Wine has been made in Chile for centuries. Along the lengthy, warm west coast of South America, the Chilean wine regions cover coastal and inland areas throughout the country.

Chile grows most of the “international” varieties, with a programme of experimental plantings supplementing the ubiquitous Chardonnay, Sauvignon Blanc, Cabernet and Merlot with everything from Traminer to Viognier. Pais is a Chilean variety that is still very widely planted, but has not earned a place in the international scene. One of the most interesting names to look out for on a Chilean label is Carmenere, a variety once believed to be Merlot, but now discovered to be a forgotten Bordeaux grape which has been living happily in Chile all along. It makes a vibrantly fruity and deeply flavoured wine.

Chilean wine is widely known for its young drinkability and remarkable value. Moving north to south, the major regions are Aconcagua, Panquehue, Casablanca, Maipo, Rapel, Chimbarongo, Curicó, Maule, and Bío Bío.