South America

STAFF TRAINING GUIDE

South America is a major contributor to the global wine industry, with Chile and Argentina consistently
among the world’s 10 largest wine-producing countries. The land is defined in extremes—the longest
continental mountain chain in the world, the driest place on earth, far-reaching coastlines, and glacial
plains—all working together to create remarkable wine regions.

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 History
Viticulture was brought to South America with Spanish missionaries at the beginning of the 16th
century, and the continent was first planted to European grapes that were carried over by explorers.
One early example was the cultivation of the Canary Islands grape Listán Prieto, subsequently
referred to as País in Chile, Criolla Chica in Argentina, and Mission in California.

Spain influenced—and at times purposely stifled—South America’s early wine industry. But after
Chile and Argentina gained independence in the early 19th century, they turned their attention
toward France. Bordeaux varieties became widespread in both countries; today, they continue
producing the most respected wines in South America. Despite political turmoil throughout the
1900s, by the end of that century, both Argentina and Chile had emerged as major forces within the
global wine industry, with investment from some of Europe’s most notable wineries. Today, these
two countries continue expanding their viticultural boundaries, while Uruguay, Bolivia, and Brazil
support burgeoning wine regions.

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 Geology & Climate
Spanning 4,300 miles along the western edge of South America, the Andes facilitate world-class
viticulture in Argentina and Chile. Vines grow on both faces of these mountains, from the foothills
up to the world’s highest vineyard elevations.

The Andes Mountains create a rain shadow effect, whereby wind blows warm air from the Pacific
Ocean up the western faces of the range, leading to arid, desert-like conditions on the Andes’
eastern side. Wine regions in Argentina are extremely dry, and irrigation is critical to keep vines
alive and productive.

The long, narrow expanse of Chilean vineyards sees extensive maritime influence from the Pacific.
Barricaded by desert, mountain, ocean, and glacier, Chile is the only winemaking country
unaffected by phylloxera, the microscopic bug native to eastern North America that decimated
European vineyards in the 19th century. In regions where phylloxera hit, vines were grafted onto
resistant American rootstocks; in Chile, vines continue growing on their own root systems.

Growing Season
As in Australia, New Zealand, and South Africa, the growing season in South America is
opposite that of the Northern Hemisphere. The vine lays dormant in the winter months of July
and August. Spring breaks at the end of September, and the vine will flower in October,
followed by fruit set in November. Harvest takes place between February and April.

Rain shadow effect

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 Wine Regions of Argentina
Most of Argentina’s winegrowing regions rest along the eastern foothills of the Andes, where the
rain shadow effect makes viticulture possible. Arid, high-elevation landscapes and hot, dry winds
lead to concentrated grapes with thick skins.

North Region
The northern provinces—including Salta, Tucumán, and Catamarca—account for only 1% of
Argentina’s vineyards. The area is just over the Andes from the Atacama Desert, and the intense
heat is mitigated by extreme altitude. In fact, the North Region boasts the highest altitude
vineyards in the world. Here, Malbec achieves a red-fruited expression, and the region is widely
associated with the white grape Torrontés.

Cuyo
In the central-western sector of Argentina, Cuyo cultivates 90% of Argentina’s grapes across the
provinces of La Rioja, Mendoza, and San Juan. Mendoza is the country’s most notable and
prestigious wine region, producing about 80% of Argentine wine. Its subregions include Luján de
Cuyo and the Uco Valley. Luján de Cuyo, regarded as Mendoza’s most “traditional” region, is home
to many of its oldest wineries. The Uco Valley has excited winegrowers in recent decades with its
high-elevation sites. In addition to Argentina’s most celebrated bottlings of Malbec, Mendoza
produces highly praised Cabernet Sauvignon, Cabernet Franc, Chardonnay, and Torrontés.

Patagonia
Patagonia is Argentina’s southernmost wine region,
containing the provinces of Río Negro, Neuquén, La
Pampa, and Chubut. Patagonia’s altitude is less
extreme than that of regions to the north, and the
vineyards enjoy a longer, cooler growing season. Pinot
Noir has achieved success, as have elegant expressions
of Malbec, Merlot, Chardonnay, and even Riesling.

Center & Atlantic Regions

The Center Region lies further east, beyond the foothills
of the Andes and primarily in the Córdoba Argentina IG.
The small, nascent wine industry sees few exports.
Vintners are also beginning to explore the
Atlantic-influenced province of Buenos Aires, south of
the capital itself.

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 Wine Regions of Chile
Chile is divided not only north to south by appellation but also east to west through a set of
classifications based on the country’s unique geography. The influence of Chile’s two parallel mountain
ranges and long coastline are recognized in these terms, which can appear on wine labels: Costa, Entre
Cordilleras, and Andes.

