Paris Preview

Paris Preview

Bags are packed. Truly Irish Rashers and Irish Atlantic Seafood Butter are coming with us and so too are a bundle of nerves! Paris is the destination and the event is the final of the Cono Sur Bloggers and Foodies Recipe Competition that started back on the summer.

I was among the hopefuls that sent in recipes to the Irish leg; the recipes were intended to match with Cono Sur’s Single Vineyard Sauvignon Blanc or Pinot Noir. A shortlist was drawn up and then the public voting started on the internet. Our Scallops and Bacon ended up in the top three. These dishes were vetted by top Chilean chef, Christopher Carpentier,  and the Scallops and Bacon was declared the Irish winner.

Meanwhile, the competition was also going on in Finland and in Sweden and the winners from each of these Nordic countries will also be in Paris for the Friday cook-off. You may see the recipes here.

Each finalist will prepare their dish for a panel of judges, including Cono Sur´s General Manager and Chief Winemaker, Adolfo Hurtado, as well as Chef Carpentier Jo Mansell (UK). After what will surely be three savoury dishes, the panel will then choose the blogger with the best pairing, the winner of a trip for two to Chile.

Not too sure how much time we’ll have for tweeting. But Ross Golden-Bannon will be in Paris to document the proceedings, so it may be worth following him on Twitter at @goldenshots.   Win, lose or draw, I’m sure we’ll enjoy the prize-giving dinner on Friday evening.

Cono Sur Want Your Recipes! Superb Prize

Cono Sur Want Your Recipes!

Superb Prize

Duck is regularly mentioned as a match with Pinot Noir. Not too sure about geese though!

Cono Sur Single Vineyard (No. 21 Viento Mar) Pinot Noir, Chile 2012, 14%, for availability - see below

St Antonio, west of the capital Santiago and very close to the ocean with a climate ideal for Sauvignon Blanc, Chardonnay and Pinot Noir, is where this excellent wine comes from. You may know that Cono Sur are running a recipe competition, with a fantastic prize of a trip for two to Chile.

They are asking for your ideal dish to match with either their Single Vineyard Sauvignon Blanc or this Pinot Noir. Closing date is Monday 11th of August and you may see all the details here .

To see my recipe attempt and extensive tasting notes on both the Sauvignon Blanc and the Pinot Noir, please click here . I guess not all of you are interested in creating a recipe but I can heartily recommend that you take a look at these two wines as both are top notch.

I enjoyed a bottle of the Pinot during the week and it is going straight on to my Top Wines for 2014. Colour is mid ruby and the pretty intense aromas hint of red berries. Concentrated is the word on the label and every appropriate indeed. Smooth too, warm with spicy notes, with silky soft tannins and a delightfully long finish. One of the best Pinot Noir I’ve come across recently and Very Highly Recommended.

Availability: Cono Sur Single Vineyard Sauvignon Blanc and Pinot Noir are available exclusively in the on-trade and specialist off-licences such as O’Briens Wines, nationwide; Mitchell & Sons, Dublin; Redmonds of Ranelagh, Dublin; Sweeney's of Glasnevin, Dublin; Jus de Vine, Portmarnock, Dublin; Bradley's of Cork; O’Driscoll's of Cork.

Fancy a trip to Chile?

Fancy a trip to Chile?
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.

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.

The Wines

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.

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.