Cono Sur Competition
Fancy an all expenses paid trip to Chile? Here’s your chance. Wine company Cono Sur is offering just such a trip to the winners of a Recipe Competition.
They are in search of a savory new main dish to pair either with their Single Vineyard Sauvignon Blanc or Single Vineyard Pinot Noir, and calling all bloggers from Ireland to participate. “If your recipe is selected, we'll be sending you and a friend to Paris, France, to compete in the Grand Final with finalists from England, Finland and Sweden. The winner´s grand prize: A trip for two to Chile to visit Cono Sur Vineyards & Winery and discover its beautiful home country!”
Bloggers may well be the primary target but the competition is open to anyone. If you don't win the trip to Chile that Grand Final in Paris would be quite a consolation. Do get into the kitchen and get that culinary brain working overtime. Closing date is 11th August.
I have been in touch with the company and have received the tasting notes for each of the two wines and they are included below for help and inspiration.
Would love to head off to Chile myself but creating a new main course may be beyond me. Still, last weekend, I gave it a go and came up with my first effort, more a starter than a main course but tasty nonetheless.
Ingredients
Four scallops.
Four streaky rashers (try Truly Irish or Woodside Farm).
Seafood Butter by IASC*.
plus One bottle of Cono Sur Single Estate Sauvignon Blanc 2013, Valle de Casablanca, 12%, €16.95, Bradley’s Off Licence, Cork.
The IASC seafood butter is an amazing product and may be used with all kinds of fish dishes. One top London chef uses it with escargots! Read all about it here.
The IASC seafood butter is an amazing product and may be used with all kinds of fish dishes. One top London chef uses it with escargots! Read all about it here.
Method
Gently fry the rashers until lightly coloured; make sure they are still soft and supple.
Take up rashers and wrap around the scallops, securing with cocktail sticks.
Brush exposed ends of the scallops with melted Seafood Butter.
Pop into the oven (top shelf) for 10-15 minutes (depending on size of scallops).
Serve with green salad and a big crisp refreshing glass of wine!
Serves two.
Single Vineyard Sauvignon Blanc
Selected for its ideal Casablanca Valley location, the Loma Roja (Red Hill) Block is a part of the El Centinela Estate, which is known for its red clay soil characterized by high water retention, giving this Sauvignon Blanc a greater aromatic expression. Just 7 kilometers from the Pacific Ocean, it is one of the coldest regions in Chilean viticulture, where morning fog covers the vines each day and slows down the ripening process so that each grape reaches its full potential.
Food Pairing
A great aperitif or an excellent option to accompany light first courses, ideally green salads or seafood. It is also a perfect compliment to vegetarian dishes and fresh pastas with Mediterranean sauces. Cheese-wise, it prefers ripe Cheddar, Gruyere and soft cheeses.
Tasting Note
This Sauvignon Blanc has a bright yellow coloring with hints of green. In the nose are aromas of grapefruit, white flowers with citric and mineral hints. The palate is slightly salty with great acidity and a long finish. This fresh and elegant wine pairs beautifully with seafood, chicken, cheeses and vegetables.
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Cono Sur Single Vineyard Pinot Noir
Selected for its privileged coastal location, the Viento Mar (Ocean Wind) Block is located at the highest point of the Campo Lindo Estate in the San Antonio Valley. Direct maritime winds significantly cool the area and provoke one of the slowest ripening processes within this variety. In addition, red clay soils, intense sunlight and no springtime rains create a brilliantly colored grape of intense aromatic expression and impressive concentration.
Food Pairing
Due to its versatility, this Pinot Noir is a natural choice for some of the latest culinary trends. It makes any white meat look good, as well as soups, stews and flavorful fish dishes. It’s also great to serve with dishes such as roast pork with onions and apples, fillet steak with sautéed vegetables, grilled salmon with curry and ginger, and leek tart. As far as cheeses are concerned, Gouda and goat cheese are a great choice.
Selected for its privileged coastal location, the Viento Mar (Ocean Wind) Block is located at the highest point of the Campo Lindo Estate in the San Antonio Valley. Direct maritime winds significantly cool the area and provoke one of the slowest ripening processes within this variety. In addition, red clay soils, intense sunlight and no springtime rains create a brilliantly colored grape of intense aromatic expression and impressive concentration.
Food Pairing
Due to its versatility, this Pinot Noir is a natural choice for some of the latest culinary trends. It makes any white meat look good, as well as soups, stews and flavorful fish dishes. It’s also great to serve with dishes such as roast pork with onions and apples, fillet steak with sautéed vegetables, grilled salmon with curry and ginger, and leek tart. As far as cheeses are concerned, Gouda and goat cheese are a great choice.
Tasting Note
This Pinot Noir has a bright ruby red colouring with purple tints. Ripe raspberries, black cherries and strawberries in the nose mesh delightfully with hints of coffee and cacao. The palate is fruity and delicate with soft tannins and a great balance. Serve with red meats, poultry game and aged cheese.
>> This won Silver in the 2013 Decanter World Wine Awards and Bronze in the 2014 Awards.
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