Breaded blood sausages with polenta served with balsamic vinegar and a purée of roasted tomatoes.
Intense picota cherry color. Very expressive on the nose, with toasty and redcurrant jam notes, as well as touches of tobacco, juniper and some hints of dairy. It features a very broad palate: rounded tannins, finishing with aromas of licorice and spices, with a long, elegant aftertaste.
Breaded blood sausages with polenta served with balsamic vinegar and a purée of roasted tomatoes. Best wine pairing: La Causa País / Cordillera Carignan / Cordillera Syrah
Breaded eggplant, chard salad with garlic and tomato sauce, and a creamy avocado dip. Best wine pairing: Cordillera Brut / Lapostolle Le Rosé / La Causa Cinsault
Fish of the day with mashed carrots, ginger and chives. Best wine pairing: Estelado Rosé Sparkling / Cordillera Sauvignon Blanc / La Causa Moscatel
Fine recipe of toasted polenta crust served over a broccoli and lemon purée. Best wine pairing: Estelado Rosé Sparkling / Lapostolle Le Rosé / La Causa Cinsault
Ember slow-roasted meat over dainty sopaipilla with goat cheese and “cacho de cabra” pepper sauce. Best wine pairing: Lomas del Valle Cabernet Franc / Altos Ibéricos / Cordillera Carmenère.
Selection of Curicó and handcrafted goat cheeses.
Best wine pairing: Lapostolle Cuvee Chardonnay / Viñedos de Alcohuaz Grus / Altos Ibéricos Tempranillo
Country terrine, head cheese, Parral veal pâté and meat roll-up.
Best wine pairing: La Causa País / Marimar Estate Pinot Noir / Familia Torres Purgatory
Country terrine, veal and Parral veal pâté, served with Curicó cheeses.
Best wine pairing: Vuelo Ancestral – (La Causa Moscatel / La Causa Cinsault / La Causa País).