Chilean Dinner and Wine Pairing

Every few months, we get together with friends and put together a gourmet dinner, based on a country, or cuisine, chosen by the host. This time around, it was my turn to host, and since my wife and I recently spent a few weeks in Chile (trip recap here), we decided to give Chilean Cuisine a go.

Since Chile is located in South America, most people would expect something similar to Mexican food, but you would be wrong.  There is a strong influence from traditional Spanish cuisine, but it is mixed with local ingredients, and more importantly, the influences of European cuisines, particularly from Germany, Italy and France. When we traveled to Chile, we experienced fresh fruits and vegetable, an array of seafood and meats. 

Chile and Peru have a long running argument over who is responsible for the potato. I will stay out of the argument, but will attest to the prevalence of the potato, particularly in the south around Chiloe. In the north, we experienced quinoa in multiple forms, but the most unusual was puffed quinoa. Corn, known as “choclo” was also abundant.

With the extended shoreline of Chile, seafood was found everywhere. Salmon farms in the Lake and Patagonia districts are very common. Hake was a particularly common fish in restaurants, but rarely found in my local grocery stores. Lamb cooked on a rack, set up around an open fire pit was a memorable tasting experience.

At almost every meal, we were served local “street bread” known as Pan Amasado. I would liken it to hard tack. It was a small, often tasteless roll or biscuit, always indented with the tines of a fork on top. The bread was served with a form of salsa, known as Pebre, and sometimes with as many as three different dipping or spreading sauces.

The goal for this dinner was to create a menu that represented the different regions of Chile. We incorporated all the main ingredients and searched for recipes in a number of Chilean cookbooks. In a few cases, the herbs or proteins were not to be found, or required some searching. But, what resulted was one of our better dinner/wine pairing experiences. And, the total cost (including wine) was only $50/person!

The first course was an appetizer course of seafood items: Merluza Rellena con Pimientos y Coulis de Ceboletta (Hake filled with Piquillo peppers with scallion coulis); and Salmon ahumado en tazas de pepino (Smoked salmon in cucumber cups). Hake was nowhere to be found, so it was substituted with Talapia. This was a wonderfully light opening dish that was paired with the 2013 Veramonte Sauvignon Blanc. The couple who made this dish smoked their own salmon and were able to source piquillo peppers for the dish. The wine had a crisp acidity to it, with fruit and mineral notes. It was a nice pairing, particularly with the smoked salmon dish.

Our second course consisted of a traditional ensalada (salad) course: Ensalada a la Chilena (Tomato and sweet onion salad) along with Humitas de Choclo (Corn tamales). For this course, we paired with the 2012 Bodegas Re "Chardonnoir". The salad was pretty standard, but the Humitas required some tamale making skills, as well as experimenting with the consistency of the filling. The couple who were responsible for this course watched a few videos to hone their assembly techniques. Additionally, they were able to find Aji pepper paste at a local Mexican grocery store, to keep this dish authentic. The wine pairing was interesting, in that the wine was a blend of Chardonnay and Pinot Noir (not unusual for sparkling wine, but this was a still wine).  It had a pink/orange hue to it, and was fairly high in acid, and medium body.  On the nose, there were aromas of stone fruit, tangerine, and minerals. Again, a very nice pairing.

The main course was my responsibility, as the host. Since I don’t have an open pit fire, I resorted to a barbecue to make Cordero a la Parilla con Merquen y salsa menta (Grilled Merquen Lamb skewers with mint salsa). With this, I served Papas Rostizadas (roasted  multi-colored fingerling potatoes). The lamb marinated for about two hours in a yogurt and merquen  sauce. I was able to find the traditional Merquen pepper mix online, and it is worth finding. The lamb was put on skewers alternating with peaches and bay leaves, and slowly grilled, then served with a mint salsa. The fingerling potatoes were simply roasted with garlic and rosemary. With this course, I had two different red wines (I bought both while in Chile): 2011 Errazuriz Don Maximiano and 2008 Casa Silva Carménère Microterroir. Both wines are wonderful examples of what Chile can do. The Errazuriz was their founder’s reserve, and is mainly Cabernet Sauvignon, and has the typical Cab notes you would expect: cassis, currant black pepper, and clove, along with firm tannins. In hindsight, I wish I had held this longer, as I think it was still too young. The Carménère, on the other hand was perfect with the lamb. It was a powerful wine with sweet soft tannins. On the nose, black cherry and spice, with a long finish.

The final course was a dessert course, and this couple had more of a challenge, as the recipe really didn’t exist.  We had Tarta de Fruta con Quinoa soplada (Fruit tart with puffed Quinoa) along with Helado de rica-rica (rica-rica ice cream). After some searching, we found puffed quinoa to make the tart crust. The crust was then lined with a layer of chocolate, and filled with custard and fruit. The tart was served with “rica-rica” ice cream. I put the “rica-rica” in quotation marks, because it is impossible to find this herb outside of Chile (if anyone finds it, let me know where). We tried to recreate the flavor of rica-rica by combining rosemary, mint, sage and lemon zest. An unusual ice cream flavor, but it worked. With this course, we made Vaina, a blended drink consisting of Ruby Port, Cognac, Crème de Cacao, eggs, powdered sugar and ice, then topped with cinnamon. These go down too smoothly, so be careful!

