Contents
Chilean wines are a role model in the New World. Local brands are distinguished by a fairly high quality and affordable price, due to which they seriously compete on the international market with more eminent and promoted European counterparts.
Historical information
The development of Chilean winemaking is associated with Spanish colonization: wines in Chile began to be made in 1555 for religious purposes. Local legends claim that the conquistador Francisco de Aguirre planted the vines himself, most likely the same varieties that Hernán Cortes brought to Mexico in 1520. Based on those berries, the famous Pais variety was bred, which became the most popular Chilean grape until the XNUMXst century. Historical chronicles claim that by the end of the XNUMXth century, Muscatel, Torontel, Albillo and Mollar varieties appeared in the country.
During the Spanish rule, the production of alcoholic beverages in the country was not encouraged, as it was believed that Chileans should buy wines directly from Spain, especially since the colonial country did not import Chilean brands. This negatively affected the development of winemaking: most of the grapes went to strong pisco (grape distillate). However, the Chileans often ignored the restrictions, preferring their own wines to Spanish ones (often sour during a long sea voyage) and even daring to export their products to neighboring Peru.
In the XNUMXth century, Chile produced mainly sweet wines, which, judging by the reviews of contemporaries, were not of high quality. Everything changed after the European phylloxera epidemic: many French winemakers emigrated to Chile and brought with them the varieties Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Sauvignon Blanc, Riesling was brought from Germany. The greatest tragedy of the Old World has become a real blessing for Chilean wines.
The 1980th century was ambiguous: until the 1990s, the country’s government could not agree with Argentina on duty-free trade, in addition, the growth of local winemaking was held back by political instability in the state and high taxes. However, in the 12s there was a real boom: the government began to attract foreign investment and support local winemakers, and the export of Chilean wines grew almost 20 times in XNUMX years. Today Chile is an extremely promising country in terms of winemaking, whose drinks have competitive advantages due to a good combination of price and quality, deep rich aroma, combined with affordability.
Wine regions of Chile
Chile is distinguished by a variety of climatic zones and soil types. The country’s vineyards stretch for more than 1000 kilometers from the Atacama region to the Bio Bio Valley. In the north, a hot and dry climate prevails, while in the south the weather is cooler and the humidity is higher.
Atacama, is divided into two sub-regions: the Copiapo and Huasco valleys. Pisco and inexpensive table wines are predominantly produced here, although more sophisticated brands have recently begun to be produced.
Coquimbo. Includes three sub-regions: Elki, Limari and Choapa. In the first – a sunny hot climate and sweet wines, in the second – mineral soils and fog, fresh wines with mineral flavors, in the third – rocky soils and highly acidic Syrah and Cabernet Sauvignon wines.
Aconcagua. Mediterranean climate, clay and sandy soils. The region is divided into three main valleys: Aconcagua, Casablanca, San Antonio. Spring comes early here, and autumn is late, so the grapes ripen for a long time.
central valley. This is the largest wine region in Chile, which is divided into four sub-regions: Maipo, Rapel, Curico, Maule. The Mediterranean climate prevails.
South Region. It has a cold climate and produces the most elegant wines, the area is divided into sub-regions of Bio-Bio and Itata.
Unlike European countries, in Chile there is no concept of terroir: local winemakers do not believe that certain varieties can fully “open up” only under specific conditions. Therefore, Chilean wines controlled by origin (more on that later) do not belong to a specific valley or locality and can be produced in any of the regions described above.
Classification of Chilean wines
There are three main types of Chilean wines:
- Vinos de Mesa – table wines without specifying the grape variety, vintage and region of production. This group includes the cheapest drinks.
- Vinos sin Denomination de Origen – wines that are not controlled by origin, but are produced with brand, variety and vintage.
- Vinos con Denomination de Origen – wines controlled by origin. However, as mentioned above, even they do not belong to a specific region and can be produced in any of the five zones.
By aging, Chilean wines are conditionally divided into:
- Current (1 god);
- Special (2-3 years);
- Reserva (4-5 years);
- Gran Reserva (over 6 years).
Conditionally – because there are no laws on this matter yet, only a more or less established tradition.
Features of Chilean winemaking
Due to its unique location (the country is surrounded on all sides by natural borders: the Pacific Ocean, the Andes, the Atacama Desert and Antarctica), the state was reliably protected from the phylloxera epidemic. In Chile, the ancient French variety Carménère, lost in Europe, has been preserved, in addition, local vines do not need to be grafted, which significantly reduces the cost of winemaking.
Other distinctive features of local production:
- variety of climatic conditions, soils;
- mild varietal taste;
- deep and rich aroma;
- “youth”: wines do not age after bottling, it is recommended not to keep the drink in the vinotheque, but to use it within 2-3 years after bottling.
Popular varieties
Today, more than 20 grape varieties are cultivated in Chile.
Red Chilean wine is made from Merlot, Carmenere, Syrah, Cabernet Sauvignon, Malbec, etc.
White Chilean wine is based on Chardonnay, Sauvignon Blanc, Semillon, Riesling, Gewürztraminer and others.
Local variations of wines are often less tannic than their “old world” counterparts, have a more “juicy”, but not as complex taste.