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...the most important blog with regard to food-and-wine connoisseurship for Chilean wines.
The sommelier Guglielmo Rocchiccioli invites you to share the tasting notes of the wines and analyse the parameters by which it is possible to combine, to match or pairing wines with typical recipes and international cuisine.
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www.casalapostolle.com

CLOS APALTA – LIMITED EDITION – ESTATE BOTTLED – VIÑEDO APALTA COLCHAGUA – EMBOTELLADO EN ORIGEN – PRODUCIDO Y EMBOTELLADO IN CHILE POR CASA LAPOSTOLLE S.A. EN SANTA CRUZ – COLCHAGUA – CHILE    2007  15 %

Clos Apalta proviene de nuestros viñedos no irrigados de más de 60 años de edad, de la zona de Apalta, apelación Valle de Colchagua. Es una mezcla única de cepas Carmenère, Merlot y Cabernet Sauvignon.

La familia Marnier Lapostolle, está orgullosa de ofrecer esta producción especial limitada, desarrollada bajo la supervisión del famoso enólogo francés Michel Rolland y producida sólo en cosechas exceptionales. Clos Apalta es la expresión pura de la tierra de donde nació. Sin clarificado ni filtrado para preservar la autenticidad del terroir, es un vino de categoría mundial y de calidad que no se transa.

 

VISUAL ANALYSIS: limpid, ruby red, quite flowing; it is a sensational wine just analysing the colour.

OLFACTORY ANALYSIS: at the nose, this wine dominates even the rougher spirits; the olfactory bouquet is composed of cherry, strawberry, blackberry marmalade, vegetal note, wood, white pepper, liquorice, green peppers, fruits in syrup, balmy, caoutchouc notes, coffee, chocolate and red rose. The cabernet sauvignon is easily recognised by the scent of green peppers, the carmenere is identifiable by the vegetal note and as regards the merlot, it is not so simple to find.

GUSTATIVE ANALYSIS: a thoroughbred horse who is actually transforming in a pure stallion; warm and snug, smooth and tasty in the same time, it is also structured and endowed with a splendid body. The gustative persistence is about 6/7 seconds. The final is balmy and mentholated flavoured. A wine for a competition, it will surprise always and everybody: a noble nose, an aristocratic mouth, a great persistence and a fantastic final.

WINE-FOOD COMBINATION: furred game (wild boar with red sauce)

MY PERSONAL OPINION: I love drink this wine by myself because in the moment that it enters into the mouth, it makes me smile pleasantly; at the olfactory analysis, at a later time, it comes out the fragrance of cigar and cedarwood in order to take this Chilean wine as a French wine, but at the visual exam it cannot be French because the colour is too strong and the fluid is too stick. It is a good wine: more important than Don Melchor, not so elegant like Alma Viva, but very complaisant at the taste buds.

 

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www.conchaytoro.cl

FRONTERA – CARMENERE – CONCHA Y TORO – PRODUCIDO Y EMBOTELLADO POR VIÑA CONCHA Y TORO S.A. – VIRGINIA SUBERCASEAUX 210 – PIRQUE – SANTIAGO – CHILE      12,5% 2010

VISUAL ANALYSIS: this wine is free from any suspended particles or sediment; the colour is an intense ruby and there is a nice structure.  

OLFACTORY ANALYSIS: the complex of odours coming from the glass is referring to cherry, fig, wood and wild roses.

GUSTATIVE ANALYSIS: according to the degree of pseudo-warmth we perceive, this wine can be defined of high alcohol content in the sense that generates an alcoholic dryness. The final is bitter flavoured and the gustative aromatic persistence is about 3/4 seconds.

WINE-FOOD COMBINATION: kebabs of meat

  • The succulence of the meat is compensating for the alcoholic dryness of the wine
  • The sweet tendency of the meat is counterweighing the bitter final of the wine
  • The structure of the recipe is matching to the structure of the wine
  • The gustative persistence of the meat is pairing with the aromatic persistence of the wine

MY PERSONAL OPINION: in the same way that a peacock stands his powerful plumage, this wine deploys a range of perfumes that are surprising positively, but the paradox is that the taste test does not meet what was discovered at the nose.

 

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www.undurraga.cl

CABERNET SAUVIGNON – UNDURRAGA – PRODUCIDO Y EMBOTELLADO POR VIÑA UNDURRAGA S.A. – KM. 34 – RUTA 78 – CHILE                    13,5%   2010

VISUAL ANALYSIS: limpid, garnet red and quite flowing.

OLFACTORY ANALYSIS: the variety of perfumes is represented by tree bark, undergrowth, tea leaf, black olives, wax and a touch of nut.

GUSTATIVE ANALYSIS: the mineral note is very strong in the central part of the tongue and in the same time the tannic sensation is really interesting. The presence of the salivation is not so important and the gustative aromatic persistence is about 3/4 seconds.

