CHILE

Ever since Chile began to climb the global wine ladder in the 1980s and ’90s, it has been varietal Cabernet Sauvignon and, to a lesser extent, varietal Carmenère that have fueled the country’s ascent. But when you take a closer look at what’s happening west of the Andes these days, it is Chile’s blended red wines that have emerged as its best wines. Cabernet Sauvignon and Carmenère remain dominant players in the overall blend, but often Cabernet Franc, Syrah, Carignan and Malbec along with even more obscure grapes including Petite Sirah and Petit Verdot are included.

What a good blend offers is aromatic harmony, textural balance and greater depth and complexity of flavors.

That’s right, Chile is in the midst of a red-blend moment, and why not? Bordeaux has long been about blends, as has the southern Rhône. In the New World, Australian winemakers are known as big-time blenders, while across the Andes