Who has not gone before a dinner you go to the supermarket, you stop in front of the gondola of wines and do not know which one to buy. They are too many. Different brands, varieties, Chilean wines, foreign wines, Premium wines and other varietals, etc.
The incredible thing about the situation is that you may have an idea of what you are looking for. Make it red or white, soft or strong. Malbec or sirah. At the end of the search you end up with one that has the bottle-or seems-designer and, of course, does not exceed your budget. The ideal, always, is that you choose the one that combines perfectly with what you are going to eat.
Chile has the highest quality wines from South America, and its geography allows us to discover unknown strains in Europe that pair with local dishes
The strange geography of Chile allows you to have excellent lands, very rich in fruits and landscapes, generous soul as they say in this country. It was already highlighted in his work “La Araucana” by the Spanish poet Alonso de Ercilla y Zúñiga, where he gave an account of the diversity of climates and landscapes, as well as the strength of its inhabitants.
This gift of nature gave it a great variety of wine territories, which extend for more than 1,000 kilometers, both from north to south and from the foot of the Andes mountain range to the Pacific Ocean.
No celebration in Chile takes place if it is not with a good glass of wine in hand. And is that their lands have allowed experts to go further in the exquisite wine world, being today one of the countries in this matter, as their strains are varied and accompany even the most demanding palates.
But not everything is wine.
In recent decades, Chilean cuisine has undergone numerous changes that allowed it to enrich its gastronomic offer based on national products, with preparations that contemplate Mediterranean and European influences.
A clear example of typical Chilean traditional cuisine is the famous corn cake, a peasant stew based on a soft paste of grated corn, with hints of basil and “pine” meat, usually served in bowls called palas de clay at high temperatures.
It also carries a forceful chicken prey, olives, boiled egg and blond raisins. A classic Chilean wine perfect to accompany it is a Carménère, a strain that disappeared in Europe at the end of the 19th century and that reappeared in Chile 25 years ago. A cinsault or even a tempranillo can bring an extra softness to this dish.
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