Chilean wine

Known for its superb quality and value, Chile is one of the most important wine regions in the New World. This long, thin country, positioned between the Andes Mountains and the Pacific Ocean, is world-renowned for its Cabernet Sauvignon, Merlot and Carmenère wines. Its winemakers also make excellent Sauvignon Blanc, Chardonnay and other varieties.

Chilean winemakers couldn’t wish for a more versatile and exciting grape-growing location, with the cooler Pacific Ocean to the west, the Andes Mountains to the east, Antarctica to the south and the Atacama desert to the north. Each has its own influence over Chile’s winemaking landscape, producing unique styles of popular wines.

Chile’s winemaking history dates back to the arrival of Spanish settlers in the 16th century, but it wasn’t until French immigrants settled 300 years later, bringing Old World wine expertise, that its winemaking industry came into its own.

The late 20th century saw Chilean winemaking gain the international recognition it enjoys today. Chile is the world’s seventh-largest wine producer, and its wines have won numerous awards, making it a leading player in the global wine industry.

Combining traditional winemaking techniques with the country’s unique landscape has made Chile one of the world’s leading wine producers, exporting over 833 million litres annually. Given its history, it’s unsurprising that Chile grows more than 20 varieties of Spanish and French grapes, including Cabernet Sauvignon, Shiraz, Merlot, Carménerè, Zinfandel, Riesling, Chardonnay, Sauvignon Blanc, Viognier and Muscat.

Chile’s wine regions stretch over 800 miles from the arid Atacama region in the north to the chilly Bio-Bio in the south.

Central Valley is the heart of Chile’s winemaking industry.  Sandwiched between the Andes and the Pacific Ocean, the Central Valley stretches over a hundred miles south of Santiago. It’s a broad region encompassing several of Chile’s most important wine-producing areas, including the Maipo, Rapel, Curicó and Maule Valleys. The region is known for its excellent Cabernet Sauvignon, Merlot and Carménère wines.

Each of Central Valley’s subregions is famous for different varieties. The Maipo Valley is commonly described as the ‘Bordeaux of South America’ as it’s best known for its rich Bordeaux-style blends using Cabernet Sauvignon, while the Rapel and the Colchagua Valleys are famous for some of Chile’s finest reds, particularly Merlot and Carménère.

The Aconcagua Valley is another key region, known for full-bodied red wines, including Cabernet Sauvignon, Merlot and Syrah (also known as Shiraz). Within Aconcagua Valley is the Casablanca Valley, one of Chile’s premier regions for white wine production. It’s best known for producing Chardonnay and Sauvignon Blanc, due to its cooler, coastal climate.

Chile is home to a number of grape varieties, leading to a diverse array of wine styles:

Red wines

Chilean red wines are famous worldwide for their bold, rich flavours and unique blends. Cabernet Sauvignon is a key player, known for its body and structure. Compared to the European style of Cabernet Sauvignon, Chilean Cabernet Sauvignon wines are typically softer and more heavily influenced by regional differences in the climate and soil.

Cabernet Sauvignon from Aconcagua Valley requires some ageing to soften up, while styles from Curico don’t – they are noticeably richer and riper. Cabernet Sauvignon wines from Maipo have a distinct earthiness that deepens their fruit-forward character. Carménère, considered the national grape, adds a unique, spicy character to Chilean wines. This variety is mostly produced in the Rapel region and creates medium-bodied, dry reds with soft, smooth tannins and flavours of juicy red fruits and warming spices.

Merlot and Syrah also thrive in Chile’s diverse climate. Pinot Noir, another French variety, also has a home in Chile. It thrives in the cooler climate of the Casablanca Valley, creating easy-drinking and balanced, medium-bodied reds with juicy raspberry and cherry flavours.

White wines

Chile produces crisp, refreshing Sauvignon Blanc and fuller-bodied Chardonnay. Chilean Chardonnay is golden and luxurious, with rich tropical fruit flavours of pineapple and apricot. At the opposite end of the spectrum is Chilean Sauvignon Blanc – refreshing, zesty and highly acidic, with hints of wild herbs. Viognier and Riesling are also gaining recognition. Rosé and sparkling wines Chilean rosé wines, mainly from Cabernet Sauvignon and Carménère, are vibrant and fruity. Chilean sparkling wines, although less known, are developing a strong reputation for quality and value.

Chile’s flagship Carménerè reds are delicious when served with hearty, spicy dishes – think red meat, tuna or salmon, roast turkey or chicken, and hearty vegetables including mushrooms, aubergine and bell peppers. Its juicy berry flavours and hints of savoury green peppercorn also pair with dishes featuring dried herb crusts and rich jus.

Full-bodied with blackberry and blackcurrant flavours, Cabernet Sauvignon’s usual partner is red meat, but it also works with dark chocolate desserts.

If you prefer lighter reds, a medium-bodied Chilean Pinot Noir with its bright acidity and sweeter berry flavours, pairs deliciously with naturally sweet tomato-based dishes and roast poultry, especially dark meat.

Crisp, with citrus and tropical fruit notes, a Chilean Sauvignon Blanc pairs perfectly with lighter dishes like salads, chicken, or seafood.

Depending on the use of oak, a Chilean Chardonnay can be citrusy and mineral or creamy and buttery – pairing well with white meats, creamy sauces and fish.