Granite-Born Velvet: Pairing Clos Apalta 2017
Beneath Chile’s vast, star-spangled sky, I poured Clos Apalta 2017 into a glass, watching the inky-purple liquid whisper its first secrets after twenty-six months of oak-bound silence. In that instant, I remembered tracing constellations in Apalta’s horseshoe valley long before vineyards graced its slopes. These vines, nourished by granite and quartz, breathe lavender into the night winds, telling stories only I can hear.
Lavender in the Dark
The wine's bouquet is a midnight garden blooming—violets, lavender, and cassis glinting like polished obsidian, sweet tobacco lingering beneath. And as I took that first sip, velvet-dark plums and blackberries wrapped in mocha and spice unfurled across my palate. The vibrant acidity and mineral-pepper finish echoed through my senses, silky tannins melting into an enduring, whispering echo.
To honor such depth, food must have substance and complexity. Consider the Moroccan lamb tagine with prunes and almonds. Its savory-sweet richness aligns perfectly with Clos Apalta’s exotic spice notes. Or perhaps a slow-braised short rib, enveloped in a luscious mole poblano. The gentle heat and earthy chocolate tones of the mole will dance gracefully with the wine’s own notes of dark chocolate and cedar.
When Mocha Meets Schist
I once pressed my ear to these schists and heard black pepper growing in the dark; now, it whispers in every sip of this biodynamic blend—48% Carménère, 26% Merlot, and 26% Cabernet Sauvignon. Pairing this wine requires listening carefully to what it asks for: layers, umami, and harmony.
Imagine a grilled ribeye, the fat sizzling beneath a vibrant chimichurri flickering green as jungle light. The Carménère, bold with star anise and cloves, harmonizes with the herbal brightness, while the marbled richness meets the wine’s structured tannins.
Yet, for a luxurious vegetarian pairing, consider wild-mushroom risotto, drizzled generously with truffle oil. Here, the creamy earthiness mirrors Clos Apalta’s velvet palate, while the truffle oil sings in harmony with the mocha-laced tannins, elevating every bite.
The Quiet Comforts of Granite and Quartz
As the keeper of dreams and vines, I cherish the gentle luxuries that draw out the subtler notes of the wine. Eggplant parmigiana, layered with melted cheeses and herbaceous tomato sauce, becomes a soulful companion, accentuating Clos Apalta’s graphite nuances. Even a lentil-walnut loaf with a red-wine glaze finds resonance, the humble walnut echoing the wine’s cedar notes.
In sides, a gratin dauphinois with its creamy elegance, or charred broccolini kissed by garlic and lemon zest, becomes not just a complement but a revelation, unlocking new dimensions in each sip. Such pairings create dialogues—moments where the wine, the food, and the heart converse intimately.
A Sweet, Dark Finale
Desserts call for courage, yet nothing too saccharine. A bittersweet chocolate tart mirrors Clos Apalta’s own bittersweet finish, the cocoa resonating with the wine's dark chocolate depths. And for the daring palate, a wedge of blue cheese with fig compote allows salty, pungent notes to interplay with the wine’s luscious black-fruit core.
Whispering Granite Echoes
To drink Clos Apalta 2017 is to converse with Chile’s soul, tasting granite and quartz translated through ancient vines into poetry. Each pairing is an invitation—not a prescription—to explore complexity, depth, and umami. Listen closely to the mineral echoes of this wine’s finish, and perhaps you'll hear me murmuring secrets of lavender and starry skies, inviting you deeper into the timeless embrace of Apalta.
