Best Chilean Wine for Chilly Weather

As the temperature drops and we begin to eat heartier meals, we move past the easy-drinking white and rosado wines of summer and start drinking more full-bodied wine, mainly red, along with lunch and dinner. Fall is the perfect time of year to look to the Southern Hemisphere and start drinking wine from Chile.

There’s more to find than just their signature grape, Carmenere, in the Chilean aisle of your favorite wine shop. International grape varieties were brought to Chile by French winemakers in the 1850’s, and continue to flourish today. Look for Pinot Noir, Merlot, Syrah, Cabernet Sauvignon, and red blends. With seafood and chicken, we also like to drink a well-oaked Chardonnay. Here are some of the wines from Chile that we will be drinking this fall and winter.

Chardonnay

 Full-bodied Chardonnay is terrific alongside dishes featuring seafood, chicken, or pork.

Domaines Barons de Rothschild Los Vascos Chardonnay 2012 has tropical fruit and citrus flavors balanced out by overtones of vanilla and almond. It’s zippy enough to have with oysters, but rich enough to serve with this pork tenderloin.

Viña Aquitania Sol de Sol Chardonnay 2009 (left) is ged in oak barrels for nine months and has rich flavors of white peach, caramelized pineapple, and toast, with a bright splash on the luscious finish.

Pinot Noir 

Lighter in style than what most of us expect from red wine, Pinot Noir is a good match for meals made with veal, pork, or duck.

Luis Felipe Edwards Marea Valle de Leyda Pinot Noir 2011 has just the right balance of zesty fruit and complex smoke flavors to make it a match for the spicy flavors of chicken mole.

Errazuriz Max Reserva Pinot Noir 2011 offers the freshness of the cold-climate Casablanca Valley along with the depth added by aging in oak barrels. Enjoy with chicken or duck cooked with fruit, such as this grilled mallard duck.

Root 1 Pinot Noir 2012 (right) straddles the divide between energetic fruit flavors and profound spice and toast notes, pairing as well with seafood as it does with pork or veal.

Amayna Pinot Noir 2011 is from Chile’s San Antonio Valley. The cooling effects of the Pacific Ocean preserve the bright fruit flavors, and one year in oak adds rounded softness and spice notes.

Next, cabs, carmeneres, and red blends…

Cabernet Sauvignon, Carmenere, and Red Blends

These are go-to wines when beef and lamb are on the menu. Try one of these paired with Ancho Rack of Lamb or Brazilian beef stew.

Gran Crucero Limited Edition 2010, a blend of Cabernet Sauvignon, Carmenere, and Syrah offers rich flavors of red raspberry, cherry, and dried plums, backed by notes of vanilla bean and cocoa powder.

Concha y Toro Marques de Casa Concha Cabernet Sauvignon 2011 is a single vineyard wine with flavors of black raspberry, dried pine needles, and just a touch of smoke from the barbacoa.

O. Fournier Centauri Red Blend 2009, comprised of Cabernet Franc, Merlot, Cabernet Sauvignon, and Carignan has the voluptuous mouthfeel and intense dark fruit flavors you would expect from old vine grapes that spent a year in oak barrels.

Emiliana Natura Carmenere 2011 is made with organic grapes. Ripe black cherry flavors are accented by freshly ground black pepper and a touch of baking spices.

Terra Noble Gran Reserva Carmenere 2010 offers sumptuous flavors of cherry preserves and fresh and dried figs, wrapped up in mouth-pleasing textures.

Cousino Macul CAB Cabernet Sauvignon 2012 (left) is aged only in stainless steel, which allows the flavors of black cherry, boysenberry, black plum, and a touch of mint to shine through.

Mayu Carmenere-Syrah 2012 showcases ruby red fruit flavors that are joined on the palate by notes of black pepper and fennel seed.

Casa Silva Carmenere 2012 is aged half in stainless steel and half in oak, which gives this wine bright fruit flavors mingled with notes of toast and gentle spice.

Alto Los Romeros 2009 is a blend of Cabernet Sauvignon, Syrah, Carmenere, and Petit Verdot. It is inky purple in color with aromas of violets, red berries, and a touch of lifted rosemary. Full bodied and with a great finish, this is perfect with steak on the parilla.