Cono Sur

This article contains advertising

No Family Trees, No Dusty Bottles, Just Quality Wine

That is how the Chilean winery Cono Sur describes itself. Once more I have the privilege to taste and furthermore write about this lovely liquid. Cono Sur Vineyards & Winery was founded in 1993 with a vision of producing premium, expressive and innovative wines that convey the spirit of the new world. The company distinguishes itself by three main features: the creative use of technology, orientation towards quality and respect for the environment. Cono Sur´s names refers the company´s geographic position, representing wines proudly made in South America´s southern cone, on whose western edge lies Chile and its gifted wine valleys.

Innovators

Cono Sur has expanded the boundaries of viticulture and winemaking in Chile, introducing widely unknown varieties to the country. Not only have they used innovation with what goes into the bottle, but also its packaging. In 1995 for instance, they were the first winery in South America to use synthetic corks or like in 2002, being the first Chilean winery to use screwcaps with aromatic white wines; this is the best closure to keep a wine young, fresh and oxidation-free.

To Achieve Quality

To Cono Sur quality is a concept that is present in all productive stages. It begins with the definition of the right valley and vineyard. The right grape in the right terroir. The next step is to ensure that the vines are healthy, following up closely their growth and the ripening of the grapes. In order to achieve this, one must monitor each vineyard with regular visits, which also helps determine when it is time to harvest. Once the grapes are picked and the vinification begins, quality is sought after by ensuring that fermentation is done correctly and that each variety has reached its maximum potential. When the fermentation is done the winemakers must decide on type of barrels, aging, blending to achieve the best wine possible. Finally, comes the bottling which requires the rigorous attention of supplies and technical parameters.

Sustainable

Since its conception, Cono Sur has been deeply committed to the development of its environmental policies, believing that high quality wine production can work hand-in-hand with eco-friendly practices. Over the years, the winery has implemented a clean action plan, which embraces their natural vineyard management, organic production, ISO certifications and balancing  CO2 emissions through the CarbonNeutral® delivery status.

Thirsty & Hungry Now?

Well I was, so no wine talk without a good corresponding dish. My choice for this beautiful Carmenere was a vegan recipe I created, though mostly enjoyed with a good piece of meat. Therefore it had to have some red notes, roasted flavors and strenght to match with this aromatic liquid.  The outcome can be redone by any of you and will be beautifully balanced between smooth but strong flavors on the plate and the tannins of the Carmenere.

Baked Beet, Onions & Vegan Gravy

For 2 Persons

Baked Beet & Onions

1 pc large Beetroot
2 pc Onions

Preheat the oven to 160°C and bake both veggies unpeeled on a tray with baking paper. After 45 minutes, take out the onions and pour 50 ml of water on the tray to give a little steam. The beetroot should be done after another 45 to 60 minutes. Now peel both veggies, cut the onions in halves to separate the layers and cut the beet in 2 cm slices. To finish these, cut out the middle to be filled with puree.

Vegan Gravy & Puree

2 pc Carrots
1/2 pc Celery Root
1 pc Onion
1 tsp Tomato Paste
100 ml Red Wine
200 ml Beetroot Juice
150 ml Water
1/4 pc Vanilla Pod
3 pc Bay Leaves
5 pc Allspice
Salt, Agave Syrup & Vinegar to flavor

Peel the veggies and dice them roughly. Now roast them in a pot until colored and the ground of the pot starts to take color too. Then add the tomato paste to caramelize and deglaze with the wine. After that pour the beetroot juice and water on top and add the spices. Cook the grave at medium heat until reduced to a third. Now strain the gravy through a fine sieve and empty the veggies into a blender. Flavor the sauce with salt, vinegar and agave syrup to your gusto and thicken it if you like with a pinch of guar Gum. Blend the veggies from the stock with a little olive oil until creamy and flavor it with the spices.

Serving

2 pc Bread Croutons
Cress
Olive Oil

To serve, put the beetroot on a pate, fill it with the puree and give it a little sea salt. Then arrange the onion segments next to it and drizzle some olive oil inside. To finish things up, put a crouton on each beetroot and decorate with the cress.

Gebackene Beete, Zwiebel & Vegane Jus

Für 2 Personen

Gebackene Beete & Zwiebel

1 große Rote Beete
2 Zwiebeln

Den Ofen auf 160°C vorheizen und darin die ungeschälten Zwiebeln und Beete garen. Nach 45 Minuten die Zweibeln aus dem Oven nehmen und 50 ml wasser auf das Backblech der Beete geben um etwas Dampf zu erzeugen. Die Beete sollte nach weiteren 45 bis 60 Minuten auch gar sein. Nun beides schälen, die Zwiebeln halbieren und in einzelne Lagen trennen sowie die Beete in 2 cm dicke Scheiben schneiden. Die Beeten noch in der Mitte ausstechen um sie mit dem Püree füllen zu können.

Vegane Jus & Püree

2 Karotten
1/2 Knollensellerie
1 Zwiebel
1 TL Tomatenmark
100 ml Rotwein
200 ml Rote Beete Saft
150 ml Wasser
1/4 pc Vanillschote
3 Lorbeerblätter
5 Pimentkörner
Salz, Agavensirup & Essig nach Geschmack

Das Gemüse schälen und in grobe Würfel schneiden. Diese nun kräftig anrösten bis der Boden des Topfes leicht ansetzt. Jetzt das Tomatenmark hinzugeben, karamellisieren und mit dem Rotwein ablöschen. Danach noch Wasser, Saft und Gewürze zugeben und alles bei mittlerer Hitze auf einen Drittel einkochen. Die Sauce durch ein feines Sieb passieren und das Gemüse danach in einen Mixer geben. Die Sauce nun nach Belieben abschmecken und bei Bedarf mit etwas Guarkernmehl abbinden. Das Gemüse noch im Mixer fein pürieren und ebenfalls mit Salz, Essig und Agavensirup abschmecken.

Servieren

2 Scheiben Brot Croutons
Kresse
Olivenöl

Zum Servieren, die Beete auf einem Teller anrichten und mit dem Püree füllen, dann noch etwas Meersalz darüber geben. Die Zwiebelsegmente arrangieren und mit etwas Olivenöl beträufeln. Zum Abschluss noch die Croutons auf die Beete legen und mit Kresse garnieren.

2019-06-06T21:53:00+00:00