Concha y Toro

Francisca Jara 08/09/2021

Wine pairings

A sweet celebration of Chilean Wine Day


Because this September 4th was Chilean Wine Day, we cannot miss the chance to uncork a Chilean wine at home. It is a perfect occasion to toast the historical importance, peasant tradition and culture of this drink in Chile, which since 2015 has been celebrated on this date. Why September 4th? That same day, in 1545, Pedro Valdivia wrote a letter to King Carlos V asking for “vines and wines to evangelize Chile”. Transforming into the document that proves, for the first time in the history of Chile, the mention of the word wine.

To toast in a different way, this time we propose a sweet celebration. Because Chilean gastronomy has typical desserts that do not exist anywhere else in the world, its best pairing them with a national drink. We invite you to drink a glass of Chilean wine and let’s indulge yourself with this sweet selection.


Mote con huesillo

Ph: Mundos jumbo

Also considered a drink, this unusual mix is ​​a very popular dessert for Chilean families. It consists of rehydrated dried peaches (huesillos) that are served in a very cold glass along with cooked pearl barley (mote) and the peaches juice, to which cinnamon and sugar are added. Due to the extreme sweetness of this dessert, the idea is to enjoy it with a wine that contrasts the sweet by raising the acidity on the palate, harmonizing the notes of peach and cinnamon. Late Harvest Rosé, which has 89.5% Sauvignon Blanc, 10% Riesling and 0.5% Syrah, “is very typical because it has a super high acidity, along with notes of pomegranate, berries and hints of honey”, explains Jazmin Adriazola, sommelier at Concha y Toro. Which makes it the ideal pairing to harmonize this exotic Chilean dessert.


Sopaipillas pasadas

Ph: Press Latam

It is probably the most classic hot dessert in Chilean cuisine, although it is also served at tea time. Either way, it is undoubtedly a sweet winter dish. It consists of a circular fried pumpkin and flour dough that is served in a hot chancaca sauce. This sauce, which is usually flavoured with spices such as cloves, cinnamon and orange peel, is thick in consistency, transforming this dish into a substantial one that is eaten with a spoon. To accompany it, an option is a cold sparkling wine to achieve that entertaining set of temperatures on the palate, cleaning it with its firm and rich acidity for the second bite. Casillero del Diablo Devil’s Collection Brut, with its minerality and citrusy notes, delivers an excellent balance for this match.


Leche Asada

Ph: Kitchen Center

This traditional recipe, generally passed down and inherited from our grandmothers, is another must-try in Chilean cuisine, although there are more versions in Latin America. Similar to a flan, but with more texture since it is not cooked in a double boiler, it is a mixture of milk, sugar, vanilla and eggs that is baked and then served with caramel. With a smooth, delicate and very creamy flavour, it highlights the flavour of vanilla and caramel. So again, a sparkling wine like Casillero del Diablo Devil’s Collection Brut, it is the perfect pairing.


Meringue with lúcuma cake

Ph: Lo Saldes

Lucuma is an Andean wild fruit native to the valleys of Bolivia, Ecuador, Perú and Chile. Highly appreciated in Chilean gastronomy, it is also the main ingredient in this icon of our confectionery. There are several thick layers of meringue and lúcuma cream (the fruit is made into a puree that is mixed with cream and sugar). Usually served cold, its flavour is smooth and with a lot of texture (the fruit itself is astringent on the palate), so you need a more complex wine like Concha y Toro Late Harvest. Made with 85% Sauvignon Blanc, 10% Riesling and 5% Gewurztraminer, it has a complex nose with notes of papaya that melt with honey, and a sweetness capable of balancing the power of this unique fruit. Do not stop trying it.


Wine Nougat

Ph: Pilar Woloszyn para Confieso que cocino

This typical dessert of the Norte Chico of Chile, especially among the peasants who live in the vineyard areas, dates back to colonial times. It is a simple purple meringue, as it is made with a red wine-based syrup. It is usually served in a glass with pieces of walnuts or praline, it is airy in texture and its flavour is sweet with notes of red and black fruits. Serving it with a red wine from the Norte Chico itself, as Amelia Pinot Noir, is an unmissable regional pairing. Its notes of red cherries and the nuance of black tea leaves in the wine complement the winey flavour of this particular northern dessert.

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