Wine from Brazil

Brazil is Latin America’s third-largest wine producer, after Argentina and Chile. Its vineyards are concentrated mainly in the south, where temperate to cool conditions and, in some places, altitude offer a striking contrast to the country’s tropical image. Rio Grande do Sul is the core of the industry, and Serra Gaúcha accounts for much of its production. Brazil had around 82,000 hectares under vines in 2018, although a substantial share was devoted to table grapes rather than wine.

Within Serra Gaúcha, Vale dos Vinhedos, around Bento Gonçalves, is the country’s best-known quality region. It was the first Brazilian area to receive Denominação de Origem, or DO, status. Pinto Bandeira, Campos de Cima da Serra and Serra do Sudeste are also worth following. Campanha Gaúcha, close to the Uruguayan and Argentine borders, is flatter and drier, making it well suited to ripe red wines. The high-altitude Planalto Catarinense in Santa Catarina benefits from cool nights that preserve acidity. São Paulo and Minas Gerais represent smaller, varied wine areas; dry-season viticulture has attracted particular attention in Minas Gerais.

Cabernet Sauvignon, Merlot, Cabernet Franc and Tannat are leading black grapes. Chardonnay and Pinot Noir are central to both still wines and sparkling wine, while Moscato commonly appears in aromatic, gently sweet styles. Bordô and Ancellotta also have a place, especially in fruity reds and blends. In the hot tropical Vale do São Francisco in the northeast, irrigation permits vineyard work throughout the year, and the growing and harvest cycle differs markedly from that of the south.

Brazilian geographical protection includes Indicação de Procedência (IP) and the more restrictive Denominação de Origem (DO). Wine lovers should expect a broad range: straightforward, juicy reds alongside carefully made Chardonnay, ripe-fruited southern reds and, notably, a substantial sparkling-wine scene. Both traditional-method and tank-method sparkling wines are made. Most wines are intended for youthful drinking, though stronger red cuvées from cooler or drier southern sites can develop well for several years.