Casas del Toqui Barrel Series Pinot Noir

Simple Spaghetti Carbonara

pasta-carbonara_Chelsie Craig

© Photo by Chelsie Craig at Bon Appétit

INGREDIENTS:

  • 3 tbsp. kosher salt, plus more
  • 4 oz. guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon
  • 2 oz. Parmesan
  • 4 large egg yolks
  • 2 large eggs
  • freshly ground black pepper
  • 2 tbsp. extra-virgin olive oil
  • 1 lb. spaghetti, bucatini, or rigatoni

DIRECTIONS:

  1. Heat 6 qt. water in a large pot over high. When water starts to steam, add 3 Tbsp. salt and cover pot with a lid (this will bring water to a boil faster).
  2. While you are waiting on the water, do a little prep. Remove 4 oz. guanciale from packaging and cut into about 1 x ¼” strips. Finely grate 2 oz. cheese and set aside one-quarter of cheese for later.
  3. Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.
  4. Working next to pot, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add guanciale and cook, stirring occasionally, until crisp around the edges, 7–10 minutes.
  5. Remove pot from heat. Using a wooden spoon, fish out guanciale and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add back about 3 Tbsp. to pot. Discard any remaining fat.
  6. Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup.
  7. Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.
  8. Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat.
  9. Whisk ¼ cup pasta cooking liquid into reserved egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it’s the consistency of heavy cream (you most likely won’t use all of it).
  10. Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese.

© Recipe courtesy of Claire Saffitz from Bon Appétit

MARCH WINE CLUB:

Mellow style logoCasas-Toqui-Pinot-NoirCasas del Toqui
Barrel Series Pinot Noir

Cachapoal Valley, Chile

MELLOW WINE STYLE

The Barrel Series Pinot Noir is ruby red in color with medium intensity. It has an elegant nose, with aromas of red berries and a hint of vanilla. The palate is soft, with good balance and a long finish.

Varietal: 100% Pinot Noir
Analysis:
14% alcohol / volume
Viticulture: Vertical espalier
Vinification:
Fermentation at 80.6ºF-84.2ºF, post fermentation maceration and aged in oak barrels for 6 months
Closure: Screw cap
Pairing: Serve between 57.2ºF-60.8ºF with pasta or a variety of cheeses

Vincent Johnson

© Photo of Vincent Johnson

Casas del Toqui Winery was created with the intention to develop and produce high quality fine wines, to be shared both domestically and internationally. They are committed to excellence by continuously managing their quality, labor safety and environmental sustainability; allowing them to be a role model for the Chilean wine industry. Their philosophy is to achieve maximum balance, quality and identity to each of their wines, to ensure they are a direct reflection of their terroirs. The majority of Casas del Toqui’s vineyards are located in Alto Cachapoal, about 100 kilometers south of Santiago. Here, the alluvial soils and the Mediterranean climate provide ideal conditions for grapevines. 

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Casas del Toqui Barrel Series Chardonnay

Pan-Seared-Salmon-and-Gnocchi-with-Sage-Butter-Sauce

© Photo by Inquiring Chef

Pan Seared Salmon and Gnocchi with Sage Butter Sauce

INGREDIENTS:

  • 16 oz gnocchi (look for gluten-free if needed)
  • 4 (4-6 oz) salmon filets
  • 1 tbsp cooking oil (I use grape seed or avocado)
  • 3 tbsp butter
  • 4 leaves fresh sage, chopped
  • 2 cloves shallots, diced
  • 2 tsp lemon juice, plus lemon wedges for serving

DIRECTIONS:

