Skip to main content

See also:

Escape to Chile with Concha y Toro

2011 Concha y Toro Casillero del Diablo Reserva Winemaker's Red and Coastal White.
2011 Concha y Toro Casillero del Diablo Reserva Winemaker's Red and Coastal White.Edgar Solís

What a great wine and food trip to Chile, under a beautiful fall sky on a roof-top at the telegraph hill neighborhood in San Francisco. Concha y Toro winemaker Marcelo Papa and Chef Ruth Van Waerebeek delighted everyone with well crafted wines and Chilean inspired delicious food.

Concha y Toro 2011 Casillero del Diablo Winemaker's Red
Concha y Toro 2011 Casillero del Diablo Winemaker's RedEdgar Solís

The evening started with the new additions to the Casillero del Diablo label from Concha y Toro, the 2011 Coastal White Blend and the 2011 Winemaker's Red Blend paired with a shrimp/salmon ceviche in spicy coconut sauce. Both wines paired nicely with the food. The Coastal White Blend lively acidity and a hint of sweetness cut a bit of the spiciness on the dish while the Winemaker's Red Blend mild spiciness and toasted coconut notes complemented perfectly with the spices and coconut sauce on the dish.

Second course was the "Chupe de Jaiva", or Creole-style crab-meat pie. A silky, creamy pie of lump crab-meat chunks and vegetables, paprika peppers, tomato, corn, chili pepper, coriander and a lemon wedge. Chef Ruth paired this culinary creation with the 2011 Marquez de Casa Concha Chardonnay. Both the Chardonnay and the crab pie benefited from each other, the mineral notes and the nutty flavors on the wine where enhanced by the creaminess and acid level on the food while the rich texture, ripe fig and green apple and pear flavors of the wine intensified the vegetables, spices, herbs and creamy texture on the dish, adding the squeezed lemon to the food served as a nice bridge to the wine.

As a third course, Chef Ruth charmed us with a Risotto of quinoa with mixed mushrooms, pomegranate syrup, Carmenère and Parmesan cheese. A gift from the Andean mountains, this earthy and creamy quinoa dish complemented very well with the single vineyard 2011 Marquez de Casa Concha Carmenère. The black pepper notes, ripe fruit flavors and hints of vanilla elevated the earthiness of the dish. The creamy and savory character of the food played nicely with the medium tannins, dark fruit flavors and pleasant acidity of the wine.

The 2011 Marquez de Casa Concha Cabernet Sauvignon was offer next, married to a Crostini with smoked eggplant, prosciutto ham, basil and mozzarella di buffalo. This 100% Cabernet Sauvignon from the Puente Alto Vineyard, Maipo Valley is full of dark fruit, vanilla, smoky notes and hints of dried herbs. The flavors and aroma on wine reinforced the savory notes and the texture of the food. The wine benefited from the salty notes on the prosciutto and the smokiness of the eggplant.

To finish a beautiful 5 course succulent experience, Winemaker Marcelo shared Concha y Toro 2009 Private Reserve Late Harvest Sauvignon Blanc (85% Sauvignon Blanc, 10% Riesling and 5% Gewurztraminer), paired with Chef Ruth Tres leches cake with tropical fruits. A marriage made in heaven; the ripe passion fruit, papaya and honey bouquet on the wine tasted delicious with the velvety and creamy cake. This was an explosion of tropical fruit flavors with hints of grapefruit and honeyed hazelnut on the finish.

Suggested Retail Prices:

  • 2011 Casillero del Diablo Reserva Coastal White, $11
  • 2011 Casillero del Diablo Reserva Winemaker's Red, $12
  • 2011 Marqués de Casa Concha Chardonnay, $23
  • 2011 Marqués de Casa Concha Carmenerè, $26
  • 2011 Marquéz de Casa Concha Cabernet Sauvignon, $26
  • 2009 Concha y Toro Late Harvest Sauvignon Blanc, $20

To learn more about Concha y Toro wines please visit their website at Concha y Toro. Chef Ruth also offers a unique culinary-wine vacation experience in Chile at Mapuyampay. Take a look of more recipes from Chef Ruth Van Warebeek at Virtual Cooking School.com