Chilean Wine

Chilean wine has been around since the 16th century when Spanish settlers arrived, but it really took off when French immigrants settled three centuries later, bringing with them their Old World wine expertise. This fusion of traditional skills and the country’s unique landscape has established Chile as a leading wine producer—exporting over 833 million liters of wine annually. With the Pacific Ocean to the west, the Andes Mountains to the east, Antarctica to the south and the Atacama desert to the north, Chilean winemakers couldn’t wish for a more versatile and exciting grape-growing location.

Chile’s vineyards grow more than 20 types of French and Spanish grapes. The most popular is Cabernet Sauvignon, but other varieties include Merlot, Syrah, Carménerè, Zinfandel, Chardonnay, Riesling, Sauvignon Blanc, Muscat and Viognier.

At the heart of Chilean winemaking lies the Central Valley, which stretches for over a hundred miles south of Santiago, sandwiched between the Andes and the Pacific Ocean.

This region is famous for its easy-drinking Merlot, although other varieties such as Cabernet Sauvignon, Chardonnay and the native Pais grape are grown across its sub-regions.

It is divided into four sub-regions: the Maipo, Rapel, Curicó, and Maule Valleys. Known as the birthplace of Chilean wine, the Maipo Valley is renowned for its red wines, particularly Cabernet Sauvignon. Rapel and the Colchagua Valley are premier red wine-producing areas, with a reputation for producing some of Chile’s finest red wines, particularly Merlot and Carménère.

Elsewhere, the Aconcagua Valley is the perfect location for growing Cabernet Sauvignon, Syrah and Merlot grapes. Named after the highest peak in the Andes, the Aconcagua Valley’s dry and hot climate produces full-bodied, intense reds.

This wine region has several sub-regions, too, including the coastal region of Casablanca Valley—famous for its white wines, with Chardonnay and Sauvignon Blanc being the most popular.

Chile is best known for its red wines, which have wine lovers worldwide coming back for more. Carménerè, a red variety grown in Rapel, is Chile’s national wine and is popular worldwide. It’s dry and medium-bodied with a deep red color, soft tannins and flavors of red fruits and spices.

Cabernet Sauvignon is Chile’s second flagship red grape, known for producing full-bodied wines with rich flavors of black currant and a hint of mint.

Chilean Cabernet Sauvignon is typically more gentle than its European versions, but there are specific characteristics across different grape-growing regions. For instance, Cabernet Sauvignon from Aconcagua Valley requires some aging, while those found in Maipo have a distinct earthiness, and examples from Curico are noticeably richer and riper.

Cabernet Sauvignon is also used in Chile to produce rich Bordeaux blends—a homage to the country’s French history. Pinot Noir is another popular variety in Chile and is grown throughout the cooler Casablanca Valley. It’s medium-bodied and full of raspberry and cherry flavors, making it an easy-drinking, balanced wine.

Meanwhile, Chile’s white wine market is dominated by two varieties —Chardonnay and Sauvignon Blanc—but they could hardly be more different. Chilean Chardonnay tends to be golden in color, with rich, yellow fruit flavors like pineapple and apricot, and a distinct, luxurious texture. As such, it sits at the opposite end of the spectrum to Chile’s refreshing Sauvignon Blanc, which has zesty flavors of lemon and lime, plus notes of wild herbs, and high acidity

Carménerè is commonly served with meaty fish dishes like tuna or salmon steaks, but it also suits lean cuts of red meat, poultry, and hearty vegetables like mushrooms, eggplants, and bell peppers.

Take advantage of Cabernet Sauvignon’s versatility to pair it with almost any red meat, or serve it alongside a rich, chocolaty dessert. An alternative red, Chilean Pinot Noir pairs well with tomato-based dishes and roast poultry. A Chilean Sauvignon Blanc is an ideal choice to serve with fresh green vegetables, seafood, and mild cheeses like brie, while Chardonnay should be your choice for cream-based chicken dishes.