  1. Boil gnocchi according to package directions.
  2. Meanwhile, pat salmon filets dry with paper towels. Season it on both sides with some salt and pepper.
  3. Place salmon, skin-side down (or on either side if using skinless salmon), in a room temperature non-stick pan with a thin layer of cooking oil. (This is the key to crisp salmon – the salmon must be placed in a cool pan and then slowly brought up to heat.)
  4. Place the pan over medium heat and cook the salmon, without moving it, until the skin is crisp and easily releases from the pan. (After it has cooked for ~5 minutes, gently nudge it with a spatula, until it easily slides around in the pan.)
  5. Turn salmon with a spatula and increase heat to medium-high. Continue cooking until the side touching the pan is golden brown and crisp and the salmon is cooked through, 3 to 5 minutes more. (It should flake easily with a fork.)
  6. Transfer salmon to a serving platter and return pan to medium-high heat.
  7. Add butter until melted. Add gnocchi, sage, and shallots. Cook, stirring constantly, until shallots are golden brown and sage is crisp.
  8. Pour gnocchi and butter sauce over salmon. Squeeze lemon juice over top.
  9. Serve salmon and gnocchi with extra lemon wedges on the side.

© Recipe courtesy of Jess Smith of Inquiring Chef

MARCH WINE CLUB:

Silky styleBarrel Series Chardonnay 2020Casas del Toqui
Chardonnay
Cachapoal Valley, Chile

SILKY WINE STYLE

This chardonnay has a complex nose, although it still maintains fresh and fruity aromas. There are dominant notes of pineapple and citrus, while the contribution of French Oak offers hints of caramel and vanilla. On the palate it has a great deal of volume, with a pleasant acidity and long finish.

Varietal: 100% Chardonnay
Analysis:
13.5% alcohol / volume

Viticulture: Vertical espalier
Vinification:
Fermentation at 80˚F-84˚F, post fermentation maceration and aged in oak barrels for 6 months.
Closure:
Screw cap
Pairing: Serve between 50˚F-53˚F with salmon or white meats

Vincent Johnson

Photo of Vincent Johnson

As a wine region, Chile is truly blessed. It has a Mediterranean climate that is similar to the climate in California and France. The climate and the geographical traits have helped Chile remain one of the only locations in the world that is resistant to phylloxera, the louse that destroyed many of the world’s best vineyards in the 1800’s. Chile is going through a wine revolution and the independents have broken away from Chile’s industrial wine culture to lovingly squeeze out small lots of wines, usually using organic, even spiritually tinged theories of winemaking. This new generation is much more conscious about the environment and committed to healthy, sustainable agriculture and also for the production of wines that have a stronger connection to local traditions.

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March Wine Club Pairing Recipe

Pork Chop Recipe

© Photo by Little Ferraro Kitchen

Pan Seared Pork Chops with Garlic and Thyme

  • 1 bone in double cut pork chop, about 2 inches thick
  • salt and pepper
  • 2 tbsp grape seed oil for drizzling
  • 2 tbsp unsalted butter
  • 3-4 garlic cloves gently crushed and skins removed
  • 1-2 sprigs of rosemary and thyme

DIRECTIONS:

  1. Start by removing the pork chops from the fridge and bringing it closer to room temperature for 20-30 minutes.
  2. Season the pork chops with salt and pepper on all sides and get your cast iron pan hot on the stove top.
  3. Pre-heat the oven to 400°F and drizzle the skillet with a neutral oil, such as grape seed oil.
  4. Once skillet is hot, sear pork chops on all sides, about 2 minutes per side until nicely charred, then place in oven and roast for about 6-8 minutes until internal temp reaches 135°F (mostly cooked through).
  5. Place the skillet back on the stove top and add butter, garlic and herbs and as soon as butter melts, carefully tilt the pan with one hand and use your other hand to baste the infused butter onto the pork chop for another 1-2 minutes, not letting the butter burn.
  6. Once done, turn off heat and remove pork chop to another plate to rest for 10 minutes before slicing into it.

© Recipe courtesy of Samantha Ferraro of Little Ferraro Kitchen.

MARCH WINE CLUB:

Bold wine Style logoTerroir Selection Carmenere 2019Casas del Toqui
Terrior Selection Carménère
Cachapoal Valley, Chile

BOLD WINE STYLE

Cherry red color with violet hues. Aromas of black fruits, chocolate and spices, with hints of currants, nuts and tobacco. On the palate there are silky tannins. This wine is juicy and well balanced, with a lingering finish.

