Chilean Wine and Food Pairing

Libro Usado, Tapa Blanda. Pairing Chilean wine with food relies on matching the crisp acidity of coastal whites with local seafood and the soft, herbal tannins of reds like Carménère with hearty meats and stews. [1] (/goto?url=CAESewHrOzAV-ExevCAQ3cC08dH-rbXTG-uKiPoxFdvEfeVOuBt3j2jpl03iLtW00lxZLaOTt-hvZGzv4R6d5z37-A3fg8Poens5muGpEjN6Waj--fmyYSFiloLYtjwUYaUNY5RTsdr69mjQu-ChcnTsbXlwW-fOAZyQC9jokg), [2] (/goto?url=CAESfgHrOzAVpdXQ12F1gfJ5efadybSQbk5tp1BoCHDID-0761cgFIyFkNDFJjR-vrjUms_OnweePlT88u-wwh4wSTSrUXwUir2XRvzFwku1-NpOoVT2By8Bcqr9e4l9OGz1K-mozUANzMx80Hks0XUNQxkjJyXmzZnvEsKkFnh3vg), [3] (/goto?url=CAEScwHrOzAVs9Rr4lVs40BDTk6-q8XDyFWseULQp3CEKQHZh2lJdETJK6KiDjZ6vRA-LezBv8pGl9ReuSMvqAUONhqderICn7GHdksHvHZWYQCcg57Mvza4I_V-XgPlEpxBY5btGIVicX7lWOAujLo8yXpcEEo)