The month of Spain has been and gone, but it’s a close cousin in the limelight for the month of March, with a generous 20% off all the wines of Chile.

Top 10 or so random facts about Chile and her glorious wine

1. Chile’s population is heading on an estimated 17 million. They speak Spanish and their currency is Chilean pesos.

2. More than 4,300 km long and an average of just 177 km wide, the country is rich in geographic and climatic diversity rarely found in a single country.

3. Their principal exports are fish, paper, copper, fruit, pulp… oh, and wine.

4. Chile claims about 1,250,000 square kilometres of Antarctica, although all claims are suspended under the Antarctic Treaty.

5. One of Chile’s founding fathers was Bernardo O’Higgins Riquelme. He was of Irish descent, with his father being born in Sligo. There is a plaque in his honour in Merrion Square, Dublin, and in the Garavogue River Walkway in Sligo.

6. Wine grape vines arrived in the 1500s with the Spanish missionaries who needed wine to celebrate the Catholic mass (around 80% of the population are now Catholic).

7. Chile’s signature grape is Carménère, which was thought to be Merlot until the mid-1990′s. It was brought over from Bordeaux, before Phylloxera had hit the region. It is now in the safe hands of the Chileans, and boy, are they making good use of it.

8. The Atacama desert is the driest place on earth. Lying just south of it is Limarí Valley, where some of Chile’s most exciting and concentrated wines are being nurtured.

9. Chile uses less pesticides in the vineyard than any other wine producing nation. As a result, many of the wines are organic, despite not being certified organic.

10. For reasons that have never fully been understood, Chile remains Phylloxera-free to this day.

Thanks to winesofchile.org for some of the fab content. Click here to view our sale on Chilean wines.

When the Romans started to recognise wine for its commercial possibilities, the aim was to produce as much wine as possible. But not today. It is only really in the last 40 years that Italy has really started to raise the bar, as export markets demanded a rival to France. They are now associated with some of the best-made wines in the world.

One of the must-see countries of the world, Italy boasts a rich history (dating back some 200,000 years) and strong cultural traditions, with wine and food always playing a central role. So here’s our Top 5 did-you-knows on Italy’s favourite accompaniment to food…

1. The early Italian vineyards were planted by Greek settlers, thought to be as early as 800BC. The Romans were probably the first to produce wine for keeping. They put the wine into storage jars with a layer of olive oil to prevent oxidation.

2. The Italian government has officially recognised the traditional wines of Italy and has set up a system, similar to France, in an attempt to categorise quality. If you see IGT on a bottle, it is a table wine (like VdP in France). DOC is the next level up and DOCG is the highest status conferred to Italian wines.

3. The range of grape varieties grown in Italy is vast. There are believed to be more than 1,000 common grape vines. Many are native to Italy and not found elsewhere in the world. Among the most popular reds are Montepulciano and Nebbiolo, while Pinot Grigio and Trebbiano are the best known white varieties.

4. Italian wine is designed for food. It’s not just Italian food that they will accompany. The crisp acidity of Italy’s whites cut through the richness of classic French dishes, and the liveliness of many reds provides a thirst-quenching relief with Tex-Mex. Name the food, and they’ll match it!

5. Chianti Classico is one of the most recognisable DOCG wines, and a favourite of Dr. Hannibal Lecter. It must be made from the Sangiovese grape (although blending with others varietals is allowed) and have a minimum alcohol content of 12%. Chianti Classico must have an alcohol level of at least 12.5% and three years aging prior to release.

Forget Marlborough, claims Master of Wine Bob Campbell. With excellent growing conditions and an influx of producers, Waipara is stepping out of New Zealand’s shadows straight into the spotlight.

Here’s the top five did-you-knows on New Zealand’s new hot spot:

1. Waipara is strategically well-placed for tourism, and even more strategically placed to make high quality wine. The township of Waipara, which is roughly the region’s centre, lies 9km from the coast but is sheltered from cooling sea breezes by the Teviotdale Hills (just over 500m high).

2. It is New Zealand’s fastest growing wine region. The area of productive vineyards has grown by 55% since 2006, more than twice the rate of the country’s most bullish wine regions, Marlborough and Central Otago.

3. Waipara’s ‘big three’ grape varieties are Sauvignon Blanc, Pinot Noir and Riesling. Pinot Gris is very up and coming, with Chardonnay not too far ahead, both producing some outstanding wines.

4. Long, dry autumns and cool nights provide conditions to promote longer hang time for berries, delivering wines with greater elegance and concentration. Soils are clay loams over rich limestone, which are relatively free draining and ideally suited to growing the varietals mentioned.

