As many of you know, late last year Snooth was fortunate enough to be able to organize a wine pairing evening with Concha y Toro’s winemaker Marcelo Papa.

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 Toro

In 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.