santiago lies the wide Aconcagua Valley, the birthplace of Errázuriz wines. New plantings are increasingly stretching upward or closer to the coast.
To the north and east of Santiago are valleys in which sauvignon blanc, other aromatic white varieties and pinot noir have been particularly successful over the past 10 years: Casablanca, San Antonio, Limari, Leida and the very northern and very narrow Elqui, where they produce very good shiraz. All of them are influenced by cold ocean breezes and fogs. They were found attractive by ambitious pioneers such as Amayna, Casa Marin and Matetic. Giants like Concha y Toro also have vineyards here.
Maipo Valley– Chile’s most famous wine region, although far from the largest. At least partly because it is closer than others to the capital of Chile, and therefore to the center of prosperity.
Some famous vineyards, such as Cousiño Macul, are located right on the eastern border of Santiago. Here the wine is more subtle and elegant than in the central part of Maipo around Pirque and Buin, where the main wineries of the industry giants are located: Concha and Toro (in Pirque) and Santa Rita (Buin). However, both of these producers use the common Chilean practice of purchasing grapes from throughout the Central Valley. The holdings of these companies are so impressive that, for example, Concha and Toro can claim themselves as the world's most important planter of Cabernet Sauvignon.
The differences between the east and west of the Central Valley are as stark as those between the north and south. Nights on the eastern edge are significantly colder than on the valley floor due to cold air from the Andes. The morning hours are very cold, so the color and acidity of the berries are outstanding, but frost is a real threat.
The western edge, in turn, is cooled in the middle of the day by constant breezes, the intensity of which varies depending on the local topography. The proximity of vineyards to rivers also affects the degree of soil moisture and temperature.
Reds dominate here. The best wines, such as Almaviva, Aurea Domus, Casa Real (Santa Rita) and Viñedo Chadwick, are made in Maipo Alto, higher up the Andes, which seems to impart a minty and slightly eucalyptus flavor to the red wines.
Red wines also flourish in the valleys south of Maipo - in Cachapoal, which produces excellent Cabernet Sauvignon and Syrah (Shiraz), and especially in the subregions of Apalta and Colchagua with their excellent Merlot wines.
Chilean Cabernet Sauvignon from Colchagua
Blends from these two regions are usually labeled as Rapel, but this practice is becoming a thing of the past as manufacturers increasingly focus on regional and local differences.
Further south - Curico, where it is warmer and more humid, and where Torres decided to build his winery in 1979. There is a lot of land under high-yielding vines, but there are certain areas where the mesoclimate definitely allows for excellent wine production.
Maule is the oldest wine region in Chile. After a period of relative neglect, there is a revival here, and some sites with very old vines are producing full-bodied red wine with the potential for aging in red blends based on Merlot and/or Cabernet Sauvignon.
Vineyards in south-central Chile are rapidly gaining weight. These are labels with names such as Maule, Itata, Bio Bio and Maleko. Small plots of ancient rain-fed bush vines are represented mainly by Pais and Moscatel varieties, supplemented by Carignan in Maule and Cinsault in Itata. In Malleco, Viña Aquitania was a pioneer with its Sol de Sol chardonnay, but now a number of producers are investing in the development of the southern vineyards of the Central Valley.
Chilean producers try to bottle their most successful wines as Reserva.
Most of the Big Four - Concha y Toro, Santa Rita, San Pedro and Santa Carolina - own several wineries and many different vineyards. At the same time, it is also common practice to buy grapes from numerous farms.
More and more truly outstanding wines are emerging in Chile, such as the top line Altaïr, Almaviva from Concha y Toro, Clos Apalta from Lapostolle, Don Maximiano from Errázuriz and Folly from Montes. One cannot help but notice the growing number of interesting wines in the middle price segment.
Some interesting producers: Almaviva, Altaïr, Amayna, Anakena, Antiyal, Casa Lapostolle, Casa Marin, Concha y Toro, de Martino, Errázuriz, Falernia, Gillmore, Haras de Pirque, Loma Larga, Matetic, Montes, Perez Cruz, Veramonte, Viña Leyda, VOE (Viñedos Organicos Emiliana)
Product Description
Chilean wines made a name for themselves recently—about twenty years ago. But they declared it very successfully: a clear, bright aroma, a fruity explosion in taste, as well as attractive prices conquered the world.