There you have it, a four course Chilean dinner, including wine, for only $50/person. And, a fun evening with friends and fine food, made with your own hands. If you want any of the recipes, let me know in the comments section below.

Pinot Blanc...or is it?

I recently held a wine tasting that included some wines from the French region of Alsace. This AOP is unique in France, in that it is the only region to put the grape variety on the label. This has to do with the heavy German influence in the area. Germany traditionally has labelled wines by the variety. France on the other hand, has always labelled by the growing region. So, when you purchase an Alsace Riesling, you know you are getting a Riesling. And, when you buy a bottle that says Pinot Blanc, you are getting…..well, maybe not what you think.

Pinot Blanc
Pinot Blanc is a genetic mutation of Pinot Noir. Pinot Noir is an unstable grape variety that can easily mutate. When it mutates and produces white grapes, it is known as Pinot Blanc. It can also mutate in a grayish-blue colored grape that is known as either Pinot Gris or Pinot Grigio (if you are in Italy).  In Alsace, Pinot Blanc is not considered a "grand cépage" or “great grape”. Its’ main use is in Edelzwicker (a blend of grape varieties) and Crémant (the name for sparkling wine, outside of Champagne).  If a wine is labelled as Pinot Gris, in Alsace, then the bottle will contain 100% Pinot Gris. When a bottle is labelled as Pinot Blanc, the story is different. It is confusing. The designation for Pinot Blanc, in Alsace, does not necessarily mean that the wine is 100% Pinot Blanc. Matter of fact, it could be 100% Auxerrois, and still be labelled as Pinot Blanc.

The difference is that Pinot Gris is a "true" varietal designation in Alsace, or “grand cépage”. The designation for Pinot Blanc means that it is a white wine made from Pinot varieties. Under the Alsace appellation rules, the varieties can include Pinot Blanc, Auxerrois, Pinot Gris and even Pinot Noir (as long as it is vinified white, without skin contact). The most common Pinot Blanc blend is Pinot Blanc and Auxerrois. The reason why Pinot Blanc and Auxerrois are treated together is that legally, Pinot Blanc is a term that includes Auxerrois (but not the opposite).  If you want 100% Pinot Blanc, then the label might state “Clevner” or “Klevner”.

Auxerrois is a white grape. DNA testing has shown that it is a cross between Gouais Blanc and Pinot Noir, the same ancestry as Chardonnay. Auxerrois has more body than Pinot Blanc. It is generally lower in acid (except when grown in the cooler northern region of Bergheim, where it develops a crisp character), and has a nice citrus flavor. But, it is mainly known for its’ spicy, smoky, and almost perfumy character.

Almost always, Pinot Blanc wines are a blend of Pinot Blanc and Auxerrois. The fresh acidity of Pinot Blanc melds with the spicy, full-bodied character of Auxerrois. The final product produces a wonderful balance. While the nose is not as fragrant as some of the more famous wines of the region, these dry white wines make for great sipping wines, as well as the perfect accompaniment for food.  It is perfect on the buffet table, and goes well with everything from smoked salmon, to Thai and Italian dishes.

Alsatian Pinot Blanc is one of those wines that you can drink right away, or even cellar for a few years. It holds up well, but not as long as Riesling or Chardonnay. 

The night of the tasting, I served the 2013 Zind Humbrecht Pinot Blanc. This blend was 65% Auxerrois and 35% Pinot Blanc, and was picked as one of the nights’ favorite wines.

If you are looking for something that is different from the everyday Chardonnay, or the lighter Pinot Grigio, give Pinot Blanc from Alsace a chance, Surprise your friends with your knowledge about why the bottle says one thing, but what is inside is another. Have fun, and enjoy.

Que Sera, Sera

Okay, so the title of this blog is a play on words, but you get the idea.  What is the sixth most planted grape in the world? Syrah. Aren’t familiar with it? How about Shiraz? New wine drinkers are surprised to learn that these are the same grape variety, and also further surprised to learn that Petit Sirah is a completely different grape. Syrah is considered one of the "noble grape" varieties. The following is an abbreviated version of a textbook chapter I wrote for a new wine education program (hopefully to be announced soon in North America).

Syrah has been popular, and highly esteemed in France since the 18th century.  Thomas Jefferson, the third president of the United States, raved about the wines of Hermitage in his diary. In fact, in the early 1800′s, Hermitage was the most expensive wine in the world. The Shiraz name is also not particularly new either, as it has been grown in Australia since the early 1830’s.