Varietal: 100% Carménère
Analysis:
14.5% alcohol / volume
Aging: Native yeast vinification in neutral French oak
Viticulture:
Vertical espalier
Vinification:
Fermentation at 80.6ºF-84.2ºF, post fermentation maceration and aged in oak barrels for 12 months
Closure: Natural cork
Pairing: Serve between 60˚F-64˚F with pork chops and sausages

ABOUT CASAS DEL TOQUI:
In 1994, Château Larose Trintaudon, a major French wine producer from the Bordeaux region, partnered with traditional wine producers from the Cachapoal region in Chile and together they founded Casas del Toqui. Recently, their legacy was recaptured by a Chilean family with a great passion for wine, contributing with their own unique and distinctive mark.

The Cachapoal Valley is renowned worldwide for its Mediterranean weather, where the Coastal Range and the Andes create one of the best soils in the region to produce high quality wines. The terroir of Casas del Toqui includes a wide range of soil types. Each plot of land is handled individually according to the unique characteristics of the terroir, which through a coordinated harvest, vinification and barrel management allows Casas del Toqui to keep individual lots to show the purest expression of each component before crafting the different blends.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

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March Premium Wine Club

Court Rollan
Cabernet Sauvignon, Syrah
Cachapoal, Chile

Bold wine Style logoBOLD WINE STYLE

Ruby red color. Intense aromas of ripe red fruit and black fruits such as redcurrant, accompanied by floral touches and dried fruits notes, especially toasted nuts and candied almonds. Fresh in mouth, with good volume, firm and silky tannins. The contribution of the wood is balanced, and brings complexity to the blend. Persistent and elegant finish.

Region: Alto Totihue, Cachapoal Valley
Varietal: Cabernet Sauvignon 88%, Syrah 12%
Analysis:
14% alcohol / volume
Viticulture: Vertical espalier
Vinification:
Fermentation at 80.6ºF-84.2ºF, post-fermentation maceration and aged in French and American oak (second use) for 14 to 16 months
Closure:
Natural cork
Pairing:
Serve between 60.8ºF-64.4ºF. Ideal to accompany lean, grilled red meats.


Court Rollan
Carménère, Syrah
Cachapoal, Chile

Bold wine Style logoBOLD WINE STYLE

Deep ruby red in color. Complex and elegant in aromas, the first layer shows the well worked out typicity of the predominant variety with black pepper, accompanied by floral notes and fruits such as plum and fig. Well balanced in taste, with silky and polished tannins, with a good mid-palate, and a persistent finish. Interesting cassis notes in the aftertaste.

Region: Alto Totihue, Cachapoal Valley
Varietal: Carménère 82%, Syrah 18%
Analysis:
14% alcohol / volume
Viticulture: Vertical espalier
Vinification:
Fermentation at 80.6ºF-84.2ºF, post-fermentation maceration and aged in French and American oak, both of second use for 14 to 16 months
Closure:
Natural cork
Pairing:
Serve between 60.8ºF-64.4ºF. Ideal to accompany stuffed pasta based on cheeses and nuts, or baked quail

ABOUT THE WINERY:
Court Rollan was born as the expression of passion and family commitment for the quality of wines. This project shows the excellence through different wines, made from the best vine grapes from the vineyards. Wines with a superb presence, full bodied, with great character, structure and intense complexity. Extraordinary aging potential.

In 1994 Château Larose Trintaudon, a major French wine producer from Bordeaux region, partnered with a traditional wine producer family from the Totihue region in Chile, and together they founded Casas del Toqui Winery, producer of Court Rollan Wines. In 2010, their legacy was recaptured by the Court family, who has a great passion for wine, contributing and adding their own unique and distinctive seal to the company.

The Cachapoal Valley is renowned worldwide for its Mediterranean weather, where the Coastal Range and the Andes create one of the best soils in the region to produce high quality wines. The terroir of Casas del Toqui includes a wide range of soil types. Each plot of land is handled individually according to the unique characteristics of the terroir, which through a coordinated harvest, vinification and barrel management allows Casas del Toqui and Court Rollan to keep individual lots to show the purest expression of each component before crafting the different blends.

