Wine from Peru

Peruvian winegrowing dates back to Spanish colonisation in the sixteenth century. Today, its centre of gravity is Ica, south of Lima, where vineyards sit in an exceptionally dry coastal desert climate. Rainfall is scarce, so irrigation with Andean water is essential. Marked warm-day and cooler-night conditions can help grapes retain aroma and freshness. Producers including Tacama, Tabernero, Santiago Queirolo, Ocucaje, Intipalka, Rotondo and Montesierpe illustrate the range of this small but developing wine sector.

Ica is by far the best-known wine area and includes valleys around Chincha, Pisco and Ica. The region is also historically linked to pisco, Peru’s grape distillate with a protected designation of origin. Wine and pisco consequently share a long grape-growing culture, but they are distinct products: international varieties are now important for wine, while pisco is made from permitted aromatic and non-aromatic grapes under its own rules. Smaller-scale viticulture also exists in Lima, Arequipa, Moquegua and Tacna.

Cabernet Sauvignon, Malbec, Merlot, Syrah and Petit Verdot form the backbone of many red wines. In the dry conditions, they often give ripe fruit, dark berry and plum notes, spice, and a supple to firm structure. Tannat is also planted and can add tannin and ageing potential. Chardonnay and Sauvignon Blanc are the most familiar white varieties, while Viognier and Trebbiano broaden the picture. Expect mostly dry, fruit-led wines; their freshness and shape depend greatly on altitude, soils, irrigation and harvest timing.

Peru does not have a widely recognised, detailed classification for still wine comparable to France’s AOC or Italy’s DOCG. A place name such as Ica is therefore often more useful than a formal quality tier. For wine drinkers, Peru is compelling as a meeting point of desert terroir, Andean water and modern winemaking. Reds suit grilled meat and warmly spiced dishes, while fresher whites work well with fish, shellfish and the lively acidity of Peruvian cooking.