Tag Archives: maule valley

Manos Andinas Gran Reserva Semillón

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panzanella-salad-blogPanzanella Salad

INGREDIENTS:

For the Tomato Panzanella Salad:

  • 6 oz crusty bread, (½ loaf) cut into 1-inch cubes (6 cups)
  • 2 tbsp extra virgin olive oil
  • 1/8 tsp sea salt
  • 2 lbs ripe tomatoes, cut into small wedges or bite-sized pieces
  • 8 oz fresh mozzarella, halved mozzarella pearls
  • ½ medium red onion, thinly sliced
  • ½ cup basil leaves, (about 22 leaves), coarsely chopped, plus more to garnish

For the Vinaigrette Dressing:

  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 2 garlic cloves, grated
  • ½ tsp salt, or to taste
  • 1/8 tsp black pepper

DIRECTIONS:

  1. Preheat oven to 400˚F. Place bread in a mixing bowl, drizzle with 2 Tbsp olive oil and a pinch of salt. Bake for 9-12 minutes until toasted then set aside to cool. Edges should be golden brown and crisp and the centers should be fully dried through.
  2. In a small bowl, combine vinaigrette dressing ingredients and whisk to combine. Set it aside for the flavors to meld while you prepare the rest of your salad ingredients.
  3. Place remaining Panzanella salad ingredients into the same mixing bowl you used for the bread. Add the cooled bread. About 10-15 minutes before serving, drizzle on the dressing, adding it to taste. Toss the salad gently to combine.

© Recipe and Photo courtesy of Natasha’s Kitchen. All rights reserved.

MAY WINE CLUB:

Silky styleMA_GN-RES-SE-Bottle-ImageTrasiego Wines
Manos Andinas
Semillón Gran Reserva
Maule Valley, Chile

SILKY WINE STYLE

Semillón typically shows refreshingly, but moderate acidity and a full-bodied texture that can be delightfully silky. The flavors range from fresh apple and citrus when young, evolving into richer flavors of honey, figs, and toasted nuts with age.

Analysis: 13.5% alcohol / volume
Varietal: Semillón
pH: 3.4
Total Acidity: 4.71 g/l
Residual Sugar: 2.04 g/l
Appellation: Maule Valley, Chile

History and Winemaking
Semillón is a variety that has existed in Chile since the arrival of the Bordeaux varieties in the mid-1800s. It remains in the traditional wine-growing area of the Maule Valley. Known for old vines with great potential and expression of the Chilean terroir, there is a special cultural bond with the small grape growers and their communities. The grapes are hand-picked by committed vintners and their families. The wine is fermented in stainless steel tanks at a low and controlled temperature. Then, for 3 months, careful work is done with the fine lees, adding more intense aromas to the wine as well as greater texture in the mouth. Depending on the year, a small component of wine that has passed through second and third use French barrels is added to the wine.

About Trasiego Wines:
Founded in 2015, with the idea of producing honest wines that truly speak of their unique origin, Trasiego Wines are sustainably produced in partnership with artisans and passionate farmers located in privileged terroirs in the Andes Mountains and by the Pacific in the Coastal range of Chile. Learn more here.

Information & Photos © Trasiego Wines – All Rights Reserved.

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Maite Chardonnay

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Sea BassEasy Baked Chilean Sea Bass

INGREDIENTS:

  • For the Fish:
    • olive oil, for the pan
    • 4 Chilean sea bass fillets (about 6 ounces each)
    • kosher salt, to taste
    • black pepper, to taste
    • creole seasoning (or seasoned salt), to taste
  • For the Lemon Buerre Blanc:
    • ¼ cup dry white wine
    • 1 ½ tablespoons white wine vinegar
    • 1 ½ tablespoons minced shallots
    • 1 tablespoon lemon juice, or more to taste
    • 1 teaspoon lemon zest
    • 1 tablespoon heavy cream
    • 6 tablespoons cold butter, cut into 1-inch pieces
    • lemon wedges, for garnish

DIRECTIONS:

  1. Gather the ingredients.
  2. Preheat the oven to 425°F. Oil a broiler pan and rack or baking pan with olive oil.
  3. Lightly sprinkle the sea bass fillets all over with Kosher salt, pepper, and Creole seasoning.
  4. Place the Chilean sea bass on the oiled broiler rack, skin-side down.
  5. Bake the fish fillets at 425°F for about 15 to 20 minutes depending on the thickness of the fillets. The fish is ready when the temperature reaches 145°F on an instant-read thermometer inserted into the center of a fillet.
  6. While the fish is baking, prepare the lemon buerre blanc sauce.
  7. In a saucepan, combine the dry white wine, white wine vinegar, and minced shallots.
  8. Bring the mixture to a simmer and cook until it has reduced to about 2 tablespoons.
  9. Add the lemon juice, zest, and heavy cream.
  10. Remove the pan from the heat and whisk in 1 piece of the butter.
  11. Set it back over low heat and continue whisking until the butter has almost melted.
  12. Continue with the remaining pieces of butter until all are incorporated.
  13. Taste and add salt and pepper, as needed. Whisk until well blended. If the sauce is too hot or too cold, it can separate, so keep it warm—at least 80°F but no hotter than about 135°F—until serving time.
  14. Arrange the fish on plates with lemon wedges and drizzle with the lemon buerre blanc. Enjoy.

