The wine

Gran Reserva Serie Riberas Sauvignon Blanc 2010 – see technical sheet [pdf - 1,19Mb]

The recipe

Tartar of salmon with a touch of curry and Pica lemon (for 4 people).
Ideally the tartar is prepared some 4 hours before serving.

Ingredients for the curry and lemon sauce:

• 2 spoonfuls of grape-seed or corn oil.
• 1 spoonful of very finely-chopped shallots.
• 1 spoonful of peeled and finely chopped green apple.
• 1 1/2 spoonfuls of curry.
• ¼ cup of mayonnaise.
• 2 spoonfuls of thick cream.
• 2 spoonfuls of Dijon mustard.
• 2 spoonfuls of Pica lemon juice.

For the salmon:

• 200 gr of salmon fillet, sushi quality, skinless and boneless.
• 2 spoonfuls of finely-chopped ciboulette.
• Salt and Cayenne pepper to taste.
• 1 or 2 endives, separated into leaves to serve.

Method:

1. Freeze the salmon for 2 to 3 hours, a process that facilitates cutting.
2. Prepare the curry and lemon sauce: Heat the oil in a small saucepan over a medium flame and sauté the shallots and apple for 1 minute, add the curry, 2 spoonfuls of cold water and sauté some 2 minutes on a low flame. Transfer this mixture to a bowl, leave to cool a little before adding the mayonnaise, cream, mustard and Pica lemon juice. Keep.
3. Four hours before serving: Cut the salmon with a very sharp knife into small cubes of 1/2 cm. Place in a glass bowl and add ¾ of the curry and lemon sauce kept, the ciboulette and salt and Cayenne pepper to taste. Mix well and refrigerate.
4. Serve the tartar on endive leaves.

Voilà!

And Casillero del Diablo was its official wine for the first time.

Those attending the banquets had to climb on to a table for 22 people and fit a safety belt. Once in the air, waiters, also strapped in harnesses, offered the different varieties of wine and sparkling wines of Casillero del Diablo to combine with each of the preparations created by Brazilian chefs.

All those attending these meals, including journalists and important customers, visited at the same time an exclusive container of Casillero del Diablo, where they tasted the complete range of this line.

This gastronomic spectacle is one of the most eccentric in the world. It originated in Belgium and has now been visited in over 40 countries, but this was the first time it has been open to the public.

Images of th event

To make this a special summer, the chef of Viña Concha y Toro, Ruth Van Waerebeek, has conceived exquisite recipes ideal for the season. Ruth invited us to walk around Santiago’s central market where we could find the freshest and most varied products for our dishes.

Encourage yourself to experiment with these entertaining recipes and discover their perfect harmony with Concha y Toro’s most select wines.

For TRIO Sauvignon Blanc

Fisherman’s cebiche with pink grapefruit

(For 6 people)

Ingredients:

500 g of white fish, very fresh, filleted and boneless

1 / 3 cup of freshly-squeezed lemon juice

1 / 4 cup of freshly-squeezed pink grapefruit juice

Marine salt to taste

1 small royal-purple onion, finely cut

1 / 2 red pepper, cut lengthwise

1 pink peeled and sectioned grapefruit

3 spoonfuls of finely-chopped coriander

1 green chili, seedless and finely chopped

¼ bell pepper, seedless and in thin strips

1 spoonful of finely-cut ciboulette

Method:

1. With a sharp knife, cut the fillets of fish into cubes of 1×1 cm. Place in a bowl and cover with the lemon and grapefruit juices. Add a pinch of marine salt. Leave to macerate in a cool place for 30 minutes to 1 hour.

1. Add the other ingredients before serving, mix carefully, adjust the seasoning and serve immediately.

Christmas is approaching and many people are probably asking themselves what to give. Well, if the person for whom the gift is intended is a wine lover, we can recommend to you some instruments and accessories which will undoubtedly improve their experience when keeping, serving and drinking a bottle.

There are things for all tastes; from a modern and useful corkscrew to an exclusive air-conditioned cellar. As the range is quite wide, we wish to help you now in choosing the ideal present for a wine lover:

Aerators: Serves to oxygenize wines, indispensable for appreciating their aromas.  (link)

Air-conditioned cellar: Ideal for keeping all kinds of wine. (link)

Bottle carrier: Most appropriate for carrying wines, eliminating sudden movements that can damage the bottle. (link)

Aromas kit: Ideal for experts and novices to develop their ability smell and be able to distinguish the aromas that characterize each variety. (link)

Ice buckets: To obtain the ideal temperature of wines. (link)

Decanter: Ideally needed for reserva and gran reserva wines and some aged reds. These types of wine need to be decanted to open the wine in aromas through oxygenation and also to smooth the tannins. (link)

Coolers: Modern and useful for cooling wines. (link)

Corkscrews: The most practical are the double impulse corkscrews and strip corkscrews. (link)

Wine savers: Ideal for preserving both the aroma and flavor once a wine has been opened. (For approx. 5 days refrigerated with valve). Useful but only temporarily; once a bottle has been opened it is best to drink it soon. (link)

Thermometers: Necessary for knowing the ideal temperature for serving each variety and style of wine. (link)

Other interesting gifts:

DVD, Descorchando Chile (link)

A documentary series of Silvio Caiozzi conducted by Olly Smith, an expert animator in wines who travels through Chile exploring its valleys.

Book, Chile: Terroir de Viñas (link)

A book that covers the history of Chilean wine from its genesis to the Bicentenary.