There are stories of the origins of Syrah. Stories about the grape originating in Persia, or that the Romans planted the fruit in Vienne (now known as Côte Rôtie).  Some of the more romantic stories include the vine being planted on a hill by a lone monk, on his way to the Lérins Abbey by the sea. The little chapel dedicated to St. Christopher on the hill of Hermitage lends some credence to the story that a hermit, Gaspard de Sterimberg, planted the vine as he returned from the crusades in the 13th century. But, recent research indicates the grape is a native of the Rhône valley, in France. DNA research has determined that Syrah is an offspring of two ancient varietals: Dureza, and Mondeuse Blanc.

Syrah is the red wine grape that rules the Northern Rhône Valley, in France. Syrah Grapes are the only red grape allowed by AOP rules in the appellations.  In the small appellations of Côte Rôtie, Hermitage, and Cornas, Syrah grows on often steep, dry slopes and terraces to produce densely concentrated wines whose longevity and complexity in maturity rival the finest wines of Bordeaux.
While Syrah is usually associated with the Northern Rhone, it is increasingly important in the southern Rhône Valley where the grape provides structure, color, and aroma to the Grenache-based wines of Châteauneuf-du-Pape and Gigondas, as well as the vast Côtes du Rhône designation.

Old Vine Shiraz - Barossa Valley
It is likely that more wine drinkers know Syrah by its Australian name, Shiraz. Shiraz is the same grape as Syrah, and was imported by Australian settlers in the 1830’s. The Australian approach to Shiraz is more diverse than it is in France. The grape is used to produce everything from fortified, Port-style wine (“stickies”), to red and pink sparkling wine, and mass-produced "critter" wines.  Now, the name “Shiraz” has been associated with a crisper, fruitier style of wine. It is not uncommon a winery to label one wine a Syrah and the other a Shiraz, dependent on the style.

At Eberle - one of the original Rhone Rangers
Outside of France and Australia, Syrah has met with great success, the most notable area being in the United States, but particularly in California. The first plantings of Syrah in California took place in the Napa Valley in 1878. The big jump in California production took place in the late 1990’s, when the “Rhône Rangers”, in the Central Coast, stimulated interest in the variety. By 2000, more than 90 wineries had joined the movement throughout the United States, but mainly focused on California’s North and Central Coasts.

One of the factors influencing the interest of Syrah plantings around the world is the relative ease with which the grape grows. It is a vigorous vine, and needs trellising and training for the best returns. The yields go hand in hand with quality. Lower yields produce concentrated, long lived wines, but even at high yields, Syrah retains some of its character and can make attractively fruity wines.

A quote often used by grower is, “Syrah likes a view”.  This is very evident in the traditional growing area, where the vineyards are planted towards the top of hills.  Due to erosion, there is less soil at a higher altitude, causing the vines to produce fewer grapes. Lower yields tend to produce more concentrated wines. 

Syrah wines display medium to high tannins (although they are typically ripe and smooth, not abrasive like younger reds can be), moderate acidity, medium to full body, with rich round flavors. Depending on the quality of the fruit, they can range from brawny to soft. The concentrated pigments lead to very deep-colored and concentrated wines that, in youth, typically display opaque, inky-purple or black cores. Wines produced from high-yielding vines, however, may lean toward ruby cores, even in youth. 

Photo courtesy of Wine Folly.
On the nose, the finest northern Rhône Syrah offers a rich mix of black and red fruits, especially raspberry, blueberry, blackberry, plum, and blackcurrant. For such a dark red wine, it is somewhat surprising to find that the fruit aromas are often accompanied by floral notes of violets and carnations.  Additionally, vegetal aromas of tobacco, black pepper, licorice, cloves and rosemary, can be found in quality examples. For many tasters, it is the savory side of Syrah, produced through the interaction of wine and barrel, that provides the most telltale signs for Syrah…bacon, or meat. Warmer climates bring out the mellower flavors of plum, while cooler temperatures spice up the wine.

New world  versions of the grape tend to emphasize the primary fruit aromas of raspberry, blackberry, and plum in a fruity style, which many "sweet" wine drinkers enjoy.  Australian Shiraz often adds a suggestion of chocolate and mint or eucalyptus on the nose. With age, it can take on an appealingly gaminess and leather bouquet, along with an almost chocolate-like character. 

Syrah has the ability to age and evolve for years or multiple decades in the best cases.  Hermitage and Côte Rôtie have the reputation for the slowest maturing of the Rhône wines. Other regions of the Rhône are at their best between three and eight years. The blended wines of the southern Rhône need less time than the north, and most Shiraz-style wines are meant to be drunk within three to five years. The exception to Shiraz is Grange, which can take decades to mature.

Syrah is one of the most versatile wines to pair with food. With its fresh fruits, spice, rich character coupled with the wide variety of styles, it is the perfect wine for all types of game, duck and chicken. Syrah also makes a great wine and food match with braised dishes and stews. Syrah is for many people the only wine that works with winter dishes like cassoulet, and grilled meats.  Cheese Pairings would include Cheddar, Edam, and Gouda.

So, who produces your favorite Syrah/Shiraz?