Wine club logoJoin our PREMIUM WINE CLUB, enjoy amazing wines every other month. Plus, you’ll receive 10% off all retail wine purchases!

Learn more about our Premium Club >

Winery Spotlight Series: March 10 De Martino

De Martino LogoVirtual Wine Tasting Event on Zoom and Facebook LIVE

De Martino

Isla de Maipo, Chile

Wednesday, March 10, 2021
6:00pm CST / 7:00pm EST

Join us for a virtual wine tasting event, featuring De Martino wines from Chile, with guest speaker Sebastián De Martino. During our virtual event, Sebastián will be guiding us through a tasting of the following 6 De Martino wines:

Zoom Facebook Live

  • Estate Sauvignon Blanc
  • Legado Chardonnay
  • Legado Pinot Noir
  • Gallardia Cinsault
  • Legado Cabernet Sauvignon
  • Les Cruces Malbec

Be sure to RSVP at your local WineStyles location or on Eventbrite. Pre-order your wines in advance at your local participating WineStyles location and taste alongside Sebastián with a front seat on Zoom! Or watch on our Facebook LIVE event.

De Martino WInes
About De Martino:

Founded in 1934, for four generations, the De Martino family has specialized in creating wines that are a faithful reflection of their origins by focusing on selected parcels throughout Chile. The De Martino family has worked to achieve wines that represent them as a family; they believe wines of great purity, with a sense of place and balance, are a result of sustainable agriculture and traditional fermentation techniques. The style that represents the De Martino family, is one that blends origin, personality, balance and gastronomic sensibilities. In order to achieve this type of wine, over the years the De Martino family has explored over 347 vineyards all across Chile. The fourth generation, headed by Marco Antonio and Sebastián De Martino, along with their team, continue with their constant search for exciting terroirs to polish their house style. Learn more about De Martino Winery here.

Winemaking:

De Martino Winery uses organic farming and early harvesting to achieve balanced alcohol levels in their wines. Their fermentation is carried out exclusively with native yeasts, leaving out unnecessary winemaking additives that can alter the profile of the wine. Finally, aging is completed in concrete or stainless steel containers, old barrels, large oak foudres (5,000 liters each) or an ancestral terracotta amphorae (pictured below). All of these are used in the hopes of limiting external influences on the aromas and flavors of their wines, allowing the quality of each origin to fully express itself.

De Martino Terracotta wine vessels

About Sebastián De Martino:

Sebastián De Martino is a 4th generation vintner and co-owner who grew up in Isla de Maipo on the vineyards of his family’s wine estate. The De Martino family came from Italy in 1934 and settled in Chile in Isla de Maipo (DO Maipo), where they began specializing in creating wines from Bordeaux grape varieties. In the years since, De Martino has become a leader in innovation and winemaking. Along with receiving his Wine MBA in Bordeaux, Sebastián supplements his wine education by traveling to wine regions around the world. So far, he has traveled to the wine regions of Burgundy, Champagne, Bordeaux, the South of France, Barolo, Tuscany, Sicily, Jura, Rioja, Madrid, Georgia, New Zealand, Australia, and the United States.

In 2011, Sebastián and his brother Marco worked with the De Martino technical team to help define the house style of De Martino wines. In the years since, their goal has been to position this house style in the market. Their current goals are also to help develop Itata as a world-renowned wine region, to create an elegant Cabernet Sauvignon and Carmenere from D.O. Maipo, and to spend time experimenting with volcanic wines from the Patagonia region. Today, Sebastián lives in the vineyards of the De Martino winery on Isla de Maipo, with his three dogs.

De Martino Terroirs: 

In the Coast the De Martino’s farm vineyards in Limarí (limestone/ clay) and Casablanca (granite), where they specialize in Chardonnay, Pinot Noir and Sauvignon Blanc. In the mild – warm climate of Maipo (gravel) they grow Carmenere and Cabernet Sauvignon. In the southern region they focus their attention at old vines, fi eld blends, dry farmed vineyards in Cahcapoal and Maule (granite). In the coast of Itata (450 km south of Santiago), where fi rst vineyards were planted back in 1551, the De Martino’s farm old vines– up to 110 year old – grown sustainably over granite, resulting in exciting Cinsault, Muscat and some other rarities.

