Discover the wines of Chile

October 19, 2:09 PMEast Brunswick Budget Wine ExaminerAdrienne Turner

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Organic wines of Chile.Photo

The wines of Chile, once not recognized by the wine community are enjoying a new reputation of bringing value to the American wine drinker.  Recently Chile has made great strides with American consumers and now produces some well priced, sort after wines. With its perfect climate, good soil and great work ethic Chile has established itself as a great destination for travel and to explore new wines.

While America claws its way through the current economic climate, Chilean wines are perfectly suited for today’s wine drinker.  American wine drinkers are finding both pleasant drinking and well priced wines fitting for today’s economic climate. Savvy wine drinkers are paying attention to their wine spending dollars and are discovering significant value in a difficult economy. While wine sales are down, Chilean wine sales are up 12% in volume.

Wine Regions of Chile
The Maipo Valley used to represent Chile’s premier winegrowing  region. Today, Chile’s wine industry is enjoying an expansion and now is represented by over 15 appellations known as Denomination of Origin: Elqui, Limari, Choapa, Aconcagua, Casablanca, San Antonio, Maipo, Rapel, Cachapoal, Colchagua, Curico, Maule, Itata, Bio-Bio, Maleco . Most vineyards are farmed conventionally, but a number are converting to organic and even biodynamic principles.

Chile’s successful grape varietals are represented by Cabernet Sauvignon, Malbec, Merlot, Shiraz, Pinot Noir   and Carmenere reds. Carmenere, a recent new comer was once an obscure varietal and is now Chile’s signature grape. It is a versatile grape; low in tannins and big blackberry fruit, and can be enjoyed with meats and corn dishes.

Chardonnay Sauvignon Blanc, Semillon and Rieslings represent Chile’s white varietals.

Chilean Cabernet Sauvignon’s once thought of as  bargain reds are now exploding in depth and structure and provide an excellent value. Money and investments from California’s Robert Mondavi have helped Chile make a name for itself as a provider of well priced and high end wine Cabernets.

Below is a sampling of great values that are widely distributed and highly rated by Wine Advocate, Wine Spectator and Wine Enthusiast. Well worth checking out!

Nimbus Cabernet Sauvignon 2006  $10, 90 points Jay Miller Wine Advocate. Casablanca region.

Santa Carolina Riserva Chardonnay 2005 $15, 90 points Jay Miller Wine Advocate.  Light toasted almond, vanilla, grapefruit. Casablanca. Mineral. Try with sesame crusted salmon.

Cousino  Macul Riserva Cabernet Sauvignon 2005 $12, 90 points Wine Advocate. Cherry and strawberries, dark fruit, and chalky.

Los Vascos Cabernet Sauvignon Reserve 2004 $20, 89 points Wine Enthusiast.. An increasing quality wine since taken over by Domaines Barones de Rothchild –Lafite in 1988. Best food paring: try with steak.

Viu Manent Screto Carmenere 2006 less than $25. Medium bodied with hints of earth and spice. Pair with chicken.

Veramonte 2005 Bordeaux blend 92 Wine Spectator , $20. Hints of spice, toast and mint. Powerful tannins.

Errazuriz Single Vineyard Carmenere 2007 $20, 90 points Wine Spectator. Deep violet red with a nose of sweet spice and chocolate. Goes well with grilled chicken and well seasoned dishes. Try with Chile’s national corn dish Pastel de Choclo ( recipe below).

Montes Alpha Series Syrah 2006. $15, Blend of Syrah/Shiraz and Cabernet Sauvignon with firm tannins. Hints of blueberries, cassis and flowers.

Vina Morande Syrah-Cabernet Central Valley Edicion Limitada  2005 89 Wine Spectator.  Red ripe currants  with a rich smoky finish .Shows great aging potential.

Try Chile’s National Corn and Meat dish with a Carmenere red wine (recipe from Bigoven.com)

Pastel de Choclo (Chilean Corn and Meat Pie)
Serves 4
Ingredients
1 Chicken breast; skinned and bones
8 oz lean hamburger meat
¼ teaspoon slat
¼ teaspoon blackpepper
½ cup raisins
2 tablespoons Kalmata olives;chopped
Corn toppng
½ table spoon Canola oil
1/8 teaspoon Paprika
1 mild Onion; finely shopped
16 oz Corn kernels; thawed
½ cup milk; non-fat
¾ teaspoon Cumin; ground
¼ teaspoon Salt
¼ teaspoon Black pepper
PreparationHeat oven to 400 degrees. Spray skillet with non-stick vegetable spray; place over medium heat until hot. Cook chicken breast 2 minutes on each side. Remove from skillet, set aside. 2. Put beef in same skillet; cook, stirring constantly, until no longer pink. Stir in salt, pepper, raisins and olives. Spoon 1/4 of mixture into each of 4 small, oven-proof bowls or one 8-by-8-inch baking dish. Cut cooked chicken breast into quarters; place 1 quarter on top of meat in each bowl. 3. Combine oil and paprika in same skillet; place over medium heat until hot. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. While onion is cooking, combine thawed corn, milk, cumin, salt and pepper in food processor; puree. 4. Add pureed corn mixture to cooked onion in skillet; mix well. Continue cooking 5 minutes. Spoon 1/4 of corn mixture over top of each bowl of meat. Bake until bubbly and nicely browned, 35 to 40 minutes.

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