Chile

Many members will have spoken to Paul Bousfield from our Member Services team over the years. Paul also performs another vital service for Society members as part of a team that assesses the quality of new wine shipments that come into our cellars. This under-£10 Chilean red not only passed with flying colours, but has also become a favourite in his home.

A hearty wine, and a hearty endorsement…

Undurraga Cauquenes Estate Maule Garnacha 2015

Find a full archive of Staff Choices on our website here

Undurraga Cauquenes Estate Maule Garnacha 2015

Keen-eyed readers may note that this is the second garnacha to make an appearance as a Staff Choice since the turn of the year. This one hails from the new world, and shows great fruit-forward character.

I first came across it when part of a team testing new shipments of wines, and was staggered by the quality and the complexity at this price point. Since it came onto our books, we have had this wine at home a number of times and it has never disappointed.

Undurraga are a great Chilean producer. I recommend their Carignan-Mourvèdre blend as well, but feel that this garnacha offers the best value for money, just sneaking in at under the £10 barrier. The wine shows brambly fruit on the nose, and this gives way to lovely sweet fruit on the palate, with touches of blackcurrant, aniseed and vanilla. It is 14.5% but this is not overpowering, just comforting!

It may or may not be sunny outside, but we can all still enjoy hearty food whatever the weather. This wine can work with casseroles and BBQ meats; our favourite match though is to have it with bangers & mash. Enjoy!

paul-bousfieldPaul Bousfield
Member Services Adviser

£9.50 – Bottle
£114 – Case of 12
View Wine Details

Categories : Chile
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Fri 19 May 2017

Rating The Range: Your Recent Highlights

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You’ve been busy! It has been great seeing so many Society members sharing their thoughts on wines they’ve ordered recently.

Eager to spread the love and (hopefully) put you on to something new to enjoy, we couldn’t resist sharing a few recent reviews, all of which were accompanied by 5-star ratings from your fellow members.

Five-star wines

Help other members by rating and reviewing any wines you’ve purchased from your Society via My Wines.

Teroldego Rotaliano Riserva, Mezzacorona 2012
£8.25 per bottle
“This wine really is very good, and it’s quite astounding value given the price. I have tasted inferior wines that cost double the price. I ordered this as one of our wedding wines last summer, and all our guests were raving about it. I still have a few bottles left that are drinking very well. I will be ordering more when I run out.” – Mr Lawrence Sorrentino

The Society’s Exhibition Alto Maipo Cabernet Sauvignon 2012
£13.50 per bottle
“I’m still working my way through mixed cases to learn what I like but this bottle went straight to the top of the favourites list. Delicious from the moment it was opened. Perfect round mouthful of loveliness. I just can’t believe that my non wine drinking husband used half of the second bottle in a sausage casserole. It was a very good casserole!” – Mrs Shirley White

Adega de Pegões Colheita Seleccionada, Península de Setúbal 2015
£7.25 per bottle

PW5731

“I have bought every vintage since 2012 and I think this one is the best so far. There is a complexity to it, with a great creamy texture and finish, and at this price, it is an absolute bargain. Keep it coming……” – Mr John E Curtis

Grignan-les-Adhémar, Delas 2015
£7.25 per bottle

RH43541

Gorgeous, far better than a glugable red at a ludicrously low price. Served with a rack of lamb, it went down a treat and I got the somewhat undeserved plaudits. Totally recommendable from a top Rhone producer!!” – Soorat Singh Esq

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Mon 22 Jun 2015

Breakfast Of (Wine) Champions

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Janet Wynne Evans wishes she’d had this, instead of porridge, to start the day during this year’s Wine Champions blind-tasting campaign.

Janet Wynne Evans The Wine Society

Assessing the candidates at this year’s Wine Champions blind tastings.

While even I would stop short of claiming that a recipe could be life-changing, the discovery of a particularly useful one does make me wonder how I ever got along without it.

Step forward sformata, a kind of soufflé of the most unthreatening and indolent kind. Despite my love of all things Italian, from beautiful cars to bel canto, I hadn’t come across this one until I spotted it earlier this year in the Saturday Guardian (yes, I know, Evans the Champagne socialist is well and truly out of the closet).

