When it comes to crafting fine wine, these countries south of the equator – Chile, Argentina, South Africa, Australia and New Zealand – can do no wrong.
As we head into summer in Ontario, countries in the southern hemisphere are rotating into winter. For winemakers, that means that they’ve wrapped up the harvest and their new wines are maturing in oak or stainless steel, making now the perfect juncture for us northerners to focus on what’s going on down there. This collection gives a glimpse into the wines and local foods that make these places so alluring.
Chile’s wine regions are transverse valleys running west to east that have been divided into three distinct zones. The valleys have warm central areas bookended by cooler zones near the Pacific and high-altitude sites in the foothills of the Andes. Winemakers can craft zonal-specific wines or create enchanting expressions by blending grapes from different zones within the same region.
GRAPES TO KNOW
Sauvignon Blanc: Ripe and fresh, with superb acidity and delicate herbaceous notes. Grown primarily in cool coastal areas. Pair with squid casserole or vegetarian charquicán. Cabernet Sauvignon: Consistently bold and fruity. Depending on the mesoclimate in which it’s grown, Chilean Cabernet can reflect an intriguing variety of textures and weights. Pair with Chilean mixed grilled meats or mushroom empanadas. Carmenère: Chile’s late-ripening flagship red grape offers generous black fruit and red pepper notes with savoury herbal undertones. Pair with Chilean marinated lamb or porontas Granados (bean stew).
DID YOU KNOW?
When Carmenère was first brought to Chile from France in the late 19th century, it was misidentified as Merlot, with which it bears a striking resemblance on the vine. The confusion wasn’t settled until DNA identification took place in 1994.
OTHER WINES TO WATCH OUT FOR
Chardonnay / Viognier / Riesling / Pinot Noir / Merlot / Syrah
Argentina caught the attention of the wine world in the 1990s with dynamic Malbecs that made the grape synonymous with Mendoza. Altitude is the key to Argentina’s distinctive wines, encouraging nuanced expressions and supporting an exciting diversity of grapes.
GRAPES TO KNOW
Torrontés: The best examples of Argentina’s fruity, floral flagship white come from high-altitude vineyards in the country’s northernmost region: Salta. Pair with hot meat empanadas or asado-style grilled veggies. Cabernet Sauvignon: Cabernet thrives in Argentina, where it loves the ample sun and altitude. These wines have exceptional cellar potential and offer dark fruit, cassis, black pepper and tobacco. Pair with smoked sirloin or balsamic-glazed mushroom empanadas. Malbec: Argentina’s varied regions combined with plantings at different altitudes permit Malbec to be produced in a wide range of styles. Many can be big and concentrated, while others can be refined, floral, and even delicate. Pair with grilled lamb or grilled mushroom kebabs. Bonarda: In the past, Bonarda was crafted with early consumption in mind, but producers have been creating more and more ageworthy, complex examples of this intensely fruity, spicy wine. Pair with morcillas (black pudding) or guiso de lentejas (lentil stew).
DID YOU KNOW?
Buenos Aires was listed second, behind only Paris, in a 2018 study conducted by France’s INSEEC business school to determine which city in the world consumed the most wine.
OTHER WINES TO WATCH OUT FOR
Chardonnay / Viognier / Merlot / Cabernet Franc / Syrah / Pinot Noir
Wine has been made in South Africa for 363 years, with vineyards moderated by cold Antarctic currents and the cool ocean-born wind called the Cape Doctor. A quality revolution has seen winemakers refine their understanding of their unique terroir, creating even more characterful, premium-quality wines.
