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No pedigrees, no dusty bottles, only quality wine. That’s how the Chilean winery Cono Sur describes itself. Once again, I have the privilege of tasting a beautiful wine and writing about it. Cono Sur Vineyards & Winery was founded in 1993 with the vision of producing high-quality, expressive and innovative wines that convey the spirit of the new world. The company is characterized by three main features: creative use of technology, a focus on quality and respect for the environment. The name Cono Sur refers to the company’s geographical location and represents wines proudly produced in the southern cone of South America, on whose western edge lies Chile and its gifted wine valleys.
Wine & innovations
Cono Sur has pushed the boundaries of viticulture and winemaking in Chile, introducing largely unknown varieties to the country. They have used innovation not only in what goes into the bottle, but also in packaging. In 1995, for example, they were the first winery in South America to use synthetic corks, or, as in 2002, the first Chilean winery to use screw caps on aromatic white wines to keep the wine young, fresh and free of oxidation.
Quality as a concept for good wine
For Cono Sur, quality is a concept that is present in all phases of production. It starts with defining the right valley and vineyard, the right grape in the right terroir. The next step is to ensure that the vines are healthy, to closely follow their growth and the maturation of the grapes. To do this, you need to monitor each vineyard with regular visits, which also helps determine when it’s time to harvest. Once the grapes are harvested and the actual winemaking begins, quality is strived for by ensuring that fermentation is done correctly and that each variety has reached its maximum potential. Once fermentation is complete, winemakers must decide on the type of barrels, aging and blending to obtain the best possible wine. Finally comes the bottling, which requires the strict attention and technical parameters.
Since its inception, Cono Sur has been strongly committed to the development of its environmental policy, believing that high quality wine production can go hand in hand with environmentally friendly practices. Over the years, the winery has implemented a clean action plan that includes natural vineyard management, organic production, ISO certifications and offsetting CO2 emissions through CarbonNeutral® delivery status.
Got thirsty & hungry?
Well, I was, so no wine conversation without a good corresponding dish or vice versa. My choice for this lovely Carmenere was a vegan recipe I created. It needed to have some red notes, roasted flavors and strength to pair with the aromatic red wine. The result can be recreated by any of you guys and you will see how beautifully balanced the soft and strong flavors are on the plate, harmonizing with the tannins of the Carmenere.
Baked Beets with Onions & Vegan Jus
2 Persons1 Hour 30 Minutes
Baked Beetroot & Onions
- 1 Large Beetroot
- 2 Onions
Preheat the oven to 160°C and bake the unpeeled beetroot and onions for 45 minutes. Then remove the onions from the oven and add 50 ml of water to the baking tray with the beetroot to create some steam. The beetroot should also be cooked after another 45 to 60 minutes. Now peel both, cut the onions in halves and separate them into individual layers. Afterwards cut the beetroot into 2 cm thick slices and cut out the middle to fill it with the puree.
Vegan Jus & Puree
- 2 Carrots
- 1/2 Celery
- 1 Onion
- 1 tsp Tomato Paste
- 100 ml Red Wine
- 200 ml Beetroot Juice
- 150 ml Water
- 1/4 Vanilla Pod
- 3 Bay Leaves
- 5 Allspice Seeds
- Salt, Agave Syrup & Vinegar to taste
For the vegan jus, peel the vegetables and cut them into rough cubes. Now roast them vigorously until the bottom of the pot slightly sets. Now add the tomato paste, caramelize and deglaze with the red wine. Then add water, juice and spices and reduce everything to a third on low heat. Strain the sauce through a fine sieve and put the vegetables in a blender without the allspice, bay leaf and vanilla. Now season the sauce to taste and, if necessary, thicken with a little guar gum. Then finely puree the vegetables in the blender and season with salt, vinegar and agave syrup.
- 2 Slices of Bread Croutons
- Olive Oil
- Maldon Salt
To serve, arrange the beet on a plate and fill it with the vegetable puree, then add some maldon salt on top. Arrange the onion segments and drizzle with a little olive oil. Now place the croutons on top of the stuffed beet and garnish with cress. Finally, pour the vegan jus and enjoy with a good glass of Reserva Especial.
Vegan | Gluten-Free | Dairy-Free | Sugar-Free
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