 

Let’s Taste, Learn and Enjoy® together! 

Contact your local WineStyles to RSVP for this tasting event.

De Martino
Isla de Maipo, Chile

Cheers!

WineStyles.com

Steak and Wild Mushrooms

Steak and mushroomsThe exotic earthy flavors of wild mushrooms paired with thyme make this steak a delicious dish, perfect for entertaining.

INGREDIENTS:
• ½ cup red wine, divided
• ¼ cup plus 1 tablespoon olive oil, divided
• 1 tablespoon thyme leaves
• 1 tablespoon Worcestershire sauce
• 1 ¼ teaspoons sea salt (grinder)
• 2 New York strip steaks, 3/4-inch thick (about 1 pound)
• ½ cup thinly sliced shallots or onion
• 1 package (8 ounces) assorted wild mushrooms or cremini (baby bellas) mushrooms, sliced
• 2 tablespoons balsamic vinegar
• ¼ teaspoon black pepper (coarse ground)

DIRECTIONS:
• Mix ¼ cup each of the wine and oil, 2 teaspoons of the thyme, Worcestershire sauce, 1 teaspoon of the sea salt and garlic powder in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
• Meanwhile, heat remaining 1 tablespoon oil in large skillet on medium heat. Add shallots; cook and stir 3 minutes. Add mushrooms; cook and stir 3 minutes. Add remaining ¼ cup wine, vinegar, remaining 1 teaspoon thyme, pepper and remaining ¼ teaspoon sea salt. Simmer 10 minutes or until sauce is slightly thickened and mushrooms are tender. Set aside to keep warm.
• Remove steak from marinade. Discard any remaining marinade. Grill over medium heat 6 to 8 minutes per side or until steak is desired doneness. Serve each portion of steak with about 1/3 cup mushrooms in red wine sauce.
© Recipe courtesy of McCormick

JANUARY WINE CLUB PAIRING:

Casas Del Toqui Barrel Series Cabernet SauvignonBold wine Style logo
Casas Del Toqui
Barrel Series Reserva
Cabernet Sauvignon
Cachapoal Valley, Chile

BOLD WINE STYLE

In 1994, Château Larose Trintaudon, a major French wine producer from the Bordeaux region, partnered with traditional wine producers from the Totihue region in Chile and together they founded Casas del Toqui. Recently, their legacy was recaptured by a Chilean family with a great passion for wine, contributing with their own unique and distinctive mark. Casas del Toqui is led by a family committed to producing excellence. Each of their wines is the result of their core values, people, tradition and technology, capturing the unique quality that distinguishes their outstanding wines. The Barrel Series showcase the fruit flavors and aromas that reflect the characteristics of Chile’s wonderful growing conditions. Well balanced wines with good structure and complexity, enhanced by oak barrel aging.

Winemaker Vicente Johnson“Very complex nose with hints of tobacco, spices and black fruits, and a soft hint of vanilla. Balanced with firm but silky tannins, good body and with a long and very persistent finish.” – Vicente Johnson, Winemaker

Winemaker: Vicente Johnson
Appellation: Cachapoal Valley, Chile
Varietal: 100% Cabernet Sauvignon
Analysis: 13.5% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!

 

Shrimp Scampi

Shrimp ScampiShrimp Scampi is a quick and easy recipe, great for busy weeknights. Serve over thin spaghetti or angel hair pasta. Try zucchini noodles or brown rice pasta to make an excellent gluten-free meal.

