The Story, The basic story is one repeated time and again in South America: French know-how plus Chilean terroir equals outstanding wines—or in the case of El Principal winery, that is how the story originally started, but from their it morphed into its own. The late...
Perusing the international online newspapers yesterday, I found this intriguing (back) article from the Financial Times by Andrew Jefford on a topic close to my heart—and neck of the woods: Argentinean Malbec. I was particularly excited to read about them highlighting...
I just stumbled upon my gastronomic discovery of 2006 in Santiago: Emporio Nacional. It is a “Made in Chile” goodie store; a gourmet delicatessen sporting Chile’s finest temptations from jams like Cochayuyo (that seaweed I never know WHAT to do with) or spicy...
Ladies and Gentlemen: once again, the wine fair in Santiago known as Vinos de Chile (in its 12th version) will take place at the Hotel Plaza San Francisco September 27, 28, and 29. I am not a huge fan of large wine fairs as they are crowded, overwhelming, and in my...
Friday night, innocent cosmopolitans with friends at the Ritz’s new martini lounge led to an impromptu dinner party at my apartment. With freshly made Moussaka lurking in my oven and no company to share it with, I decided to invite over my drinking companions and have...
I just finished one of the most insightful and intelligent books about the wine world I have had the pleasure of reading in some time: The Accidental Connoisseur. Part of its lure is its engaging text written by Lawrence Osborne, a terrific writer who is...
I recently had the chance to try “G”, the new super-Chilean wine from Emiliana Vineyards, Chile’s pioneer organic and first fully certified biodynamic vineyards. The private tasting, held in (parent) holding company Viña Concha y Toro’s wine store, Vinos CyT,...
For those who have been following the Argentine wine industry over the past years, you may be aware that there is much more out there than Malbec, and well, more Malbec. Sparkling wine powerhouses like Chandon have maintained investments in Mendoza for more than 4...
In Chile there has been a major increase in good quality, low-acid extra virgin olive oil production in the past couple years, although still only a fraction of it is being exported. That picture is rapidly changing and soon, I imagine that many Chilean oils will end...
I am sitting here about to kick the rest of what is in my decanter: a 2002 Clos des Andes I recently brought back from another trip to Mendoza, Argentina. I must confess: I am utterly smitten with Argentina and many of its wines. They are totally different than...
As of late when dining out in restaurants in and around Chile, I have come to notice (and am alarmed) that most menus do a horrendous translation job when it comes to accurately defining what Chilean Seabass is in English. For those readers traveling in Chile, please...
This text was written this text for the Sunday Travel section of the La Tercera newspaper on February 26, 2006 (translated here from Spanish) as part of a large calendar of wine-related parties and activities in the many valleys surrounding Santiago. Harvest is...
The final word is out. The oldest and most comprehensive guide on Chilean Wines, known to those of us who live here as La Guía de Vinos de Chile (Chilean Wine Guide), has launched its 2006 version and here are the results. For this version, more than 1,000+...
Michael Schachner of Wine Enthusiast in his article "Chile's Fresh Faces" (November 1, 2005 issue), recently profiled Chile’s newcomers, many boutique-style vineyards, who are favoring quality-driven wines and whose first vintages were all in this millennium. The “fab...
Another weekend, another asado. Such is life in Chile in the summer. Asados, otherwise know in English as barbeques, are much more than grilled meat and outdoor eating here; they are a full on event and social ritual. We were invited over to our friends’ new...
Here’s the deal on the Abs Diet. You eat a lot, every 3 hours. You never should be hungry. There is no portion control—you oversee that. Eat until you are satisfied. Since the foods are high-protein, high-fiber you will fill up quickly and not get hungry for hours...
It is 10:30 p.m. and only two of my 13 guests have arrived. The invitation stated 9:30 p.m. very clearly as the time that the party would start. Everyone invited RSVP-ed that they were coming. “So why are they all so late?”, I grumble to my boyfriend and two other...
Alan York, Biodynamics master-extraordinaire looks in his mid-50s. He has thick, shiny, silver hair cut stylishly, framing his tanned and weathered face with tiny, piercing eyes. His voice sounds youthful with speech that is paused and thoughtful. There is something...
0
