Viña Carmen: A trio of pairings for spring

A Cabernet Sauvignon for a spring BBQ

Nice weather means BBQ! To start the season with a bang, Sabrina, a food content creator, came up with a menu cooked entirely on the grill and paired with a Carmen Cabernet-Sauvignon Gran Reserva Valle Del Maipo 2023 that will shine over three courses. Silky and expressive, this wine offers round tannins, the aroma of black fruit, and delicately spicy and woody notes. Thanks to its versatility, it’s exquisite with the seasonal dishes you can learn to make in this video.

The meal begins with grilled portobello mushrooms stuffed with cheese and herbs and topped with a crumble for texture. The umami and richness in this first course echo the structure of the Cabernet Sauvignon, while the thyme and rosemary go wonderfully with the vegetal quality of the wine. 

Recipe

1. Preheat the BBQ to medium. 
2. Remove the stems of 4 large portobellos. Add some oil, salt and pepper. 
3. Mix together 1 cup cream cheese, ½ cup grated parmesan, 2 tbsp fresh chopped thyme, 1 tbsp fresh chopped rosemary, and 2 chopped garlic cloves. Stuff the mixture into the mushrooms.
4. Mix together ¼ cup panko breadcrumbs with 2 tbsp melted butter. Top the mushrooms with the crumbs.
5. Cook on the BBQ on indirect heat for 10–15 minutes, until hot and lightly browned.

The next course is flank steak with a coffee and smoked spice glaze, which brings out the woody and spicy notes of the wine and tames its tannins. The accompanying red wine beurre monté creates a direct link to the Cabernet Sauvignon and draws out its aroma, while the crispy smashed potatoes and grilled asparagus reflect the wine’s vegetal notes.

Recipe

Recipe

1. In a small saucepan, heat up ½ cup strong espresso, 2 tbsp maple syrup, 1 tbsp soy sauce, 1 tsp smoked paprika, and ½ tsp garlic powder until syrupy. Set aside. 
2. Season the meat and grill on the BBQ on high heat, about 3–4 minutes per side for medium-rare. 
3. Glaze the steak with the sauce before finishing. Set aside.

Red wine beurre monté

4. Reduce the red wine with the shallots until almost dry. 

5. Lower the heat and incorporate the cold butter, whisking until smooth.

6. Slice the steak against the grain and serve with the beurre monté.

A chocolate lava cake is the cherry on top of the whole meal. The bittersweet chocolate goes with the wine’s profile, and baking the cake on the grill aligns perfectly with the theme. Served with an olive oil whipped cream and a touch of fleur de sel, this dessert plays with contrasts and showcases the tasty, chocolatey and balanced finish of the Cabernet Sauvignon.

Recipe

1. Melt 200 g dark chocolate and ½ cup butter.
2. Add ½ cup sugar, then 2 eggs, one at a time. 
3. Mix in ¼ cup flour and a pinch of salt.
4. Pour into buttered ramequins.
5. Bake in the BBQ on indirect heat (like in an oven) at about 375 ℉ for 8–10 minutes (the centre should still be soft).
6. Whisk together 1 cup 35% heavy cream and 1 tbsp sugar.
7. Add a splash of high-quality olive oil at the end. Serve the cake warm, garnished with the whipped cream and a pinch of fleur de sel.

Dos: An impressive Sauvignon Blanc to kick off farmers market season

When the farmers markets open and their stands are brimming with a bounty of produce, it’s time to play on the crisp freshness of vegetables, citrus and herbs with a bright Sauvignon Blanc. The fruity and lively Carmen Premier Fumé Blanc is divine with salads and lemony fish dishes. For a colourful and mouthwatering pairing, serve this wine with a fennel, orange, grapefruit and feta salad alongside a bagel with smoked salmon.

Tres: A rich Chardonnay on a chilly spring day

When Mother Nature hits us with a cold spell, the instinct is to indulge in creamy, comforting dishes that call for enticingly round wines. The Carmen Premier Chardonnay is like sunshine in a glass—woody and full-bodied, it’s excellent alongside stews with rich sauces, balancing out the fattiness with its acidity. To truly experience the magic of a perfect pairing, savour this wine with some Indian butter chicken. A vegetarian version would work just as well, with tofu replacing the chicken.

No matter what spring has in store, the season is about going back outside and awakening the senses with the colours and flavours of stunning dishes that elevate every moment, rain or shine.

In partnership with Viña Carmen