Wines of Chile

History of wines from Chile

Wine production in Chile began in the 16th century with the arrival of Spanish missionaries who brought grapevines to the region. The first vines were planted in La Serena before 1548, and indigenous tribes later cultivated semi-fermented sweet wines called Chicha. Early wine production focused on traditional Spanish varieties like Pais, but it wasn't until the mid-19th century that French varietals like Cabernet Sauvignon and Merlot were introduced, significantly improving the quality of Chilean wines.

The introduction of French grape varieties in 1851 marked a significant turning point in Chilean viticulture. Silvestre Ochagavía, often referred to as the father of modern Chilean wineries, led this effort. The phylloxera blight devastated European vineyards, but Chile's lack of this pest allowed it to maintain pre-phylloxera clones, making its vines some of the oldest in the world. This period also saw the emergence of Carmenere, a grape once thought extinct, which is now a national symbol of Chilean wine.

Chilean wine production faced several setbacks in the 20th century, including export restrictions and the prohibition in the US. However, the industry recovered in the 1980s with modernization efforts and international investment. By the 1990s, Chilean wines had gained a strong position in the global market, with exports increasing significantly. Today, Chile is known for its diverse wine styles, ranging from deep reds to refreshing whites, and is recognized as one of the world's leading wine-producing countries.

Terroir of Chile

Chile's terroir is characterized by its unique geographical position, sandwiched between the Pacific Ocean and the Andes mountains. This creates a cool, dry climate with significant diurnal temperature variations, which contributes to wines with high acidity and structure. The country's diverse regions offer distinct terroirs: the coastal areas are ideal for cool-climate grapes like Pinot Noir and Sauvignon Blanc, while the inland valleys are suited for warm-climate varieties like Cabernet Sauvignon and Syrah. The high-elevation Andes regions produce wines with intense minerality and tannins.

Soil types also play a crucial role in defining Chilean terroir. Common soils include alluvial, clay, sand, limestone, and marl, each imparting unique characteristics to the wines. For example, the Maule region is known for its clay soils with granitic materials, ideal for traditional vines like Carignan and Pais. The Maipo Valley, with its temperate Mediterranean climate, features soils with good drainage and low fertility, making it suitable for Bordeaux blends. These varied terroirs contribute to the complexity and diversity of Chilean wines, each reflecting the specific conditions of its region.

Top grapes in Chile