Chilean Wine Offers

The Chilean Wine Overview

Chilean wine burst onto the scene in the early nineties, on the cusp of the New World wave, originally created by Australia. With it came superb value, reliability, well-known grape varieties, and fruity, approachable wines, mainly from grape varieties that were known and recognisable.

Whilst Chile has a very long wine-making history, dating back to the Spanish explorers' arrival in the 16th century, it was really only in the 1980s that the Chilean wine industry had a revival. The industry was certainly booming in the early 20th century, but it was cheap, basic wine that was pretty much exclusively consumed in Chile. The later revival was partly due to the influx of foreign investors and heavy winery investment following the establishment of a new free market and democratic period after the fall of the Pinochet regime brought political and economic stability. New, high tech wineries, investment into vineyards, and a new breed of winemakers, many of whom had learnt their craft in France and Australia, helped establish the modern day Chilean wine industry, and drive its early success.

In 1995, there were less than 20 properly established wineries in Chile; today there are over 300 exporters, including a clutch of major multinational brand owners who dominate the market. Chile is now the 4th largest exporter of wine by volume, with about 70% of total production sold around the world. Incredibly, about 80% of all wine in Chile is produced by 4 giant companies (Concha y Toro, Santa Rita, Santa Carolina and San Pedro), products of Chile's wine boom in the 1850s.

So now that Chile has established itself as a provider of superb, easy drinking wines at great value for money, the challenge is to go to the next level and build awareness for its more premium, regional wines. This is happening through organisations such as MOVI, a group of small, quality conscious winemakers banding together to promote their wines. These wines are capable of competing at the very top and are well worth looking into for your next fine wine purchase with producers such as Montes and Clos Apalta.

Additionally, Chile has seen large European and Australian/New Zealand brands (Torres, Mouton Rothschild, Jackson Family Wines, Mud House), attracted by cheap land prices and running costs, begin to invest and produce wines to diversify their offering.

Chile And Its Wine History

Winemaking was introduced to Chile in the 16th century by catholic missionaries and Spanish explorers with vines brought in from Spain, Peru and California. For centuries, the majority of the production was of unsophisticated (by modern standards), oxidative wines made from Pais and Muscat. Pais in particular was used to make sweet, high alcohol wines, and was, until the 21st century, the most planted grape variety in Chile. Pais is also responsible for the production of Chile’s national drink, Pisco, a grape brandy, made into the national cocktail ‘Pisco Sour’.

In the 19th century, production had the opportunity to really expand when Chile gained independence from Spain, allowing entrepreneurial people to exploit the mineral resources, make fortunes and some put these to use in the vineyard. In 1851, Silvestre Ochagavía Echazarreta, a rich landowner, imported vines from Bordeaux which came with a bonus French winemaker! Many of these French grape varieties now form the backbone of the Chilean wine industry: Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc. A vine nursery had also been established in the 1830s meaning that when phylloxera destroyed much of Europe's stock, winemakers had reason to look to Chile. It was the Errazuriz family that were the first ones to spot the real potential for wine production on a quality scale, setting up Errazuriz wines in 1870 and also bringing in a French oenologist to oversee wine production.

By the mid 20th century, the political regime under Pinochet restricted the development potential of the wine industry on an international scale through its political isolation, and by the 80s nearly half of Chile's vineyards had been pulled up. With the return of democracy, fortunes shifted quickly and the late 80s and 90s saw real growth and a focus on quality wines at good pruce. This is the modern Chilean wine industry still today.

Chile's Grape Growing Climate

Chile has often been described as having ‘the perfect climate and location’ for grape growing. It has 6 DOs, divided further into sub-regions, that stretch along Chile's 4,300 km spine - it is the second longest country in the world after Brazil. The main regions fill about 1000km of this length, spreading from Elqui Valley near the Atacama Desert down to Malleco Valley in Patagonia in the South and bordered by the Pacific Ocean and Andes mountain range most of the way. Vineyards are now even more varied outside of this, with recent plantings in the Atacama Desert itself and further south in Cautin and Osorno.

