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Wines of Chile

With their popular prices and their generally medium bodied and softly delivered structures, Chilean red wines have carved a niche in the UK market – somewhere in fullness between  Argentina or Australia and the more subtle wines of Europe.  American, Spanish and French influenced, wines and cuisine in Chile are certainly compatible, though it could also be said the wines are produced with export markets in mind.  Grape varieties include Cabernet Sauvignon, Merlot and the indigenous Carmenere (not unlike Merlot) for reds, and the crisp Sauvignon Blanc and fuller-bodied Chardonnay and Viognier whites.In Chile it is a practice on Sundays to eat Spanish “Empanadas”(a spicy beef dish with raisins) washed down with their Merlot or Carmenere.  Here we rarely use raisins to such tasty effect, but the point is that the  suppleness and fruitiness of these two wines will wash over most foods quite nicely, and when meat and fruitiness combine on a plate, well, Chilean Merlot and Carmenere are tried and tested companions. Their Cabernets take on a Bordeaux character and while lamb is textbook, they may also be enjoyed with roasted beef or chicken. Sauvignon Blanc works in Chile to good effect, being a match for the widely enjoyed avocado dishes and the lime and raw onion Ceviche. Their fish and shellfish supply also assures good use of their Chardonnays. 

White

Red

Rose

Sparkling

Sweet