GRAPES TO KNOW
Chenin Blanc: Once known locally as Steen, the versatile Chenin Blanc is used to make dry, sweet and sparkling wines. Pair with seafood potjiekos (seafood stew) or vegetable biryani. Chardonnay: Burgundian-style barrel fermentation and lees stirring create wines of premium character, especially from the coolest sites. Pair with fire-baked oysters or vegan roast-butternut-squash-and-chickpea curry. Pinotage: South Africa’s signature red is a cross between Pinot Noir and Cinsault. Pinotage can be lithe and Beaujolais-like or rich and spicy. Pair with cola-marinated short ribs or vegan crispy-tofu-and-black-rice bowls. Syrah/Shiraz: South African Shirazes span the spectrum from spicy and Rhône-like to burly, broad-shouldered and Barossa-styled. For many, this is the grape to watch here. Pair with lamb staanrib or mushroom kebabs.
DID YOU KNOW?
Unique to the world of fine wine, South Africa can pinpoint the exact date that its winemaking history began. On February 2, 1659, Governor Jan van Riebeeck produced the first wine from Cape grapes.
OTHER WINES TO WATCH OUT FOR
Cap Classique traditional-method sparklers / Riesling / Grenache / Bordeaux blends
Australia’s diverse wine regions are mostly found close to southerly coastal areas, the interior being far too hot for winemaking. For wine lovers looking for fruit-driven, fun, engaging wines, or for collectible gems, Australia’s the place.
GRAPES TO KNOW
Sauvignon Blanc: Grown in many regions, Australian Sauvignon Blanc is fresh and lively, with bright tropical fruit. The finest examples are found in the coolest areas. Pair with oysters and pesto or roasted-capsicum-and-labneh salad. Semillon: This grape is originally from southwestern France, where it creates the celebrated sweet wines of Sauternes. Dry Semillon from Australia’s Hunter Valley has become one of the world’s signature styles. Pair with an Aussie seafood bake or smoked-tofu salad with peanut dressing. Pinot Noir: Polar opposite to the burly Shiraz for which Australia is famous, Pinot demonstrates the great versatility Down Under. Grown in cooler areas, Aussie Pinots offer world-class finesse, nuance and subtlety. Pair with barbecued sweet chili duck breast or eggplant parmigiana “meatball” subs. Shiraz: Big-shouldered Shirazes from the Barossa, with their roasted dark fruit, are the best known. But diverse regions produce a range of styles from soft and earthy to lean and peppery. Pair with sticky pork ribs or mushroom sliders.
DID YOU KNOW?
Australia is home to the oldest continually producing ungrafted Shiraz and Grenache vines in the world, with still-operating plantings dating to 1843 and 1848, respectively.
OTHER WINES TO WATCH OUT FOR
Riesling / Chardonnay / Cabernet Sauvignon / Merlot / Sparkling wines / Experimental plantings of grapes like Montepulciano, Nebbiolo, Barbera, Fiano, Sangiovese and Nero d’Avola
New Zealand wine was first made famous by the purity and intensity of Sauvignon Blanc from Marlborough. The country’s cool, largely maritime climate and long ripening period allow a wide range of white and red grapes to fully mature across both the North and South Islands.
GRAPES TO KNOW
Sauvignon Blanc: The crisp, intense gooseberry, asparagus, herbs, tropical fruit, grass and minerality of Marlborough Sauvignon Blanc has made it a benchmark New World expression. Pair with green-lipped mussels or mango-and-black-bean salad. Pinot Gris: New Zealand Pinot Gris is made in a style that resembles those from Alsace more than those from northern Italy. North Island wines are ripe and unctuous, while those from the South Island tend to be more aromatic and structured. Some from both islands add texture through barrel ageing. Pair with Asian-style steamed snapper or bean-sprout curry. Pinot Noir: Crafted in a range of styles, NZ Pinots share the unifying characteristics of balance, restrained power and bright, exciting fruit flavours. Pair with lamb-and-kawakawa burgers or sweet-potato-and-chickpea burgers.
DID YOU KNOW?
New Zealand has long been a global leader in sustainability. Sustainable Winegrowing New Zealand launched in 1995, and today more than 96% of NZ vineyards and 90% of winery buildings are SWNZ certified.
OTHER WINES TO WATCH OUT FOR
Riesling / Gewürztraminer / Syrah / Bordeaux reds
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