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Wine has a lot of importance in Chile. Pilar Rodriguez, a chef who primarily caters at Chilean wineries and runs a food-and-wine workshop for consumers in central Chile, says she adopts some of the techniques of traditional wine country cuisine, such as chupe de loco, an abalone gratin. However, she also favors more modern takes on authentic local fare. Wine is mainly her inspiration, she says. At Puerto Fuy restaurant in Santiago, chef Giancarlo Mazzarelli says he promotes Chilean wines because they have very good and young wine. For one dish, he simmers abalone in a sparkling wine and seafood stock and then serves it with a sauce that contains the cooking liquid, more sparkling wine, cream, dashi and grana cheese. His lamb is cooked with Chilean Syrah. He also enhances foie gras with late-harvest wine.