As every year in Chile, every September 18^th, one of the most awaited parties in the country is celebrated. It is the commemoration of the Independence process, where through different traditions, national gastronomy becomes the protagonist.

Why is the famous “Dieciocho” so expected? Beyond commemorating the historical importance of the Independence process from the Spanish Crown, this date in Chile is synonymous with holidays and festivity. A break that has little to do with rest, because the first thing that the vast majority of Chileans do is light the bbq. The Chilean National Holidays are equivalent to smoky aromas, sounds of cueca, foot-stomping and many glasses of wine on the table. Generally, of the Cabernet Sauvignon, Carmenère and Merlot varieties, which accompany Beef Empanadas, Sopaipillas, Choripanes with Pebre, Grilled Skewers, Prietas, Pork Ribs and different cuts of grilled meat. They are the traditional dishes, served in quite substantial portions at all hours, to also remind us of our culinary traditions. On this Chilean National Holidays food is the protagonist.

So that on this coming September 18 you do not miss the opportunity to toast with your friends and family, we will tell you which are the most suitable varieties to accompany each of these dishes.

Chilean chorizo with Pebre (aka Choripán)

There is no barbecue in Chile that does not start with a good Choripán con Pebre. It could be said that it is the great appetizer of the bbq. It is the national sausage par excellence, based on pork, spiced, slightly hot and quite fat, grilled and served in a bread with Pebre (tomato sauce, onion, coriander and chopped chili, hopefully well balanced otherwise it can crash with the wine). To match it, a concentrated wine is needed, also juicy to balance the tomato and counteract the fat, and complex like Casillero del Diablo Cabernet Sauvignon. Which also works wonders to pair with other sausages such as Prieta.

Beef Empanadas

Unmissable are the Beef Empanadas, a baked dough that wraps a mixture of beef with sautéed onion, quite seasoned, which has raisins, an olive and a piece of hard-boiled egg. A mixture with sweet and spicy touches that works very well with a wine with round tannins, good structure on the palate and spicy notes such as Casillero del Diablo Carmenère.

Grilled skewers (aka Anticuchos)

Another preparation that is repeated a lot on September 18 bbqs is the Anticuchos thanks to its versatility. Whether for carnivores or vegetarians, these are cuts of meat with grilled vegetables, whose smoky notes and variety of flavours harmonize perfectly with Casillero del Diablo Merlot. Its subtle aromas of blackberries, spices, hints of smoke, medium body and pleasant tannins envelop and complement this mixture of roasted meats and vegetables very well.

Pork Ribs

Sometimes a clay oven replaces the grill. This is another way of cooking widely used in the gastronomy of Central Chile. They are slow cooking dishes, among which the traditional Pork Ribs served with spicy mashed potatoes, are one of the favourites. Generally marinated on a lot of red pepper, sometimes merkén, this preparation requires a more robust and highly concentrated wine, with a good body such as Casillero del Diablo Cabernet Sauvignon.

Leche Asada

Finally, dessert could not be missed, and it would not be fair not to mention one of the most traditional sweet preparations that exists. Leche asada, a kind of flan made from milk, eggs, sugar with hints of orange and vanilla, is soft in texture but very tasty, and requires an even sweeter wine, such as Concha y Toro Late Harvest Sauvignon Blanc. The perfect combo to end the National Holidays with a sweet ending.