INGREDIENTS:
• 1 pound shrimp
• 1/3 cup butter
• 3-4 tablespoons minced garlic
• 1 shallot (chopped)
• ½ teaspoon oregano
• ¼ teaspoon cayenne
• ¼ cup white wine (crisp, such as Sauvignon Blanc)
• 2 tablespoons lemon juice
• 1 large tomato (chopped into medium sized pieces)
• ¼ cup fresh parsley (chopped)
• salt
• pepper

DIRECTIONS:
• Rinse shrimp, devein, remove tails and cut in half if using very large shrimp.
• In a large frying pan, heat butter over medium heat. Cook garlic and shallot for 2-4 minutes.
• Add shrimp, oregano, cayenne, wine and lemon juice and cook until shrimp are pink, about 1-2 minutes per side depending on size.
• Add tomatoes and parsley and cook another minute to bring tomatoes to correct temperature. Adjust seasoning to taste with salt and pepper.
• Serve over fresh pasta and garnish with parsley sprig and thin slice of lemon. Serve with side salad.
© Recipe courtesy of Yummly, Linda Warren.

JANUARY WINE CLUB PAIRING:

Coastal Mist Sauvignon Blanc bottleSilky style
Casas Del Toqui
Coastal Mist Fumé
Sauvignon Blanc
Cachapoal Valley, Chile

SILKY WINE STYLE

One of the country’s most famous valleys, the Colchagua Valley is set at the heart of the central valley and the icon of wine production in Chile. It’s a fairly new wine-producing region, but quickly gaining reputation as Chile’s ‘Napa Valley’. Sandwiched between the Andes Mountains and the Coastal Mountain range, the Colchagua Valley’s volcanic and granite soils merge with a Mediterranean climate. The vineyards are situated in the hills of a sub-region that combines the freshness of the Pacific with the vibrant minerality of the quartz and granite soils. The grapes macerate in pneumatic press for five hours before starting to extract the drained must, this is cleaned by cold system, before starting the alcoholic fermentation. 80% of the wine was aged four months in stainless steel tanks in contact with lees and 20% in contact with French oak barrels.

Winemaker Vicente Johnson“Greenish-yellow wine with intense aromas of white fruit. Mineral notes, herbs and citrus touches give a fresh and balanced acidity.” – Vicente Johnson, Winemaker

Winemaker: Vicente Johnson
Appellation: Cachapoal Valley, Chile
Varietal: 85% Sauvignon Blanc, 15% Semillon
Analysis: 13.5% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!

 

January Wine Club Pairing Recipe

Chicken Chili with Red BeansChicken and Red Bean Chili

INGREDIENTS:
• 2 pounds chicken (boneless chicken breasts or thighs, diced)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium green bell pepper (diced)
• 1 medium red bell pepper (diced)
• ½ cup onion (chopped)
• 1 clove garlic (minced)
• 1 tablespoon chili powder
• ½ teaspoon ground cumin
• 2 (14-ounce) cans red beans (small red beans or kidney beans)
• 1 (28-ounce) can tomatoes (diced)
• 1 (6-ounce) can tomato paste
• 1 (4-ounce) can green chili peppers (chopped, mild)
• 1 cup chicken stock (preferably unsalted)
• optional: 1 teaspoon sugar
• optional: 1/8 teaspoon ground red pepper (cayenne)
• kosher salt (to taste)
• pepper (to taste)

DIRECTIONS:
• Heat the olive oil in a 5-quart Dutch oven or kettle over high heat. Add the chicken to the hot oil and cook for about 4 to 5 minutes, or until thoroughly cooked and tender. With a slotted spoon, remove chicken to bowl; refrigerate it until you are ready to add it back to the chili.
• Add butter to the same pan over medium heat; cook the green and red peppers, onion, and garlic until vegetables are tender, stirring occasionally.
• Add the chili powder and cumin; stir to blend and cook for 1 minute. Stir in kidney beans with their liquid, tomatoes with their liquid, tomato paste, green chili peppers, and chicken stock. Add the sugar and cayenne pepper, if using. Bring the chili to a boil and then reduce the heat to low. Simmer, uncovered, for about 25 to 30 minutes, stirring occasionally. Add the chicken back to the pot and continue cooking for 5 to 10 minutes. Taste and add kosher salt and ground black pepper, as desired.
• Ladle the chili into bowls and garnish as desired. You can top the chili with sour cream, chopped green onions, cilantro, or shredded cheese if you like. It goes great with cornbread or crackers on the side.
• Makes 8 servings. Leftovers can be refrigerated or freeze in individual airtight containers.
© Recipe courtesy of The Spruce Eats

