In wine service, there are also some rules or rather some dos and don?ts.
I invite you to learn about the Mediterranean diet with some rich wine pairings, one of its importan
During the first few days of March the Casablanca Valley initiated their 2017 harvest.
The 2017 grape harvest in Chile?s VII Region was brought forward by almost two weeks. And for this p
The Spanish settlers brought the garlic to America. But only in Chiloé it evolved towards what today
I invite you to check out some tips to shine like a homemade sommelier.
Roses, violets or jasmine are usually associated with perfumes. But these aromas are also found in s
J.C. Viens, editor of the Asian magazine, visited Pirque to meet with members of the Concha y Toro M
As part of their visit during the Wines of Chile Magical Mystery Tour, influential wine writers and
The latest version of the tour brought members of the specialized press, buyers, and winemakers to t
The 2014 Gran Reserva Serie Riberas Carmenere was named among the best wines of Chile in the ?Ultima
I invite you to learn the parameters of harvest that influence the personality of the wine.
Sweet desserts play a leading role in the pairings suggested by our sommelier Soledad Manríquez.
The aromas of tropical fruits are a synonym for holidays and carnival for our olfactory memory.
With a coastline of more than 4,000 km, do not be surprised that the Chilean sea offers many treasur
The 2015 edition of the Viña Concha y Toro Sustainability Report was distinguished by Global Reporti
Not all foods get along with wine. Today we will talk about those forbidden and complicated relation
I invite you to a trip from north to south through the Chilean valleys to discover delicious regiona
I really identify with the style of the Pinot Noir from Limarí. There are not many Pinot Noir from this valley, which has demonstrated a typicity, elegance, and quality not found elsewhere.
The Limarí Valley has very good conditions for producing Burgundy-style Pinot Noir, which begins with a cold maceration and uses open-topped fermentors, punch downs and no pumps –the process is more artisanal that used in the other wines.
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