Chilean Red wine is on the rise in exporting popularity, but only within the last decade. Chilean wine has a long history of domestic wine consumption as the Spanish brought over vines in the 16th century. In the 18th century, French and Spanish wine varietals were introduced such as Merlot and Cabernet Sauvignon. As the wine production increased within Chilean wine so did the quality and the exportation. Today Chilean wine is the fourth largest exporter of wine to America.
The success of the quality of Chilean Red Wine is the biggest wine success in the world over the past ten years. This is mainly due to the introduction of stainless steel fermentation tanks, and also the use of oak barrels for wine ageing.
Chile has the perfect climate for wine making due to the cooling effect from the Pacific Ocean and the Humboldt current.
The popular Chilean Red Wines are
Cabernet Sauvignon – a dry red, with tastes of fruit and oaks. Cabernet Sauvignon is a great companion to red meats, pasta and certain seafood dinners.
Merlot – another bold and dry red, with tastes of berries and spice. Merlot is a great companion to red meats, pasta and certain seafood dinners.
Carmenere – a Chilean red wine which pairs nicely with poultry, pasta, cheese, and pork.
Cabernet Franc – a lighter wine than Cabernet Sauvignon, with berry tastes. This Chilean red wine pairs nicely with poultry, pasta, and vegetable based meals.
Syrah – full bodied wines that tend to have spicy flavours of black cherry, graphite, sugar, plum, black pepper, raspberry & chocolate.
Pinot Noir – light-bodied and smooth with flavors of strawberry, raspberry, creamy vanilla yoghurt, blood orange zest, and minerals.
Chilean Wine Regions
The majority of Chile’s wine regions are located in the Central Valley Region. The area is wide and flat and the area produces a vast quantity of wine production every year.
The finer Chilean wines are produced in the foothills which have higher elevations.