The first European to appear off the coast of Chile was the famous Portuguese Ferdinand Magellan, but the foundations of winemaking here were laid by the Spaniards in the 16th century. They quickly settled into the new territories and began to produce wines that were of very high quality for those times. In the second half of the 19th century, Chilean wines appeared in Europe. The phylloxera epidemic that destroyed the vineyards of the Old World led to demand for Chilean products. At the same time, French winemakers came to Chile in search of new lands and brought with them experience, knowledge and seedlings of French vines.
But the Chileans achieved a real breakthrough and world love only in the 90s of the twentieth century. Inexpensive, bright and understandable wines were liked by many. Low prices are a consequence of low production costs. Both land and labor are cheaper in Chile than in Europe, and thanks to the ideal climate, winemakers do not have any additional risks.
Low prices played a cruel joke on the Chileans. Today, many excellent elite wines are produced here, but consumers are in no hurry to accept them - they are embarrassed by the “cheap” reputation of this wine-producing country.
Regarding the mentioned ideal climate- this is not an exaggeration. The narrow strip of Chilean wine-growing lands stretches from north to south for more than a thousand kilometers, and its width rarely exceeds one hundred kilometers. To the north is the world's driest Atacama Desert, to the east are the high Andes, and to the west is the Pacific Ocean, which, thanks to the cool Humboldt Current, moderates the climate. The areas surrounding Chile are an insurmountable obstacle to phylloxera and other diseases and pests. A stable climate, plenty of sun, and varied soils make viticulture a rewarding activity.
Chilean winegrowers harvest large harvests from their vines without losing quality, which is why their wines are inexpensive. True, some companies, in an effort to keep prices low, are overly enthusiastic about yields and produce faceless industrial wines that are already raising doubts.
In addition, a favorable climate also has a “downside”. In order to give great wines, the vine must suffer. Many Chilean wines, not least because of the “greenhouse” conditions and rich harvests, are characterless and standard, and also excessively alcoholic. They discovered their success through openness and simplicity.
Those who appreciate the complexity and persistence of the bouquet, the length of the taste and potential will not be satisfied with all Chilean wines. In this country, winemakers are just learning to express terroir in their wines. Today there are a number of small farms whose products can be called unique (apparently, there will soon be many more of them). In the meantime, most of the wines are good wines for supermarkets.
Types and varieties
There is an interesting phenomenon in the wine-growing countries of the New World. Each of them can boast grape variety, which produces excellent wines in this country, but does not play a serious role in its homeland, in Europe. These varieties included zinfandel in the USA, malbec and torrontes in Argentina, tannat in Uruguay, and shiraz in Australia. This variety is also available in Chile - carménère.
Before the phylloxera epidemic carménère grown in Bordeaux, where it was used as a small part in blends. After the epidemic, only a few farms planted this variety again - it was too susceptible to disease and capricious. In the mid-19th century, French winemakers brought carménère to Chile. He performed well in his new place. And at the end of the twentieth century, special attention began to be paid to it - as a vine capable of producing unique wine. Today, carménère is the hallmark of Chile, and the Chileans themselves consider it “originally theirs.”
A typical Chilean carménère is a brightly colored red wine with distinct aromas of currants, black wild berries, pepper and spices. It has a medium body and drinks well young, although the best examples can be aged for several years. Carménère performs well in alliance with other varieties, primarily with cabernet sauvignon And Syrah.
As for other varieties of French origin, in Chile they, as a rule, clearly demonstrate their characteristics.
Leader in vineyard area - cabernet sauvignon, it produces wines with a pure varietal bouquet (blackcurrant, Green pepper, mint and eucalyptus). The best of them have a rich taste and are aged in oak barrels.
Merlot in Chile it has aromas of currants, cherries and plums, less spicy and with a milder taste.
