The flavor of dried fruit in wine of Central Valley
Discover the of Central Valley wines revealing the of dried fruit flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Central Valley flavors
Heart of modern Chilean wine: structured, sunny reds, dense, blackcurranty Cabernet Sauvignon from Maipo (Chilean cradle of the grape), signature Carménère with notes of ripe pepper, black fruit and sweet spices from Colchagua, supple Merlot and deep Syrah. Round Chardonnay whites and lively, sharp Sauvignon. Mediterranean climate, 400 km between Andes and Pacific. Star sub-regions: Maipo, Cachapoal, Colchagua, Curicó, Maule.
Ample, accessible wines.
The word of the wine: Champagne rosé
Often obtained by adding red wines (from Champagne), it is even the only vineyard where this practice is allowed. Some producers prefer the practice used in other regions, i.e. a short maceration to extract sufficient colouring matter. This results in winey rosés for meals. Elegant aperitif rosé is more often made from red wine coloured Chardonnay. Rosés can be vintage or non vintage.
Other flavors in the same category
What are the typical grape varieties with flavor de dried fruit of Central Valley?
- Cabernet-sauvignonIn 58% of wines with flavor de dried fruit
- CarmenèreIn 20% of wines with flavor de dried fruit
- Cabernet francIn 15% of wines with flavor de dried fruit
- MerlotIn 6% of wines with flavor de dried fruit
- Petit verdotIn 6% of wines with flavor de dried fruit
- MalbecIn 6% of wines with flavor de dried fruit
- Pinot noirIn 2% of wines with flavor de dried fruit
- GewurztraminerIn 1% of wines with flavor de dried fruit
- ZinfandelIn 1% of wines with flavor de dried fruit