Banfi Vintners / Perfect Pairings

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The fresh, clean flavors from the menu below have been selected to celebrate the arrival of spring.

Chilean Night with Chef Ruth Van Waerebeek

Ruth Van Waerbeek, winery chef, cookbook author, and food writer, will visit the U.S. April 24th - May 1st to conduct a series of hands-on cookery classes celebrating Chilean food and fine wines (full details listed on our Events page).

If, however, you're unable to join one of Ruth's classes, no need to feel left out! The menu, recipes and Chef Ruth's recommended wine pairings are all detailed below.

So why not invite your family and friends to join you for an authentic Chilean Food & Wine experience!

Tiradito of salmon in pink grapefruit juice, chili peppers and avocado (Tiradito de salmón con pomelo, ajíes y palta): A "tiradito" is a variation of the ceviche, a popular and wonderful way of preparing fish and seafood in Chile. Undeniable that we see a strong Peruvian influence here (let's not forget that the Northern part of Chile belonged to Peru before "La Guerra del Pacífico" - the Pacific war - decided otherwise); Pair with Casillero del Diablo Reserve Sauvignon Blanc

Creole-style crabmeat Pie ("Chupe de Jaiva"): A smooth, creamy pie loaded with lump crabmeat pieces and Creole vegetables, paprika peppers, tomato, corn, chili pepper and coriander. This dish is the perfect example of the encounter between the French influence in Chile's gastronomy and winemaking on the one hand and the indigenous culinary input, based on a variety of vegetables, herbs and spices, such as corn, capsicums, coriander, chili peppers, tomato etc. Heritage that both South and North America share!; Pair with Marques de Casa Concha Chardonnay

Risotto of quinoa with mixed mushrooms, Carmenere wine and mature goat cheese (Risotto de quinoa con callampas, vino tinto y queso de cabra): Quinoa, the mother grain, gift from the Andean heights, finds it way in a modern interpretation paired with other staple Chilean ingredients, mushrooms, dried and fresh, goat cheese and of course the Carmenere grape variety, emblematic for Chile.; Pair with Casillero del Diablo Reserve Carmenere

Mini-brochette of lamb in merquén marinade, a unique smoked chili pepper mix from the indigenous Mapuche Indians, with a Chilean-style mint salsa (Brocheta de cordero in adobo de merquen con salsa verde de dos mentas): From the Northern Andean foothills till the Patagonian grasslands, tender lamb is the meat of choice for the "parrilla" or Chilean grill, especially when spiced up with the pungent and exquisite merquén mixture, and served with a refreshing green mint salsa. The ideal match for a great Chilean cabernet!; Pair with Casillero del Diablo Reserva Privada

Poached pear in Late Harvest syrup, vanilla ice cream and warm Sabayon of Late Harvest (Peras en almïbar de Late harvest, helado de vainilla y sabayon de Late Harvest): The perfect example that Late harvest is not only an elegant dessert wine but it is easily converted in a versatile ingredient for easy to make and sensational tasting deserts.; Pair with Late Harvest Sauvignon Blanc

Read Gourmet magazine article on Chef Van Waerebeek.
(300KB PDF)

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Casillero del Diablo Reserve Sauvignon Blanc

The color is straw with green hues. The aromas are fresh and attractive and the wine is elegant,round, and mouthfilling. The wine is also balanced with attractive, crisp acidity

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Marques de Casa Concha Chardonnay

A bouquet of intense papaya and hazelnut.

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Casillero del Diablo Reserve Carmenere

The color of the wine is deep, dark purple. The wine is rich with dark plum, black currant, and chocolate aromas. On the palate, there are notes of dark plums and spice, generously framed by toasty American oak with a soft and well-structured mouth filling texture.

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Casillero del Diablo Reserva Privada

Deep and luxurious; intense and brilliant ruby-red. Blackcurrant, red cherry and plum notes from Cabernet Sauvignon combine with Syrah-endowed ripe black fruit, blackberry and plum.

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Late Harvest Sauvignon Blanc

Mature fruit aromas, such as pear, melon, and apricot. On the palate, the wine is soft and fruit-forward with notes of honey.

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