Burgundian pinot noir very much depends on the conditions of a particular area. In cooler areas it produces flexible, elegant wines that are fuller-bodied than European wines. In too warm a climate, Pinot Noir instantly loses its freshness, becomes “cooked” and overly alcoholic.
Has acclimatized well in the local vineyards Syrah (shiraz), which produces dark wines with aromas of black forest berries, blackberries and spices.
Gives interesting wines malbec— with a bouquet of cherries, mulberries, eucalyptus and violets.
Main white varieties- Chardonnay and Sauvignon Blanc. Chardonnay completely depends on the place of growth. In warm climates, strong, rich wines are produced with aromas of pineapple and exotic fruits; in cool climates, they produce a more complex fruity-floral-mineral bouquet. The best wines are often fermented and aged in oak.
For sauvignon blanc Most Chilean territories are too hot, and there it loses its spicy-herbaceous character, becoming less acidic, with a simple aroma. Only in cooler zones does the variety show its classic bouquet.
The white variety looks quite promising viognier. It produces full-bodied wines with aromas of peach and white flowers.
To produce late harvest sweet wines, in addition to Sauvignon Blanc and Chardonnay, another Bordeaux variety is used - Semillon.
Chilean legislation very young about wine. It is flexible in a New World way and gives winemakers wide scope for experimentation. There are three categories of wines in Chile.
Middle category - wines without indication of origin (Vinos sin Denominacion de Origen) — provides for the production of wines from grapes from any territory in Chile. The labels indicate the variety and year of harvest.
The highest category of Chilean wines is controlled origin wines (Vinos con Denominacion de Origen) . They must be made from certain grape varieties - in total there are two and a half dozen varieties on the list. At the same time, in Chile (unlike the wine-producing countries of Europe) the territory for the use of one or another grape variety has not been established: any variety permitted by law can be grown in each region.
If a grape variety is indicated on the label, the wine must consist of at least 75% of that variety.
Among the territories established by law for wines with controlled origin, five large regions stand out: Coquimbo(Coquimbo), Aconcagua (Aconcagua), Central Valley - Valle Central (Valle Central), Southern region - Region del Sur (Region del Sur) And Atacama (Atacama). However, the Atacama mainly produces table grapes and local Reviver pisco. These macroregions include subregions, which in turn include zones.
Despite the inscriptions on the bottles Reserva And Gran Reserva, Chilean legislation does not provide for rules regarding the aging of wines. And manufacturers use these terms absolutely freely. Moreover, during production inexpensive wines aging in oak barrels can be replaced by aging in tanks on oak shavings or wood chips, which does not lead to maturation of the wine, but gives it the taste and aroma of oak.
Previously, a 9-dollar cabernet from Chile was taken without hesitation to a housewarming party, and normal Chilean wine was served at weddings. But there is good news: today the country has become more quality-oriented, and more and more wines from this region are becoming unique, interesting and delicious. Many producers - especially Veramonte and Emiliana - have made serious commitments to the development of organic and biodynamic agriculture, intensively exploring old vineyards and the unique local terroir.
And this new Chile wine gives more bang for your buck. If anyone wants to save money and get good drink at an affordable price, then Chile is still the place to look. But local wines are better than ever before.
Chilean wines: names on the label
As in other new wine regions of the world, such as New Zealand and South Africa, Chile lists the type of grape used at the very center of the label.
Local legislation requires that the declared grape variety, vintage and geographical area (Denominación de Origen) correspond to at least 75% of the contents of the bottle. This is true, up to a quarter of the composition may not be indicated. But in practice, Chile wine contains at least 85% of what it claims on the label, so bottle distribution in Europe remains legal.
One note: some of the information on Chilean bottles is not helpful. For example, the label Reserva or Reserva Especial indicates that the wine contains at least 12% alcohol. Reserva Privada and Gran Reserva correspond to 12.5% alcohol. Additionally, Reserva Especial and Gran Reserva can be used to indicate that the wine has been at least briefly stored in oak barrels. But neither of these terms will tell you anything about its quality: you can buy a wonderful sauvignon blanc from cool climate vineyards that does not meet these requirements, and a terrible Chilean red dry wine from hot regions, meeting the necessary conditions.
