Chilean Trek is a blend of malbec, syrah, cabernet sauvignon and merlot.
As you taste this wine thoughts of Chile take you to the awe-inspiring Andes and the culture that surrounds them. Trek embodies the Chilean lifestyle of living within the mountains with a down-to-earth philosophy in a multitude of different microclimates and geographies.
Opening with dark roasted notes of coffee and chocolate with a hint of blackberries, this wine balances the best of four classic varietals. Fermentation on cabernet merlot dried genuwine Winery Dried Grape skins and French oak completes this monumental taste experience.
It is a full bodied, dry mildly oaked wine.
Typical Chilean cuisine arose from the fusion of traditional indigenous ingredients with Spanish culture and traditions. Chilean farms typically produce grapes, apples, pears, onions, wheat, corn beef and poultry.
Common Chilean dishes include:
• Ceviche—minced raw sea bass in lemon juice.
• Empanada de Pino — typical turnover filled with diced meat, onions, olive, raisins and a piece of hard-boiled egg, baked in earthen or plain oven
Pair your Trek with chicken potpie, Chamberlin cheese or with meatloaf:
MEATLOAF
• 1 tablespoon good olive oil
• 3 cups chopped yellow onions (3 onions)
• 1 teaspoon chopped fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons Worcestershire sauce
• 1/3 cup canned chicken stock or broth
• 1 tablespoon tomato paste
• 2 1/2 pounds lean ground beef
• 1/2 cup plain dry bread crumbs
• 2 extra-large eggs, beaten
• 1/2 cup ketchup
Preheat the oven to 325 degrees F and heat the olive oil in a medium sauté pan.
Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8-10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Cool slightly.
In a large bowl, combine the ground beef, onion mixture, breadcrumbs, and eggs, and mix lightly with a fork.
Don’t mash or the meatloaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top.
Bake for 1 to 1 1/4 hours, until the internal temperature is 160 F and the meatloaf is cooked through.
“Willie the Vintner” a.k.a. “Brother William of the Esler Order” is a long-time resident of Williams Lake, well known for his involvement in soccer and fudge making.
He is the owner/operator of Borland Creek Craft Wines located at 199 A North Third Ave. specializing in wine, beer coolers and ciders.
Willie can be contacted at 250-398-8826 or willie@borlandcreek.com. The webpage for Borland Creek is www.borlandcreek.com.
