The flavor of microbio in wine of Central Valley
Discover the of Central Valley wines revealing the of microbio flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Central Valley flavors
The Central Valley (El Valle Central) of Chile is one of the most important wine-producing areas in South America in terms of Volume. It is also one of the largest wine regions, stretching from the Maipo Valley (just south of Santiago) to the southern end of the Maule Valley. This is a distance of almost 250 miles (400km) and covers a number of Climate types. The Central Valley wine region is easily (and often) confused with the geological Central Valley, which runs north–south for more than 620 miles (1000km) between the Pacific Coastal Ranges and the lower Andes.
A wide variety of wine styles and quality can be found in this large area, from many different terroirs. They range from the fashionable (and relatively expensive) Bordeaux-style wines produced in northern Maipo, to the older, more-established vineyards of Maule; from the coastal plains of western Colchagua to the Andean foothills of Puente Alto. With experimentation so popular in the modern wine world, however, it is the newer, cooler-climate areas which are receiving most attention, with the emphasis on the Andean foothills and the river valleys tempered by the cooling effects of the Pacific Ocean.
The Central Valley is also home to a variety of Grapes, but plantings are dominated by the internationally popular Cabernet Sauvignon, Merlot, Syrah, Chardonnay and Sauvignon Blanc.
Chile's 'icon' grape, Carmenère, is also of importance here, just as Malbec is to Mendoza, on the other side of the Andes. The cooler corners of the Central Valley are being increasingly developed, as winemakers experiment with varieties such as Viognier, Riesling and even Gewurztraminer.
Because the area covered is so large and the terrain so varied, the name 'Central Valley' on a label is unlikely to communicate anything specific about the style of wine in the bottle. Also, with a number of independently recognized sub-regions now in place (such as Colchagua and Cachapoal), most wines of any quality are able to specify their sub-region of origin rather than the Generic Central Valley.
The word of the wine: Harmonious
Balance of the different organoleptic elements of a wine. This harmony is linked to the typicity of each wine. The sweetness of a sweet wine is an element of its balance, whereas a Sancerre or a Chablis will be asked to be lively and dry.
Other flavors in the same category
What are the typical grape varieties with flavor de microbio of Central Valley?
- Cabernet-sauvignonIn 53% of wines with flavor de microbio
- CarmenèreIn 26% of wines with flavor de microbio
- Cabernet francIn 17% of wines with flavor de microbio
- Petit verdotIn 10% of wines with flavor de microbio
- MerlotIn 7% of wines with flavor de microbio
- MalbecIn 7% of wines with flavor de microbio
- ChardonnayIn 2% of wines with flavor de microbio
- TempranilloIn 1% of wines with flavor de microbio
- RieslingIn 1% of wines with flavor de microbio
- ViognierIn 1% of wines with flavor de microbio
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