Chile first made its mark in the U.S wine market with inexpensive wines, many of them red, from the country’s fertile central valley. Because of the valley’s deep soils and warm, dry climate, growers were able to ripen large crops, so it was feasible to turn out lots of low-priced wine.
As was the case when the wine industry matured in California, Chilean vintners have reached a point where they’re exploring new viticultural areas that are more suitable to particular grape varieties. In the case of grapes such as chardonnay, sauvignon blanc and pinot noir, the plantings have been migrating to cooler areas. Cooler climesOriginally Syndicated via RSS from SanLuisObispo.com: Wine
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