We invite you to meet our Varieties

Castillo de Molina, one of the most award-winning wines in Chile and abroad, invites you to enjoy our creations accompanied by delicious gastronomic preparations.

Our last recipes

Truchas-al-atardecer

Fried Trout at Dusk

see recipe

Three pairing possibilities for this delicious dish inspired by the author of “The Old Man and the Sea”: Chardonnay, Pinot Noir and Carménère.

EspiralesJamonycrema

Cold Spiral Pasta with Ham,Vegetables & Cream

see recipe

At first, this dish would be thought to be best accompanied by a resistant and varied Chardonnay. However, the Merlot’s blackberries and blueberries merge perfectly with the Cream, Ham and Vegetables.

Volcandechocolate

Chocolate Volcano

see recipe

A home-made style semi-hot Dessert. It evokes Patagonian winters and Castillo de Molina Merlot’s long and persistent finish.

Ostras-gratinadas

Oysters au Gratin

see recipe

The structure and creaminess of the gratine suggest a wine caple of enhancing the flavours of seafood, which is why a Castillo de Molina Chardonnay is a perfect alternative.

Foie-Gras

Foie Gras and Apples in Riesling

see recipe

The perfect wine depends on the Fruit Sauce. That way, a Castillo de Molina Riesling accompanies this pairing very well. Otherwise, a red wine like Syrah would contrast the fatty content of the duck liver.

Filetealvinotinto

Beef Stewed in Red Wine

see recipe

Thanks to the structure, body and tannins of Castillo de Molina Cabernet Sauvignon or Blend, they are the perfect accompaniment for this kind of Red Meats.

Pisto-manchego

Grilled Pisto Manchego

see recipe

Undoubtedly, seasoned grilled vegetables are the perfect complement for a spicy red wine, with rather smooth tannins, like Castillo de Molina Carménère.

Berenjenasrellenos

Stuffed Eggplant

see recipe

Pairing Stuffed Eggplant with Chardonnay is very important because it is a high-consistency and full-bodied wine. It has two functions in this case, properly enhancing the vegetables and balancing the parmesan cheese.

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