. Wine Magazine .

Aromas of Malbec

The diversity of Malbec and its food pairings

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Malbec comes from the southern France, where the variety names used to be “black wine from Cahors”. Malbec was popular there before the phylloxera, and in the middle of XIX century came to South America. Today Malbec is widely cultivated in Argentina, but also adapted to Chilean conditions. By Ania Smolec (@asmolec_vct)

Tuesday 15 April 2014 | Categories : Recipes, Wine Magazine
Sauvignon Blanc

Waiting for summer with Sauvignon Blanc and different recipes for this variety

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Whenever you want to bring out the touch of summer on your table, Gran Reserva Serie Riberas Sauvignon Blanc is the wine for you. By Ania Smolec (@asmolec_vct).

Thursday 27 March 2014 | Categories : Recipes, Wine Magazine
Pinot Grigio pairings

Pinot Grigio for summer and its best food matching

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Casillero del Diablo Pinot Grigio 2013 has very characteristic aromas for the variety. In its fresh bouquet you can find: green apple, pear, nectarine, citrus. In the mouth this Pinot Grigio is soft, round and crispy and also full of fruit flavors. It is a medium bodied wine. This versatile wine pairs with several summer dishes.

By Ania Smolec (@asmolec_vct)

Wednesday 5 February 2014 | Categories : Recipes, Wine Magazine

A scary menu for Halloween

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Approaching Halloween reminds us about various recipes and products which by their appearance or texture can be described as terrifying, such as crispy-fried spiders eaten in Cambodia, Mexican ant egg tacos, Chinese century eggs prepared for weeks or months, or Sardinian Maggot cheese with the insects inside.

Wednesday 30 October 2013 | Categories : Recipes, Wine Magazine
Corn Pie - image:www.gourmet.cl

Chilean Corn Pie

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Ingredients (6 servings) Filling: 1 (3-pound) chicken, rinsed, patted dry, and cut into 8 serving pieces 1 celery rib, 3 parsley sprigs, and 3 oregano sprigs tied together with kitchen string 3 tablespoon vegetable oil 3 cups finely chopped onions (about 4 large onions) 1 ½ pounds ground beef 3 cloves garlic, finely minced 1 [...]

Monday 16 September 2013 | Categories : Recipes, Wine Magazine
Empanadas - Turnovers

Onion and Meat-Filled Baked Turnovers

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Ingredients (Makes 16 empanadas) Meat and onion filling (pino): 3 tablespoons vegetable oil 6 cups finely chopped onions (about 4 large) 2 cloves garlic, finely minced 1 tablespoons sweet paprika 2 ½ teaspoon ground cumin 2 ½ teaspoon dried oregano ½ teaspoon cayenne pepper, or to taste ¾ pound beef for stewing, cut into ¼-inch [...]

Sunday 15 September 2013 | Categories : Recipes, Wine Magazine
Hamburger and Wine (photo:foodandwine)

Hamburgers and Wine

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What makes a great hamburger? First you bought juicy, delicious beef. Then you invited your friends, third is your grill. And finally all the side condiments and garnishes which you like: homemade bread, fine mustard, pickle cucumbers, sweet onion…

Tuesday 20 August 2013 | Categories : Recipes, Wine Magazine
pumpkin ravioli-ravioli di zucca

Winter Recipe: Squash Soup

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Winter time in Chile is a Squash time! The creamy soup made from that vegetable or traditional sopaipillas are the basic menu for cold Chilean days.

Thursday 11 July 2013 | Categories : Recipes, Wine Magazine

Ostrich loin crusted with pepper and Cabernet Sauce with red fruits from the native forest in South America

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By Ruth Van Waerebeek (Serves 4) Ingredients: 2 tbsp olive oil 4 (180 g each) 2cm thick ostrich medallions or 4 duck breasts. 1 tbsp mix of black, white and pink pepper, coarsely ground. Salt. 3 tbsp butter ¼  cup onion, finely chopped. ¼ cup carrot, finely chopped. ¼ cup celery, finely chopped. 1 tbsp [...]

Tuesday 25 June 2013 | Categories : Recipes, Wine Magazine

Squid with dried tomatoes

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1 kilo of clean squid rings, fresh or frozen  1 cup of dehydrated tomatoes  1/2 cup of green olives  200 gr of grated bread  1 clove of garlic  1 spoonful of red chili sauce  1/2 cup of olive oil  1/2 tea-spoonful of coriander seeds  1 spoonful of oregano  Salt and recently-ground pepper  Oil for frying [...]

