How to Buy Wine: Part Two

     So continuing on from yesterday, let’s keep it in South America. This region has a booming wine trade, not only because they have been making wine for so many years, but also because of investments from experienced, established producers.  This is the case in Argentina and our next South American wine region, Chile.  Chile has had a wine business for a very long time, but it has taken them a while to figure out how to get it right.  Early overproduction and political troubles slowed Chile’s wine trade.  It was not until the 1980’ that Chilean producers began to use stainless steel or oak fermentation vessels, but once they started using these, their wine exports increased dramatically.  The number of wineries grew six times the original amount in a span of ten years, and more attention was paid to the grapes and growing methods.  Big name French producers took notice and began to throw money at Chile’s wine business.  Some even set up shop, joining in with talented Chilean winemakers.  Coupled with the influence of a man named Miguel Torres, Chile began to make some delicious wine that is only improving.

 Cabernet Sauvignon and Merlot are the long-standing popular red grapes grown in Chile right now, and they have until recently followed the typical style and profile for this grape. Now, Chilean winemakers are beginning to experiment and are seeking a profile of their own for these two revered varietals.  Merlot from Chile is delicious; don’t be a snob and overlook it because of that wine movie. Merlot is a perfectly respectable grape.  After all, the French grow it too, so it must be good.

Another red grape grown in Chile is Carmenere, which produces a medium bodied, deep red wine with spicy berry aromas and dark chocolate covered cherry flavors.  This is worth trying, especially if you are tired of all the usual red grape suspects.  The first time I tried it, I was amazed at how different it seemed from any other red I had experienced.  Carmenere is also blended with other grapes, because it adds a softness and richness of flavor.  It makes a delicious wine either way. 

Chardonnay is the most widely grown white grape in Chile, and right now they follow in the typical new world style of moderate to heavy oak treatment, making Chardonnays that are similar to many found in California.  In my opinion we already have too many of these over-oaked wines, and perhaps Chilean producers would benefit if they tried to develop a style of their own, much like they are doing with Cabernet Sauvignon.  Chile also produces Sauvignon Blanc, a wine known for its crisp, grassy, minerally and/or tropical flavors.  I prefer these Chilean whites to Chilean Chardonnay, as I find they are a better match for many light foods, especially seafood and slightly spicy ethnic dishes.   Sometimes, Chardonnay is ruined not because it is a flawed grape, but because of what is done to it by an overzealous producer. 

 Now you have two regions under your belt, so this holiday weekend get thee to the liquor store (did you find a good one yet?) and sample some South American wine.  They range in price from unbelievably cheap to insanely expensive, with many happy mediums in between.

There will not be any further installments until Tuesday May 27, so have a great holiday weekend!  Come back and tell me what you drank!