Valle Central is one of Chile's major wine regions. It stretches from Chacabuco Province, in the Santiago Metropolitan Region, down to the provinces of Cauquenes and Linares in the Maule Region, crossing three administrative regions: the Metropolitan Region, the O'Higgins Region and the Maule Region. It brings together four valleys — Maipo, Rapel, Curicó and Maule — and forms the country's main wine-producing area. The vineyards lie on the floor of the central plain, between the Andes to the east and the Coastal Range to the west, on soils shaped by alluvial deposits carried down from the Andes by its rivers. The climate is Mediterranean, with warm, dry summers; cool air flowing down from the Andes at night widens the gap between day and night temperatures and slows grape ripening. Red varieties Cabernet Sauvignon, Merlot, Carménère, Syrah, Pinot Noir and Tempranillo grow alongside white varieties Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris and Viognier.
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Valle Central produces mostly red wines, with far more vineyard area planted to red varieties than to white ones. Cabernet Sauvignon gives structured wines with present tannins, marked by aromas of blackcurrant and blackberry, sometimes lifted by a hint of mint. Carménère, Chile's signature variety, expresses black fruit, ripe pepper and cocoa notes. Merlot, Syrah, Pinot Noir and Tempranillo round out the red range, from easy-drinking styles meant to be enjoyed young to fuller-bodied cuvées with ageing potential. The whites, fewer in number, rely on Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris and Viognier, with a particular mention for the fresh, fruity Chardonnay from the Curicó valley. Structured reds pair well with grilled red meats and slow-cooked dishes, lighter reds suit white meats and charcuterie, while the whites are best served with fish and seafood.
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