Chilean Wine Night

The industry knows him as 'El Mostacho', Sydney's godfather of Chilean wine. Dennis Roman is a somm, industry titan and wine educator behind Senses At Wine, championing (among other illustrious vinous gems) the best Chilean producers. This August, he joins us for our latest Tilly Takeover: Chilean Wine Night. Vamos!

Stretching almost 1500km and nestled between the Andes and the Pacific Ocean, Chile’s wine growing region is a unique tapestry of valleys and plains, from Atacama and the Central Valley, down to Austral. Because of this, the country boasts diverse terroirs, varied climates across vineyards and an exceptional selection of internationally renowned wines. Typically, it’s best known for its crisp Sauvignon Blancs and Chardonnays, delicate Pinot Noirs and structured Cab Sauvs.

Perhaps the most interesting grape is Carménère. Originally from Bordeaux, it was wiped out by phylloxera in the 1800s. Fortunately, prior to this, cuttings were brought to Chile where they thrived, mistaken for Merlot until DNA testing almost 100 years later discovered the long-lost Carménère grape had, in fact, survived.

Dennis will have it poised to pour at your tasting pleasure, in a low-intervention style by pioneering Chilean winery Antiyal (winemaker Álvaro Espinoza was central in the discovery and resurgence of this precious varietal). That's just the beginning of an intrepid list that features bottles from important Chilean winemakers and vineyards including Gustavo Martinez, Itata, Pedro Parra y Familia, Cacique Maravilla (the very first winery in South America), and more. Preview the details here.

Try as many as you like by the glass, bottle, or two flights of four, showcasing different styles ($55 or $80).

It wouldn't be a Chilean Wine Night without the mother of all Chilean snack foods, the mighty completo. Head Chef and qualified Sausage King Tom Cleland’s menu will run as usual, with the special addition of this Chilean icon. Think a generously loaded hot dog, with avocado, chopped tomato, sauerkraut, mayo and mustard. Naturally, Tom is making his own pork sausages in house. ¡Mmm!

Bookings encouraged, and walk-ins welcome.