Throughout the world and history, food and wine have always been happy partners.
What grows together goes well together is an apt saying that applies to Chile. Ingenious cooks living in wine regions have designed methods and techniques to cook food that complement wine. Chile is relatively newcomer to the wine scene, but over four centuries has developed sufficient food expertise and wine making technology.
In the last 30 years, Chilean wines improved a great deal, and are now exported to more than 50 countries especially the United Kingdom, EU, the U.S.A., China and Canada. Chilean sauvignon blanc wines work well with ceviche, or seafood salads, because of their vibrant acidity and intense aromatics.
You can confidently match a well-made Chilean chardonnay with rotisserie- or sautéed chicken. Pinot noir and rotisserie chicken can also be parried pending on the intensity of the wine.
Churrasco with pebre and cabernet sauvignon from Colchagua valley or farther south are excellent matches. If you have a Chilean syrah or carmenere, match it with stewed or grilled lamb. A roasted leg of lamb would be good too.
Remember, Chile is a narrow and long country, stretching from north to south for more than 4000 kms. While the north is warm to hot, the south can be chilly and cold, hence the wines change in taste and aroma.
Leyda- , and Casablanca Valleys yield fine fruit for sauvignon blanc, chardonnay, viognier, marsanne, and roussanne, while Colchague is good for cabernet sauvignon, merlot, and Bio Bio for pinot noir.
450 grams white fish fillet (red snapper, or fillet of sole, or halibut), chopped
½ red onion, sliced
¼ field cucumber, peeled, seeded, and finely diced
¼ bunch cilantro, chopped
1 fresh chilli, seeded and sliced
juice of 4 limes
2 tsp sea salt
1 tsp extra virgin olive oil
In a glass bowl, pour limejuice over fish. Toss.
Refrigerate for 30 minutes or longer. Pour of excess juice. Add all other ingredients, toss and serve.Serve with Chardonnay, 2013, Errazuriz or Sauvignon Blanc, 2013, Errazuriz.
Lamb chops with cabernet sauvignon
4 lamb chops 2 cm thick
¾ tsp dried rosemary
¼ tsp dried basil
½ tsp dried thyme
salt and pepper to taste
1 tbsp extra virgin olive oil
¼ cup minced shallots
1/3 cap cabernet sauvignon
¾ cup chicken broth
1 tbsp butter
In a small bowl mix all herbs and salt and pepper. Rub mixture onto both sides of chops. Place chops on a plate and cover.
Heat oil in a large skillet over medium heat. Cook chops to desired doneness. Remove and keep warm. Add shallots to skillet and cook for a few minutes. Stir in wine; scrape bits clinging on the bottom of pan. Stir in chicken broth.
Reduce by half. Remove from heat. Stir in cold butter and pour over chops. Serve with Syrah or Cabernet Sauvignon, 2011 Errazuriz.