WINE-FOOD COMBINATION: underdone red meat

  • The sweet tendency of the meat is counterbalancing the sapidity (mineral salts) of the wine
  • The succulence of the meat is compensating for the tannic sensation of the wine
  • The structure of the recipe is matching to the structure of the wine
  • The gustative persistence of the meat is pairing with the aromatic persistence of the wine

MY PERSONAL OPINION: if your palate is ready to welcome a Chilean red wine, please start the fire and prepare your barbecue.

 

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Categories : Chile, Maipo Valley, Red Wine
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www.conchaytoro.cl

FRONTERA – CABERNET SAUVIGNON – CONCHA Y TORO – PRODUCIDO Y EMBOTELLADO POR VIÑA CONCHA Y TORO S.A. – VIRGINIA SUBERCASEAUX 210 – PIRQUE – SANTIAGO – CHILE             12%       2011

VISUAL ANALYSIS: limpid, purple colour and quite flowing.

OLFACTORY ANALYSIS: the variety of perfumes is represented by herbs, rosemary, berries, green pepper, black olives and wild roses.

GUSTATIVE ANALYSIS: we can perceive some mineral notes together with some astringent touches given by tannins; the palate is not watering so much and the final is little bitterish. There is a not consistent structure and the gustative aromatic persistence is about 4/5 seconds.

WINE-FOOD COMBINATION: fresh cheese

  • The sweet tendency of the cheese is counterbalancing the sapidity (mineral salts) of the wine
  • The succulence of the cheese is compensating for the astringency of the tannins
  • The structure of the recipe is matching to the structure of the wine
  • The gustative persistence of the cheese is pairing with the aromatic persistence of the wine

MY PERSONAL OPINION: a next generation wine: a transition from senior to junior to be enjoyable at every age.

 

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www.monteswines.com

MONTES ALPHA – CARMENERE – D.O. COLCHAGUA VALLEY – PRODUCIDO Y EMBOTELLADO POR MONTES S.A. – TUTUQUEN S/N – CURICÓ – CHILE   14,5%   2009

VISUAL ANALYSIS: the wine is limpid, the colour is intense ruby and the structure is very good.

OLFACTORY ANALYSIS: as regards the odorous sensations, it is easy to perceive medicine, green pepper, vegetal note, green cherry and wild flowers.

GUSTATIVE ANALYSIS: the mineral note is dominant together with the alcoholic dryness; the tannin is astringent as much it is requested from the palate and the final is lightly bitterish.   The gustative aromatic persistence is of 5 seconds.

WINE-FOOD COMBINATION: rare T-bone steak

  • The sweet tendency of the meat is counterbalancing the sapidity (mineral salts) of the wine
  • The succulence of the meat is compensating for the astringency of the tannins and for the alcoholic note of the wine
  • The sweet tendency of the meat is counterweighing the bitterish sensation of the wine
  • The structure of the recipe is matching to the structure of the wine
  • The gustative persistence of the meat is pairing with the aromatic persistence of the wine

MY PERSONAL OPINION: an extensive range of sensations is available on both exams: olfactory and gustative; as a matter of fact, this wine is appealing to wine lovers and food-and-wine connoisseurship enthusiasts.

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www.monteswines.com

MONTES ALPHA – MERLOT – D.O. COLCHAGUA VALLEY – PRODUCIDO Y EMBOTELLADO POR MONTES S.A. – TUTUQUEN S/N – CURICÓ – CHILE   14,5%   2009

VISUAL ANALYSIS: the wine is limpid and the colour is ruby with purple reflections; furthermore, the wine, when poured in the glass, flows with easy and slow fluidity.

OLFACTORY ANALYSIS: we can perceive the following perfumes: herbs, grass, tobacco, black olives, sweet chocolate, blackberry and violet.

GUSTATIVE ANALYSIS: the alcoholic dryness is the first one and the mineral note is the second one. The softness is wood flavoured and final aftertaste is mixing wood and wild black fruits.  The gustative aromatic persistence is about 5 seconds.

WINE-FOOD COMBINATION: underdone minute steak

  • The sweet tendency of the meat is counterbalancing the sapidity (mineral salts) of the wine
  • The succulence of the meat is compensating for the alcoholic note of the wine
  • The structure of the recipe is matching to the structure of the wine
  • The gustative persistence of the meat is pairing with the aromatic persistence of the wine

MY PERSONAL OPINION: a brilliant and vibrant colour is inviting you to extend your private investigation about this wine; smelling the wine takes you to simply live your everyday adventure in the world of wine odours and in the mouth a new range of sensations is designed exclusively to define the high quality of the wine.

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www.monteswines.com

MONTES ALPHA – PINOT NOIR – D.O. COLCHAGUA VALLEY – PRODUCIDO Y EMBOTELLADO POR MONTES S.A. – TUTUQUEN S/N – CURICÓ – CHILE   14%   2009

VISUAL ANALYSIS: limpid and trasparent, garnet colour with orange reflections and not so thick  as concerns the structure.

OLFACTORY ANALYSIS: the different fragrances which creates the olfactory bouquet are wild strawberry, black pepper, ripe cherry, sweet chocolate and blue rose.

