Chilean Cuisine Day has been celebrated every April 15 since 2009, commemorating the pride in the products, the diversity and quality of the preparations that cover our national territory. A very diverse one, where northern recipes differ quite a bit from southern ones. Actually, the typical dishes of the central area of Chile, have always been associated with what is traditional Chilean cuisine. It is based on this ideology that we give you some infallible pairings to celebrate this delicious day that should fill us with pride.
Chupe de locos + Marques de Casa Concha Chardonnay
This typical South American dish, whose name comes from a Quechua word, in Chile is used as a base to present one of the famous and unique products of our coast: the loco (which means crazy, yes…). With an unmistakable flavour and texture, the cooked loco is cut into cubes, inside a thick mixture of bread and milk with a sautéed onion, red chili, white wine and loco broth. The result is a kind of gratin, with a slightly sweet and creamy flavour, which is usually served in a clay pot with grated cheese on top. Seafood with cheese is undoubtedly a mixture that characterizes Chilean palates, and in this one we suggest pairing with Marques de Casa Concha Chardonnay. Whose acidity and saline character will complement the seafood, while it will cleanse the palate, creating an exquisite balance.
Beef Empanada + Marques de Casa Concha Carmenère
Another emblematic preparation is the humble but no less important, Beef Empanada (aka Pino Empanada). Also typical of South America, in Chile it is characterized by its filling (ideally very juicy) made with particular ingredients: ground beef, onion, raisins, hard-boiled egg and black olives. Sometimes, also with a slight spiciness due to the coloured chili, wrapped in a thin baked dough, and generally enjoyed at Sunday lunch. Hopefully, along with a glass of Marques de Casa Concha Carmenère, without a doubt one of the best grape varieties to match this traditional preparation of sweet and spiced flavours, thanks to its sweet and gentle tannins, with a pinch of roasted red pepper, fruity and tasty.
Conger eel Broth + Marques de Casa Concha Chardonnay
“So that in this dish you know heaven,” says Pablo Neruda in his “Oda al caldillo de congrio.” A marine soup based on conger eel (white meaty fish), onion, garlic, tomato, red peppers, potatoes, carrots and spices, which is prepared with the head of the fish to give it an intense flavour that is aromatized with the rest of the ingredients. Replenishing, like a warm hug, with an intense and addictive taste, it pairs perfectly well with white wines given the slight acidity of this broth. Marques de Casa Concha Chardonnay brings greater freshness to the dish and highlights the flavours of the fish and its vegetables without overpowering its broth.
Pork ribs with spicy mashed potatoes + Marques de Casa Concha Cabernet Sauvignon
It is impossible not to mention the pork ribs prepared in a good clay oven, roasted slowly and for hours, resulting in tender meat with smoky notes, along with a good portion of spicy mashed potatoes. Due to its high fat content, this dish requires a wine with greater volume in the palate and firm tannins, such as Marques de Casa Concha Cabernet Sauvignon. A classic wine, commonly associated with the pairing of Chilean cuisine and which provides its characteristic notes of cassis, blueberries, a very good structure and long finish.
