Website of the white wines of Casillero del Diablo
15.6ºC TSM, Pacific Ocean, Coastal Mountain range, Andes Mountain range
SST: Sea Surface Temperature
the average of the last 42 years on the coast near Casablanca Valley was 13.8 ° C.
Located in the region of Coquimbo this valley is the northernmost valley of the Chilean wine growing zone. Following the course of the Limarí River, this is one of the Chilean valleys that receive the cold influence of the South Pacific Ocean. This factor, along with the absence of rainfall, combines with rich mineral soils, conditions given only on the most exclusive terroirs in the world.
13.8ºC SST, Pacific Ocean, Coastal Mountain range, Andes Mountain range
Mainly influenced by the Humboldt cold current that originates in the Pacific Ocean, this valley is located amid the Coastal Mountain Range. Its low altitude allows the morning mist coming from the Ocean to moderate the temperatures and develop a microclimate where spectacular and fresh white creations can be elaborated with superior quality, such as Sauvignon Blanc, Chardonnay and Pinot Grigio.
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An inspiring combination of Asian flavors with a Latin touch. You can serve these elegant spring rolls with an aperitif or as an elegant first course, yet always accompanied by this outstanding Sauvignon Blanc Private Reserve of CDD.
1. Work with only 1 sheet rice paper at the time. Immerse the rice paper into a bowl of warm water for a few seconds. Quickly remove and spread out flat on a damp towel.
2. Over the bottom third of the rice paper, place one tablespoon of rice vermicelli, two pieces of red bell pepper, 2 asparagus halves, avocado and 3 mint leaves. Roll up the paper halfway into a cylinder. Fold both sides of the paper over the filling. Lay a few pieces of crab meat and a cilantro leaf along the crease. Keep rolling the paper into a cylinder to seal. Place on a plate covered with a damp cloth to keep moist.
3. Prepare the dip sauce: place the mayonnaise, lime juice and rind, cilantro, chives, chili pepper and sugar in the bowl of a mixer and process until a smooth purée. Refrigerate.
4. Before serving, slice the spring rolls in half, place on a bed of salad greens and serve with the cilantro and lime salsa verde.
The fresh acidity of this Sauvignon Blanc, intertwined with mineral notes and herbal touches predicts great versatility with food; it’s the perfect partner for fresh fruit and seafood dishes in straightforward preparations with a generous touch of citrusy flavors.
1. Make the dressing: mix to combine all the ingredients in a bowl. Season with salt and pepper and reserve.
2. Blanch the asparagus in a saucepan filled with hot, salted water for 3- 5 minutes or until al-dente. Drain and refresh in a bowl of cold, iced water to stop the cooking. Drain and reserve.
3. Place the mushrooms in a mixing bowl, sprinkle with lemon and pomelo juice; season with salt and pepper and let marinate 10 minutes. Add the shrimp, bell pepper and 1/3 cup of the sesame dressing; mix to combine and marinate another 10 minutes.
4. For serving: On individual plates, place 5 asparagus lightly fanned out; at the base of the asparagus divide the shrimp and mushroom ceviche and sprinkle with sesame seeds for decoration.
This soup makes a quick, luxurious first course. The astringency of cucumbers, the buttery richness of avocados combined with delicate crab meat, will complement to perfection this easy-drinking Chardonnay.
1. Puree cucumber, avocado with water, yoghurt and lime juice in a blender until very smooth. Season with salt and Tabasco and refrigerate for a few minutes.
2. In a bowl mix to combine mayonnaise, lime juice, curry, herbs and crab meat Season with salt to taste. Carefully add the avocado cubes to the salad.
3. Just before serving: blend cucumber soup with ice in batches until smooth. Arrange the crab meat and avocado mixture in the middle of a soup plate, using a ring mold and spoon the cold soup around it. Sprinkle with chives and serve at once.
This well-rounded Chardonnay with a flourish of crisp green apple, hints of tropical fruit tempered by a touch of buttery richness is a great partner for richer fish and seafood varieties yet always balanced out by a fresh, crisp citrusy note.
A “Gourmet” salmon-burger, to please the no-meat eaters! To easily slice the fish, freeze for 45 minutes.
