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Issue link: https://read.dmtmag.com/i/30177
2010. On the white side, sauvignon blanc was up by 14 percent through December, chardonnay by three percent and white blends were down by 19 percent. New York-based Wines of Chile USA—a not for profi t trade marketing organization—has 93 winery members that represent approximately 93 percent of the imports into the U.S., according to Lori Tieszen, the group’s executive director. In general Chile exports approximately 68 percent of all its production, she notes. Operators said price points, familiar grape varietals and easy drinking fl avors all account for why Chilean selections are popular on their lists. “Th e image and profi le of Chile in our guests’ perception seems to be one of excellent price-to-quality ratio and generally very strong values,” confi rms Peter Kasperski, the owner of Cowboy Ciao restaurant and Kazimierz World Wine Bar, the fi rst serving modern American food and the second global small plates. Both are located in Scottsdale, Arizona. Kasperski says that he generally carries 20 to 30 diff erent Chilean wines on his lists, priced from $16 to $90 by the bottle and $6 to $29 by the glass. He adds that value is key to their sales at his restaurants and that the bulk of them are priced at less than $30 a bottle. “Tourism doesn’t drive Chilean wine sales for us,” he notes. “Locals, on the other hand, are generally searching for better values and lower price points, which is where the bulk of Chilean wines sell.” Chile produces good to great reds at a fair price point, notes Tylor Field III, vice president of wine and spirits at the 77-location Morton’s Th e Steakhouse. He carries four diff erent Chilean selections, priced from $45 to $150 by the bottle and none by the glass. “We serve mostly steak so the reds are the only table wines we off er from Chile.” He notes that cabernet sauvignons from producers like Concha y Toro Don Melchor, Casa Lapostolle and Clos Apalta are popular brands. FAMILIAR GRAPES Operators also note that their customers often feel comfortable ordering Chilean wines off lists as they are acquainted with the grape varieties used. “Chilean wines with familiar varietals [sauvignon blanc, merlot, cab and chard] sell themselves,” notes Kasperski. “More obscure varietals or expensive off erings need to be presented as fl ights or by the glass to get a bottle sale to follow.” At Andina in Portland wine director Ken Collura says Chilean whites are clean and fresh and pair best with seafood and veggie tapas. 46 | MAY 2011 www.cheersonline.com