5. Despite the interest from some of New Zealand’s largest wine producers, Waipara will never be a bulk region. Low and uneven cropping levels mean that quality winemaking is key for survival. New Zealand’s average yield in 2008 was 72hl/ha, whilst Waipara was only 33.5hl/ha.

Campbell points out that whilst Sauvignon Blanc might pay the bills, Riesling is more of a labour of love for wine producers. It would seem that Waipara was made for Riesling, so if you are a Riesling fan or would like to take a punt, the Waipara specialty white is a must try. We were delighted to see our Muddy Water James Hardwick received 5 Decanter Stars.

This is a timely post because the last day for our sale on New Zealand is this Saturday. 15% off when you buy two or more across the range. Happy hunting!

Bob Campbell MW is New Zealand’s leading wine educator, wine judge and wine writer. His article can be found in the February edition of Decanter.

So I’d heard all the hype. The majestic mountains, spectacular fiords, colossal glaciers, beautiful lakes, vast rainforests… and the rest! But nothing prepared me for what was to following in May of last year as I touched down in Christchurch. What ensued was five weeks of jaw-dropping encounters, whether it was with the landscape, the wildlife, the friendly people, fantastic food or salivating wines.

With our winter sale on the whole of our New Zealand range, I thought it would be appropriate to do a top 10 did-you-knows on this magical country and a little on its greatest export product (is my bias creeping in again?) – wine!

1. New Zealand was first discovered by Europeans in 1642 when Dutch sailor Abel Tasman arrived. He left New Zealand after several of his crew were killed by Maoris (eastern Polynesian settlers), and it was not until 1769 that English Captain James Cook arrived and mapped the land.

2. A kiwi is not a fruit. Well, not in the context I’m talking about. It is New Zealand’s native flightless bird and a slang term for a New Zealander. Kiwis call the fruit “kiwifruit” – they are also known as Chinese Gooseberries.

3. New Zealand has a strong hold on the international trade in sheep meat. There are presently around 9 sheep to every 1 human in New Zealand (the population of New Zealand is 4 million).

4. Wellington, the Capital City of New Zealand is the southernmost capital city in the world.

5. Sir Edmund Hillary – the first man to reach the peak of Mount Everest was a New Zealander (born in Auckland) and his face is on the New Zealand $5 bill.

6. In the world of wine, it wasn’t until the 1970s that New Zealand seriously started to experiment with traditional European vines, such as Cabernet Sauvignon and Chardonnay. Before this, it was mostly Muller-Thurgau that was grown. “Muller-Thurgau?”, some of you might ask.

7. New Zealand is famous for its Sauvignon Blanc, which launched the country onto the world wine scene in the late 1980′s. No wine anywhere in the world tastes like them. Shocking, brash and full of life, the best New Zealand “savvys” boast pungent aromas and flavours of gooseberry, passion fruit, lime and even asparagus.

8. Pinot Noir is the most widely grown red variety. They can rival Burgundian versions for their finesse and complexity, often at a fraction of the price.

9. The climate is the main reason for being able to produce such quality wines. On both islands it is predominately maritime, though in the northern vineyards, around Auckland, it is subtropical. Marlborough receives the most sunshine and Central Otago is the driest. Excessive rainfall is perceived as the biggest problem for vintners, hence why most are located in areas protected by mountain ranges.

10. When it comes to white grapes, Chardonnay dominates the North Island, covering three times the acreage of second place Sauvignon Blanc, whereas Sauvignon Blanc covers nearly seven times the vineyard area of second place Chardonnay in the South Island.

And there you are. Ten facts to kick the week off. One of the great things about New Zealand as a wine producing nation is the fact that it’s so young and open to any and every new and old, wacky and wonderful grape growing and wine-making technique. It’s not being held back or constrained by any ancient traditions or ridiculous laws. They just concentrate on making the most pure, aromatic and flavoursome wine possible. My advice to them is just to keep doing what they do best.

Ain’t broke, don’t fix it!

It took a visit to Hunter valley in March 2008 to truly convert me to Aussie Shiraz. It’s big and it’s bold, but it doesn’t always have to be. It could be as elegant and easy drinking as a cup of warm milk.

To celebrate our 10% off all heart warming Shiraz and Shiraz blends this winter, here’s our top 10 did-you-knows on the big red grape (that’s a bonus fact – yes, it’s a big red grape).

1. Shiraz is also known as Syrah and vice versa. The New World (Australia etc.) tend to use the term ‘Shiraz’ a little more than Syrah, although countries like Spain and the USA like to mix it up a little.

