While we enjoyed Marcelo’s wines, and his wonderful stories that conveyed the history and character that makes each wine unique, the point of the tasting was to explore the entire Concha y Toro line-up. Even with just a few snacks, and a few minutes spent with each wine, it was obvious that the wines Marcelo crafts are ideally suited for the dining table, and we wanted to explore pairing them.
So, we got this idea, why not see what Ruth Van Waerebeek, Concha y Toro’s Chef, serves with these wines, wines that she knows as well as anyone. The results are an exciting series of videos, and recipes, that pair Concha y Toro wines with easy to prepare, delicious dishes that are sure to make any event special! Take a look at our first menu.
- Mixed seafood and mushroom Ceviche with orange and avocado
- (Casillero del Diablo Sauvignon Blanc)
- Grilled lamb skewers,merquén marinade, Chilean-style mint salsa
- (Casillero del Diablo Reserva Privada)
- Roquefort “Cheesecake” with toasted Walnuts on Rye Bread, mixed Greens with walnut oil Vinaigrette
- (Marques de Casa Concha Cabernet Sauvignon)
What to expect; Concha y ToroIn 1883 Don Melchor de Concha y Toro and his wife, Dona Emiliana Subercaseaux, brought to Chile the noblest grapevines of the Bordeaux region of France, and established one of chile's most important and revered wineries: Vina Concha y Toro. Working together with U.S. importer, Banfi Vintners since 1988, Concha y Toro has joined the ranks of the world's premier producers.
An Introduction from Chef Ruth
Mixed seafood and mushroom Ceviche-style salad with orange and avocado
Click here to download a printable pdf file of this recipe.
12 large shrimp, shelled and deveined
1/2 pound cleaned medium squid, cut crosswise into 1/4-inch rings
1/2 cup freshly squeezed lemon juice
2 tablespoons freshly squeezed orange juice
3 tablespoons canola oil
½ red chili pepper, seeded, finely chopped
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped parsley
2 tablespoon garlic, minced
1/2 red onion, finely sliced in half moons
½ pound small white mushrooms, thinly sliced
Sea salt and freshly ground pepper
2 navel oranges, in sections
2 firm, ripe Hass avocados, peeled and cut into wedges
- Bring a saucepan of salted water to a boil, add the shrimp and cook 2 minutes; add the squid and cook 1 minute longer. Drain and refresh.
- In a large bowl, mix the citrus juices, oil, chili pepper, cilantro, parsley and garlic. Add the onion and mushrooms, combine and season with salt and pepper. Let marinate 20 minutes. Add the squid and shrimp and refrigerate another 10 minutes.
- Arrange the orange sections and avocado wedges around the edge of a platter. Using a slotted spoon spread the ceviche in the center. Spoon some of the marinade over the oranges and avocado and serve at once.