Soils
One look at the map of Chile is enough to convince you that the country's geography is truly unique. If it takes a week to travel the country from north to south, then the widest part of it from east to west can be explored in a few hours. The Andes separate the country from Argentina, whose famous Mendoza wine region lies just a few hundred kilometers east of Chile's capital Santiago.
Although the country is quite narrow from east to west, some wine labels specify where exactly the vineyard is located: Costa is near the coast, Andes is near the mountains, and Entre Cordilleras is in between.
Now let's look at the main grape varieties that can be found in Chilean wine.
Sauvignon Blanc
Vibrant, herbal and tart, much of the best Chilean Sauvignon Blanc is grown in the coastal valleys of Casablanca and Leida. These regions receive cool ocean breezes, which keep the grapes tasting fresh while they ripen in the warm sun.
If you like lively Sauvignon Blanc from New Zealand, the 2012 Anakena ENKO is worth a try. Priced at $11 a bottle, this Chilean wine comes from the Leida Valley. The glass exudes aromas of parsley, jalapeno and grapefruit. Bright acidity makes it an excellent pairing for dishes that require lemon juice, - it’s best to try it with seafood.
Chardonnay
Much like California's coastal regions of Sonoma and Santa Barbara, Chile's cool climate allows chardonnay to shine while maintaining acidity and preventing overripeness. Look for wines from the ocean-influenced valleys of Casablanca and Limari, or from the southern, windswept Malleco valley.
One bottle is particularly good. The 2009 Sol de Sol Chardonnay from Vigna Aquitaine, $28, is fermented in oak barrels, resulting in a rich texture and notes of toasted hazelnuts, perfectly balanced by plenty of acidity. Each sip tastes of crisp red apple, bright lemon and sour cream.
Other good wines
The northernmost region of Coquimbo is better known for its pisco than its fine wine. But some local producers are making an excellent drink from grapes once considered suitable only for distillation. Mayu Winery's 2014 Pedro Ximénez ($13) from Elqui Valley is worth trying. It's perfect for a summer picnic, full of piercing lime and white grapefruit aromas - nothing like the sweet, viscous Spanish wines made from this grape.
Ready to move on? One of the best is the sauvignon gris made at Casa Silva, a 2012 vintage ($16 a bottle) from Colchagua. These grapes come from vines planted in 1912, a reminder that Chile is no stranger when it comes to wine. The name of the grape may be unfamiliar, but the wine is delicious, with a rich texture and peachy-honey flavor that puts it on par with Oregon pinot gris rather than mid-range sauvignon blanc. It balances creamy texture and freshness. Serve with picnic meat or a large plate of seared scallops.
Cabernet Sauvignon
Cabernet sauvignon grows lushly in the sun-drenched Central Valley, a large region around Santiago that is made up of four other valleys: Maipo, Rapel, Curico and Maule.
For those who regularly drink Napa cabernet and want to try something a little more approachable, it's best to start looking into Chilean dry red wine from Maipo. There are many wineries to be found here, including well-known brands such as Santa Rita, Concha y Toro and Cusiño Macul. Winemaker and Casa Porta winery make their own wine in the Central Valley. Under the warm rays of the local sun, the grapes ripen, from which intense, concentrated wines are obtained, filled with the tastes of ripe blackberries, chocolate and tobacco aromas. For $15 you can buy Veramonte's 2011 Primus Cabernet Sauvignon to serve with fried chicken or just for a party.
If one is looking for the best Chilean cabernet sauvignon wine, which means having sufficient funds, then one should ask for bottles from the famous Puente Alto region, famous for its gravelly soils, which some compare to the vineyards of Bordeaux. Notable labels from the region include Don Melchor from Concha Toro Winery for $75 and Chadwick Cabernet Sauvignon made at Errazuriz Viñedo for $160.
Carménère
Chileans have been growing the Carménère grape for over a hundred years, but it has long been mistaken for the local variety Merlot. The wine and grape variety were correctly identified only in 1994. It can also be found in southwestern France and Italy. But in Chile, the Carménère variety carries the flag above all others.
