Chilean Wine
Chilean wine has a long viticultural history for a New World region dating to the 16th century when the Spanish conquistadors brought Vitis Vinifera vines with them as they colonized the region. In the mid-18th century, French wine variets such as... Cabernet Sauvignon and Merlot were introduced. In the early 1980s, a renaissance began with the introduction of stainless steel fermentation tanks and the use of oak barrels for aging. Wine exports grew very quickly as quality wine production increased. The number of wineries has grown from 12 in 1995 to over 70 in 2005. Chile is now the fourth largest exporter of wines to the United States. The climate has been described as midway between that of California and France. The most common grapes are Cabernet Sauvignon, Merlot and Carmenére. So far Chile has remained free of phyloloxera louse which means that the country's grapevines do not need to be grafted.
Wine regions: Atacama, Coquimbo, Aconcagua, Valle Central and Southern Chile.
Over twenty grape varieties are grown in Chile, mainly a mixture of Spanish and French varieties, but many wineries are increasing experimentation in higher numbers. Pais was the most widely planted grape only recently getting passed by Cabernet Sauvignon. Other red wine varieties include Merlot, Carmenére, Zinfardel, Petit Sirah, Cabernet franc, Pinot noir, Syrah, Sangiovanesse, Barbera, Malbec, and Carignan. White wine varieties include Chardonnay, Sauvignon blanc, Sauvignon vert, Sémillon, Riesling, Viognier, Torontel, Pedro Ximenez, Gewürztraminer and Muscat of Alexandría.
Chilean winemakers have been developing a distinct style for their Cabernet Sauvignon, producing an easy drinking wine with soft tannins and flavors of mint, black currant, olives and smoke. The country's Chardonnays are less distinctive, following more the stereotypical New World style. While sparkling wines have been made since 1879, they have not yet established a significant place in Chile's wine portfolio.
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