2. The exact origins are relatively unknown, but it is likely to have originated in the Northern Rhone. Or was it ancient Persia? Could have been Egypt? Some even believe it was brought to France by St. Patrick. Umm.

3. Most accept that the name comes from the city of Shiraz in the foothills of the Zagros Mountains in what is now Iran.

4. There are more Shiraz plantings in the Languedoc-Roussillon region of France than other region in the world. In fact, there’s more planted here than in the whole of Australia!

5. The Shiraz grape has a low tolerance to extreme climate. In the Rhone, the vines need sheltering from wind and in Australia’s Barossa valley drought is often a problem.

6. In general, French Syrah goes well with food because it has a higher level of acid, in comparison to the Aussie Shiraz, which shows a little more fruit. This is a direct result of Australia’s higher temperatures, allowing faster ripening, thus less acidity and more fruit flavours.

7. Shiraz is often blended with other red grapes, such as Cabernet Sauvignon, Grenache and Mourvedre. Interestingly, it can also be blended with white grapes, such as Marsanne, Roussanne and Viognier. This helps to soften any harsh tannins. The Tallarook and Keith Tulloch Shiraz Viognier blends have been very popular with our red fans.

8. Most Shiraz is medium in body, although it can give an impression of being full-bodied due to it’s full, rounded feel on the palate.

9. It can also be used to produce exquisite light rosés, such as the delightful South African Long Neck and the classic Californian from Winston Hill.

10. Finally, the fun part. I’ve picked just a few aromas and flavours you could potentially get from a Shiraz, according to our Essential Wine Tasting Guide.

From the grape: Blackberry, black pepper, clove, licorice, plum, raisin, spice

From bottle aging: Chocolate, cigar box, coffee, leather, mushroom, savoury

From barrel aging: Burnt, cedar, coconut, nutty, sawdust, toast, vanilla

With our winter sale on Shiraz, now is your perfect opportunity to experience these aromas and flavours for yourself. Happy drinking!

Along the lines that 73% of all statistics are made up, I’m going to make a brash guess that there’ll be as much Champagne drunk tonight around the world as the other 364 days of the year put together.

So what’s the big swizz about the French fizz?

It used to intrigue me why people would happily splash out €40, €50, €100 on a bottle of bubbly when their normal spend on a bottle of plonk was a tenner. And then they’d make a ceremony of opening it, often popping their cork along with half the bottle pretending they were standing on a Formula 1 podium.

So to follow are our top 10 did-you-knows on Champagne. Some you might know already, but hopefully there’s a few that will help you appreciate this great delicacy all the more – and maybe prompt you to take the unopened bottle off the Lewis Hamilton wannabe tonight.

1. Champagne is regulated by the AC (Appellation Controllee) system in France, the strict set of regulations and standards that dictate where, how and from what grapes Champagne is made.

2. Champagne is almost always made from one or a blend of only three grape varieties – Pinot Noir, Pinot Meunier and Chardonnay.

3. Dark skinned Pinot Noir is responsible for the colour in pink Champagne but can still produce crystal clear white Champagnes through removal of the skins prior to fermentation.

4. The bubbles in Champagne are produced by a second fermentation of an already fermented still wine.

5. The particular “méthode traditionnelle” of Champagne production involves performing this second fermentation in bottle, as opposed to in a tank. (It is this method that gives Champagne it’s tiny and long-lasting bubbles.)

6. During the second fermentation, the process of riddling is used to move sediment to the neck of the bottle for removal prior to final corking. Many Champagne houses still perform this task manually, with every bottle individually inverted and shaken every day.

7. One over-riding factor that makes Champagne unique is that the region itself is cold. This part of northern France is just about the limit for growing grapes like Chardonnay and Pinot Noir, yet Champagne manages it, with obviously stunning effect.

8. Vintage Champagne is only made by the major Champagne houses 3 or 4 years every decade, depending on the grape-growing conditions that year, and only uses the produce of that year. Non-vintage (NV) Champagne is made every year to a consistent House style, and is made from a blend of multiple years’ produce held in reserve.

9. There are three main zones at the heart of Champagne, each optimal for different grapes and producing different styles. However, the finest Champagne is almost always from a blend across regions, rather than single vineyards or zones.

10. Sparkling wine attracts twice the government duty of regular wine in Ireland – currently a whopping €4.92 a bottle, on which VAT is added (another €1.06, so €5.98 before the check-out scanner has finished its blip).

Unfortunately you’re a bit late for a Curious Champers delivery for this evening, but we’ve still got a silly 20% off all Champagnes and sparkling wines ordered online before midnight tonight, or from our Bandon warehouse until 5.00pm.

Wishing you a happy and peaceful 2009 from all at Curious.