Chilean Salsa Mariscal wine pairing recipe

A specialty of small Chilean coastal villages, Mariscal is a raw salsa that can take many different forms. It’s perfect as a simple topping on a fresh oyster or turned into a vibrant sauce punctuated by fresh parsley and cilantro.

Chilean Salsa Mariscal

chilean-salsaINGREDIENTS:
• 1/2 cup Olive Oil
• 1/3 cup finely chopped onion
• 1/3 cup finely chopped parsley
• 1/3 cup finely chopped cilantro
• 1 jalapeno, seeded and finely chopped
• 1 scallion, finely chopped
• juice of 1 lemon
• kosher salt and freshly ground black pepper

DIRECTIONS: Place all the ingredients in a medium-sized mixing bowl, and toss to combine well. Allow the salsa to sit for 10 to 15 minutes, so the flavors can combine. Spoon over raw oysters and clams or toss with your favorite cooked seafood like shrimp, scallops, or mussels.

CHL_ChardonnaySilky_StickerChilcas
Single Vineyard
Chardonnay
Casablanca, Chile

Chilcas aims to produce wines that match perfectly with food, elegant wines that express the grape variety complemented with oak, where the fruit is always the star.  Fruit is mostly hand-harvested, with some machine harvesting to ensure that grapes are picked at optimal ripeness. The Chardonnay grapes for this wine come from ten-year-old vines on Chilcas’ estate La Esperanza and Rio Bonito vineyards. Here, in the Central Valley, the Mediterranean climate and maritime influence, combined with a significant day-night temperature variation, provide excellent conditions for growing aromatic varieties such as Chardonnay.

Camilo-winemaker“The 2014 Chilcas Single Vineyard Chardonnay displays a light greenish-yellow color with golden hues. Very intense on the nose, this wine unveils elegant characters of stone and tropical fruits such as pineapple, mango, kiwi and peach. The palate is balanced with a lovely harmony among fruit notes, freshness and integrated sweetness,” Camilo Viani, winemaker.

Winemaker: Camilo Viani
Appellation: Casablanca Valley, Chile
Varietal Blend:  100% Chardonnay
Analysis: 13% alcohol / volume

July Wine Club pairing recipe

Chilean-EmpandasEmpanadas de Pino
(Chilean Empanadas)

In Chile, the most traditional empanada filling is called “pino”. Pino is a seasoned mixture of ground beef, onions, raisins, black olives, and hard boiled eggs. The empanada dough is quick and easy to make, and can be made ahead and stored in the refrigerator. The pino tastes best if made the day before and allowed to rest overnight before filling the empanandas.

INGREDIENTS:
• Empanada dough
• 3 large onions, chopped
• 1 pound ground beef
• 2 teaspoons cumin
• 1 teaspoon chile powder
• 1 tablespoon paprika
• 1 beef bouillon cube, dissolved in ½ cup hot water
• 2 tablespoons flour
• ¼ cup raisins
• ¼ cup chopped olives
• 2 hard boiled eggs, sliced
• 1 egg yolk
• 2 tablespoons milk

DIRECTIONS: Cook the onions and garlic in the vegetable oil and butter until softened. Add the ground beef, cumin, chile powder, paprika, beef bouillon, and salt and pepper to taste. Cook the beef, stirring and crumbling the meat, until browned. Add the flour and continue to cook for 5 or 10 minutes more. Remove the meat mixture and let cool. The beef mixture will keep up to 2 days in the refrigerator.

Shape the empanadas: Separate the dough into golf ball size pieces, and roll into smooth balls. Let rest for 5 minutes. On a floured surface, roll each ball of dough into a 6 inch diameter circle, about ½ inch thick. Add 1 tablespoon of the beef filling, a few raisins and some chopped olives, and a slice of hard-boiled egg to the middle of the circle.  Brush the edges with water and fold the pastry in half over the filling, to make a semi-circle.  Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with your fingers to seal.

Mix the egg yolk with 2 tablespoons milk, and brush the empanadas with the mixture.  Bake at 350°F for 25-30 minutes, or until golden brown.

CHL_CabernetSauvignonBold_stickerChilcas
Single Vineyard
Cabernet Sauvignon
Colchagua Valley, Chile

Nestled in the foothills of the Andes Mountains, in the shadow of the Descabezado Volcano, lies the Chilcas flagship Maule Valley San Rafael Vineyard. Named for a native Chilean bush with fine pigment that grows in the region, Chilcas wines exude a sense of place and strong varietal expression. With an emphasis on the Maule Valley, Winemaker Camilo Viani aims to produce the finest wines from more than 400 acres of estate vineyards in the Maule, Curico, Colchagua and Casablanca Valleys and across three tiers of wines – Reservas, Icons and Single Vineyards. A true steward to the land, Chilcas is intensely committed to sustainability and, as part of the VIA Wines family, has been certified sustainable under Wines of Chile´s Sustainability program.

Camilo-winemaker“The Single Vineyard Cabernet Sauvignon is deep ruby-red in color. On the nose, there are aromas of cherry, strawberry and black currant that mingle elegantly with complex cedar, olive, and black tea characters. Background notes include all spice, chocolate and smoke. This is a wine with great structure and volume, firm tannins and a long finish.”

Winemaker: Camilo Viani
Appellation: Colchagua Valley, Chile
Varietal Blend:  593% Cabernet Sauvignon, 4% Malbec, 3% Petit Verdot
Analysis: 14.5% alcohol / volume