By Margaret Snook, December 26, 2008
Herbal and citrusy on the nose. Bright, fresh, crisp–even a bit spritzy–although that won’t last long. Juicy, juicy, juicy and seems just a tad sweet.
Great aperitif. Great with ceviche–ok, that’s a no brainer, but try it too with something shrimp-and-Thai (I’m thinking a Thai shrimp soup with coconut milk and lemon grass). This would also be good with salty foods- Serrano ham, blue cheese, anchovies (Caesar Salad) or fresh foods that are slightly bitter, such as an arugula salad with bits of crisp bacon, blue cheese and strawberries.
A great choice for a Chilean dish would be a green bean and carrot tortilla… forget the Mexican bread… in Chile a tortilla is made Spanish style with egg (like a frittata), cooked til set in a skillet, flipped, and cooked til set on the last side then slid out of the pan onto a serving platter.
Denomination of Origin: Casablanca Valley
Winemaker: Marcelo Retamal