The country’s grapegrowing regions span 1,100 miles, with the most prominent sites south of the
capital, Santiago. At the broadest level, Chile is divided into six regional Denominations of Origin:
Atacama, Coquimbo, Aconcagua, Central Valley, Sur, and Austral.

Atacama & Coquimbo

The Atacama Desert occupies almost 20% of Chile’s coastline and almost 30% of its total landmass.
The desert plateau is the driest place on earth, averaging one millimeter of rainfall per year. In its
most southern reaches, and in the neighboring Coquimbo DO, grapes for Pisco are the most
abundant. Coquimbo has a few wineries, made possible by the neighboring rivers flowing from the
Andes to the east. Within Coquimbo, the Elqui and Limarí Valleys have shown promise for
Chardonnay, Pinot Noir, Carmenère, and Syrah.

Aconcagua
Aconcagua surrounds Santiago to the north and west and contains three important subregions: the
Aconcagua, Casablanca, and San Antonio Valleys. The Aconcagua Valley lies in the foothills of the
Andes’ highest peak, Aconcagua Mountain. This valley, carved by a river of the same name that flows
from the mountains to the Pacific, spans the width of the country and yields some of Chile’s most
coveted Bordeaux-style blends. The more coastal regions of Casablanca and San Antonio are heavily
influenced by the Pacific, finding success with Sauvignon Blanc, Pinot Noir, and Chardonnay.

Graphic courtesy of Vine Connections

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 Wine Regions of Chile
Central Valley
The Central Valley, or Valle Central, contains the best sites and producers of fine wines in Chile, as
well as the core of the country’s bulk wine production. It is divided into four subregions: the Maipo,
Rapel, Curicó, and Maule Valleys.

Encircling the city of Santiago, the Maipo Valley is Chile’s most famous wine region. Cabernet
Sauvignon is king, produced by some of the country’s oldest and largest wineries. Just south, the Rapel
Valley contains the Cachapoal and Colchagua Valleys. Cachapoal is warmer, while Colchagua extends
further to the coast. Both produce notable wines from Cabernet Sauvignon, Merlot, and Carmenère.

South of Rapel, the Curicó Valley yields excellent Cabernet Sauvignon and Sauvignon Blanc. The Maule
Valley is the most southerly subregion of the Central Valley and Chile’s largest winegrowing area. Once
primarily seen as a supplier of bulk wine, Maule’s reputation has evolved to include fine wine made with
such varieties as País and Carignan, as well as Cabernet Sauvignon, Merlot, Carmenère, Sauvignon
Blanc, and Chardonnay.

Sur & Austral

The subregion of Itata within Sur (or the
South Region) was once the center of
the Chilean wine industry. With a wealth
of old vines, Itata continues to focus on
País. While its 10,000 hectares are
mainly dedicated to the bulk wine
industry, producers are also uncovering
its exciting potential.

Further south, Malleco and Bío-Bío, as

well as the emerging Austral region,
were once considered too cold and wet
for wine production. Today, as
enthusiasm for cool-climate wines
grows, these areas appear to be part of
the future of the Chilean wine industry.

Map courtesy of Vine Connections

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 Major Grape Varieties
There are over 125 grapes planted throughout South America, including both noble and obscure Euro-
pean varieties. While most of the wine produced is red, a handful of white grapes have become import-
ant to the industry’s identity.

Major Grapes in Argentina

Malbec: Malbec is Argentina’s signature grape and is harvested in every major region. Its most
famous expression, however, is in Mendoza, where it achieves a deep purple hue and fruit flavors
that range from strawberry to dark berries. Malbec is believed to have first been brought to Argen-
tina in the mid-1800s by French agronomist Michel Pouget. With over 100,000 acres, Malbec is
Argentina’s most cultivated grape, accounting for 16% of all plantings.

Bonarda: Known in the US as Charbono, Bonarda is Argentina’s second most planted grape. The
wines are fruity, soft in tannin, and rarely oaked. This is a light-bodied alternative to wines like Bar-
bera d’Alba and Beaujolais.

Torrontés: The offspring of Muscat of Alexandria and Criolla Chica, Torrontés has boisterous
aromatics reminiscent of white flowers, lemongrass, and lime zest. The grape grows in Mendoza
but is particularly prized further north in Salta.

Major Grapes in Chile

Carmenère: Carmenère first arrived in Chile from
Bordeaux in the mid-19th century but was confused for
Merlot until 1994. As growers and winemakers increasingly
focus on microclimates appropriate for the variety, they are
moving away from the greener expressions typical of
mass-produced examples. Some of the best Carmenère
bottlings come from the Rapel Valley, where the grape
exhibits velvety tannins with dark spices and often receives
a strong imprint of oak.

