Sustainable Wines and Harvest Festivals 2012

Grape stomping during the 2008 wine harvest festival in Isla de Maipo. 

© islademaipo.cl

by Marcela Torres

March and April are the wine harvest (“vendimia”) months in Chile and all wine-producing regions hold festivities to celebrate and promote new lines of wine of participating vineyards. This is a great opportunity to learn about the country’s sustainable wineries and taste some of their best organic wines.

Sustainable Wineries

Last year, the wine industry in Chile began applying the National Sustainability Code, established by the Sustainability Program of the Wines of Chile trade association, together with the Vinnova and Tecnovid technology consortiums.

Companies that apply to this certification process must undergo an evaluation of different sustainability practices and procedures throughout the Chilean wine’s value chain, focusing on three dimensions: “Green-Vineyard”, “Red-Cellar” and “Orange-Community”. So far, 20 wineries have received “green” certification and are allowed to use the 2011 sustainable management seal. These are: Anakena, Arboleda, Caliterra, Casa Silva, Cremaschi Furlotti, Emiliana, Errázuriz, Montes, MontGras, Santa Cruz, Santa Ema, Santa Rita, Ventisquero, Vía Wines, Miguel Torres, Maquis, Pérez Cruz, Carmen, Nativa y Sur Andino.

This is a big step for the wine industry in Chile, which last year saw its exports increase in 9.6% compared to 2010. The main destination markets were the European Union and Asia, which concentrated 41% and 16.6% of total exports, respectively.

Festival Calendar

Although some festivities have already been carried out, in the Colchagua Valley and Chillan, there are still other celebrations programmed for people who want to enjoy these events, which besides wines include handicraft exhibits, typical food, live music and some local traditions such as grape stomping.

March 23rd through 25th: Fiesta de la Vendimia de Curicó, Maule Valley.

March 24th: Fiesta de la Vendimia de Rengo, Cachapoal Valley.

March 30th and 31st: Boulevard del Vino en Talca, Maule Valley.

March 31st and April 1st: Fiesta de la Vendimia de Peralillo, Colchagua Valley.

April 13th through 15th: X Fiesta de la Vendimia del Valle del Maipo, en Buin.

April 14th and 15th: Fiesta de la Vendimia de Isla de Maipo, Maipo Valley.

Enjoy! Cheers!

A “gringo’s” guide to Chilean food

Mote con huesillo, pastel de choclo and empanada.

© Hernán Torres

by Robert Bell

If wining and dining is your forte, Chile will not disappoint. And what better way is there to celebrate Chile’s Independence Day holiday on September 18^th than feasting on traditional delicacies?  The smell of shish kabobs (anticuchos) sizzling on the grill at a Patriotic Party (Fonda) on a sunny day is a fondly memorable experience. In fact, September is one of the best times to be in Chile as the weather heats up and the atmosphere becomes festive. There is plenty to do and see, and of course, to eat.

As a “gringo” living in Chile I’ve come to appreciate traditional dishes such as pastel de choclo (a baked pie filled with meat, hard-boiled egg, onion, and olives topped with a crispy layer of mashed corn) and my personal favorite charquican (a hearty stew with beef, squash, potatoes, and green beans). They are both unique and delicious. Chile also offers plenty of great seafood, especially in the scenic and popular summer vacation stop, Viña del Mar. Crab cakes, razor clams with melted cheese, shrimp-filled avocado, and sea bass are all fantastic selections on the menu. Empanadas, which come in a variety of styles, from the typical pino filled with beef, to chicken and shrimp with cheese, are a popular Independence Day dish.          

Chileans also have a sweet tooth, and some of their traditional desserts are simply addictive, like pastries filled with jam and glazed with merengue. Manjar (boiled canned condensed milk) is a brown, creamy spread that is liberally applied to just about anything, from donuts to cheese. And as the weather starts to heat up, the thirst-quenching mote con huesillo (a juice made with dried peaches and wheat) is a refreshing multi-tasking dessert/hot day beverage served chilled.    

And speaking of drinks, Chileans are proud of their pisco brandy, which can be bought with different alcoholic percentages ranging 30% to 50% and is usually served sour, and beer (the latter more average than great). However, Chilean wine is quite possibly one of the best; Chile has grape varieties, like Carmenére that aren’t found anywhere else in the world.

For many, Independence Day isn’t complete without some Chicha, a light and very sweet grape cider which has more alcohol than wine. It is an acquired taste for the uninitiated; I have met Chileans who don’t like it either. So after feasting on some typical Chilean cuisine, there’s really only one thing left to do: would you care to join me to dance the Cueca?