Wines of Chile is heading to Sao Paolo, Brazil on August 8 for a dual tasting event at Hotel Unique.
The day starts off with the Icon Wines tasting, which will be hosted by BBC presenter and Decanter magazine columnist Peter Richards, Chilean terroir expert Pedro Parra and Brazilian wine consultant Carlos Cabral.
“This tasting will be held for the first time in Brazil, and we will demonstrate that Chile produces high-level wines like other world-renowned labels,” explains Wines of Chile Managing Director Claudio Cilveti. “The wine market for our icon wines is growing in Brazil, representing 7.4% of our exports in this segment.”
Attendees of the Icon Wine tasting will experience some of Chile’s most exquisite wines, including:
Altair 2006, Aristos Duque 2008, Cipreses Vineyard 2011, Don Melchor 2008, Carmín de Peumo 2008, Seña 2007, Don Maximiano Founder´s Reserve 2007, Clos de Apalta 2009, Montes Folly 2007, Montes M 2009, and Casa Real 2007.
“I’m certainly extremely excited to taste these wines,” Richards says, “and to witness yet another milestone in the compelling story of fine Chilean wine.”
The Icon Tasting, which begins at 12:00 pm and ends at 2:00 pm, will be followed by an elegant lunch prepared by renowned chef Emmanuel Bassoleil.
After the lunch, Wines of Chile will hold its 2nd annual Grand Tasting from 4 pm until 8 pm. 41 Chilean wineries and approximately 200 labels will be represented, with special tables dedicated to “Emblematic reds” and “Discovering the whites of Chile.”
The Grand Tasting in Sao Paolo will provide an opportunity for aficionados, professionals, and business leaders in all sectors of Brazil’s wine industry to converge and communicate on topics related to Chilean wine.
This year’s Grand Tasting in Brazil is especially pertinent, considering the safeguards proposed by the Brazilian government, which would restrict import of Chilean wine into Brazil, depriving an expanding market of Chile’s premium terroirs.
“Increasingly, Brazilian consumers experience and enjoy the labels of our distinct and unique terroirs,” notes Cilveti.