The area of San Antonio was once primarily a shipping port known for its seafood, not produce, but in recent years, the valley has made itself known as one of Chile’s most expressive cool climate wine regions.
“I’m the opposite of most chefs in my approach. The taste of wine is fixed more or less when you open it, while the food is adjustable. I can add fat or acid or garlic puree, any number of things to match the wine.”
Guests traveled from all over the country to attend this annual fund raiser and salute to those who contribute to the educational and career growths of students of color in the culinary and hospitality industry.
Over 30 Guild of Sommeliers members attended the Wines of Chile Master Class at Corkbuzz Wine Studio in New York City led by Master Sommelier Fred Dexheimer.
Well structure and balanced, with stone fruit and citrus aromas over a creamy vanilla and toasted nuts base. Full and rich on the palate, with lemon flavors giving way to ripe pear, juicy apple, creamy vanilla cream, and desert spice on the nose, and flavors of baked apple, cinnamon, vanilla and...
FOOD & WINE will celebrate the 30th anniversary of its legendary FOOD & WINE Classic in Aspen, June 15 – 17, 2012, with a series of new events and programming this year.
Most Commented