4. WINE BAR
Over the last few years, Curicó-based wineries have been scouting the valley with great detail, discovering many interesting locations that have restored their faith in Curicó’s suitability for something special. Not for nothing was the valley the home of the country’s largest wineries and the birthplace of Chile’s premier wines during the last century. Today, Curicó has a new story to tell.
16. BEST SOMMELIER OF THE WORLD 2007
Andreas Larsson and the sound of wine
This versatile Swedish sommelier comes to Chile every two years to taste hundreds of wines. As a seasoned jazz musician, we thought he would enjoy a jam session of questions and answers to put his improvisation skills to the test while discussing the Chilean wine scene.
22. WINE BAR
Unveiling the personality of Maule’s Carignan
A recent study that analyzed the sensory palette of 27 commercial wines confirmed acidity and astringency as the main attributes behind the typicity of the Carignan wines produced in Maule’s dry-farmed areas.
32. SIMEI 2017
The must-know technological novelties
Improved bottling systems, a 2-in-1 tangential filtration machine and bacteria in tablet form are just some of the award-winning innovations presented during the latest edition of SIMEI. In our next edition, we will reveal other novelties that caught our attention.
42. BUD BREAKING NEWS
What exactly is patrimonial heritage?
Today, Chile is being swept by the fever of heritage designation in the belief that a “heritage” label is synonymous with good image, prestige and increased sales. And the wine industry has certainly not been spared. However, the reality is that there is no unified standard about the real meaning and reach of the term heritage.
52. SOUTH AFRICA
South African rockers
After journeying the country for two weeks and tasting hundreds of wines at one of South Africa’s most prestigious competitions, the spirit of the country’s wine scene pervaded our senses with renewed freshness and vitality.
62. WINE AND DINE
Bread and wine
The two are born out of fermenting yeast and they share many of its notes, hence the organic nature of their pairing. However, one must pay attention to certain aspects to avoid incestuous entanglements.