Due to this length you might expect the climate throughout Chile to be very varied, but in the main stretch conditions are relatively consistent. For the most part they are warm and dry, but influenced by both the cooling breezes from the Pacific ocean and the protective influence of the Andes mountains. Things do of course get cooler and wetter the further south you go though.

Many of Chile's vineyards are planted in valleys that run east to west, allowing the cooling influences of the Andes and Pacific to flow through at either end which helps lengthen the growing season, encouraging full flavour development of the grapes whilst allowing them to retain acidity. Due to this mountainous proximity, lots of Chilean vineyard owners get their irrigation from melting snow on the towering Andes mountains. This is a bit of a necessity due to low rainfall - over 85% of Chile's vineyards are irrigated.

Climate change is already causing problems. Snowfall is reducing over the winter months which means there is far less meltwater to be used for irrigation during the growing season. And being a low rainfall country, rain doesn't make up for the shortfall, even in El Niño years, a phenomenon that occurs every few years, bringing much higher than average rainfall. The flipside is that they suffer lower rainfall and drought in La Niña years. This phenomenon is also becoming harder to predict thanks to climate change and seems to be on and off much more erratically. In regions not near enough to benefit from Andes meltwater, they use wells. However, a series of droughts in the 2010s has run these low and they have never recovered, and don't look likely to either.

Grape varieties are largely international ones thanks to roots in Bordeaux. But the grape that is viewed these days as Chile’s own is Carmenere, a dark skinned grape, originally from Bordeaux, which was pretty much killed off by phylloxera in France, but officially identified in Chile in the 1994. For decades it had been misunderstood to be Merlot. It is often made in blends but increasingly as a single varietal wine with high tannin, black fruit and herbaceous characteristics. Chile still remains phylloxera free meaning that there are significant numbers of ungrafted old vines from Pais, Muscat, Carignan and Cinsault that can make some truly unique, excellent wines. However, the trend is towards grafting on American rootstock with newer plantings to protect against another vineyard pest, nematodes (a type of small worm).

Chilean Wine Regions

Click on the links to dedicated pages to read the full guide on the corresponding region or sub-region.

Coquimbo

This region, situated on the edge of the Atacama Desert, is hot with intense sunlight where the Pacific and mountain cooling influences are essential for balancing grape development. Rainfall is incredibly low and water shortages have been threatening the region's future as a viable grape growing region. The Coquimbo region was traditionally planted mostly with Pais for the production of Pisco. In more recent years its potential for high-quality wines has been recognised and it has three DOs to prove it:

• Elqui Valley

The Elqui valley is one of the closest regions in the world to the equator. It produces some intense powerful Carmenere, Malbec and Syrah, but it is for the remarkably fresh whites from Chardonnay and Sauvignon Blanc that it is favoured.

• Limari Valley

Limari Valley is very dry and relies on the Limari river for irrigation. You can find light-full bodied Chardonnay, elegant Sauvignon and Syrah as well as some more powerful Carmenere, Merlot and Cabernet Sauvignon.

• Choapa Valley

One of Chile's newest wine regions, it is a small valley, 400km north of Santiago, in one of the narrowest strips of land in Chile. Only a very small quantity of wine is currently made here. Syrah and Cabernet Sauvignon are best performers here so far.

Aconcagua

The Aconcagua region has three key sub-regions and one specific zone that offer a hugely diverse range of climates and soils.These are:

• Aconcagua Valley

The valley has quite a diverse climate itself. The central part is warm and dry, producing full-bodied reds, whilst the outskirts, Aconcagua Costa (coastal) and Aconcagua Andes (mountainous), are cooler, particularly when at elevation.

• Casablanca Valley

Further South, Casablanca is extremely cool with Pacific breezes prevented from escaping by hills to the North and East. Nights are very cold with frost a bit of a vine hazard. The best wines here are cool, crisp whites, particularly Chardonnay and Sauvignon.

• San Antonio Valley

San Antonio is even further South, with a similarly cool climate to Casablanca although perhaps not quite as much. Still, the key grape varieties are the same with Pinot Noir, Syrah, Sauvignon Blanc and Chardonnay the best suited.

• Leyda Valley

Within San Antonio lies a super quality sub-zone, the Leyda Valley. Only planted in the 1990s, its reputation has grown quickly for producing outstanding Pinot Noir, Syrah, Sauvignon Blanc and Chardonnay.