The wine features many “green” aromas that are reminiscent of tomato leaves and green peppers. Some will call them extraneous, but when these nuances are balanced with acidity and fresh, herbal aromas, a “vegetable” wine can pair quite well with food, especially, as you might guess, greens and vegetables.
Fans of, say, cabernet franc from French Chinon should pay attention to these wines first of all. And if your taste is India pale ale, then these herbal, green aromas may not be new. One New York sommelier called them similar to hoppy wines.
Those who are just beginning to learn Chilean languages should turn to the source. The De Martino winery was the first to start bottling wine in 1996. Her Chilean merlot, the 2012 Legado Reserva Carménère from the Maipo Valley, which costs $12 a bottle, has distinctive tobacco and peppery-sweet aromas, but they're well-balanced with black cherry flavors and a touch of smoke.
Syrah
Enthusiasts will find many excellent wines in Chile that highlight ripe, enveloping fruit flavors that allow the variety's classic pepper and bacon flavors to shine through. The high altitudes and coastal breezes help mitigate the heat of the northern Elqui and Limari valleys, where this grape variety thrives. Connoisseurs love the combination of ripe plums and salty black olives in the 2012 Merino ($16 a bottle) from the Limari Valley, which is blended with a touch of Viognier, just as it is done in the Rhône.
Carignan
The winemakers of the Maule Valley have a real treasure trove - ancient vineyards of the Carignan variety, which is only now beginning to receive attention. The Carignan grape vines were planted after the devastating earthquake of 1939, which deprived local growers of most of their plantings. The variety has taken root well in the dry, hot climate of the Maule Valley, which is not too different from the conditions of Southern France or Spain, where the grapes are called “Mazuelo” and “Carignana”. These old vines produce a tannic, high-acid Chilean dry red wine that blends fresh raspberry and black cherry flavors with earthy and cedar notes.
You may also come across bottles with Vigno written on the label. This stands for Vignadores de Carignan, a group of producers in the Maule Valley offering wine from vineyards that are at least 30 years old and grown dry, that is, without irrigation. For example, the 2010 Vigno Carignan from the Maule Valley, produced by Garcia + Schwaderer, costs $40 a bottle. Blackberry and pepper flavors combine with significant tannin and great acidity, making them a fantastic companion to a fatty steak. Other manufacturers worth seeking out are Gillmor and Garage Wine Co.
Pinot noir
Traveling towards Antarctica, you can get to the Itata, Bio-Bio and Maleco valleys. Due to the lower temperatures in these regions, Pinot Noir ripens more slowly during the growing season, which helps the grapes retain nuanced aromas and refreshing acidity.
Ready for adventure? Reviews from tasters call this Chilean wine unlike any other “sunny drink” they know. Pedro Parra, a wine terroir consultant and partner at the Latuffa winery located in Traiguena in the Malleco Valley, is indeed pushing for the discovery and evaluation of Chilean soils. The $30 2012 Clos de Fous Pinot Noir features the varietal's classic aromas of black cherry and rose petal, but is wrapped in an intriguing combination of gentian, sage and pine flavors that will bring to mind your favorite amaro.
It's worth stopping at a few other Chilean red wines that are underrated but worth exploring.
Malbec in Chile is very different from its closest Argentine neighbor. Expect a much lighter, juicier style that is reminiscent of fermented unsweetened pomegranate blueberry juice. The wine is bursting with aromatic notes of violet and peony and is perfect for the spring/summer season. You should be prepared to spend about $20 per bottle.
Cabernet Franc
Typically used for blending with others, it is sometimes used to prepare wine in pure form. The drink is tasty, no frills, but bright, with aromas of juicy red fruits, black and red pepper and herbs. For under $15 you can find a great Chilean Cabernet Franc, the perfect wine out of the house.
Pais
One of the most cultivated and least known Chilean varieties grapes It has had a sad past as a raw material for the production of wine materials and acrid, simple, earthy and tannic wines. Today, however, very intriguing old plantings of this grape can be found in the Maule, Bio-Bio and Itata valleys. If the tannin is controlled, pais wines have a sharp and almost sweet taste with aromas of cherry, plum and rose.