1. Slice the salmon in chunks and pure in a small food processor for 1 minute, add 1 tablespoon oil, teriyaki sauce and scallions, salt and pepper and process 30 seconds longer. Transfer the mixture to a bowl, and form 4 large or 8 small, ¾-inch thick hamburgers. Keep refrigerated.
2. Prepare the wasabi mayonnaise: In a bowl mix to combine all the ingredients for mayonnaise and refrigerate.
3. Place the sliced cucumbers in a colander, sprinkle with salt and let sit for 15 minutes. Rinse and pat dry with paper towels; transfer to a bowl with the oil and chives. Mix to combine.
4. Before serving: Heat the remaining 2 tablespoons oil in a skillet over medium-high heat, add the salmon-burgers, turning once, about 5 minutes on each side. Spread the wasabi mayonnaise on the toasted buns, cover with the sliced cucumbers and place the salmon-burger on top. Serve at once.
The aromatic, appealing Viognier is a delicious counterpart to moderately spicy foods in the New-Asian- style, especially inspired by the south-east Asian cuisines, based on fish and seafood, salads, wok… The Viognier has a special affinity with ingredients such as ginger, lime leaves, tamarind, or lemon grass.
This lush, fruity wine acts as a refreshing slice of fresh fruit, like pineapple or a squeeze of lime juice served with a curry or other spicy dishes.
1. Place the fish in a large glass bowl, cover with the citrus juices and marinate for 10 minutes. Add all the remaining ingredients, mix to combine and refrigerate for 30 minutes.
2. For serving, spoon the ceviche in decorative glasses, such as Margarita glasses and serve at once.
1. Prepare the salad: Transfer the vermicelli to a bowl, add the pineapple, onion, ginger, jalapeño, scallion and herbs. Toss gently to mix. Put fish sauce, lime juice, sugar and sesame oil in a small bowl and stir until the sugar dissolves. Pour over the salad and toss gently to mix. Divide between four plates and reserve.
2. Prepare the fish: Put the tuna steaks on a plate and sprinkle both sides with salt and pepper. In a bowl mix lime juice with beaten egg and dip the tuna into the egg mixture and scatter the sesame seeds over both side, pressing to make it adhere to the fish. Heat the oil in a skillet over medium-high heat and cook the tune 4 minutes each side or until just seared and still pink inside. Place the tuna on top of each portion of salad, garnish with the parsley or cilantro sprigs and serve at once.
Briny, complex, minerally -flavored oysters are best freshly opened and served on the half shell. A lemony dip, with the bite of some red radish, and a glass of refreshing Sauvignon Blanc CDD is all they need!
1. Divide the oysters over special oyster plates or on plates covered with rock salt to keep the oyster upright.
2. In a small bowl, mix together all the ingredients for the dip sauce, and spoon a teaspoon of sauce over each oyster. Serve at once.
This colorful seafood antipasto, in all its simplicity, is sheer perfection. Ideal with a crisp, light- bodied and attractive Chilean Pinot Grigio.
1. 30 minutes before serving: In a bowl mix to combine the olive oil with the lemon juice, season with salt and pepper, garlic and basil leaves. Divide the lemony dressing over 2 bowls. Using a mandolin or a sharp knife, cut the zucchini in very thin slices lengthwise, place into one of the bowls and toss carefully with the dressing. Add the sliced scallops with roe if available, in the other bowl and let marinate 15 minutes.
2. Add the arugula leaves to the zucchini and toss again. Divide the zucchini mixture over plates in a decorative manner, top with the scallop carpaccio and drizzle some pesto sauce around. Serve at once.
The light-colored, refreshing Pinot Grigio accompanies spring and summer fare, prepared with a light touch and privileging fresh ingredients, salads, herbs, soups, light pastas, summer vegetables and seafood and fish in citrusy, fresh preparations.
1. Mix to combine all the ingredients for the salsa and let macerate for 20 minutes.
2. Refrigerate 4 glassware serving plates. Spoon the salsa in a rectangular fashion on each plate, arrange the clams, mussels or scallops on top and serve with a few slices of sweet potato, a lettuce leaf and some corn kernels on the side.
Avenida Nueva Tajamar 481
World Trade Center, piso 16, Torre Norte
Las Condes, Santiago de Chile [map]
Telephone: (+56-2) 24765000