Central Valley

• Maipo Valley

Maipo Valley surounds Santiago and is one of Chile's oldest wine regions, with vines being planted since the capital's foundation in the 1500s. It is warm and renowned for full bodied Cabernet and super premium Bordeaux blends.

• Rapel Valley

The Rapel Valley produces about 1/4 of all Chilean wine. However, it is rarely seen on wine labels because it is split between two sub zones, as below:

• Cachapoal Valley

Cachapoal is the warmest of Rapel Valley's sub-regions, known for producing inexpensive but good quality reds. The best wine is Carmenere from a zone around Peumo, or Syrah and Cabernet grown at higher altitudes.

• Colchagua Valley

Colchagua has a reputation for some of Chile's very best red wines. The sub-region of Apalta is renowned for excellent Cabernet Sauvignon, Syrah and Carmenere as a blend or on its own.

• Curico Valley

Curico is historically the birthplace of the modern era for Chilean wine production, since it was here that Miguel Torres set up his vineyards and winery in the late 1970s, opening the floodgates to the overseas investment and expansion that was to happen.

• Maule Valley

Maule has more vineyard plantings than anywhere else in Chile, producing mainly inexpensive, large volume wine. But, it also has some old bush vines up to 200 years old of Carignan, País and Muscat of Alexandria that are both very good and interesting.

Southern Region

There has been a great deal of development in the Southern Region of Chile in recent decades, as winemakers explore the possibilities and opportunities of these cooler climate areas. It currently consists of three sub-regions:

• Itata Valley

Itata Valley runs approximately 100km from north to south. It is one of Chile's oldest wine regions, enjoying a revival of quality winemaking from grapes like Chardonnay, Cabernet Sauvignon and Merlot. It is also a good source of old vine Pais and Muscat.

• Bio-Bio Valley

Bio Bio's southerly location results in seriously high rainfall, cold nights and a long growing season that lends itself perfectly to the production of aromatic whites, and temperamental Pinot Noir.

• Malleco Valley

With only a handful of producers so far, this is Chile's most southern wine region, meaning that the climate is very cool. As such it is proving well in making aromatic whites and cool climate Pinot Noir.

What Food To Pair With Chilean Wine

The relatively recent development of, and investment in the Chilean wine industry has led to the plantings of many international grape varieties, and it is these that dominate in Chile, ranging from Bordeaux and Rhone classics, through to the cooler climate aromatics from Germany. This guide will help you work out exaclty which dish will go best with your Chilean wine.

Chilean Chardonnay

Chardonnay loves the climate and soil types of Chile and produces some stunning wines, both oaked and increasingly unoaked. It is grown across the country, but performs best in some of the cooler climate areas, such as Limari Valley and, where it truly stars, Casablanca Valley and Leyda Valley.

Styles vary greatly, from the more traditional oak aged styles in the central valley, to the new wave, of vibrant, fresh, often unoaked, or lightly oaked styles made in Casablanca, Bio-Bio and other cool climate areas. The oaked styles are rich, bold, full of toasty, tropical fruit, and a creamy vanilla edge; the newer, fresher styles, celebrate the pure fruit quality, with lively, citrus-streaked white peach, creamy fruit, and have a distinctive streak of minerality and zest.

Food matching ideas: For your oaky Chardonnay, choose rich fish dishes (salmon, creamy fish pie), buttery roast chicken, pork in a creamy sauce, brie and other soft cheeses. For the lighter, zippier styles, choose lightly spiced dishes and seafood.

Chilean Sauvignon Blanc

Sauvignon Blanc has turned into one of Chile’s biggest success stories, and is perfectly suited to the cooler climate areas. Grown at altitude in the north in Elqui Valley, by the coast in regions like San Antonio Valley, and in the cool southern region, it produces whites which provide a viable alternative to those sauvignon Blanc drinkers who want to explore further than New Zealand.

The general style is different, and slightly tighter and edgy, but less herbaceous and grassy than many South African versions, producing, verdant, fresh, zesty whites, with a ripe, tropical edge and delicious citrussy character. Somewhere between the South African and New Zealand style is the way to look at it.

