Wednesday, August 13, 2008

Chile - The Country and The Wine

Chile – The Country and The Wine ……by Susan Fahy

Most of us are familiar with Chile because of its good value selection of wines, easy to understand grape varieties and clear and simple tasting notes. However, unlike other wine making countries in the world, the majority of people are in the dark about Chile, the country - it’s geography, people and culture. When we think of France, Spain and Italy, we have a clear association with the countrys’ fine food, chic fashion houses, art, music and literary genius. Pick up a bottle of German Riesling and subconsciously we imagine Beer Fests, lederhosen and Wiener schnitzel. South Africa’s wildlife safaris & cultural diversity and Australia’s outback & bouncy kangaroos are in the back of our minds when we chose wines from these countries. But what do we associate with Chile? Where exactly is it? What language do they speak? Do they have traditional dishes?

I recently attended a meeting in Dublin hosted by The Wines of Chile in Ireland (www.winesofchile.org). This promotional body represents 90 Chilean wineries with offices in Santiago and London. It was founded in July 2002 to position Chilean wine around the world through strategic marketing and promotional activities. Wines of Chile hold annual meetings in their Dublin office and invite wine merchants throughout Ireland to attend and offer some new ideas to promote Chilean wines in Ireland. It is clear that Chiles market share in the wine industry has dropped over the last 2 years, mainly because of the resurgence of French wines and the growth in sales of Australian wines in Ireland. However, Chilean winemakers are still determined to hold their own and ensure that their popularity does not diminish on the Irish market. Some good ideas were suggested at the meeting and it concluded with the overall opinion that Chile needs to promote itself as a tangible country in the minds of consumers. It may not be possible to sustain sales growth by continuing to use promotional techniques and strategies, considering the new licensing legislation that will be introduced this September prohibiting/restricting the advertising of sale of alcohol at a reduced price. So, it’s time to learn a bit about Chile, the country…

The Country
Out on its own, Chile got it’s name from an old native language and directly translated means the ‘The end of the World’. This may be because of its isolated location on the west coast of South America. It is long and narrow country (4300km long/177 wide) enclosed by formidable natural barriers that surround the entire country. To the north the arid Atacama Desert separates it from Peru. The high Andes mountains represent a natural frontier all along the country’s east coast. To the south, the cold waters of the Drake Sea emphasize the nearness of Antarctica and to the west, Chile looks at endless masses of the South Pacific water. Could this geographic isolation be the reason for Chile’s failure to promote itself internationally?

The people
There is a population of over 16 million people in Chile. Sixty-five percent of people descend from European ethnic backgrounds, resulting in many foreign influences. Most Chilean people are of Roman Catholic faith and strongly adhere to all the beliefs that go with it. The official language of Chile is now Spanish, however, some people in remote parts continue to speak the ancient native languages. Chilean people are in general a friendly nation known for their polite mannerisms and characteristics. It is seen in the way they greet each other with either a kiss on the cheek, a hug or a friendly handshake. Family life plays a central role amongst Chilean people and even extended family congregate for special occasions. If you are planning a trip to Chile, you’re sure to be greeted with a warm welcome.

The Food
It would be nice to say that Chile stands out on it’s own when it comes to traditional foods and dishes. However, here food does not play a defining role. With combined European and South American influences, traditional Chilean food tends to be unsophisticated and complicated, yet at the same time, hearty and wholesome. Stews and pies are very popular, usually consisting of seafood, fresh vegetables, chicken or beef. Fresh corn seems to be added to a lot of Chilean dishes probably to add consistency. The ‘Empanada’, (see recipe below) is one of Chiles signature dishes, a meat pie that is served at any time of the day. A huge variety of fish is available in the country due to the length of its coastline resulting in the creation of many simple fresh seafood dishes with traditional sauces and accompaniments. Mexican-style food is also popular in Chile, with lots of fiery chilli peppers and spices added for the hardier palate.

