Chile's first European grape vines for making wine arrived from the Spanish in the 1550's (probably 1554). Rather than actual vines or cuttings being shipped there, they came in the form of seeds. We don't know if theses seeds were brought directly from Spain or from the vines they had already planted in Mexico, but they were definitely of Spanish origin / decent.
(This article was written for GrapeBunch, our weekly wine periodical. Click here to read the original!)
The Spanish needed wine for religious rituals and everyday consumption, and planting vineyards where they went made more sense than always having it shipped from home. As time went on, this would actually hurt Spain's export sales, so in the 17th century they tried to ban the planting of new vineyards in South America. That really didn't work very well and didn't last long.
Even with its Spanish origins, the Chilean wine trade would be most influenced by the French. In the late 1800's the tiny aphid phylloxera, which loves to eat away at the roots of vitis vinifera vines, was destroying European vineyards, and the French desperately needed their wine! So they invested heavily in the wine trade of other countries such as Chile, and it came out of the epidemic with mainly Bordeaux varieties planted in its vineyards such as Cabernet Sauvignon, Merlot, and Sauvignon Blanc.
Once it was concluded that an aphid was causing all of this, the problem was solved by grafting the roots of American grapevine species (which are resistant to phylloxera) onto the European grapevines (vitis vinifera). Phylloxera was never a problem in Chile because of the country's natural isolation, and still to this day it's one of the few places in the winemaking world that does not practice grafting of rootstocks, because it simply doesn't have to!
This whole time Chile was harboring a variety thought to be lost to the phylloxera epidemic: Carménère! Native to Bordeaux, Carménère was mostly used as a blending grape, and for decades was considered extinct. But in 1994 DNA recording found that some of the Merlot planted in Chile was actually Carménère, and it was making some excellent quality, delicious wine! Chile embraced this revelation and adopted it as their signature grape.
Isolation isn't the only thing that makes Chile a special place for viniculture and winemaking. The climate is perfect! The country is an average width of only 109 miles. That doesn't leave a lot of room between the ocean and the Andes, and the effects of both leave a fog that cools the grapes at night. It's also very sunny in Chile, so once the sun burns off the fog during the day, the grapes are able to take in lot of glorious sunlight. With these aspects, in general broad-stroke terms, the climate can kinda be compared to Napa in some areas.
Chile is the longest country in the world, with the world's driest desert in the north (the Atacama Desert) and that cold Antarctic influence in the south, so even giving a general idea of its climate can be considered inaccurate. The country is loaded with microclimates throughout its regions and subregions, making them ideal (or not) for specific wine varieties and styles. Check out Wine Folly's Chilean map to learn more about Chile's wine regions.
So, all of these things combined, when you take overall Chilean culture, a Spanish wine origin, a major French wine influence, the Chilean climate with many varying microclimates, and its unique soils, you will naturally create a different wine than Bordeaux (or any other place) using mostly Bordeaux grapes. Chilean wine is usually fruit-forward with strong tannin, and with a signature tartness from high acidity, making them very versatile food wines. Their Cabernet Sauvignon tends to have a wonderful mint note.
For awhile there Chilean wine was known for being inexpensive yet really good quality for the price, and the country has upped their game in the pricing and quality tiers in recent decades. Even for very expensive bottles, you can almost guarantee that it's a bargain for the quality of wine contained in the bottle. The previously mentioned Cabernet Sauvignon, Merlot, Carménère, and Sauvignon Blanc are their specialties. I've also had some mind-blowing Chilean Syrah (a Rhone variety) and Pinot Noir (a Burgundy variety).
Amigo Perro Carménère has gentle tannins and fruit forward with notes of raspberries, rose bush, green chili, mocha, spice, and smokiness. Pairing: Carnitas pulled pork.
Joey Casco
Beverage Marketer
Certified Specialist of Wine
Certified Specialist of Spirits
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