Food matching ideas: seafood, pan-fried fish, zingy green salads or goats cheese salad, asparagus, Thai and Chinese dishes, mild Indian curries.

Chilean Riesling

The native grape of Germany and Alsace, Riesling is perfectly suited to some of Chile’s coolest climate wine growing regions, producing seriously good wines from the southern regions of Bio Bio, and also some up in the Casablanca area - full of lemon zest, pungent, floral character, with a twist of lime and a minerally, pure fruit freshness.

Food matching ideas: dishes with powerful flavours: smoked fish dishes, spicy Indian curries and marinades, Thai chicken curry, fruit-infused meat dishes (roast pork with gooseberries, north African fruity tagines), rich washed rind cheeses.

Chilean Cabernet Sauvignon

The ripe, minty, blackcurrant characteristics of the Cabernet Sauvignon grape, are showcased to perfection in the Chile's Central Valley, where the climate and topography permit the grape to come to full ripeness. In the warmer regions, it produces top quality reds, full of intensity, complexity and longevity, with rich, intense flavours. Some Cabernet is now being grown in some of the cooler regions, where the style is edgier, with a herbaceous, restrained style.

It stars on its own, but is also frequently partnered with the national Chilean grape Carmenere, producing bold, spicy, powerfully rich styles of red.

Food matching ideas: roast lamb, roast beef, steak, rich lamb and beef stews, venison, oriental dishes, cheddar.

Chilean Carmenere

Considered the national grape of Chile, this dark-skinned grape is grown in most wine regions, but performs best in the hot climate of the central regions, since it requires sun, heat and a long ripening period for it to ripen fully. If not fully ripe, the wines have a tendency to a grassy, sappy character, but well made, they are rich, spicy, and attractive, full of scented, violet aromas, with warm blackberry, black pepper and dark chocolate character, with soft tannins.

Food matching ideas: barbecues, roasts and steaks, curries and other spicy oriental red meat and vegetarian dishes.

Chilean Syrah

Syrah/Shiraz is grown increasingly in the central valley region, producing rich, powerful, spicy wines for ageing, with dense fruit and an intense structure. It is also used in blends with either Cabernet, or Carmenere, giving spicy, rich, ripe, plum and mocha styles of wine.

Food matching ideas: seared steak, barbecues, hefty stews, spiced roast lamb, Indian red meat dishes, cheddar.

Chilean Merlot

One of the classic grape varieties in traditional Bordeaux blends, Merlot is extremely well suited to Chile, with its hot, sunny climate – the only danger is that the Merlot is an early-ripening variety, so needs to be picked relatively early, before the grapes over ripen. It’s rich, chocolatey, plummy, early-ripening fruit make for deliciously ripe, intense, velvety reds.

Food matching ideas: spicy food, rich, naturally sweet, meaty stews, meaty pasta, everyday dishes (shepherd’s pie, sausage and mash), spicy Indian food, Mexican fajitas.

Chilean Pinot Noir

Chile is a natural home for Pinot Noir, where it is thriving and producing world class wines in the cooler regions. The climate, soils and topography suit the temperamental and delicate nature of the grape. The very hot climate of the Central Valley does not suit this sensitive and temperamental grape variety, but a focus on the cool climate areas for this grape variety have resulted in some extraordinary wines, from Casablanca, Leyda Valley, Bio-Bio and other higher altitude cool regions; these wines are world class, and have all the vibrant, nervy, pure elegance of Pinot Noir at its best. Elegant and perfumed, these wines have a softness, yet a rich silkiness of fruit – gentle tannins, and rich, raspberry fruit flavours, together with a sublime elegance and generosity of fruit – probably the most seductive of all red wines.

Food matching ideas: most game (duck, pheasant, venison etc.), Asian red meat dishes, aged soft cheeses.

Chile is also producing an increasingly wide variety of other grape varieties, including:

• Gewurztraminer – a rich, spicy, floral, yet off dry, very aromatic white
• Sangiovese - a lighter, fresher style of red, full of herb dusted, black cherry fruit
• Tempranillo – this classic Spanish grape is doing well in Chile, with its ripe, soft, yet full on, red berry fruit style, and a vanilla, mocha edge.