Perfect Pairings: Unveiling Culinary Companions for the Los Morros Carménère from Besoain Wines

Try the Besoain Los Morros Carménère with grilled meat, such as steaks, lamb chops or pork. The acidity of the wine can complement the smoky and savoury notes of grilled dishes. Los Morros Carménère can complement the flavour of roast chicken or turkey, especially when served with herbs and root vegetables. Its fruity notes harmonise well with the natural sweetness of the poultry.

The rich and full-bodied character of this Chilean red wine is a great accompaniment to hearty beef stews and provides a nice contrast to the depth and savoury character of the dish. The fruitiness of Carménère can balance the spiciness of spicy dishes and makes it a good choice for dishes such as Mexican or Indian cuisine. It goes well with chilli, curry or spicy grilled dishes.

Due to its acidity, Besoain Los Morros Carménère is suitable for pasta dishes with tomato sauces, such as spaghetti with meatballs or lasagne.
This Chilean red wine goes well with vegetarian dishes such as stuffed peppers, aubergine parmesan or vegetable curries. Its fruitiness complements the flavours of the various vegetables.

This red wine from Chile also harmonises well with a variety of cheeses, including semi-soft cheeses such as Gouda, mild Cheddar or Colby Jack and even some harder cheeses such as mature Gruyère.

Due to its Chilean origin, Carménère goes perfectly with Chilean empanadas, whether they are filled with meat, cheese or vegetables. A charcuterie platter with cold meats, pâtés, olives and gherkins is a classic combination with wines from this grape variety. The ripe fruit flavours of the wine complement the salty and savoury elements.

The fruitiness of this Chilean wine can harmonise with dark chocolate desserts such as chocolate cake, brownies or chocolate truffles.

The earthy and slightly smoky flavour of grilled portobello mushrooms harmonises equally well with the dark fruit notes of Carménère. Due to its Chilean origin, Los Morros goes particularly well with traditional Chilean dishes such as pastel de choclo (corn cake), cazuela (stew) or lomo a lo pobre (steak with fried eggs and onions).