GUSTATIVE ANALYSIS: we can detect a sufficient salivation and simultaneously an interesting softness; the tannin and the mineral note are not so relevant as the alcoholic dryness. The final is just a little bit sweet and berry flavoured. The gustative aromatic persistence is about  6 seconds.

WINE-FOOD COMBINATION: fettuccine carbonara download the recipe

  • The fatness of the bacon and the eggs is compensating for the salivation of the wine
  • The succulence of the sauce is counterbalancing the alcoholic dryness of the wine
  • The bitterish tendency of the parmesan is counterweighing the softness of the wine
  • The structure of the recipe is matching to the structure of the wine
  • The gustative persistence of the fettucine carbonara is pairing with the aromatic persistence of the wine

MY PERSONAL OPINION: the look of the wine`s character is very fresh and aromatic, while the role played at the nose is based on softness and the absence of a structured tannin. Finally, the position assumed in the mouth is open to distinct, several and positive interpretations.

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www.monteswines.com

MONTES ALPHA – SYRAH – D.O. COLCHAGUA VALLEY – PRODUCIDO Y EMBOTELLADO POR MONTES S.A. – TUTUQUEN S/N – CURICÓ – CHILE   14%   2009

VISUAL ANALYSIS: limpid, intense ruby red, quite flowing.

OLFACTORY ANALYSIS: the olfactory bouquet is composed by an interesting variety of berries, blue rose, strawberry jam, sweet wood, toffee and rosemary.

GUSTATIVE ANALYSIS: it is perceivable a very good mineral taste together with a light and  agreeable astringent note; the final is semi-sweet and berries flavoured. There is a consistent body, the right salivation and a well balanced structure. The gustative aromatic persistence is going on for 7 seconds.

WINE-FOOD COMBINATION: on every occasion

MY PERSONAL OPINION: if you are interested in some particular perfume, please smell this wine; if you would like to appreciate a good balance at the mouth, please you should taste this syrah; then, if you are planning to pair the wine with food, you have just to find out a good recipe coming from the international cuisine…even if my suggestion is to sipping this wine with your best acquaintances.

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www.monteswines.com

MONTES ALPHA – CABERNET SAUVIGNON – D.O. COLCHAGUA VALLEY – PRODUCIDO Y EMBOTELLADO POR MONTES S.A. – TUTUQUEN S/N – CURICÓ – CHILE   14,5%   2009

VISUAL ANALYSIS: the wine is limpid, the colour is ruby with brick reflections and in the moment of swirling the wine in the glass, it is possible to detect a solid structure.

OLFACTORY ANALYSIS: the odorous sensations are rich and pronounced in a way that ripe plum, maraschino cherry, black olive, toasted cacao, coffee, elder and ivy are easily and pleasantly recognizable.

GUSTATIVE ANALYSIS: we can underline that this wine is almost balanced because there are a lovely softness, an interesting structure and a not dominant tannic note. Some salivation on the lateral sides of the palate is accompanying to a final which is chocolate and coffee flavoured. The gustative aromatic persistence is of 5 seconds.

WINE-FOOD COMBINATION: beef Goulash download the recipe

  • The spicy sensation (paprika) is neutralizing the softness of the wine
  • The succulence of the meat is compensating for the astringency of the tannins of the wine
  • The structure of the recipe is matching to the structure of the wine
  • The gustative persistence of the meat is pairing with the aromatic persistence of the wine

PERSONAL OPINION: for the keen taster, one of the great highlights of this wine is the deep ruby colour. Out of the glass, a range of perfumes is confirming the first enthusiasm of the drinker. The taste buds are filled up with a touch of everything at the right point, just to realise the excellent quality of the wine.

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www.monteswines.com

MONTES – CHARDONNAY – D.O. CASABLANCA VALLEY – PRODUCIDO Y EMBOTELLADO POR MONTES S.A. – TUTUQUEN S/N – CURICÓ – CHILE   14%   2009

VISUAL ANALYSIS: the colour is straw yellow with greenish reflexes and there is a medium body.

OLFACTORY ANALYSIS: the succession of smells is offering a very confident range of fleeting scents as a mango, table butter, white pepper, ripe banana and cheese.

GUSTATIVE ANALYSIS: we can identify an intense structure which is spreading all over the palate; the salivation is playing a good, the alcoholic dryness is lightened by the softness sensation and the final is with dry wood and cheese flavours. The gustative aromatic persistence is of 6 seconds.

WINE-FOOD COMBINATION: chicken Stroganoff  download the recipe

  • The succulence of the meat is counterbalancing the alcoholic dryness of the wine
  • The fatness of the sauce is counterweighing the salivation of the wine
  • The structure of the recipe is matching to the structure of the wine
  • The gustative persistence of the dish is pairing with the aromatic persistence of the wine

PERSONAL OPINION: lot of pleasures are automatically received during the olfactory analysis when you are smelling the wine in the glass. Many of the sensations perceived at the nose are reconfirmed in the palate where it is also possible to catch a very intriguing aftertaste.

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