Pais

Pais is a dry, light-bodied red with centuries of history in Chile, known for its juicy strawberry, raspberry and red cherry flavours with herbs, gentle spice and an earthy edge. Fresh, low in tannins and easy to drink, it’s brilliant with roast chicken, pork, sausages, pizza, charcuterie, empanadas and grilled vegetables.

Taste:

Light, lively and refreshingly unfussy.

Pais is typically dry and light-bodied, with fresh acidity, low tannins and plenty of bright red fruit. Expect strawberry, raspberry, red cherry and cranberry, often joined by dried herbs, pepper, floral notes and a subtle earthiness.

Many modern Pais wines focus on freshness and juicy fruit, and some are made using techniques that create an especially light, vibrant style. It’s also a red that can be delicious served slightly chilled.

If you love lighter reds that are more about fruit and freshness than oak and power, Pais is very easy company.

Food Pairings:

Pais is a great match for casual, flavour-packed food.

Try it with roast chicken, grilled chicken, pork chops, roast pork, sausages or a charcuterie board with salami, prosciutto and other cured meats.

For something Chilean, pair it with beef empanadas, chicken empanadas, grilled meats or pork from the barbecue.

Pizza works brilliantly too, particularly Margherita, mushroom, prosciutto, sausage or vegetable pizza. For pasta, try tomato and basil pasta, mushroom pasta or meatballs in tomato sauce.

For meat-free options, grilled aubergine, roasted peppers, mushroom dishes, lentils and barbecued vegetables all work well.

On the cheese board, try Brie, Camembert, Gouda or mild to medium-strength Cheddar.

Similar Wines:

If you enjoy Pais, Gamay is a great next move for more juicy red fruit, fresh acidity and soft tannins.

Cinsault offers a similarly light, fragrant and Mediterranean-influenced style, while Pinot Noir takes things in a more elegant and earthy direction.

Trollinger is another great option if light reds that can handle a slight chill are becoming your thing.

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More About Pais:

Pais has been growing in Chile for centuries and was one of the country's dominant wine grapes long before varieties such as Cabernet Sauvignon and Carménère arrived.

Spanish settlers brought the grape to the Americas in the 16th century. It became known as Pais in Chile, while the same variety has other identities elsewhere, including Mission in California and Criolla Chica in Argentina.

For years, Pais was associated mainly with simple everyday wine. More recently, producers – particularly in regions such as Itata and Maule – have started paying much more attention to old Pais vines and making fresh, characterful wines from them.

Centuries in Chile, briefly upstaged by the international varieties, and now cool again.

Wine loves a comeback.