I\u2019ve not traveled to Chile, but be assured that it is on my list of place to go \u2013 as it should be on any wine-lover\u2019s list of places to travel. The long (~2700 mile) and narrow (never greater than 150 miles wide) country is found on the west coast of the South American continent. It is nestled across a range of latitude with a Pacific coastline as one border and the Andes mountain range as another. All this combined with volcanic soils sets the stage for many microclimates that support superb growing conditions for many grape varieties.<\/p>\n
As much as ten years ago, I first experienced Chilean wine in the\u00a0form of Concha y Toro and Santa Rita, two commercially\u00a0available economical wines found here in CT. The 1.5L of
\nConcha y Toro Merlot lent insight into a country with potential.<\/p>\n
Chile has essentially sat on this rich potential for excellent wine and of course wine grapes. However, it has not been until\u00a0recently that the introduction of growing and winemaking technologies has catapulted Chile into a notable wine-making\u00a0country.<\/p>\n
For the most-part, Chilean wines remain economical and those who try a Chilean wine can expect to get a nice\u00a0experience for their money. Wine producers from around the world have set their sites on Chile and are investing in its\u00a0winemaking future.<\/p>\n
I recommend getting to know the main Chilean viticultural areas and to approach tasting on a single variety basis \u2013 simply\u00a0to develop a frame of reference for a variety from a given viticultural area in Chile. Where possible, note any variations in\u00a0the winemaking practice. That being said, some of the best Chilean wines are blends of Bordeaux grapes (Cabernet\u00a0Sauvignon, Merlot, & Malbec) as well as Carmenere. Carmenere, originally a grape of Bordeaux, was brought to Chile by\u00a0French winemakers and grew along side of Merlot for perhaps 100 years before its potential was recognized. Today,\u00a0Chile seeks to claim Carmenere as its champion.<\/p>\n
I can attest to that claim. When well-crafted, a 100% Carmenere wine can be a big and rich wine with layered tastes \u2013 a\u00a0true conversation piece and in the good sense.<\/p>\n
As a winemaker, I have made wine using Chilean grape and juice and have found the product that ships here to the US to\u00a0be very suitable. Something to remember \u2013 Chile is experienced in packing table grapes for supermarkets. From a\u00a0packing standpoint, that background yields a packing of wine grape that may even be unmatched here in the states.<\/p>\n
Due to timing and an emerging interest in a spring winemaking season, only a select set of winegrapes may be available,\u00a0but they are generally the most known and preferred varieties.<\/p>\n
If you have ever considered seizing the opportunity to expand your wine cellar, introducing wine made from Chilean grape\u00a0and juice is an excellent possibility. It not only gets something new into the mix, it provides the opportunity to further hone\u00a0your winemaking skills. So, April is approaching, get out there and try some commercially available Chilean wines. They\u00a0should be available at any reputable wine merchant and the merchant might also offer some suggestions. Use that\u00a0experience to help you decide on your choices for the spring season.<\/p>\n
Salud!<\/p>\n