25 August 2016

Brazil, the fifth largest wine producer in the Southern Hemisphere

vino brasile
  • over 1,100 wineries.
  • 150 wineries producing fine wines
  • 10,000 thousand hectares of Vitis vinifera grapes
  • 20,6 million of bootles sold every by the Brazilian wineries.

The relationship between Brazil and wine is old. Wine grapes were planted in Brazil by the colonial Portuguese right after their arrival. However, over the years wines fell out of favor or was failed to be embraced by the growing Brazilian population.

While Brazil’s wine history is long, its history in making fine wine is modest, really only beginning in earnest some 15 to 20 years ago. Brazilian culture is a celebratory culture and they of course include food and drink as an integral element in their lives. While wine has not always been intimately linked with Brazilian culture, it is becoming every more common on Brazilian tables and not only. 46,8% of the Brazilian wine export is dedicated to Germany, UK, Netherlands, USA and China.


There are six main wine producing regions, the core of which is Serra Gaúcha, with Serra do Sudeste and Campanha to the south, Campos de Cima da Serra and Planalto Catarinense nearby to the north, and the Vale do São Francisco to the far North.
Each of these regions has proven to offer an advantage that has turned them into success stories.
The story begins in Serra Gaúcha, where Brazil’s Denomination of Origin (DO) wines find there home. The original DO, Vale dos Vinhedos was only established in 2012, 10 years after the region was awarded the status of Indication of Origin (IO).

The core of the Brazilian wine industry is formed by young, easy drinking wines, which offer great pleasure for any occasion. In contrast to the sometimes excessively powerful wines from neighboring countries, Brazil has embraced the production of a lighter and fresher style of wine; lower in alcohol and a good option in casual situations or at the table accompanying fine cuisine.


The Italians have had an impressive impact on the heart of Brazil’s wine community, located in Rio Grande do Sul and particularly in the city of Bento Gonçalves.
A typical meal of the Serra Gaúcha region still begins with agnolotti en brodo and generally includes polenta and some sort of roasted chicken or pig dish.
Older people in particular continue to speak Italian in the region. This vestigial Italian continues to be fairly widespread, particularly once you get out of the city and into the valleys that surround Bento Gonçalves, and it shapes the wines as much as it shapes the language.

In the Serra Gaúcha (the mountainous region of Rio Grande do Sul), the grapes on which sparkling wines are based have already proven that they can achieve exceptional quality. Chardonnay and Pinot Noir are the most common vines in the Serra Gaúcha region, which is responsible for a little over 80% of all the wine produced in the country.

Besides Chardonnay (814,51ha), other well known white varieties that are leading the renaissance of Brazil’s wine industry are Sauvignon Blanc and Moscato Bianco (632,14ha), used to produce both still and sparkling wines of great quality. Riesling Italico (268,07 ha) is the third most cultivated varietal grape in Brasil.

The 3 red grapes with greater area are: Cabernet Sauvignon (1.332,75 ha), Merlot (894,50 ha) and Tannat (341,67 ha). Among the red varieties, Merlot has been recognized by some experts as the one with the highest potential to represent Brazil in the international market. This relatively early ripening variety has proven to be well suited to the climate of Serra Gaúcha, where it produces soft, ripe tannins and retains good aging potential.

Other red grapes produced in Brazil, are Marselan, Syrah, Cabernet Sauvignon, Pinot Noir, Grenache, the Italian Teroldego and Iberian varieties such as Touriga Naciona, Tinta Roriz and Tempranillo have been successfully cultivated, along with the French Tannat.


No matter what your preference may be there’s a wine from Brazil waiting to deliver you a great experience or to take your meal to the next level.


Marinela Ardelean