ORIGIN OF CHILEAN WINE

The history of Chilean wine goes back to the 16^th century and the time of the Spanish conquest. The first vines were planted at that time from stock brought on ships from Spain.

The winemaking industry has seen great changes over time, however. First, fine European stock was introduced in the middle of the 19^th century. Then major technological advances came in the 1980s, followed by a tremendous surge in exports of Chilean wine in the past 20 years. All this forms the backdrop to the development of what is now a prosperous industry.

It is worth noting that Chile and Cyprus are the only countries that are free of philoxera, a virus which wiped out vineyards in Europe at the end of the 19^th century.

Varieties planted in Chile

	Red Varieties Cabernet Sauvignon Merlot Carménère Cabernet Franc Syrah Pinot Noir Malbec Carignan País		White Varieties Chardonnay Sauvignon Blanc Semillón Gewürztraminer Riesling Chenin Blanc Torontel Moscate
Vendimia de vinos tintos From the middle of March until the end of April			White grape harvest: From the last week in February until the middle of March.

• Cabernet Sauvignon:
  A French strain from the area of Bordeaux
  Cabernet Sauvignon makes elegant wines with a strong character, robust tannins and aromas of ripe red and black fruits. Depending on its appellation, it may also carry some notes of eucalyptus. Ages well
  Produced throughout Chile, mainly in the Maipo, Rapel, Curico, and Maule valleys.
  Served with red meats and ripe cheeses.
  
  
• Merlot:
  Merlot is also a French variety from the area of Bordeaux
  Which makes light wines with smooth tannins and aromas of red fruit and vanilla. Produced mainly in the Maipo, Rapel. Curico, and Maule valleys.
  Served with poultry, pasta, and creamy cheeses.
  
  
• Carménère:
  A French variety from Bordeaux
  Carménère produces aromatic wines, with an intense red colour, smooth tannins and low acidity. It has been found to blend extremely well with other varieties such as Cabernet Sauvignon and Malbec. It has only recently been rediscovered in Chile (1994) since in the past it was confused with the Merlot variety. Grown in the Maipo, Aconcagua, Casablanca, Rapel, Curico, Maule, and Itata valleys.
  Served with poultry, pastas, some types of fish, and creamy cheeses.
  
  
• Cabernet Franc:
  Another French variety from Bordeaux
  Cabernet Franc makes aromatic wines with notes of eucalyptus. Ages well. In Chile the most outstanding examples of this wine are those of the Gillmore vineyards in the Loncomilla Valley and Valdivieso in the Curico Valley.
  Served with spicy red meats and ripe cheeses.

• Syrah:
  This strain came from Persia, Italy and France
  It was introduced in Chile from France in the mid 19^th century. Makes full-bodied wines with notes of sweet fruits. Ages well.
  Served with lamb, pheasant, wild boar, venison, and other game meat.
  
  
• Pinot Noir:
  This is a French variety from the area of Bordeaux
  It produces wines that are complex and elegant, yet light-textured, with notes of ripe fruit. Also used to make sparkling wines.
  A good accompaniment to duck, oily fish, and creamy cheeses.
  
  
• Malbec (Cot):
  Another French variety from Bordeaux
  Malbec wine is full-bodied, well balanced and intensely coloured, perfect for blending with other varieties.
  Served with lamb, rabbit, and ripe cheeses.
  

• Carignan
  This strain originated in Spain and France
  It makes for simple wines, with good colour, rich tannins and floral notes.
  Served with rabbit dishes and ripe cheeses.
  

• País (Misión):
  This is a country wine that originated in Spain and was brought to Chile by the first Spanish settlers.
  It produces light-bodied and delicately coloured wines.
  Served with vegetables and casseroles.
  
  
• Chardonnay:
  A French strain from the area of Bourgogne
  Chardonnay makes distinguished, full-bodied wines with a vanilla-buttery taste and aromas of ripe fruits, typically banana, papaya, mango or pineapple. The appellation and the wine-making process used are key influences on the end product.
  Served with oily fish, poultry, pastas, soft and creamy cheeses.
  
  
• Sauvignon Blanc:
  A French variety from the area of Bordeaux
  This makes elegant, aromatic wines with good acidity and notes of fresh fruit.
  Served with seafood, fish, lobster, and goat cheese.
  
  
• Semillón:
  Another French variety from Bordeaux
  Semillón produces balanced, dry and pleasantly fresh wines.
  Served with seafood, fish, goat cheese, and fresh cheese.
  
  
• Gewürztraminer:
  A German strain
  Gewürztraminer makes full-bodied and aromatic floral wines, with notes of exotic fruits and ripe grapefruit. Easily identifiable by its typical flavour, yet with an aromatic complexity that is difficult to describe. Used for making sweet wines.
  Good served with oriental cooking, sushi, and strong cheeses.
  
  
• Riesling:
  Another German strain
  Riesling produces delicate wines with a perfect acid-sugar balance, fresh perfume and floral notes. Used in making dry or sweet wines, which can be drunk young or aged for long periods.
  An excellent accompaniment to appetizers, cold seafood, fish, and goat’s cheese.
  
  

• Chenin Blanc
  This is a French variety from the Loire Valley
  This is a French variety from the Loire Valley which produces perfumed wines with a classic acidity. Used in making sweet or late harvest wines.
  Served with fish and seafood in general.
  

• Torontel:
  Originally a Spanish strain
  Torontel makes light-bodied wines with good acidity, strong character and intense aroma.
  Served with fish and seafood in general.
  
  
• Moscatel:
  Another Spanish variety
  Moscatel or Muscat wines range from fine white sparkling to darker, denser and highly aromatic versions.
  Served with fish and seafood in general.

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