Chile is today the 10th largest wine producing country in the world. Production is up slightly since 2010, but down a bit since 2012 and 2013. For years much of the wine was produced from the warm Central Valley, which corrected varietally correct, if unexciting whites and reds meant for retail stores.

While these wines still represent a large share of Chile's wine, the industry has made a necessary shift over the past ten years to producing more terroir-driven wines. Dozens of artisan producers in cool climates not far from the Pacific Ocean have planted varieties such as Pinot Noir, Chardonnay, Riesling and Sauvignon Blanc in greater numbers. In fact, this last variety has produced outstanding results in the San Antonio and Leyda valleys and has been praised my many critics as among the world's finest.

The most recognized Chilean wines, in terms of prestige, are the Cabernet Sauvignons of Maipo Valley, just south and east o the capital city of Santiago, are remarkable New World reds with ripe black currant fruit, good acidity and round, soft tannins. Many of these wines are capable of aging for 15-20 years, while a select few compare favorably with their premium counterparts from Napa Valley in California. However, as Chile does not have as esteemed a reputation as California, the Chilean Cabernets are much more reasonable priced.

Given the ideal climatic conditions throughout Chile -ample sunshine along with moderating breezes form the ocean and Andes, it stand to reason that Chilean wines will only improve in the future