Concha y Toro

Ania Smolec 06/03/2015

Cabernet Sauvignon, a classic that never goes out of fashion

Cabernet Sauvignon is often called the king of the red varieties. A complex and full bodied wine with long aging potential.


Cabernet Sauvignon is often called the king of the red varieties. In the right vineyard conditions, for example in the Maipo Alto, gives a complex and full bodied wine with long aging potential.

This variety is known as a companion for red meats. We want to recommend you other solutions as well, which can be a good matching for a classic-style Cabernet Sauvignon, such as Terrunyo Cabernet Sauvignon.

This strain has its roots in France, in the Bordeaux region. Today you can try the Cabernet Sauvignon almost in all the wine regions of the world. Thus the differences of the climate and soil, Cabernet Sauvignon wines have many faces. In Chile Cabernet Sauvignon has ruled since the XIX century. It found its home in the Maipo Valley, close to the majestic Andes Mountains.

Although the Cabernet Sauvignon adapts itself to the terroir very easily, it requires certain conditions of soil and climate. It prefers pure soils, with good drainage. Terrunyo Cabernet Sauvignon is made from grapes grown in the Pirque Viejo vineyard, in the Maipo Alto Valley, where the soil is alluvial with stones and gravel subsoil. This profile together with the climate of the Maipo Alto, are the key factors to obtain a great quality Cabernet Sauvignon.

This variety has a fairly good natural, innate acidity and the balanced fruit maturation underline it. The cool breeze from the mountains especially is a strong influence on the rate of ripening grapes and thus the level of acidity and sugar. In Pirque, during summer when the grapes are ripen, the temeratures in the day are very high, but by night they cool down, the durinal oscialtion is even 20 C°.

A classic Cabernet Sauvignon develops notes of its “parents”, this variety comes from Cabernet Franc and Sauvignon Blanc. It has aromas of black currants (Cabernet Franc) and herbal character corning from Sauvignon Blanc, which refresh the fruit notes, and with aging, this strain gains noble notes of leather, tobacco, cocoa and even truffles. Terrunyo Cabernet Sauvignon seduces with aromas of black currant, cassis, chocolate, pepper, graphite. With aging, depending on the characterisitc of the vintage, it can gain notes of plums, prunes, cedar, spices and coffe.

Maridaje Cabernet Souvignon-01

Terrunyo Cabernet Sauvignon thus is a full bodied wine, with expressive bouquet, demands certain weight as well from the dish; otherwise it absolutely covers the recipe with its aromas and structure. Cabernet Sauvignon is also full of tannins and high levels of alcohol, and when paired against fish, or vegetables, it will have nothing to counterbalance, making the pairing uninteresting.  If you are a vegetarian, include in your recipe mushrooms, eggplant or black beans and spices, which can build some “weight” in the meat free recipe.

Cabernet Sauvignon is the answer for many of your favorite meat dishes: steak, hamburger, goulash, stew, lamb and even duck. Protein and fat of red meat go well with Cabernet Sauvignon. And the dark fruit notes of the variety let you to pair it with several dark color sauces like prunes, blueberries, wine reduction or mushrooms.

Young Cabernet Sauvignon wines you can simply serve them with grilled meats, hearty stews or empanadas. Older vintages of Cabernet Sauvignon pair well with more complex ingredients like pate (try the one made from wild boar), lamb, filet mignon or game. It is a great matching for classical flavors, such as magret de canard or duck confit. If you can’t imagine your menu without pasta, consider raviolis with porcini mushrooms, pasta with truffle olive or lasagna Bolognese with delicious chopped beef for Terrunyo Cabernet Sauvignon.

But our favorite matching is with French style beef ragout, which will enhance the flavors of Terrunyo Cabernet Sauvignon.

 Beef ragout

Ingredients for 4 persons

  • 1 kg of beef
  • 50 g of butter
  • 2 carrots
  • Sal and freshly grounded pepper
  • 2 onions
  • 1 spoon of flour
  • 1 bouquet garni (a bundle of herbs)
  • 2 cloves of garlic


  1. Cut the carrots into the quarters and chop the onions.
  2. Cut the meat into the cubs.
  3. Melt butter in the pan and fry meat together with carrots and onions.
  4. Add salt and pepper.
  5. Once the meat and onions are golden, sprinkle with flour and let golden a little bit more.
  6. Add broth or water, bouquet garni and garlic.
  7. Cook slowly for 2 h.
  8. Remove the pieces of meat and put them in a frying pan with potatoes. Degrease and pass the sauce.
  9. Leave the dish covered; in the oven should be1 hour more.
  10. Serve ragout immediately