Chilean Wine Harvest: Don't Expect Grapes in February! (Timing Secrets)
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Vineyard Harvest 2025 - 1000lbs OF GRAPES!!!
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Emerson Tegon on Instagram: "Que tal um delicioso Tagliatelle com Obacalhau, Pimentões e Cebola em Molho com Leite de Coco acompanhado por um rosé elegante e sofisticado na garrafa e no conteúdo? . Os vinhos VIK são show e também encontramos eles no @obahortifruti . A Adega do Oba tem grande diversidade de vinhos, excelentes opções para acompanhar diversas receitas com bacalhau, como neste caso. . E ainda tem a vantagem de encontrar todos os ingredientes desta receita em produtos frescos e de ót
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Hannah | Wine Consultant on Instagram: "this comfort combo though 😮‍💨 ✨ It’s time for another Effortless Pairing; bite-sized inspo for an elevated wine and snack experience 🙌🏻 👋🏻 For anyone new here, I pair food and wine for a living - amongst other wine work - and love to share delicious ideas on this page! ✨ And today I’m sharing a 10/10 snack that deserves a place in your life this autumn 🍂 and just so happens to be heavenly with a very autumnal red wine 🍷 ✨ The inspo? If you came to
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Hannah | Wine Consultant on Instagram: "Carmenère = smooth + affordable 🫱🏼‍🫲🏻 🍷 Don’t mind me, just using Instagram as an outlet for my current obsessions ❤️ 🍇 I’ve spoken about this grape a couple of times lately; it’s a fab French variety than now thrives much more in the sunny climes of Chile 🇨🇱 I personally think the wines come to life this time of year - giving transitional, autumn vibes and smooth drinkability without being too winter-heavy! If you’re in the UK 🇬🇧 most supermarke
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Hannah | Wine Consultant on Instagram: "Carmenère = smooth …
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Daniela Paz Fischer 🧿 on Instagram: "On a mission to find real Latino food in London. This is Latin Food Check, episode 2.🇨🇱 This time, we checked out Mareida, a Chilean inspired restaurant bringing bold flavors, creative plates, and serious attention to detail. From pisco cocktails and warm marraqueta rolls, to lobster and wagyu empanadas, a churrasco burger with wagyu, avocado, and salsa verde, and mains that did not miss. A 45 day aged ribeye with carménère and grape mustard, grilled monkf
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