Its author, Thomasina Miers, I associate mainly with innovative Mexican recipes, but she’s a lady of many facets and I thank her for the idea below. I give it verbatim, hopefully not only with her blessing but also with her indulgence: as you’ll readily see, it’s a fine template for umpteen variations.

The ingredients are very likely to be found in most fridges: nothing complicated, just eggs, Parmesan cheese, a tub of cream and some green vegetables. I used some leftover braised leeks, and couldn’t resist crumbling in a corner of Stilton that needed rehoming, to very pleasing effect.

Pierre Mansour and Janet Wynne Evans The Wine Society

With Pierre Mansour during the 2015 Wine Champions tastings

Then evolved my favourite brunch version, replacing the Romanesco broccoli below with a couple of vines of baby plum tomatoes, halved and roasted (to get as much water out of them as possible) and a large bag of spinach, wilted with a scrap of butter, lemon juice and white pepper, and brutally squeezed with your bare hands, again to extract the water that will inhibit a good set. I line and top the dish with Parmesan, but inside I use heartier English cheese like Gloucester or Poacher. I‘m sure that by this point it has long since officially ceased to be a sformata, but there it is.

Like many straightforward recipes, this one does create a fair bit of washing up, but the half-hour cooking time is just long enough for you to stack your dishy, or significant other plongeur with the dirties and clear the decks before it’s time to tuck in.

I’d serve my breakfast of Champions with a Champion glass of something elegant, focused and white . This year’s winners offer up some terrific options, including riesling, which is always comfortable with anything eggy. The terrifically multi-tasking and well-priced Zarcillo Bío-Bío Riesling 2014 (£6.50) would be a my choice for every day or, for a special brunch, a cracker from Annegret von Kesselstatt which won all our tasters’ hearts but was too limited in stock to include in the offer: Ockfener Bockstein Riesling Kabinett 2013 (£12.95 – but be quick!).

Thomasina Miers’ Romanesco Broccoli and Pecorino Sformata
(Guardian Weekend, 14th March 2015 )
Serves six.

• A knob of butter
• 120g pecorino or Parmesan (or a mix of both), plus extra for sprinkling
• 1 small romanesco (about 600g); or normal broccoli or cauliflower, core removed and broken into florets
• 4 eggs, separated
• 300ml double cream
• ¼ nutmeg, finely grated
• Salt and freshly ground black pepper

Heat the oven to 200 degrees C (390F, gas mark 6) and rub the butter around a one-litre baking dish*. Scatter over a tablespoon of the grated cheese and shake around the dish to coat.

Bring a pan of salter water to the boil and blanch the romanesco for four to five minutes, until just tender, and then drain and leave to steam dry for five minutes. Once dry, finely chop and transfer to a bowl.

Beat the egg yolks and cream in another bowl until slightly thickened, then stir in the remaining cheese, nutmeg and chopped romanesco, and season well.

In a third bowl, whisk the egg whites to stiff peaks. Stir two tablespoons of the egg whites into the romanesco mix and, once incorporated, carefully fold in the rest, taking care not to over-mix and knock out most of the air.

Tip into the baking dish so the mix comes right up to the rim, dust with a little extra cheese and bake for 30-35 minutes (but check after 25 or so minutes in case you don’t want it to take on too much colour) – when cooked, the sformata should have a slight wobble in the centre and a golden top.

I like to eat this with a crisp green salad dressed in a sharp vinaigrette.

Sformata is surprisingly good warmed through the next day and will turn your colleagues green with envy about your packed lunch: any spare romanesco can be baked as cauliflower cheese.

Janet Wynne Evans
Fine Wine Editor

For a full list of wines that triumphed in our blind tastings to find the best of our best for drinking now, visit our Wine Champions 2015 offer.

* Cook’s note: I usually make this in two half-litre gratin dishes (one for now, one for later). Go for shallow rather than deep . Mine have a base measurement of 7 x 5 inches (18 x 13 cm) and are about 1½ inches (4cm) deep. Reduce the cooking time to 25 minutes and check after 20 – these little beauties brown fast.

Categories : Chile, Germany, Other Europe
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Fri 17 Oct 2014

Carignan Regardless

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Living with a wine adviser can be a tortuous and trying existence… or so my partner Lisa tells me.

I am forever sticking a glass under her nose and saying ‘absorb the bouquet on this’ or ‘what are getting from this?’ She always obliges me, occasionally throwing a flippant ‘I can smell wine!!!’

