To create different characteristics in New Zealand and Chile wines, winemakers harvest grapes at different stages of maturity. In New Zealand and Chile, the most immature grapes are concentrated, rich in malic acid. As the grape matures, red and green pepper flavors develop and the grapes eventually achieve a balance of sugars. The characteristic flavor of Sauvignon Blanc is due to the methoxypyrazines found in grapes grown in the Wairau Valley, in Marlborough. The levels of maturation in the vineyard are slightly uneven, which makes the resulting wine taste different.
Sauvignon Blanc in Chile
This article examines the current situation of Sauvignon Blanc wines that are made in Chile, as well as the alterations in their manufacturing process that have occurred over the years. It provides a historical context that helps to understand this evolution and how it has affected the area where it occurs.
According to recent data, Sauvignon Blanc is the second most planted grape variety in Chile. However, this situation has only changed in recent decades as a result of the country’s viticultural evolution, which has gone from being a country focused solely on domestic sales to a nation with a clear export orientation.
The purpose of this presentation is to describe the effect that becoming an exporting country has had on Chilean Sauvignon Blanc viticulture and how the right terroirs for its production were determined.
Next article I will discuss the before and after of this strain in Chile. A hug and stay tuned to my posts, if you want to know more about the evolution of this delicious strain in Chile