© Recipe courtesy of The Spruce Eats.

MARCH WINE CLUB:

Silky styleMaite-Chardonnay-bottleMaite
Chardonnay
Maule Valley, Chile

SILKY WINE STYLE

Located in the foothills of the Andes Mountains, the vineyard faces soft winds that maintain temperatures lower than the central valley. This is very important, since it helps to maintain good pH and high acidity levels in the wine. Aged 5-6 months in barrels, depending on the year’s specific harvest conditions. The wine remains at least 2 months in bottle before release.

Varietal: Chardonnay
Analysis: 13.9% alcohol / volume
pH: 3.13
Residual Sugar: 1.91
Total Acidity: 6
Appellation: San Clemente, Maule Valley, Chile
Winemaker: Felipe Uribe
Vineyard Yield: 1.8 kg/plant
Planted Area: 3 hectares
Soils: Volcanic origin which high levels of clay, which is great for this specific variety

Climate: 
Located at the Andes Mountain feet, the vineyard usually faces soft winds that maintain temperatures lower than the central valley (approximately 35.6ºF). In order to protect them from the sun direct exposure, the winery keeps the leaves on the grape cluster.

Vinification Process:
The grapes are whole cluster pressed, completely oxidative without the use of sulfur dioxide. The process considers all the wine lees, giving the wine a deep and profound mouth. The winery uses natural yeast and this is no chemical intervention in the winemaking process, just a touch of sulfurous before bottling.

Aging and Storage:
5-6 months in barrels, depending on the specific year harvest conditions. The wine remains at least 2 months in bottle before release.

Maule Valley, Chile map

ABOUT THE WINERY:
The Andes Plateau is a family run winery with a drive to showcase wines from the Andes Mountains. Altitude determines the identity of their wines; not many producers are in the mountains due to a high risk of frost, yet the Andes Plateau winery believes the risk is worth the reward. They produce elegant and energetic expressions of each varietal, working with the complex geology of their vineyard locations. Learn more about the winery here.

Information © Andes Plateau – All Rights Reserved.

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March Wine Club Pairing Recipe

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Beef Empanadas

Chilean Beef Empanadas

INGREDIENTS:

  • For the Filling:
    • 2 pounds of ground beef (90% Lean)
    • 1 cup beef broth
    • 3 large or 4 medium onions chopped into small cubes
    • 2 tablespoons all-purpose flour
    • 2 tablespoons red pepper or paprika or Merken (Chilean smoked chili)
    • ½ teaspoon ground cumin
    • salt and pepper
    • 4 tablespoons vegetable oil
    • Optional:
      • 20 black olives
      • 40 raisins
      • 4 hard-boiled eggs
  • For the dough:
    • 1 cup whole milk
    • 1 cup of warm water
    • 1 tablespoon salt
    • 1 kilo or 2 pounds of all-purpose flour
    • 2 eggs
    • 6.5 oz of melted shortening, warm

DIRECTIONS:

  1. For the Filling:
    1. Always prepare it the day before.
    2. In a large saucepan, heat the oil and fry the meat until lightly browned about 8 minutes. Add the paprika, salt, pepper, and cumin, and saute for a few minutes.
    3. Add the broth and simmer for 30 minutes over low heat. 
    4. Add the onion, mix well, and cook over medium heat until the onion is tender, about 30 minutes.
    5. Add the flour and stir well and adjust the seasoning if necessary. Cook two more minutes. Cool and refrigerate.
  2. For the dough:
    1. Make a brine with the milk, water, and salt, and stir to dissolve the salt. Mix the flour and eggs in a large bowl or a stand mixer with the paddle attachment and mix for a minute to incorporate.
    2. Add the melted shortening and work a little more. At this point, you will see only crumbs. To form the dough, start adding the brine with the mixer running on low speed until the dough is soft and flexible. If needed, keep adding water.
    3. Separate the dough into 20 portions and cover with a moist cloth.
    4. Preheat the oven to 350°F.
    5. Work each piece individually, rolling until thin, cut in a circle about 7″ and fill with two tablespoons of filling, a quarter of a hard-boiled egg, olives, and raisins if desired. Close by smearing the edge, pressing firmly, and making the folds. Brush with an egg wash before baking.
    6. Bake for 30-35 minutes until golden.
    7. Serve hot.

© Recipe courtesy of Chilean Food & Garden.

MARCH WINE CLUB:

Bold wine Style logoAndesita-Cabernet-Sauvignon-wine-bottleAndes Plateau
Andesita
Cabernet Sauvignon
Maule Valley, Chile

BOLD WINE STYLE

This is an elegant wine with red fruits, spices and black pepper notes. The palate shows great tannin structure and freshness that makes it vibrant and easy to drink. Thanks to its acidity, it becomes a versatile wine that can be combined with a wide variety of flavors and foods.