Want to try best wines South America? Pay attention to drinks from Chile. Each export bottle is checked by a special government commission.
Unique winemaking in Chile
Original and rich taste Chilean wines are determined by the peculiarities of weather conditions and soil composition. In Chile, unlike Europe, there is no concept of terroir. There are conventional production regions here, but winemakers regularly mix berries from different varieties and growing areas.
Of course, we can distinguish the Central Valley and the Southern region. The first terroir, with a traditional Mediterranean climate, produces classic Chilean wines; the second - where the climate is colder and the soil is poor - refined wines with subtle and fresh flavors.
Each bottle of Chilean wine has a production note:
- Vinos de Mesa. The bottle does not indicate the grape variety, harvest year, or region. These are inexpensive table wines that are rarely exported.
- Vinos sin Denomination de Origen. For these wines, the region of production is not controlled, but the grape varieties and years of harvest are indicated.
- Vinos con Denomination de Origin. Drinks of a specific terroir, the exact place of collection and production is indicated. The bottle must indicate which grapes were used and in what quantities; what vintage was collected?
What grapes are used for Chilean wine?
The most popular grape variety in Chile is Carménère. Bright notes of berries and spices appear in the wine, and the taste becomes velvety and tannic. Cabernet Sauvignon imbues the wine with a bright aroma and dense taste. The notes of pepper and oriental spices and the nuances of truffle are well felt.
Rich garnet color and intertwined aroma of cherries and plums with expensive chocolate - this wine is made from Merlot.
Syrah (Shiraz) can be recognized by its notes of blackberry and black pepper, currant jam and licorice sticks. Pinot Noir typically conveys flavors and aromas of raspberries, cherries, delicate violets and rosebuds.
Light wines are made from Sauvignon Blanc (light white wines with herbaceous and fruity notes, very fresh) and Chardonnay, whose main notes are white flowers, vanilla, apples and mild spices.
Winemaking in Chile or how Chilean dry red wines are produced
Winemaking in Chile has always been very developed. This is not surprising, because the country is located between the mountains and the ocean, on a narrow strip of land. That is why there are all types of climates here - temperate, Mediterranean, tropical and subtropical.
The unique climatic zone allows you to grow the most the best varieties grapes Winemaking in Chile dates back to the mid-16th century. Then all believing residents were ordered to collect grapes and produce wine, and since then wine farms have appeared in the country.
However, Chile's own winemaking culture appeared only in 1830, since at that time large landowners began to travel to Europe. It was they who later brought new grape varieties to Chile - Sauvignon, Cabarnet, Merlot and so on. Until that moment, the product produced in Chile was sold there, but after the emergence of new grape varieties, the drink was exported.
Currently, Chilean red dry wine is a serious competitor to European wines. After 1988, Chile can rightfully be considered one of the leaders in the world wine industry.
Wines are mainly produced in the following regions of the country:
- Aconcagua. Wines such as Sauvignon, Cabarnet, Nebbiolo, and Syrah are produced here.
- Casablanca – Pinot Noir, Cabarnet Frant, Sauvignon.
- Maipo - Carmenere, Merlot, Petit, Chardonnay.
- Curico - Sauvignon Blanc, Sauvignon Blanc.
- Itata – Chardonnay, Moscatel, Pais.
Chilean red dry wine – classification of Chilean wines
Unlike many other countries, Chile does not have a strict classification of wines. They are usually distinguished by age:1. Wines aged up to a year are a chime.
2. Aged for two to three years - speral.
3. Five-year-old wines – reserve.
4. Aged for more than six years - Grand wine.
Chilean red dry wines can usually be classified into the first two categories; they are called variety or table. These wines are made without adding alcohol, so they should be drunk no later than 3 years after production. Reserve and grand wines are aged in oak barrels, and can be stored in bottles for a very long time. These are predominantly fortified dessert wines with a high content of sugar and alcohol.
Chilean wines are also distinguished by the type of grape, strength, amount of sugar in the composition, and also by place of production. The most prized wines are those produced in the Casablanca region.