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The wines of this category are considered as the most elegant and sophisticated in the world.
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Fortified wines are made when brandy is added to the must to cut the fermentation process.
The 2014 vintage of Concha y Toro?s icon Carmenere obtained 93 points and was crowned the best wine
With 94 points, the 2014 Don Melchor was distinguished as the vintage?s Best Cabernet Sauvignon.
The event is considered to be one of the most important R&D&I activities in Europe and the world.
Wine & Spirits awarded the 2016 Terrunyo Sauvignon Blanc an extraordinary 95 points.
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Here's a delicious recipe, specially made for a Sunday lunch. The perfect mix between spicy and sweet seasonings, accompanied by an out of the ordinary salsa that will leave all your guests asking for more.
Corn cream is one of the Chilean recipes that pass from generation to generation. Its softness and versatility transform it into the perfect partner for the classic Rib cap steak. We propose to enjoy this dish with an unusual touch: an easy to prepare strawberry salsa, sweet and spicy, that brings all the flavors together.
For pairing, a powerful wine that escapes from the traditional strains: Casillero del Diablo Reserva Malbec. With its aromas of black plums and blackberries, it offers a velvety palate, soft and round tannins, with distinctive notes of black pepper and vanilla, which goes perfectly with the complex seasoning of this recipe.
- 2 Rib cap steak pieces of 180 grs. each
- 400 grs. of Corn Cream (processed corn)
- 1 Onion
- 2 Celery sticks
- 1 Carrot
- 2 Garlic cloves
- 10 Basil leaves
- 1 spoon of Olive oil
- 200 cc. of beef broth
- 3 spoons of tomato sauce
- 50 grs. Butter
- 50 cc. de Milk Cream
- Fresh Coriander
- Green Chili
- 4 Strawberries
- Juice of 1 lemon
- Black Pepper
Cut ½ onion and ½ green chili into small dices and put into a bowl. Mix together with cilantro, lemon juice and add salt and pepper. Incorporate the strawberries cut into small cubes, rectify the flavors and reserve.
In a medium saucepan, heat the corn cream with the chopped basil and add the butter, milk cream, salt and pepper to taste. Stir constantly and simmer until the corn is cooked and change color to a bright glossy yellow.
Rib cap steak:
Heat a frying pan and add olive oil. Cut the carrots, onions, garlic cloves and celery into large pieces and saute them. Using the same frying pan, seal each piece of beef plate until it is gold. Add 200 cc. of beef broth, the tomato sauce, oregano and at the end, salt and pepper to taste.
Cover the pan and let it cook over a low heat for 10-15 minutes.
We recommend serving the beef plate over a generous portion of corn cream, and then on the side, put the sweet strawberry salsa for dipping.
Enjoy your Home Made Meal!
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