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Wines of Chile

Chile has come such a long way. For a long time a good producer of entry level wines, fruity and quaffable, neither heavy or too light, that happy middle road with its wide appeal and popular prices. But now take a look: in reds its easy going softly delivered structures are aquiring power and complexity, a sense of terroir as well as varietal character; its whites are fresher with greater minerality, more interesting with food now and again, in the best of them, a sense of belonging (that word again, “terroir”) and again clearer varietal definition.  Indeed,  the wines of chile are getting better and better; the work in the vineyards and the winemaking and the ambition, coming to fruition now to produce the best possible wines with regional focus and affinity to food.  American, Spanish and French influenced, Chile`s cuisine is diverse and its wines now just as diverse which makes for fascinating matches. For instance, 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 wines will wash over most foods 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.  Refer article About Chile: Carmenere a match with curry!

For the complete list of Chilean wines available for our Chilean wine promotion in September click on About Chile on our homepage. Thank you.

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Red

Rose

Sparkling

Sweet