Chilean wine

It was the Spanish who introduced the grape variety vitis vinifera to Chile in the mid-16th century, and with an ideal climate and perfect soil conditions in some regions, this ‘black grape’ or Pais variety was soon widely planted. Spain, however, placed strict limitations upon the amount of wine that could be made locally and banned exportation to other countries in an attempt to keep control of the market. Preferring their own wine to the vinegary imported versions, many Chileans ignored these strictures and grew Muscatel, Mollar and other grape varieties, which were for the most part turned into sweet, concentrated wines, pisco and aguardiente (brandy).