And finally, the Wine ….
Wine has been produced in Chile for centuries. When Spanish winemakers arrived in Central and South America in the 1500’s, Chile proved to be the most successful wine region in the whole of this area. All the factors required to produce great wines – summer rain, extreme daytime and nightime temperatures, cool air from the Pacific Ocean and the Andes, a good irrigation system – are found here. As a result, a central belt of wine regions was formed producing some of the best wines in the world:

Beginning in the north …
The Elqui Valley – Chiles highest most northern region, mostly sunny climate conditions producing fresh & spicy wines including a distinct & impressive Syrah.
Limari & Choapa Valleys – Limari produces rich red and crisp white wines such as Syrah and Chardonnay. Choapa is one of Chiles newest wine regions and produces unique Syrah and Cabernet Sauvignon.
Aconcagua Valley – best known for it’s organic vineyards. Top varieties to look for from here include Cabernet Sauvignon, Syrah and Carmenere.
Casablanca Valley – Chiles first cool climate wine region producing excellent crisp white Sauvignon and Chardonnay. See our Casas del Bosque range at The Wine Vault
San Antonio Valley – closest to the sea and is known for its distinct Syrah and Sauvignon Blanc
Maipo Valley – this is Chiles best known wine region. The area is renowned for its red wines, notably Cabernet Sauvignon, which are intense and complex
Cachapoal Valley - vineyards in this valley nestled at the base of the Andes Mountains receive ideal conditions for the development of red varieties. Look out for a Carmenere from this region
Colchagua Valley – known for its warm Mediterranean climate and fertile soils. Expressive, full-bodied Cabernet, Carmenere, Syrah, and Malbec from this region are worth seeking out.
Curico Valley – the heartland of Chilean viticulture with all the factors for growing the perfect grape. Sauvignon Blanc and Chardonnays are particularly good from here.
Maule Valley – Chiles first organic wines were produced here. Red grapes benefit from the regions warm temperature, in particular Cabernet Sauvignon and Merlot varieties.
Itata Valley – more humid than the Maule Valley, here Cabernet Sauvignon reigns. However, Chardonnay is becoming centre of attention here and one to watch for.
Bio Bio & Malleco Valley – with a cooler climate, these combined wine regions are heralded as the next Casablanca valley producing superb wines including varieties such as Sauvignon Blanc, Chardonnay, Riesling, Viognier, Gewurztraminer and more recently Pinot Noir.

OTHER INDUSTRIES IN CHILE include forestry, seafood & agricultural exports

Traditional Chilean Empanada
Recipe compliments of Juan Franciso Sotta of the Casas del Bosque vineyard, Casablanca Valley, Chile

For the pastry
1 lb plain flour
2 tsp baking powder
1 tsp salt
120g margarine
cold water

Empanada Filling
1 tbsp olive oil
½ lb lean ground beef
½ green pepper, chopped
2 tbsp garlic, chopped
2oz raisins
1oz green olives, chopped
1 ½ tbsp red wine vinegar
1 ¾ tsp allspice
1 tsp cumin
¼ tsp cayenne pepper
4oz mozzarella cheese, grated
handful of fresh coriander, chopped
1 egg beaten with 1 tbsp water (egg wash)

Preheat over to 180C/350F/Gas 4

To make the pastry, combine the flour, baking powder and salt in a bowl. Rub in the margarine to the flour mixture until it resembles fine bread crumbs. Add enough cold water to form a soft dough. Set aside in the fridge for 1 hour.
Heat the oil in a heavy frying pan over a medium head. Add the beef, pepper & garlic. Cook until beef loses its pink colour. Add raisins, olives, vinegar & spices and continue to cook for a further 15 minutes, stirring occasionally. Season with salt and pepper and add the cheese and coriander. Stir and set aside.
Roll out the dough. Cut into 4 inch circles. Brush half the dough with egg wash. Place 1 tbsp of filling on the dough. Fold over to create half a circle, pressing edges to seal. Using a fork, crimp the edges. Place on a large baking sheet. Brush with egg wash. Bake until golden brown, 12 minutes approx.