Pairing: Chilean Cuisine

Chilean cuisine reflects the country’s diverse geography, blending indigenous ingredients with European influences. From the seafood-rich coasts to the hearty stews of the Andean highlands, the dishes often feature bold, earthy flavors. Staples like empanadas, cazuela (meat and vegetable stew), and pastel de choclo (corn pie) are popular. Chilean wines, especially those made from Carmenère, Syrah, and Sauvignon Blanc, are known for their versatility and ability to complement these rich, flavorful dishes.

Recipe

Ingredients

  • Corn (2 cups, fresh or canned): Used in many traditional dishes like pastel de choclo, providing sweetness and texture.
  • Beef or chicken (1 lb): Common proteins in stews and empanadas, adding hearty richness.
  • Paprika and cumin (1 teaspoon each): Essential spices that add warmth and earthiness to many Chilean dishes.
  • Onions (2, finely chopped): Adds sweetness and depth of flavor.
  • Potatoes (2-3, diced): Found in stews like cazuela, they provide body and absorb the rich flavors​.

Instructions

  1. Prepare the meat: Sear the beef or chicken in a large pot with olive oil until browned. Remove and set aside.
  2. Sauté the onions: In the same pot, sauté the onions until translucent. Add paprika, cumin, and salt.
  3. Add vegetables and broth: Return the meat to the pot, add diced potatoes and corn, and pour in enough broth to cover. Bring to a simmer.
  4. Cook: Simmer for 1.5 to 2 hours, or until the meat is tender and the vegetables are fully cooked. Serve with rice or bread.

Serve With

Carménère, Sauvignon Blanc

Learn More About the Best Pairings

Carménère

Carménère is a red wine grape variety originally from Bordeaux, France, but is now primarily grown in Chile, where it has become the country’s flagship grape.

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Sauvignon Blanc

A highly aromatic white wine grape variety known for its refreshing acidity and diverse flavor profile

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Samplers

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