Wednesday 19 December 2012 | Categories : Recipes, Wine Magazine
erizo palta

Bisque of avocado and sea urchins

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The sea urchin is a classic luxury of these latitudes. It belongs to the starfish family, the echinodermata, and has five cavities in which are inserted the sea urchin flesh, more commonly called “sea urchin tongues”. They should be eaten very fresh, better still if recently extracted from their shell as contact with oxygen oxidizes [...]

Wednesday 19 December 2012 | Categories : Recipes, Wine Magazine

Cebiche of reineta, sea urchin and cochayuyo

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The “reineta” fish is found throughout the whole coast of Chile making it one of the most accessible in the country. Because of its delicate and attractive white flesh and its almost sweet taste, the best preparation of fresh reineta is in cebiche. This recipe can also be followed using other firm-bodied fish like sierra (sawfish) [...]

Wednesday 19 December 2012 | Categories : Recipes, Wine Magazine
salmon crocante

Crunchy Salmon

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6  people 1 fillet of salmon of 1 kilo 1 lemon (its juice) Salt   For the crunchy coating:  4 to 5 strips of white sliced bread without crust  1 sprig of parsley  3 spoonfuls of oregano  2 spoonfuls of butter  2 spoonfuls of ciboulette  1 tea-spoonful of dill leaves  2 spoonfuls of chopped red [...]

Wednesday 19 December 2012 | Categories : Recipes, Wine Magazine
Pil pil de camarones

Pil pil of prawns and salmon

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This is a very traditional dish and can be prepared with many different shellfish. 6 people  250 gr of Chilean prawn tails  400 gr of filleted and skinned salmon cut into small cubes  2 cloves of garlic, finely chopped and peeled  1 dry “cacho de cabra” chili without seeds and cut in thin rings  5 [...]

Wednesday 19 December 2012 | Categories : Recipes, Wine Magazine
machas a la parmesana 2

Machas a la parmesana

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This is a typical dish and a hundred percent Chilean. The classic razor clams are also eaten raw with lemon juice or green sauce. However, the tastiest are those prepared “a la parmesana”. With a touch of white wine and the classic melted butter they are irresistible for both Chileans and foreigners who always come in [...]

Wednesday 19 December 2012 | Categories : Recipes, Wine Magazine
salmon ahumado

Smoked salmon with acid cream and cucumber

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We are proud as a country of one of our best marine emblems, the austral salmon. We are the world’s second salmon producer and will perhaps become the first in the medium term. The salmon is found in the southern part of Chile, starting from the 10th Region, where there a large number of reservoirs. [...]

Wednesday 19 December 2012 | Categories : Recipes, Wine Magazine

Sea bass with ulte, shrimp and pepper sauce

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 6 fillets of clean sea bass 1 spoonful of butter  1 spoonful of chopped coriander Salt and pepper For the sauce: 1 red pepper 1/2 cup of chopped “ulte” 1 cup of peeled shrimp tails 3/4 cup of cream 1/4 cup of Chardonnay white wine A pinch of nutmeg A pinch of merkén Salt and [...]

Monday 17 December 2012 | Categories : Recipes, Wine Magazine
Pastel de Choclo Chilote

Pastel de Choclo Chilote

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This variety of the classic “pastel” can be prepared with different typical sea products from Chiloé. It can also be made with sweet corn in summer and corn-meal or polenta in winter. 6 people  12 cooked abalones  1 1/2 kilo of shelled mussels  1 1/2 kilo of shelled clams 2 finely chopped sausages  1 cup [...]

Friday 14 December 2012 | Categories : Recipes, Wine Magazine
pastel de centolla

Pastel de Centolla

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King crab from the Magallanes Region in the extreme south of Chile is the king of the southern oceans. Delicate, meaty and delicious, it forms part of our sea treasures. The king crab is trapped by the country’s most southerly fishermen in large fishing nets full of fresh fish bait. 6 to 8 people  1 [...]

Friday 14 December 2012 | Categories : Recipes, Wine Magazine
recetas facebook carmenere esp

World chefs create pairings for the Carmenere of Marques de Casa Concha

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Concha y Toro has invited chef from around the world to create recipes that blend perfectly with the super premium Marques de Casa Concha Carmenere. Chefs: Sergio Arno (Brazil), Guillermo Vindas (Costa Rica), Roberto de la Fuente (Guatemala), Mario Castrellón (Panamá), Gloria Frugone (Chile), Paul Collins (United Kington), Miguel Raines Mora (México) and Héctor Solís [...]

Tuesday 20 November 2012 | Categories : Recipes, Wine Magazine
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