Concha y Toro

Concha y Toro 28/08/2015

Summer wines: how to accompany summer dishes


The summer season invites us to enjoy the fresh air, do more sport and change our routine. Regarding meals, we leave behind the warmest dishes and replace them with cold and light dishes like salads, fruit and shellfish. We also meet around appetizers on the terrace, a picnic or a trip to the beach. To accompany these activities and meals we have to think about the ideal wine.


Know which are the best wines for this season of the year:

  • In summer, we should think about mainly fresh and juicy wines, as these are the most suitable for pairing with the cold meals that predominate then.
  • White and sparkling wines mainly stand out, as well as rosé and sweet wines. It is important to respect the ideal serving temperature, which is between 6°C and 7°C.
  • These so-called summer wines are noted for coming from the coastal valleys that receive the direct influence from the ocean, which gives them balance and character.

We suggest the following pairings:

  • To accompany oysters, ceviches and salads with a lot of lemon, or for appetizers, we recommend Sauvignon Blanc. Marques de Casa Concha and Terrunyo as being fresh wines, with an elegant acidity, mineral, with citric aromas that pair well with these dishes.
  • Whites kept in wood like Chardonnay pair with dishes like oily fish (salmon, tuna fish), dishes with shrimp or squid, Japanese food or semi-mature fresh cheeses. For a better cask sensation, the dish can be more complex and with greater texture. From the Concha y Toro portfolio, we recommend Marques de Casa Concha and Amelia, the latter being more structured, with more body and volume in the mouth.
  • Another alternative for pairing salads with a smooth protein are the Rosé wines. We suggest Casillero del Diablo Shiraz Rosé.
  • Sparkling wine is an excellent appetizer due its freshness and level of residual sugar (natur, extra brut, brut, etc.) that give a greater versatility in its pairings: from fresh fruit, oysters, salads and fish. We propose Subercaseaux Extra Brut, Subercaseaux Grande Cuvée and Casillero del Diablo Brut Reserva.
  • While the whites are those that dominate in summer, Pinot Noir is also an alternative to enjoy then. Considered as the “White wine from the reds”, its medium to low body, smooth tannins and variable acidity make it perfect for accompanying Japanese food like sushi, for example; oily fish or lean meats. Some recommendations for the Concha y Toro portfolio are Marques de Casa Concha and Casillero del Diablo. The serving temperature for this wine is very important. This should be around 14 °C or slightly colder if its acidity is very marked.