Chilling with Chilean Veramonte

Chilling with Chilean Veramonte

Casual but stellar wine tasting sesh at Meat Feds by Chef Yenni Law who knows her meats like a true pro, featured Veramonte Savignon Blanc, Neyen and Primus. Choni Kim gave the low down on the Chilean wines.

Yenni cooked up a storm starting with a refreshing tuna fish paired with Veramonte Savignon Blanc 2022, an easy-drinking white, fresh and aromatic, with clear citrus notes of lime and tangerine, and floral hints. Smooth and refreshing, great mouthfeel and a long finish, it brought up the citrusy edge of the tuna that was cubed, and sprinkled with lemon juice.

Mid course progressed to pork jowl with rambutan salsa – ingenius composition – with the meat with just the right bite and juicy natural flavour. This was paired with Primus The Blend 2018.   

“Cabernet Savignon is the basis and provides structures, with Carménère smoothness and spices of the Syrah. The Cabernet Franc adds elegance and persistence, the soft and complex finish of the Petit Verdot.” – Veramonte

“Primus hints of flavours of plum, strawberry and blueberry. Soft and velvety tannins, bright acidity and seamlessly integrated oak provide lovely structure and a lingering finish.” – Vivino

Last but definitely not least was the piece de resistance, sumptuous Angus beef cooked to perfection in the shade of pink blush. This was paired with Neyen 2018 Vintage.

“From the Apalta Estate, Colchagua Valley, consisting of 50% Cabernet Savignon and 50% Carménère, it offers complex aromas of raspberries and blackcurrant with notes of vanilla and subtle pepper, cedar and leather. Palate is fresh and elegant, with smooths and a persistent finish.” – Veramonte

Dessert was creme brule paired with a parmesan biscuit – loved the sweet and salty contrast!

The only complaint I have was that there wasn’t more of the meats as I could have easily wolfed down more!

Thank you @cave_cellar for hosting!