From humble beginnings to the world’s fifth largest wine exporter, Chile has a rich and varied winemaking history. Take one look at a map and you’ll quickly see that the country was destined for great vineyards. A narrow parcel of land less than two hundred kilometres east to west—bordered by the Pacific Ocean and the Andes mountains—Chile extends down the west coast of South America all the way to its southern most point.
Chilean winemaking began when 16th century Spanish conquistadors introduced the first Vitis vinifera vines to the soil. The influx of French families immigrating to Chile also had a profound impact. For many years, Chile was known for its French and Spanish-influenced wines aged in beech wood barrels. However, the beech wood added a unique flavour that wasn’t universally adored by non-Chilean wine drinkers. It wasn’t until the 1980’s that winemakers began investing in stainless steel fermentation tanks and oak barrels for aging, as well as experimenting with different types of vines. Today you can find over twenty different varietals growing across the country.
Chile has a diverse coastal climate that’s described as halfway between California and France. Interestingly, the northern regions are hotter and drier, whereas the south tends toward cooler, wetter temperatures. Some of Chile’s most famous wine regions include the northernmost Valle del Elqui, which was historically known for Pisco (a traditional Chilean liquor) but now produces fine Syrahs. Valle del Maipo is known for its exceptional Cabernets. Valle de Casablanca, is a cool-climate region that produces Sauvignon Blanc and Chardonnay. And, Valle del Maule, Chile’s largest wine region is known for complex reds like Cabernet Sauvignon and Carmenère.
A neat tip to keep in mind as you’re perusing Chilean wines at your local NSLC is that you can often learn where the grapes were grown just by looking at the name. For example, if you see the word “costa,” that means near the coast, where crisp, acidic white wines are made. “Andes” refers to the Chilean mountains. And if you see “Cordilleras”, that means the grapes were grown somewhere in between, likely in one of Chile’s many valleys known for their rich and full-bodied Cabernet Sauvignons.
Consider beginning your Chilean wine exploration with a few of these key varietals.
WHITES:
Sauvignon Blanc—The best Sauvignon Blanc comes from Chile’s coastal Casablanca and Leyda valleys where brisk ocean breezes keep the grapes crisp and bright as they ripen.
Chardonnay—Thanks to the cool coastal climate of the Casablanca and Limari valleys, Chilean Chardonnay is fruity but much more tart and acidic than its French or Californian counterparts.
Sauvignon Gris—Dating back to 1912, this lesser known grape varietal lends a rich texture and a delicious honeydew peach flavour to its wines.
REDS:
Cabernet Sauvignon—Chilean Cabernet Sauvignons thrive in the warm Central Valley that surrounds Santiago. With robust blackberry, chocolate and tobacco flavours, anyone who enjoys Cabernets from California’s Napa Valley will love Chilean CabSavs from the Naipo Valley. More exclusive bottles of CabSav come from the Puente Alto district, which draws comparisons to Bordeaux in France.
Carmenère— Long mistaken for a type of Merlot, Carmenère is a Chilean speciality. A herbal, vegetal wine with plenty of acidity, it pairs well with bright salads or roasted vegetables.
Syrah—Chilean Syrahs are known for their ripe fruit flavours with a subtle peppery finish. High altitude and cool coastal breezes temper the heat of the de Elquí and Limarí valleys where Syrrah is primarily produced.
Carignan—Carignan vines were planted in Chile’s Maule Valley nearly ninety years ago, but they have only recently started to catch the attention of wine-lovers. Like many old vines, they produce tannic wines with lots of acidity, rich berry flavours and woody notes.