Concha y Toro

Ania Smolec 29/10/2015

5 Wine and food pairings made in heaven

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With our daily food we look for tasty and correct pairings, considering the weight, flavor and texture of the wine and the dish. But there are some combinations that seem like miracles of nature. Let’s meet these heavenly duets.

As in case of any other wine and food pairing, we must seek a balance of textures, weights and aromas between wine and our recipe. However, there are combinations that seem inseparable, their mutual love goes beyond earthly profess. There are no “buts”. Everything is in balance. We feel that we are facing perfection, in a culinary paradise, enjoying ambrosia and nectar.

1. Bubbles and caviar

caviarAn elegant sparkling wine and caviar is a truly divine pairing. The refreshing sensation of the bubbles of wine and soft and salty trace of “little eggs” of sturgeon is just a sublime combination. Sturgeon caviar, a fish commonly found in Russia, is a real treat and synonymous of  royal cuisine.  The legend says that the tsars discovered this exclusive pairing, thus between campaigns and parties they drank truly imperial quantities of Champagne.

This sumptuous pairing has already become a classic. Caviar, in itself, does not sound very glamorous, if we define it as “a thick patina of fish oil with a salty taste and the texture of micro-boba”. However, when it melts in the palate with a fine sparkling wine as Subercaseaux Grande Cuvée, caviar becomes an airy pate covering our mouth, absolutely playing with all our senses.

The great point of this pairing is the refreshing feeling you get after each sip of sparkling wine. The wine cleans our palate. Both components of this pairing have a similar texture and weight, plus their flavors complement each other in a very natural way. The lightness of texture and flavors intensity underlined by both components help us to create a seamless experience.

2. Chardonnay and lobster

LangostaAmong all the seafood, lobster is a delicious rarity. Definitely not an everyday dish, but when we can taste it, it gives us a fine and creamy texture and fabulous aromas. Now, if we serve it with an elegant and complex Chardonnay, such as Marques de Casa Concha Chardonnay, it really occurs a heavenly feast in our mouth.

Lobster is usually served with butter. So optimum pairing are made with Chardonnays which are kept in French oak, and possess buttery and toasted notes. Lobster has more weight than other seafood and needs a wine that can handle it, while marine flavors of both (the Chardonnay comes from the coastal region of the Limarí Valley) are intertwined in our mouths.

It certainly is a splendid example of a complementary pairing. Both elements share a creamy texture and good flavor intensity. The acidity of the wine is essential for this matching to be so successful, contributing to enhance the sweetness of the lobster and refresh our palate.

3. Pinot Noir and duck

patoA very basic rule indicates that red meat should be served with red wine and white wine with white meat. But it’s not always like this. The world is not black and white. Among birds, duck has the weight and structure of any red meat. It is much richer in fat and protein than a chicken. Furthermore, considering dressings, spices and cooking, we have no choice. We need to pair it with a red wine.

Pinot Noir is a red grape, but always gives us a light and delicate body. With its juiciness and soft tannins, stars a divine pairing with the duck. I especially recommend Marques de Casa Concha Pinot Noir, a silky and fresh wine, with refined red fruit aromas.

Duck meat is too powerful for a white wine, while with Pinot Noir certain equivalence occurs in weight and structure. Moreover, its great acidity cuts fatty sensation of the meat and enhances the flavors. Imagine this wine with a rich duck leg cooked with oranges and potatoes. Delicious.

4. Fillet of beef and Cabernet Sauvignon

fileteOne essential pairing between wine and food is a good cut of red meat and a glass of red wine, where both complement and enhance its aromas and flavors. The Cabernet Sauvignon is a strong strain, with high in tannins and a great aging potential. A very concentrated, elegant and expressive wine, such as Marques de Casa Concha Cabernet Sauvignon, certainly increases the juiciness of the beef and the success of this pairing.

Naturally there are many cuts of meat and cooking methods, but perhaps the most elegant is the fillet. It is lean, tender and juicy, if it is skillfully prepared. Now, if we add freshly ground pepper, a very happy encounter occurs, because the Cabernet Sauvignon is identified by the notes of this spice.

The pairing is consistent, tasty and enhances the fruitiness of the wine. Prepare your steak as you like (although the great chefs seal it with butter for a minute and then finish the cooking in the oven, leaving the meat pink and juicy). But what you cannot miss is salt and freshly ground pepper. This opens in glory our Marques de Casa Concha Cabernet Sauvignon and lets us enjoy properly this pairing designed in heaven.

 5. Foie gras and sweet wine

foie grasThe foie gras is a duck or goose liver pate. The liver is cooked in its own fat and oils with a mixture of butter and spices to create a rich and succulent dish. It occurs in various parts of the world, but the most famous come from the French region of Gascony and Hungary. Legend says that the Egyptian Pharaohs already knew and enjoyed this delicacy about 2,000 years before our era.

Despite some controversy over how to raise animals for the swell of its liver, we cannot ignore that it is a real treat and a synonym for haute cuisine. The most basic form of consumption of foie gras is simply putting it on toasted bread and enjoy it with a glass of wine.

Although it may seem strange, the perfect pairing for this rich pate is a sweet wine. Why? The sweet taste cuts through the rich and abundant structure of foie gras, creating a perfect counterpoint and balance of flavors and textures.

A delicious foie gras and a bright, golden sweet wine with aromas of apricots, flowers and honey as Concha y Toro Late Harvest, build a magical marriage, balancing the fat structure of the meat and the sweetness of the wine. In the palate gives us a very subtle and extremely fine sensation. Simply heavenly.