Chilean wine
Chile has a long history in the production of wine, with roots dating back to the 16th century when the Spanish conquistadors introduced Vitis vinifera vines to the region.
During the early 1980s, the Chilean wine industry underwent a renaissance with the introduction of stainless steel fermentation tanks and the use of oak barrels for aging.
[4] The vines may have originated from established Spanish vineyards in Peru and likely included the "common black grape", which Hernán Cortés brought to Mexico in 1520.
By the late 16th century, Chilean historian Alonso de Ovalle noted widespread plantings of "the common black grape", as well as Muscatel, Torontel, Albilho, and Mollar.
Despite these restrictions, Chileans preferred their domestic production over the oxidized and vinegary wines imported from Spain, which did not fare well during the long voyage.
The situation improved after the signing of the Pactos de Mayo in 1902 and the opening of the Transandine Railway in 1909, which made war unlikely and facilitated trade across the Andes.
However, the Argentine winegrowers' association, Centro Vitivinícola Nacional, which was dominated by European immigrants, vehemently protested against the free trade agreement as they perceived Chilean wines as a threat to the local industry.
[7] In the 20th century, political instability, coupled with restrictive regulations and high taxes, hindered the growth of Chile's wine industry.
This period saw significant technological advancements in winemaking, and Chile established a reputation for producing high-quality wines at reasonable prices.
[5] Since December 1994, the Chilean wine-producing regions have been officially defined as follows, to help identify the different features of wines produced in different parts of Chile's variable geography.
The region is characterized by a sunny, desert-like climate, less than 70 mm (2.8 in) of annual rainfall, dry rocky terrain, steep valleys and temperate hills cooled by strong winds from the Pacific Ocean and the Andes Mountains, producing excellent results for varietals like Syrah.
[14] The Pacific Ocean has a strong influence on the coast of the region with the cooling Camanchaca, a fog that enters the valley from the west each morning and retreats as the sun rises over the Andes from the east.
[18] It is located very close to the sea around the city of San Antonio, Chile, south of the Casablanca Valley and only 55 miles (89 km) west of Santiago.
[19] Rains are concentrated mainly in the winter season and the vineyards require drip irrigation for the rest of the year, using water from the Maipo river.
The climate, cold during the night and sunny and hot during the day, combined with the poor, porous, rocky soil, puts the vines under stress which in turn produces a characteristically bold, elegant Cabernet Sauvignon.
The eastern part near the Andes is cooler than the western side due to the breezes coming down from the mountains, and most of the biggest producers are located in this area of Curicó and in Molina.
Despite this, some of Maule's old techniques have survived and the region is fast becoming known for some 70-year-old Carignan vines that are being used to produce soft, earthy red wines with rich plum and black-fruit flavours.
There are also old-bush, dry-farmed vineyards that produce naturally balanced field blends of Carignan, Cabernet Sauvignon, Malbec, and other yet to be identified varieties.
[5] The cool Mediterranean climate suits Pais, Muscat of Alexandria and Carignan vines, and more recently, producers have begun to plant more modern grape varieties like Cabernet Sauvignon.
It receives 1,275 mm (50.2 in) of rain per year, among the highest of all Chilean wine valleys, although winds prevent excessive humidity – a phenomenon that can also be observed in northern France.
Although the valley has high rainfall, vines have to make extra effort to hydrate due to the well-drained soil, which results in less foliage and lower grape yields.
Chile's natural boundaries (Pacific Ocean, Andes Mountain, Atacama Desert to the north and Antarctica to the south) has left it relatively isolated from other parts of the world and has served to be beneficial in keeping the phylloxera louse at bay.
[4] While phylloxera is not a problem, winemakers do have to worry about other grape diseases and hazards such as downy mildew, which was spread easily by El Niño influences and severely affected the 1997–1998 vintages.
This help maintain high levels of acidity to go with the ripe fruit that grapes develop with the long hours of uninterrupted sunshine that they get during the day.
During the wine renaissance of the 1980s & 1990s more vineyards converted to drip irrigation system which allowed greater control and helped reduce yields.
The soil composition of Chile's vineyards varies from the clay dominated landscapes of Colchagua, which is thus heavily planted with the clay-loving Merlot, to the mixture of loam, limestone and sand found in other regions.
Other red wine varieties include Merlot, Carménère, Zinfandel, Petite Sirah, Cabernet franc, Pinot noir, Syrah, Sangiovese, Barbera, Malbec, and Carignan.
[8] Chilean winemakers have been developing a distinct style for their Cabernet Sauvignon, producing an easy drinking wine with soft tannins and flavors of mint, black currant, olives and smoke.
[5] In recent years, the Pais grape variety has been creatively employed on its own or in blends, to make modern wines that have received favorable reviews.
Ampelographers began to study the vines and found that what was considered Merlot was actually the ancient Bordeaux wine grape Carménère that was thought to be extinct.
