The history of Chilean wine begins with the arrival of Spanish conquistadors in the territory we now know as Chile. The first vines were introduced to the terretory between 1541 and 1554; according to French scientist Claudio Gay, the first plantations were founded in the city of La Serena before 1548 with the very first grape harvest in 1551 overseen by the conquistador commanders Francisco de Aguirre, Pedro de Cisternas y Don Juan Gómez de Astudillo. The characteristic soil, temperature, and waters of the Elqui river facilitated the development of a wine industry in he area. The very same conditions also produced exceptionally sweet grapes which were used to make excellent aguardientes. Since the 1500s, la Serena has experienced an incredible development of its wine and aguardiente varieties. The first strains of grapes used by the Spanish were primarily of the "Negra" variety - known in Chile as "País" and in California as the "Mission" - which adapted quickly to to the soil and conditions prevalent in Chile. From these early grapes, the indigenous Araucanos learned to ferment grapes and created the drink known today in Chile as "chicha de uva."

Martin Duran - Sommelier

In the mediterranian climate of Corregimiento de Coquimbo and the central zone of Chile with their wet winters and long, hot summers, vines found an ideal habitat. In fact, wine production began to grow so quickly that Felipe II prohibited the creation of new plantations in the territory. The ban on new plantations lasted until 1678. Another prohibition on new plantations was enacted in the early 19th century because Chilean wines were considered to be competing with Spanish poducts.

By the middle of the 19th century, Chile gained its independence and began to consider the exportation of wine an important source of national income. It was at this point that the Chilean government began to enact policies aimed at improving the quality of its wines. A french agronomist, named Claudio Gay, was finally contracted and shortly thereafter created an experimental agriculture research station called Quinta Normal de Agricultura. By the year 1850, the research station had more than 40,000 vines of 70 different Europen varieties planted for research purposes.

The next step in the modernization of wine production in Chile was guided by Silvestre Ochagavía; a career dimplomat who is now widely considered to be the father of modern Chilean wine. Beginning in 1851, Ochagavía traveled often to Europe and would hire French vintners and agricultural experts to begin replacing the Mission strain with strains of Cabernet Sauvignon, Cot o Malbec, Merlot, Pinot, Riesling, Sauvignon Blanc and Sèmillon on his vinyard, Cousiño Macul. Ochagavía's move towards European strains also spurred competing vinyards in Chile to make the switch for fear of being left behind. In 1879, Alberto Valdivieso introduced the production of sparkling wines to compete with the region of Champagne's wines.

In 1863, a diesease affecting many strains of grape appeared in France and spread throughout Europe with catastrophic results. Many strains of European grapes were entirely wiped out. The same disease appeared in California in 1873, in Australia in 1875, and in South Africa in 1880 destroying industries worldwide. Chilean vines, however, were entirely spared from the disease and contributed in large part to the recovery of the global wine industry. Unfortunately, however, Chile was not well situated to take advantage of its new position as a global wine hegemon with its export markets oriented almost exculsively towards the United States, and it failed to capitalize on the incxredible opportunity created by the catastrophy.

In 1902, wine began to be highly taxed, thereby decreasing demand and production. Following the hightened taxes, prohibition of alcohol in the United States further depressed demand and Chilean wine exports. Between 1938 and 1974, the creation of new vinyards and the importation of new wine making technologies was banned by the Chilean government. The prodction of Chilean wines was further limited by the late adoption of oak for use in wine production.

The Chilean fine wine export market did not recover until 1980, when global wine producers and investors realized the quality of Chilean wines and stability of the Chilean economy made the country a worthwile investment. International businesses like Miguel Torres y Domecq of Spain, and Margaux et Lafite Rotschild of France started the recovery by making very large investments into the export market. Modern wine production technologies were finally allowed into Chile again, and improvements to wine legislation and regulations, made Chile one of the largest global wine exporters by the end of the '80s.

Chilean wine is characterized by excellent quality and consistency at a reasonable price, which has helped position Chile as the most excellent wine producer in the New World. The incorporation of new technologies has allowed quality to imrove year after year, and made Chile's products more superior to competitors at a lower cost. One incredibly important factor in the quality of Chilean wine is the mediterranean climate with its well-defined seasons, dry , hot summers, and wide fluctuations between temperatures at night and during the day.

White wines from the region are considered as fresh, easy to drink and fruity with an excellent balance between sweetness and acidity. Red wines are distinguised by their color and body. Chilean Cabernet Sauvignon remains well known and valued abroad, but varieties like Syrah and Carménère are gaining ground.

The carménère grape is now exclusive to the region, as all European vines were wiped out during the grape plague of the 19th century. Before 1990, carménère was considered to be extinct until wine expert Jean-Michel Boursiquot rediscovered the strain in the Santiago vinyard Aquitania, where it was inadvertantly being cultivated alongside varieties of merlot.