NV Valdivieso of Chile, Brut Rosé, Curico Valley, Chile

Wine of the Week with Annette Tomei

Valdivieso was the first producer of sparkling wines in South America (Chile), and has been doing so for over 130 years. The grapes for this wine are sourced from the foothills of the Andes mountains where the cool climate allows the fruit to ripen evenly while preserving a balance of acidity. That’s why this week, we’re exploring this Brut Rosé from Chile.

Though blended from traditional grapes, 70% Pinot Noir and 30% Chardonnay, these bubbles are not produced in the traditional method. The production method used is the same as that of Prosecco. The Charmat method is also known by the more direct “tank method”, in reference to the actual technique. This method may be a less labor-intensive and complex way of getting bubbles into wine, but it does not necessarily reflect poorly on the quality of the finished product. Often, this method is selected intentionally. The Charmat method tends to preserve the ripe fruit aromas and flavors of the base wine while also developing softer and less intense bubbles than the wines made in the traditional method. It is also more cost-effective, therefore, it costs you less as well.

About this wine

This pretty salmon-pink Brut Rosé from Chile enticed me with mouthwatering aromas of ripe nectarines, jasmine green tea, and a touch of yeastiness. The first sip was round and juicy. I don’t think I’ve ever experienced this much juiciness from a brut sparkling. The Charmat method at work, preserving ripe fruit flavors. Also, the mousse is quite delicate – not intense at all. The stone fruit is enhanced with the tart brightness of fresh red raspberry and a hint of tropical fruit. The dry finish elicits a next sip.

I enjoyed this wine with Indian take-out… eggplant braised in an aromatic turmeric yogurt sauce. The fruit flavors went well with the mild spiciness. The delicate bubbles, an effective palate cleanser. This is also a nice pairing for mild cheeses like brie or fresh cheeses (goat, ricotta, mozzarella, etc.). Roast chicken, pork tenderloin, and seared salmon also make the list. Flavor explorations through exotic spices and seasonings are welcome and encouraged.

The verdict

At under $15/bottle, you can’t go wrong with this Brut Rosé from Chile. As someone who isn’t comfortable without at least a bottle or two of bubbles in the fridge, it’s nice to know there are choices in my everyday price range. This is a great option for the avid Prosecco drinker (in both style and price point). Also, because of its juicy-fruity flavors and 10 grams/liter of residual sugar, it will appeal to those who prefer a sweeter wine profile (without the technical sweetness).

My new mission… to taste things I’ve never tasted before – either because I’m a snob, I can’t afford it, or it’s just a little too weird. I’ll let you know what I thought, and then you can decide for yourself if you will make the splurge, or take the leap into the strange but potentially delicious unknown!

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Annette Tomei

Chef, Wine Educator & Culinary Consultant at Wander, Eat and Tell

Annette Tomei is a chef, educator, writer, and cultural tourism consultant. She has a Master’s of Arts in Gastronomy and extensive education in wine and spirits including Italian Wine Scholar with Highest Honors. She is a classically trained chef and former restaurant owner. As a sought-after cooking instructor, she has created popular Port to Table cooking classes for Holland America and has contributed to several food books including Culinary Careers for Dummies. She currently works as a food, wine and spirits educator and consultant though her company, Wander, Eat and Tell.

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