Casillero del Diablo pinot grigio and Korean food

Nov 12, 12 Casillero del Diablo pinot grigio and Korean food

Posted by in Chile, Food and Wine, restaurants

I originally wrote this for the (Casillero del ) Diablo supperclub blog a few months ago: Pinot grigio is usually thought of as a quick quaffer. Not much thought goes into buying a pinot grigio. Easygoing, light, usually with a log of lemon on the palate and not much else. Most don’t give it much thought as they glug it down on a Friday after work at the pub. However, there are options to which pinot grigio you choose to drink. Originally from Italy, pinot grigio is grown around the world now and one place it has found a home is in the valleys of Chile. Most would pair pinto grigio with fish or seafood because of it’s light body and crispness but Casillero’s pinot grigio actually has a bit more body and weight to it then the average pinot available in the supermarkets. I stumbled upon CyD’s pinot grigio one Friday night in of all places, a Korean restaurant in Central London. My friend and I were wandering around Centrepoint which has a string of Korean joints and settled on Assa which seemed to be the busiest and biggest of the 3 or 4 restaurants that line St. Giles Street. Korean food is quite spicy and full of ginger and chilli so when I was looking at the minimal wine list, I didn’t  have much hope in my mind but their house wine was the Casillero del Diablo pinot grigio and as we didn’t want beer, we plumped for the wine. I was with my Japanese friend Honami who knew a lot more about Korean cuisine then me so I let her do the ordering. We of course had the obligatory kimchee, spicy! As well as ordering bim bim bap, (vegetables and rice with a spicy sauce), squid with chili, and Korean spare ribs. All the dishes were quite heavily spiced and at first I wasn’t sure if the pinot grigio would stand up to the spices and chili but the wine had...

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Lunch (and supper) with Casillero del Diablo – Reserva Privada Cab/Syrah ’07

There are few things that are more enjoyable to me then spending a lazy lunch with good friends. Interesting conversation, fun people and good times. I consider myself most fortunate in that most of my friends are foodies/excellent cooks and found myself one afternoon at the house of my friend, Luiz (AKA The London Foodie). Luiz is a big foodie and he prepared an amazing lunch for me and his partner. Starting off with a cold garlic and almond soup, garnished with fresh green grapes left me holding out my bowl and asking, “More, please. Sir.” The only cold soup I know of is gazpacho so this was a revelation. The garlic was mild and not overpowering, garnished with whole green grapes lolling about the bottom of the bowl. Delicious! For the main had Oxtail Stew with pumpkin with Moroccan couscous, oven cooked aubergine in a yoghurt sauce garnished with pomegrantes and a medly of sugar snap peas and aspargus with hazelnuts. Luiz really spoiled us! I had brought along the Casillero del Diablo, Reserva Privada 2007 Cabernet Sauvignon/Syrah which we paired with the oxtail stew. Casillero del Diablo Reserva Privada wines are made from old vines and come from their Pirque and the Peumo vineyards, of the Maipo and Rapel Valleys. The cabernet is from the Pirque vineyard which is situated in the northern and one of the coolest parts of the valley. The soil is nutrient poor and provides excellent drainage all of which makes the grape work that much harder to produce very concentrated fruit. The syrah used in the blend comes from the Peumo Vineyards further to the south of the Pirque vines and benefits from its position on south facing hills of the Rapel Valley. Here the soil is more clay like in character but has excellent drainage so the grapes don’t become bloated beachballs. The grapes produced have terrific balance and contribute depth of character and colour to the blend. The Reserva Privada Cabernet Sauvingon/Syrah 2007 spends 14...

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