Sauvignon Blanc: Sauvignon Blanc thrives in Chile’s Casa-

blanca and San Antonio Valleys along the coast west of
Santiago, as well as in the Curicó Valley further south.
These snappy, refreshing wines offer flavors of tropical
citrus and fresh green herbs.

Carmenère in Chile

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 Major Grape Varieties
Other Grapes in South America
Cabernet Sauvignon: Cabernet Sauvignon remains an important grape in Argentina and Chile, both
in monovarietal wines and blends. Windy, high-altitude vineyard areas yield wines with freshness, a firm
tannin structure, and aging potential. The best examples of Cabernet Sauvignon are grown in the foot-
hills of the Andes, either in the Maipo and Aconcagua Valleys of Chile or in Argentina’s Uco Valley.

Tannat: Aptly named, Tannat is a highly tannic grape. In France, it is the primary grape of Madiran,
but it has more recently become the featured red grape of Uruguay, where it is known as Harriague.
Wines made from Tannat are structured and can age for decades.

Pinot Noir: Pinot Noir thrives in cool climate locales such as Casablanca, San Antonio, Sur, and Aus-
tral in Chile and Patagonia in Argentina. In Brazil, within the southernmost state of Rio Grande do Sul,
it is used for sparkling wines.

Chardonnay: South American expressions of Chardonnay—like those from wine regions world-
wide—range from steely, unoaked examples to round, toasted wines. In Argentina, the Uco Valley’s
limestone-rich soils yield some of South America’s most prized examples. Chardonnay also finds
success in the coastal parts of Chile’s Casablanca and San Antonio.

Other Wine-Producing Countries

Brazil
While much of Brazil is too hot for wine production, its southernmost state, Rio Grande do Sul,
holds several emerging wine regions, including Serra Gaúcha and Vale dos Vinhedos. The focus
is on sparkling wine, which accounts for almost half of Brazil’s production. Other areas, like
Planalto Catarinense and Santa Catarina, are cooler and produce promising Chardonnay and
Sauvignon Blanc. The hotter and drier region of Campanha, close to the border of Uruguay,
favors thick-skinned red varieties. The northernmost vineyard area, São Francisco, is so close to
the equator that its vines never grow dormant and offer two harvests per year.

Uruguay
Situated between Brazil and Argentina, and just across the river from Buenos Aires, Uruguay has
a small but exciting wine industry. The most important growing areas are located along the
Uruguay River, in the southern section of the country. That region, Canelones, is responsible for
over 60% of the country’s production. Harriague, known to the rest of the world as Tannat, is the
champion. The wines are densely structured and extremely long lived. Newer projects along the
Uruguayan coast also show promise for Tannat, as well as white grapes such as Albariño.

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 Selling South American Wines
While guests may be most familiar with Chilean Cabernet Sauvignon or Argentine Malbec, there is great
diversity to be found in the wines of South America. Malbec and Cabernet both pair exceptionally well with
steak, as they are so often enjoyed in South America. Try introducing them, along with Carmenère, to guests
who enjoy Bordeaux or Napa Valley reds. For those who prefer light-bodied reds, consider Bonarda or Pinot
Noir from Patagonia or Chile’s coastal regions. As for white wines, Torrontés from Argentina is an excellent foil
to seafood. Chardonnay and Sauvignon Blanc from South America can offer tremendous values in comparison
with their European counterparts.

Asado
Cattle outnumber humans in Brazil, Argentina, and
Uruguay, and the cuisines of many South American
countries are centered around beef. The asado is a
traditional social event in which beef is barbecued
along with vegetables and other meats. The food is
cooked on a grill, called a parrilla, and often
accompanied with chimichurri, a green sauce made
with herbs, garlic, and olive oil. Asado pairs
exceptionally well with robust, tannic reds such as
Argentine Malbec, Chilean Cabernet Sauvignon,
and Uruguayan Tannat.

Asado in Luján de Cuyo

Pisco
Pisco is a typically clear and unaged grape brandy
made in southern Peru and northern Chile. In
Peru, Pisco is most traditionally served as a Pisco
Sour, a cocktail developed in Lima containing lime
juice, egg white, simple syrup, and bitters. The
Chilean variant often eliminates the bitters and
egg white and substitutes lime for limón de pica,
a small, sweet lemon native to the Atacama
Desert. National pride on the subject is strong,
with each country claiming its rendition of the
spirit—and of the cocktail—is best.

País vines in Chile

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 Review Questions
1. Which mountain range divides Chile from Argentina?

2. Who brought viticulture to South America?

3. What is the signature white grape of Argentina’s Northern Provinces?

4. In which country is Tannat an important grape?

5. What is Chile’s most famous wine region?

6. What is Pisco?

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