Drinking Traditions of Valparaíso: 7 Local Drinks to Know

Valparaíso is a steep Pacific port where sea fog rides the Humboldt Current, climbs the cerros, and cools long bohemian nights. Its drinking habits blend dockworker practicality, student budgets, and the Mediterranean rhythm of central Chile’s seasons.

Vineyards in nearby valleys ship young wines to the hills and to Barrio Puerto’s cantinas, while home kitchens lean on simple, shareable pitchers. Winter calls for spiced warmth; summer invites chilled fruit and lightly fermented musts, all suited to a city that walks, talks, and toasts outdoors.

Pipeño is a young, rustic wine made primarily from País (Listán Prieto), the colonial-era grape that still thrives in Chile’s south-central dry-farmed vineyards. Typically fermented in old wood or cement and bottled quickly with minimal filtration, it pours bright to slightly cloudy, with red-fruit aromas, a touch of earth, and modest tannins. Alcohol usually sits around 11–13% ABV. Its simplicity and low cost made it a workhorse in port cities like Valparaíso, where it moves easily from crate to counter without ceremony. You’ll encounter pipeño at traditional picadas and during September’s Fiestas Patrias, often in pitchers meant for sharing alongside empanadas and grilled meats. It is also the base wine for several beloved Chilean mixed drinks, most famously the terremoto. Expect a brisk, slightly rustic profile—refreshing when lightly chilled and sturdy enough for seafood stew lunches near the harbor or casual evenings on the cerros.

The terremoto (“earthquake”) is Chile’s most iconic boozy treat: pipeño topped with a scoop of pineapple ice cream, then finished with a dash of fernet or a splash of grenadine, depending on the bar. The drink’s nickname—and modern pop status—took off after the 1985 quake, with Santiago’s cantinas popularizing it before coastal cities adopted it enthusiastically. In Valparaíso’s hillside bars and down in Barrio Puerto, the terremoto is a social ritual served in tall glasses, its milky-sweet chill belying surprising strength. Expect a creamy pineapple nose, red-wine fruit, and a faint herbal lift if fernet is used. Because it starts with wine and is softened by melting ice cream, the final drink usually lands around 8–11% ABV. Locals order a second, smaller round called a réplica, and larger formats are cheekily named cataclismo. You’ll see it on weekends, student nights, and national holidays—best enjoyed slowly, with salty snacks and good company.

Borgoña is a summertime pitcher built from sliced strawberries, sugar, and a light, youthful red wine—often país or simple table blends. The fruit is macerated until it releases syrupy juice, then folded into the wine and served very cold. The result is fragrant, ruby-tinted, and crowd-friendly, with aromas of fresh berries and a touch of candied fruit. Flavor skews bright and slightly sweet, balanced by the wine’s acidity; alcohol usually sits near 10–12% ABV depending on the base. In central Chile—and especially at the coast—borgoña pairs neatly with casual marisquerías, beach picnics, and asados. In Valparaíso, pitchers appear in warm months and during Fiestas Patrias when outdoor eating dominates. Some homes add a splash of soda for a gentler, spritzy version. The name nods to Burgundy but the character is resolutely local: a practical, refreshing way to stretch simple wine and showcase seasonal fruit from nearby valleys.

Navegado—Chile’s take on mulled wine—warms coastal nights when the Humboldt-influenced fog creeps over Valparaíso’s amphitheater of hills. A dry red wine is gently heated with orange slices or peel, cinnamon, cloves, and sugar; some cooks add a shot of brandy for body. The key is low heat, never boiling, to preserve aromatics and keep alcohol near its original 11–13% ABV, with minor loss to warmth. In the cup, it smells of citrus oil and baking spice, tasting round and comforting rather than heavy. Navegado shows up from late autumn through winter in home kitchens and modest eateries, a counterpoint to damp sea air and cool evenings on the cerros. It’s poured into thick glasses or mugs, often alongside sopaipillas pasadas or simple stews. While similar to European glühwein, its bright orange profile and leaner spice load feel distinctly Chilean—designed for a maritime climate where chill comes more from wind and mist than deep frost.

Chicha de uva is lightly fermented grape must—aromatic, faintly effervescent, and traditionally seasonal. Producers press grapes and allow a short, cool fermentation before arresting it early to retain natural sweetness; the drink is then stored in demijohns or plastic drums and sold close to consumption. Alcohol varies by batch and timing but typically ranges 4–8% ABV. Expect aromas of fresh grape, apple skin, and a gentle yeast note, with a sweet-tart palate and soft spritz. In September, during Fiestas Patrias, chicha flows at fondas and ramadas across Valparaíso, sipped with empanadas, anticuchos, and cueca dancing. Its easy drinkability can be deceptive, so locals pace themselves or switch to water between rounds. Some vendors also offer chicha de manzana, especially from southern producers, but in the central coast the grape version is the classic. Look for it in temporary festival stalls and traditional markets just before Independence celebrations.

Though distilled far to the north in the Atacama and Coquimbo regions, Chilean pisco is omnipresent in Valparaíso’s bars and house parties. Made from aromatic grapes (notably Moscatel varieties), it is double-distilled in copper pot stills and often rested in neutral vessels or wood. Legal categories run from 30–35% ABV (Corriente or Tradicional) to 35% (Especial), 40% (Reservado), and 43–46% (Gran Pisco). The spirit’s floral, grapey nose and clean finish make it versatile. The city’s default mixed drink is the piscola: pisco over ice topped with cola, typically in a 1:2 ratio that lands around 12–14% ABV, sometimes brightened with a squeeze of lemon. It’s the social lubricant of student gatherings, live-music venues, and informal birthday dinners on the cerros. You’ll also find pisco sours—pisco, lemon juice, sugar, and egg white—served as an aperitif in restaurants. Pair piscola with salty snacks; pair pisco sours with ceviche or shellfish for a coastal match.

Ponche a la Romana is a celebratory classic: scoops of pineapple ice cream floating in a glass of chilled espumante or Champagne. The mix softens sparkling wine’s acidity, layering creamy tropical perfume over citrus and brioche notes. Depending on the wine and melt, it usually sits near 7–9% ABV. In Valparaíso, it is closely tied to New Year’s festivities—families and friends gather on rooftops and plazas overlooking the bay, raising frosty flutes as midnight fireworks ignite. The drink also appears at weddings and anniversaries for its cheerful, crowd-pleasing profile. Preparation is simple: pre-chill the bottle, add a generous scoop to each glass, optionally touch with a dash of bitters, and serve immediately. Expect a silky texture, gentle sweetness, and an aroma that drifts pleasantly in summer night air. It’s a portal to the city’s party spirit—unpretentious, festive, and made for toasting together.