CHILEAN WINE AND SEAFOOD ADVENTURE (#1 FOODIE GROUP)

Chilean food is driven by local identity, tradition and a wealth of native ingredients that are found along its striking 4,630km length. Characterized by the rugged Pacific coast and dizzying heights of the Andes mountains stretching almost the entire enviable length of the country, Chile’s topography extends over 29° of latitude ranging between the tropics, arid deserts, salt flats, fertile hillsides and valleys, deep forests, jagged glaciers and fjords, snowcapped mountains and volcanoes. Although all ingredients are local, Chile’s key gastronomical and viticultural asset is its diversity.
The coast is one long fish counter for Chileans: established favourites like oysters, small sweet scallops with melt-in-your-mouth corals, fleshy salmon, pink and succulent clams, Patagonian King Crab and enormous Pacific sea bass are accompanied by a plethora of weird and wonderful native sea dwellers, such as the Humboldt Squid (reaching a monster-sized 2m), Erizo de Mar (‘sea hedgehogs’ aka sea urchins), Cholgas (a gargantuan relative of the mussel), Picoroco (ginormous and irrefutably ugly barnacle) and so much seaweed that you wonder if biofuel will be Chile’s next cash cow. Most Chilean seafood and fish is prepared simply, often eaten raw, with just a dash of lemon, Pebre (Chilean condiment of coriander, onion, chilli, garlic and olive oil) or a pinch of their delicious Fleur de Sel. The Spanish influence is seen in rich fisherman’s stews and other fusion influences appear in dishes like ceviche, sushi, clams ‘al parmesano’, shellfish pasta and risotto, seafood pastry pies and even battered fish sandwiches.
It almost goes without saying that the perfect pairing for most Chilean seafood are crisp, aromatic and fresh coastal wines. Pioneered by winemakers like Pablo Morande in the 80s, the main coastal wine regions of Casablanca, San Antonio and Leyda benefit from brisk sea breezes and protective, low coastal mountains creating a buffer from extreme cold and a cavity to bathe the vines in cool morning mist before the afternoon sun emerges. The varied coastal wine regions, which extend to the borders of the Atacama desert region, produce wonderful seafood pairings: the herbal aromatics and citrus fruit of crisp Sauvignon Blanc from Leyda; the tropical, voluminous and richly mineral Chardonnay from Limari; or the earthy and fruity cool climate Pinot Noir of Casablanca Valley. Intensely aromatic whites – Riesling, Gewürztraminer, and Viognier – have seen a rebirth since the exploration into cooler climates in Chile. Their acidity, off-dry nature and sublime fragrance make them fun pairings for the influx of Asian cuisine using local seafood.
Moving in from the coastal mountain range the country morphs into warm flat plains, breeze brushed foothills and the rugged start to the Andes. Naturally the cuisine shifts focus onto land dwellers and Campesino (rural) cooking dominates. The simple Huaso Asado (Chilean cowboy’s BBQ) with grilled meats like pork, beef and lamb are an ideal partner to the bigger reds from the Central valleys. The Asado tradition of hours spent around the fire warrants an equally time-absorbing wine.
Syrah is Chile’s new champion and the deep black fruit, rosemary, smoky and pepper notes, juicy tannins and bright acidity of Syrah from Apalta in Colchagua is ideal for slow-cooked Patagonian lamb. “Apalta is mostly colluvial with granite and some clay – it’s a great terroir for Syrah for its soil and water,” says winemaker Andrea Leon who makes terroir selection Syrahs with Lapostolle winery.