JANUARY WINE CLUB PAIRING:

Casas del Toqui SyrahBold wine Style logo
Casas Del Toqui
Gran Toqui
Syrah
Cachapoal Valley, Chile

BOLD WINE STYLE

In 1994, Château Larose Trintaudon, a major French wine producer from the Bordeaux region, partnered with traditional wine producers from the Totihue region in Chile and together they founded Casas del Toqui. Recently, their legacy was recaptured by a Chilean family with a great passion for wine, contributing with their own unique and distinctive mark. The Cachapoal Valley is renowned worldwide for its Mediterranean weather, where the Coastal Range and the Andes create one of the best soils in the region to produce high quality wines. The terroir of Casas del Toqui includes a wide range of soil types. Each plot of land is handled individually according to the unique characteristics of the terroir, producing a rich harvest with balanced maturity.

Winemaker Vicente Johnson“Very intense purplish red color. Aromas of red fruits, spices, cassis, and leather. Full-bodied on the palate, with an interesting marriage of fruit and wood, it is a very complex wine. Long finish and great persistence. Serve with roast lamb and goat cheese.” – Vicente Johnson, Winemaker

Winemaker: Vicente Johnson
Appellation: Cachapoal Valley, Chile
Varietal: 100% Syrah
Analysis: 14% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!

 

Errazuriz Winery Spotlight

October Tasting Event

You’re Invited to Join Us!

Let’s taste, learn and enjoy these delicious Chilean wines together! RSVP soon!

Best Chilean Winery 2017, Robert Parker Wine Advocate

Best Chilean Winery 2017, Robert Parker Wine Advocate

Inaugurating the new category of “Extraordinary Winery Awards” by Robert Parker’s Wine Advocate, Viña Errázuriz had the honor of being the first Chilean winery to receive the award Best Chilean Vineyard 2017“.

Eduardo Chadwick, President of Viña Errázuriz, commented: “Being considered one of the best Chilean wineries by Robert Parker’s Wine Advocate is fantastic news. We are very honored with this nomination, and we believe that the nomination reflects the consistency in the high quality of our wines along with the commitment to elaborate the best wines of our terroirs, and to be recognized as a world-class producer. ”

ERRAZURIZ WINERY

Just north of Santiago, Chile’s capital, Errazuriz Winery is located in the Aconcagua Valley.  The valley’s beauty and its mild Mediterranean climate more than likely attracted Don Maximiano Errazuriz’s attention, inspiring him to establish his winery in 1870.  Easy access to water for irrigation and the volcanic soils, make Aconcagua Valley a viticultural paradise. From the mountains to the coast, it’s the origin of many renowned Chilean wines.

HISTORY

Founder, Don Maximiano Errázuriz Valdivieso

Founder, Don Maximiano Errázuriz Valdivieso

Don Maximiano Errázuriz founded Viña Errázuriz in 1870. With his innovative and pioneering spirit, he planted the first French grape varieties in the Aconcagua Valley. His initiative and creativity were handed down to his descendants, who consolidated the winery and positioned their wines among the world’s most noteworthy.  Errazuriz’s family winery has shaped history, currently one of the best examples of successful winemaking in Chile.

CELLAR DOOR 1870 WINERY

For over a century, Viña Errázuriz’s Historic Winery in Panquehue has remained a symbol of the forward thinking vision of its founder, Don Maximiano Errázuriz. Its construction began in 1870, under the guidance of a French winemaker, took over 14 years and incorporated the latest technology at the time.

Winery tasting room

Built in 1870, Viña Errazuriz’s historic tasting room, located in basement of the winery.

The winery was built as a two-story structure. The excavation and construction of its huge cellar rooms alone took five years. The thick underground walls, built with bricks and mortar, have stood the test of time and have allowed the wine to be kept in large casks made of raulí (a native Chilean tree) at a constant temperature of 53 to 57°F.