Old carignan vines in the south of France

Old carignan vines in the south of France

However, I have found one way to guarantee a favourable response: to offer her a wine that has a sizeable proportion of the carignan grape.

Originating from Aragon and believed to be named after the ancient town of Cariñena, carignan is a very old grape variety. It was originally planted for its high-yielding, rather than palate-pleasing, attributes. However, it has since seen its coverage half in the last 40 years as a grubbing up programme took full effect. Dismissed by many, the grape has never really had many critical admirers.

For me, however, this much-maligned grape offers dark fruit in abundance backed up with smooth spiciness that cannot only plump up a blend but also carries itself as herb-infused sweet-scented wine, featuring in offerings spanning Chile to Spain, such as Priorat, via some of my favourites from the south of France (such as Monpeyroux and Collioure).

In Spain, carignan contributes to the blend in our popular Latria red (£7.95 per bottle), offering a fragrant meaty style, as well as ‘baby Priorat’ Blau (£8.95).

For a full-on and densely flavoured wine, a good Priorat always fits the bill. Try Cal Pla (£11.50), possibly with a venison casserole. To experience the more aromatic nature of carignan try Tomàs Cusiné’s Mineral del Montsant (£9.95).

Chile offers the bold Undurraga TH Maule Carignan (£12.50) where the grape brings its trademark fruit but also a firmness that makes this particular example great with slow-roasted belly pork.

Carignan wines can make for perfect autumnal drinking

Carignan wines can make for perfect autumnal drinking

In France, the grape helps to produce an uncomplicated quaffable warming red in the form of Domaine de Gournier, Cévennes Rouge 2013 (£6.25). This is soon to be a members’ favourite, I am sure, alongside Duo des Vignes, Vin de France 2013 (£5.95), which sees carignan blended with merlot.

Some current members’ favourites also owe a lot of their appeal to having carignan in their blends, in various proportions too. Domaine Laborie IGP 2013 (£5.75), Minervois, Château Sainte-Eulalie 2013 (£7.50) and Côtes du Roussillon-Villages, Château de Pena 2012 (£6.75) spring to mind, as well as our ever-popular Society’s French Full Red (£5.95).

Each of the above is different in style but share a dark fruit-driven feel with a backbone of spice that makes them at once easy drinking and yet with the ability to compliment any hearty autumnal meal.

For an example of to what heights carignan can achieve when yields are kept low try the elegant Domaine Aupilhac, Le Carignan, Vin de Pays du Mont Baudile 2010 (£16.50) or Côtes du Roussillon Villages, Les Calcinaires Rouge, Domaine Gauby 2012 (£14.50).

So as the leaves fall, the nights close in and the temperature outside drops, raise a glass and carignan regardless.

Conrad Braganza
Cellar Showroom

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International Wine Challenge 2014 Wine Club of the YearLast night the ‘Oscars of the wine trade’, the International Wine Challenge awards, were held at London’s Grosvenor Hotel.

Ten members of Society staff from around the business were there to see The Wine Society awarded

• Wine Club of the Year for the fourth consecutive year
• Specialist Merchant Award for Chile for the eighth time in nine years
• Specialist Merchant Award for Alsace for the seventh consecutive year

In addition, The Society was shortlisted for Direct Merchant of the Year and Specialist Merchant for Portugal.

Head of buying Tim Sykes, campaign manager Yvonne Blandford and chief executive Robin McMillan with the award for 'Wine Club of the Year'

Head of buying Tim Sykes, campaign manager Yvonne Blandford and chief executive Robin McMillan with the award for ‘Wine Club of the Year’

The judges called it ‘a testament to The Society’s extensive range of wines and events, as well as excellent customer service.’

A number of individual Society wines also received awards earlier in the year.

Such recognition is always a pleasure and we would like to thank the IWC. Above all, however, we would like to thank our members for their continued loyalty and support for their Society. We exist purely for members’ benefit and look forward to further enhancing our services in the coming year while continuing to provide the best of the world’s vineyards at the best possible prices.

Tue 28 Jan 2014

Postcard From Chile: Machas

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Machas

Machas are Chilean saltwater clams. They are bivalves with the scientific name mesodesma donacium. Their flesh looks like a stone-age flint head.

