. Wine Magazine .
In its effort to revive typical Chilean varieties or those that have shown excellent results in our country, Specialties, the new line of Frontera wines, has wanted to make special mention of the grape varieties País and Pedro Jiménez, to demonstrate the winemaking merits of each.
They say that practice makes perfect, and this case is no exception. The more often that wines are tasted, the more developed the palate. It’s a fact. However, if you want to do it well, there are certain aspects that it is necessary to bear in mind when analyzing a wine. The Mexican sommelier Claudia Juárez will help us in this task.
Concha y Toro’s sommelier, Claudia Juárez, explains to us step by step how to taste a wine without being an expert. We shall now analyze the first stage, its appearance.
We continue to analyze the wine jointly with the Mexican sommelier Claudia Juárez, who will now detail the way in which we should appreciate the wine from the aromas found in each glass.
This is a stage where we confirm the points analyzed above. We should therefore take two sips of wine, the first to clean the palate and the second to analyze it.
On Valentine’s Day, one of the most loved things among couples of all ages is to celebrate with a romantic candlelight dinner. So we thought it was a good idea to ask our enologists what wines and preparations they recommend for this date.
Sushi is always composed from three basic elements: shari (rice), nori (algae) and neta (other ingredients).
By Ania Smolec (@asmolec_vct)
The UN has defined January 28 as the Global Day for CO2 Emissions Reduction in order to create conscientiousness and awareness of climate change and its environmental impacts. Viña Concha y Toro has incorporated into its sustainability strategy the measurement and reduction of its carbon footprint through different initiatives.
The temperature at which a wine should be served is critical to adequately express its qualities and virtues, and it depends to the variety of wine:
Some typical dishes that people eat in summer are seafood and light meals in general. Therefore, the ideal wines to pair those preparations are light-bodied, fruity, with high minerality, good acidity and mild to moderate tannins.
What’s better than to have some appetizers in a quiet terrace, overlooking the sea, a lake or just outdoors? It is certainly one of the ideal scenarios to enjoy summer with family and friends, so here are some tips:
This time of the year the “bubbles” have a special place on the table. With sparkling wine we can make the New Year toast, refresh the palates in the summer heat, but also it is a great companion for many types of snacks and finger food. We want to suggest a special menu to celebrate New Year with Casillero del Diablo Brut Reserva.
Along with important figures from the wine industry such as Piero Antinori, Miguel Torres and Dan Jago, the representative of Concha y Toro Cristián López, spoke about the current challenges of the company and the industry in general.
Casillero del Diablo winemaker Marcelo Papa recently returned from his third trip to Asia. This time he visited 7 countries in 12 days, presenting the latest from Casillero del Diablo and its tremendous enological quality.
For the seventh consecutive year, Casillero del Diablo was the official wine for the celebrated WGC-HSBC CHAMPIONS golf tournament held in Shanghai October 31–November 3, 2013.
A group of 39 Canadian fans visited Concha y Toro’s Manor House and cellar in Pirque to meet with Don Melchor’s enologist and know the details behind Chile’s icon Cabernet Sauvignon.
In the context of the recent partnership between the Marques de Casa Concha line and Richard Sandoval, this prestigious chef agreed to tell us part of his story and the essence behind his style of cuisine.
For this chef of international fame using the freshest ingredients and balancing all the flavors in his cuisine is his main concern.
“Any time you have passion and dedication to anything you will succeed and people will recognize your work”, emphasizes the chef, and tells us what particular aspects of his cuisine praised by the public: “People love the rich, bold and balanced flavors as well as the beautiful colors because after all, you eat with your eyes”.