> Reds:
* Cabernet Sauvignon : Ideal for red meats like beef or well-seasoned lamb and pepper and mushroom sauces, also with strong-flavored cheeses, game meats and hot dishes (beef stew, quail with bacon and even pork ribs). Serve between 16 and 18 ° C, depending on years care.
* Merlot : Ideal for pastas and white meat or red, with little seasoning, such as pulp without sauce pork to accompany chicken, in some cases is even recommended against its use cold dishes such as the Peruvian ceviche, because their varietal characteristics soften the acidity of the seasoning. Serve between 12 and 14 ° C.
* Carmenere : Like the Merlot, are recommended for use with pasta and medium consistency and flavoring rather low as a lamb without sauce, pulp pork, vegetable stews and cream cheese with some seasoning. Serve between 14 and 15 ° C.
* Malbec: Ideal for red meats soft, medium and flavoring dishes creamier cheese than whites. Serve between 14 and 16 ° C.
> Whites:
* Sauvignon Blanc: Ideal for serving snacks or as an accompaniment to dishes with acid registered fish and seafood ceviche. Recommended with cold salads and cheeses white. Serve between 9 and 11 degrees.
* Chardonnay : Ideal with fish sauce seasoning with media such as salmon and dill, baked sea bass, shellfish such as oysters, clams to Parmesan and cream cheeses. Serve between 11 and 13 degrees.
Source: http://www.vinoschilenos.cl/cepas.htm
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