They are grey when raw but turn a lovely pink when cooked. The flavour is quite mild.

Machas

One of the most common dishes you will find on a menu in a Chilean seafood restaurant is Machas la parmesana, a gratin of machas with cheese, which is rarely parmesan in Chile.

Creamy dishes are giving way to lighter dishes where the favour of the seafood takes centre place. Today Peruvian cuisine has made it to Chile.

This mixed ceviche enjoyed at La Mar, an excellent Peruvian seafood restaurant in Santiago, has a macha in the foreground.

Machas

But where’s the wine? Look out for a number of seafood-friendly Chilean finds in our forthcoming South America offering, available from 3rd February.

Toby Morrhall
Society Buyer for South America

Stop press (5/2/14): our new South American offering is now available online until Sunday 2nd March.

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I went to visit the unusual Itata Valley, 400 km south of Santiago, Chile, with Sebastian De Martino and winemakers Marcelo Retamal and Eduardo Jordan.

Itata Valley

Left to right: Eduardo Jordan (winemaker) , Sebastian De Martino (sales director), Marcelo Retamal (head winemaker) standing in the old cinsault bush-vine vineyard from which the De Martino Gallardía del Itata Cinsault comes from.

Left to right: Eduardo Jordan (winemaker) , Sebastian De Martino (sales director), Marcelo Retamal (head winemaker) standing in the old cinsault bush-vine vineyard from which the De Martino Gallardía del Itata Cinsault comes from.

It’s unusual for Chile because there is 1100mm of rainfall and vines need no irrigation. Indeed it felt quite European. There is much greenery and evidence of moisture from the mushrooms.

Mushroom in Itata Mushrooms in Itata

Most vineyards in Chile are irrigated, trained on wires and on flat land so it was novel for me to see in Chile unirrigated bushvines on rolling hillsides.

Itata

There is mainly cinsault and muscat planted here. De Martino’s Gallardía del Itata Cinsault 2013 is now available for £8.95 per bottle.

Toby Morrhall
Society Buyer for South America

Stop press (5/2/14): our new South American offering is now available online until Sunday 2nd March.

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Mon 20 Jan 2014

Postcard From Chile: Picoroco

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This is the oddest thing I have eaten.

Picoroco

It is delicious with a taste in between a scallop, brown crab meat and a clam. Called picoroco in Chile, it’s a giant barnacle (austromegabalanus psittacus).

Picoroco

It is often served in seafood stews over there. It can be boiled or steamed but the best way to cook it is to put it on the barbecue and pour a few drops of white wine into the cavity. It squirts out juice when ready, like a mini volcano erupting.

Picoroco

Pull out the claw and the edible part is attached to it. There’s not much meat but it’s delicious.

Picoroco

While you can’t find this in England at the time of writing, a perfect accompaniement would be our first sparkling wine from Chile, Subercaseaux, named after Don Melchor’s wife’s surname, a delicious pinot and chardonnay sparkling wine from Limarí.

Look out for this wine in our forthcoming South America offer, which will be available from 3rd February. Substitute grilled scallops for the picoroco!

Toby Morrhall
Society Buyer for South America

Stop press (5/2/14): our new South American offering is now available online until Sunday 2nd March.

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Fri 17 Jan 2014

Postcard From Chile: Pan Casero y Pebre

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The way you start a meal in Chile is with lovely warm, rustic homebaked bread, pan casero, straight from the oven and a spicy salsa called pebre made of coriander, chopped onion, olive oil, garlic and ground or pureed spicy aji peppers. It is sometimes made with tomatoes too and varies in spiciness.

Pan Casero y Pebre

This is to whet your appetite for our South American offer, which will be available from 3rd February!

Toby Morrhall
Society Buyer for South America

Stop press (5/2/14): our new South American offering is now available online until Sunday 2nd March.

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Tue 02 Jul 2013

Chile: Realising Its Potential

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Earthenware amphorae ('tinajas') at De Martino in Isla de Maipo.

Earthenware amphorae (‘tinajas’) at De Martino in Isla de Maipo.

I have just returned from a five-day visit to Chile to meet the pick of The Society’s growers in this most friendly and exceptionally beautiful country.

