What wine to drink this 18th? The grape varieties that best accompany empanadas, barbecues, and desserts
An expert provides key tips for choosing based on the intensity, fat content, texture, and sweetness of each preparation.
Empanadas de pino, pastel de choclo, asados, and costillares are staples of the Fiestas Patrias celebrations. When it comes to pairing them with wine, the choice can vary depending on the flavors and intensity of each dish.
Claudia Gacitúa, director of the Diploma in Wine Communication at Andrés Bello University, argues that pairing does not consist solely of assigning a grape variety to each meal.
The specialist recommends considering factors such as fat content, acidity, texture, intensity, and the presence of sweet flavors before choosing a bottle.
Carménère for the beef empanadas
The meat pie finds a perfect pairing in Carménère. According to Gacitúa, its soft tannins and spicy characteristics complement the meat, onions, and seasonings of the filling.
Corn pie can also be paired with this varietal. In this case, the recommendation is to seek a wine with structure and without excessive tannins to maintain balance with the creaminess and sweetness of the corn.
A Merlot appears as another option for those seeking a fresher and friendlier sensation.
Cabernet Sauvignon for the grill
When the celebration moves to the grill, the wine's profile may change.
For red meats and more intensely flavored dishes, Gacitúa suggests Cabernet Sauvignon as an alternative. Its body and structure allow it to complement cuts with more pronounced flavors.
Wines aged in oak barrels can also create a meeting point with the toasted and smoky notes that appear in grilled meats.
The rib section follows a similar logic due to its intensity and fat content.
Country wines, whites and rosés also join the celebration
The traditional Chilean Independence Day menu doesn't always require a full-bodied red wine. The País grape variety can work well with dishes like blood sausage with potatoes and charquicán (a Chilean stew), thanks to its fresh profile and good acidity.
White wines also have their place at the table. Sauvignon Blanc from Casablanca and fresh, unoaked Chardonnay are good options for dishes where freshness is desired.
Sparkling wines can be used at the beginning of a meal or to change the mood between different dishes.
Just one wine for the whole meal?
For those who prefer to avoid multiple bottles during the same celebration, rosé wines offer a versatile alternative.
According to the specialist, this type of wine can accompany fresh preparations and also dishes with more seasonings or fat.
The choice, however, also depends on each person's taste. Gacitúa points out that pairing doesn't work as a rigid formula and that individual preferences are part of the experience.
The wine to accompany the dessert
Sweet flavors require further consideration. Among the options are Late Harvest wines, as well as traditional preparations like sun-dried wines and pajaretes.
The key is to balance the sugar with enough acidity to avoid an overly cloying sensation.
Demi-sec sparkling wines can also accompany desserts, especially when looking to combine sweetness, freshness and bubbles.
During the celebrations, the specialist also recommends exploring wines from small producers and projects associated with traditional strains and old vines.