Take the very serviceably fresh (and only 12.5% abv) sauvignon blanc.
Confusingly, this wasn’t originally made with sauvignon blanc, but rather with sauvignonasse, a lightly zesty, scented grape also known as friulano and sauvignon vert, long known in Chile as sauvignon blanc but not closely related to the real thing.
I think today people want wines that are more juicy, more fruity.” And not just that.
If you delve into the detail, you find a story of Chile’s growth as a winemaking country, and a move towards regionality, discovering which patches of ground are best for which grapes.
I started experimenting with each part of my online dating, starting with my username, my photos, profile and last the emails. It’s just common sense when you think about it, I mean…
Of all the wines, the cabernet sauvignon is by far the best – warm, juicy, with a gentle wash of five-spice and leather.The range is mostly single varietals (there are two new blends, Devil’s Lair, going into Tesco next month which I am not so keen on — they taste like matching three-piece suites).The wines are generally made up of about 60 per cent grapes from Concha y Toro’s own estates, the remainder being bought in from other growers.It’s also the most popular, selling about 1.3 million cases a year.If we could transport a bottle of that wine by magical time machine from 1998 and taste it now against the current model, what would be the difference? “It would taste more green in terms of flavours and tannins,” says Marcelo. We used to keep the wine a bit longer in tanks before bottling.” It seems that beneath the reassuring label, the wines have been slip-sliding to reflect our changing taste. Then five, six, seven years ago we began to decline, step by step, the amount we used.Casillero del Diablo has been my key supermarket-and-corner-shop fallback for years – and I happen to know that many former wine writers buy it as a staple – so while I was in Chile last week I wanted to meet the people behind it and find out how it has stayed on top of its game.At the end of the Nineties, about six million bottles of Casillero del Diablo were made every year – you may remember seeing it piled up in Oddbins.It is in a place called Pirque not far from Santiago in Chile, a beautiful old cellar beneath the countryside villa that once belonged to a 19th-century politician and businessman called Don Melchor, a canny man who invented the tale that the devil lived there to discourage thieves after some of his wine went missing.The villa – and its diabolic cellar – is now owned by the huge Concha y Toro, which is the biggest wine company in Chile and claims to be second-biggest in the world, if you go by the size of its land holdings (10,750ha of vineyard).) • Create Your Own Username • Step 1: Brainstorming Keywords • Step 2: Combining Keywords Into Usernames • The Username Worksheet • What’s Next?• About the Author: Who Is This Radio Wright Guy Anyway?