Still in use today, the winery houses a historic collection of wines. There are about 400 bottles of each of the vineyard’s iconic wines, which provides an opportunity to experience the vineyard’s evolution through the years.

DON MAXIMIANO ICONIC WINERY

In 2009 the need to project itself into the XXI century and to search for wines of an even higher quality, inspired Viña Errázuriz to start building a new winery devoted exclusively to its high-end wines.  The integration of cutting edge technologies has gone hand-in-hand with sustainability and environmental protection, thus paying homage to Don Maximiano’s vision and courageous spirit.

Don Maximiano Winery Chile

Don Maximiano Winery, Chile

With a capacity to produce over 91,000 gallons, the new Don Maximiano Icon Winery was designed by architect Samuel Claro and built completely with bleached concrete. Its main body is underground and its spiral shape allows for the movement of fruits and liquids by means of gravity and to capture the refreshing breezes from the valley. To maintain adequate levels of temperature and illumination the building harnesses geothermal and solar energy, which are completely environment friendly.

The winery was officially opened in October 2010 with more than 100 guests from around the world, including leaders of the wine industry and press.

Errazuriz Founders Reserve wine bottle

Errazuriz Pinot Noir wine bottle

Reserve your seat to experience this iconic winery!

ERRAZURIZ WINERY, CHILE
October’s Winery Spotlight Tasting

Limited Seating Available

Errazuriz Winery in the Aconcagua Valley, Chile

Errazuriz Winery in the Aconcagua Valley, Chile

Beef Empanadas

beef empanadas with wineINGREDIENTS:
• 1 lb minced beef
• 2 spoons of butter
• ½ cup of onion (chopped)
• 2 big tomatoes (chopped)
• 3 oz green chilli
• 1 bay leaf
• ¼ teaspoon salt
• 1 teaspoon merquén
• 2 spoonfuls of black olives (chopped)
• 1 packet of empanada dough (or another puff pastry dough, like phillo)
• 1 egg yolk
• 1 spoonful of water

DIRECTIONS:

Fry the onions in the butter, add the meat until it is lightly golden. Add the tomatoes, chilli, bay leaf, merquén and salt; cook over a low flame for between 30 – 35 minutes, stirring occasionally, until the majority of the liquid has evaporated. Remove from the heat, discard the bay leaf and add the olives. Put three spoonfuls of filling (when cool enough the handle) in the middle of each empanada skin and fold over in the middle; press the edges together with your fingers to form a half-moon shape closed sealed around the edges and filled inside.  Use a fork on the edges to fully seal them. With a fork carefully pierce a couple of holes in the top side of the empanada. Using a pastry brush, brush some egg wash (the mixture of egg yolk and water) on the top side of each empanada. Cook in the oven at 400° for 20 to 25 minutes or until they are golden. © Recipe courtesy of WinesOfChile.org

Mellow style logoHuellas Reserve Merlot wine bottleHullas Reserve
Merlot
Curico Valley, Chile

Located in Chile’s central valley, about 124 miles south of Santiago, Curicó Valley is known for a variety of grapes and as one of the most productive wine regions. Legendary Spanish viticulturist Miguel Torres first arrived to the valley in 1979 and revolutionized Chile’s wine industry. He brought with him European techniques and foreign investment that would cement Chile’s reputation for producing premium wines of outstanding value. Influenced by the Andes Mountains with cold nights and hot summer days, this region has a Mediterranean climate. The proximity to the Lontue River creates a microclimate that moderates temperatures.

Bright and intense ruby red in color, this Merlot presents aromas that recall blackberries, red cherries, and sweet plums, with spicy black pepper and cinnamon notes as well as subtle touches of vanilla and cocoa rounding out the complex nose. The palate offers a firm structure with smooth tannins that meld together and persist through a long finish.” – Garlos Gatica, winemaker.

Winemaker: Carlos Gatics
Appellation: Molina Andes, Curicó Valley, Chile
Varietal: 96% Merlot, 4% Cabernet Sauvignon
Analysis: 14.1% alcohol by volume; 3.5 pH; 5.3 g/L total acidity