It has been an eye-opening experience, and it has confirmed to me that Chile, despite its established place in the UK market, still has considerable untapped potential as a quality wine-producing country.

My first visit to Chile was in the 1990s, when the industry was, from an international perspective, very much in its infancy. The majority of wines, with a few notable exceptions, were simple and eminently drinkable, but without much character. Most vines were planted in the country’s rich and highly productive flatlands, known as the Central Valley, south of the capital, Santiago, but little thought had been given to which climates and soils best suited particular grape varieties.

Over the years a gradual transformation has come about. Producers began matching the right varieties to the right microclimates in the traditional grape-growing areas, with sauvignon blanc, for example, being replaced in the hotter regions with red varieties better able to cope with the heat. At the same time, a number of cooler climates were identified in parts of Chile previously untouched by the vine.

The first such area was Casablanca, north-west of Santiago, where pioneer winemaker Pablo Morandé planted some of Chile’s first cool-climate vineyards. More recently, regions such as the Leyda Valley, located a few kilometres from the coast and benefiting from the cooling influence of the Pacific Ocean, was planted with varieties such as sauvignon blanc and pinot noir, and the results have been very impressive. The Society’s Chilean Sauvignon Blanc and Pinot Noir, made for us by the eponymous Viña Leyda, are good examples of the quality potential of this part of Chile.

Ventolera in the Leyda Valley.

Ventolera in the Leyda Valley.

During this trip I visited Ventolera, the other star of the Leyda Valley. My only visits to Leyda have been in winter, when coastal fog shrouds much of the region. This visit was no exception, with the sunny 18°C temperatures of Santiago, around 100km away, giving way to fog and a chilly 11°C. Stefano Gandolini, Ventolera’s winemaker, took my buying colleague Toby Morrhall and myself through an impressive range of sauvignons and pinot noirs in their tasting room with a view looking out over their foggy vineyards.

In addition to seeking out cooler-climate regions and matching the right grape varieties to climatic conditions, a great deal of work has been undertaken in recent years in Chile to map the soils of vineyard areas.

Ventolera is one of a handful of wineries that has dug a series of calicatas (pits) to better understand the soil profiles in the vineyard before matching the right clone of the appropriate variety. Try the 2012 Litoral (ie coastal) Sauvignon Blanc (£7.75) or the 2011 Ventolera Pinot Noir (£13.95) for a taste of Stefano’s labours.

Calicatas at Ventolera

Stefano Gandolini in the calicatas at Ventolera.

Another producer that has taken the subject of soil mapping very seriously is Viña Tabalí, who excavated no fewer than 500 calicatas on their properties in Limarí, 400km north of Santiago, to ensure that their new vine plantings would perfectly match the mosaic of different soils on their land. The results are most impressive, with the chardonnays from their Talinay property (Chile’s coolest vineyard) demonstrating the strides Chile is making in its quest to be taken seriously as a producer of world-class wine.

Sebastian De Martino.

Sebastian De Martino.

In addition to the work being carried out to maximise the potential of Chile’s diverse vineyards, a number of producers are finding ways to improve wine quality in the winery, not all of them as hi-tech as building computerised soil-profile maps.

For example, De Martino, whom we visited at their winery in Isla de Maipo, are ageing some of their wines in tinajas, which are large earthenware amphorae collected from the length and (admittedly narrow) breadth of the country. Sebastian De Martino (pictured) showed us an entire warehouse full of assorted sizes of these elegant containers that are a throwback to ancient times. The shape and porosity of the amphora are well suited to the fermentation and gentle ageing of wine. Members might like to try the delicious, savoury 2012 Viejas Tinajas Cinsault (£9.50), made from old vines located in the Itata region, almost 500km south of the capital.

Another company harking back to the past, but this time adding a modern twist, is Miguel Torres. The company is using país grapes, a drought-resistant variety traditionally used for blending (and still the country’s second most widely planted variety), to make a table wine. The twist is that they are employing the technique of carbonic maceration (used widely in Beaujolais) to soften the wine and make it more approachable when young. Miguel Torres has also recently launched a traditional-method rosé sparkling país which will undoubtedly have the champenois raising an eyelid in years to come.

These wines neatly encapsulate all that is good about the Chilean wine industry today, and demonstrate unequivocally that Chile has a bright future.

Tim Sykes
Head of Buying

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