The day of love is approaching, and we’d like to propose a multisensory journey where wine and food are protagonists. 

Enjoy these pairings in which textures, aromas, temperature and taste are the main ingredients.

Textures: Oysters and Sparkling wine

A glass of sparkling wine is undoubtedly the perfect starting point for a Valentine’s evening. Its refreshing bubbles activate the taste buds, while a Brut Nature (very dry) such as Subercaseaux Grande Cuvée will help whet your appetite to enjoy the rest of the menu. An exquisite pairing for this sparkling wine is fresh Oysters with drops of lemon juice. Their meaty texture and sweet and salty flavour work very well with a dry sparkling wine. Also, there is nothing more sensual than eating with your hands. 

Aromas: Pasta with truffles and Cabernet Sauvignon

This dish is an invitation to explore your sense of smell, as it is a deeply aromatic pasta thanks to the addition of truffle. Tagliatelle al Tartufo with a lot of Parmesan cheese is silky on the palate and, if served in a moderate portion, can work as a second starter or first course, before giving way to the main meal. Accompany it with a glass of red wine that stands out against the perfumed aromas and flavours of truffle and Parmesan, a red wine with aromas of blackberry, cherry and gooseberry such as Marques de Casa Concha Cabernet Sauvignon.

Flavours: Green Thai Curry and Rosé

As a main course, we suggest you experience an explosion of sweet and sour sensations with a Thai green curry with shrimp and pineapple in coconut milk. Usually served with white rice, it can also be offered as a stew in a reduced portion to keep the menu bright and light. Otherwise, incorporate basmati rice and serve it along with a glass of Marques de Casa Concha Rosé, which is perfect to pair spicy dishes like this one.

Temperature: Chocolate fondue, strawberries and Late Harvest

Chocolate cannot be left aside as the perfect ending to your Valentine’s menu, since it has been considered an aphrodisiac since ancient times. That is why we suggest you serve a chocolate fondue, in which you can spread cold and acidic fresh fruits such as strawberries (which will help you counteract the sweetness), and enjoy the game of temperatures in your mouth. Accompany this dessert with a glass of a sweeter (and cooler) wine than the chocolate, so that its flavour does not disappear in your mouth, like Late Harvest Rosé. With chocolate, a happy ending is guaranteed.