Varietal: Cabernet Sauvignon
Analysis: 13.2% alcohol / volume
pH: 3.52
Residual Sugar: 2.55
Ac. Total: 5.41
Vineyard Yield: 2 kg/plant
Planted Area: 3 hectares
Appellation: San Clemente, Maule Valley, Chile
Climate: Template temperatures that allow early harvests
Soils: Alluvial soils that have been transported by the river, containing gravel, sand and silt
Winemaker: Felipe Uribe

Harvests and Vinification:
The grapes are tasted and selected carefully. An early harvest allows the wines to achieve freshness and acidity. The process is made by hand, using 12 kilo boxes.

Aging and Storage:
The wines are aged for 10 months in nuetral oak barrels. Additionally we use the 20% of a 2nd hand un-toasted French oak foudre (large wooden vat that holds 3,000 liters). Afterward, the wine is storage for a minimum of 3 month to then be released to the market.

Maule Valley, Chile map

ABOUT THE WINERY:
The Andes Plateau is a family run winery with a drive to showcase wines from the Andes Mountains. Altitude determines the identity of their wines; not many producers are in the mountains due to a high risk of frost, yet the Andes Plateau winery believes the risk is worth the reward. They produce elegant and energetic expressions of each varietal, working with the complex geology of their vineyard locations. Learn more about the winery here.

Information © Andes Plateau – All Rights Reserved.

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!

Learn about our Memberships >

 
 
 

 

Chef John’s Crab Cakes

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Video – Click here to watch Chef John make his crab cakes

INGREDIENTS:
• 8 saltine crackers, finely crushed
• 2 tablespoons mayonnaise
• ½ teaspoon Dijon mustard
• ½ teaspoon seafood seasoning (Old Bay)
• ¼ teaspoon Worcestershire sauce
• 1 egg, beaten
• salt to taste
• 1 pinch cayenne pepper (optional)
• 1 pound fresh crab meat, well-drained
• ¼ cup dry bread crumbs
• 2 tablespoons butter

DIRECTIONS:

• Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt and cayenne pepper in a large bowl.
• Stir in crab meat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
• Sprinkle bread crumbs on a plate.
• Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
• Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.

Serving brunch? Try a Crab Cake Benedict, replacing the Canadian bacon and English muffin with a crab cake instead. Top it with a poached egg, side of mixed greens and glass of Huellas Sauvignon Blanc.  Recipe courtesy of Chef John, at AllRecipes.com

Huellas Reserve Sauvignon Blanc wine bottleSilky styleHuellas Reserve
Sauvignon Blanc
Maule Valley, Chile

The grapes were picked at their optimal degree of ripeness during the third week of February. Half of the grapes were macerated in the press to gently extract aromas from the skins while the remaining bunches were destemmed and pressed immediately to obtain clean musts. All fruit was fermented in stainless steel tanks to preserve the aromatics and freshness in the form of citrus and tropical fruit notes. A large part of the blend was barrel aged for 3 months on the lees, up until bottling, to impart a greater weight and creamy texture on the palate.

Carlos Gatica winemaker headshot“Greenish-yellow with intense citrus aromas such as grapefruit and sweet tropical fruits. The refreshing palate is lively, fruity, and finishes with a smooth creaminess. The perfect companion for seafood, creamy and fatty cheeses, chicken dishes, and pastas with seafood sauces.”

Winemaker: Carlos Gatica
Appellation: Maule Valley, Chile
Varietal Blend:  98% Sauvignon Blanc, 2% Sauvignon Gris
Analysis: 13% alcohol / volume

Chilcas Pairing Recipe

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Pan-Roasted Chicken
panroastedchicken

INGREDIENTS:
• Extra-virgin olive oil
• 4 ounces thinly sliced prosciutto, cut into ribbons
• Leaves from 2 small sprigs fresh rosemary
• 1 whole chicken, quartered (about 3 pounds)
• Salt and freshly ground black pepper
• 3/4 cup chicken stock
• 1/2 lemon, juiced

DIRECTIONS:
Preheat the oven to 350 degrees F. Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to one side of the pan. Season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again, stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes.

Take the pan out of the oven. Remove the chicken and prosciutto from the pan and arrange on a platter to keep warm while you prepare the pan sauce. Pour out all but about 1 tablespoon of the rendered chicken fat and return the pan to the stove top. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes. Season with salt and pepper. Drizzle the pan sauce over the chicken and serve immediately. Serves 4.  Recipe compliments of Tyler Florence, Food Network.

WC_Jan_2014_Chilcas_bottleChilcas Single Vineyard
Cabernet Franc
Maule Valley, Chile

Bold_stickerClean and bright, with an outstanding deep ruby-red color. The nose is intense, with notable fruit aromas of strawberry, black cherry, and blueberry accompanied by spicy aromas that recall bay leaf, white pepper, and an interesting hint of tobacco. The voluminous palate has smooth, elegant tannins and a tremendously long finish.

Winemaker: Camilo Viani
Appellation: Maule Valley, Chile
Varietal:  87% Cabernet Franc, 6% Malbec, 4% Cabernet Sauvignon, 3% Petit Verdot
Analysis: 13.7% alc/vol