>> Funding for this series has been provided in part by the following.

♪ ♪ >> ♪ No, take me home ♪ Vgan Chocolate -- Norwegian flavor, available in Walmart stores.

♪ ♪ [ Rock slide ] ♪ ♪ [ Wind whistling ] ♪ >> I'm Liora, and I'm a sommelier.

>> And I'm Maya, and I'm also a sommelier.

>> And I'm Yolanda.

My expertise is food.

>> In every episode, we are going to travel to beautiful wine regions, selecting three wines that define each area.

>> And present them to local chefs, who will be challenged to prepare amazing dishes for those wines, instead of the other way around.

>> Will the chefs succeed in making dishes that match the wines?

>> It all remains to be seen as we put... >> Wine first.

♪ We are in Chile.

Cheers.

>> Chile is a long, narrow country that is geographically and climatically dominated by the Andes to the east and the Pacific Ocean to the west.

We are about to travel to three unique wineries located in very different surroundings to find three wines that reflect each area.

Chef Carlos Gonzalez will be challenged to cook for each wine, and it's going to be a big challenge with all the contrasting tastes.

We'll see if he can handle it.

To find our first wine ingredient, we start our search in one of Chile's oldest wineries, located at the heart of the Maipo Valley, renowned as one of the best regions for winemaking in Chile.

>> Today we are visiting a winery that's focused on sustainability and beauty.

>> Suits me perfect.

>> Well, let's go.

>> Vamos.

>> Tarapaca Winery is comprised of 2,600 hectares, of which 611 are planted with vineyards, surrounded by mountains on three sides and the Maipo River on the fourth.

Maya joins ecologist Juan to get an overview of this unique setting for growing vines.

>> Wow.

This place -- we are, like, on top of everything here.

>> Yes.

Actually, we are in the Coastal Range.

What you see at my back, it's part of the Coastal Range.

>> That's the Coastal Range?

>> Yeah.

>> And that's then -- >> And your back, we have the Andes range.

>> That's the Andes.

>> Yeah.

>> So this is the Entre Cordilleras.

>> Entre Cordilleras in the Maipo River.

>> When it comes to wine, we divide Chile into three different parts because it's different climates.

On the coast -- we call it Costa -- that's a coastal climate, which has a cooler wind from the Pacific Ocean.

In the middle, we have Entre Cordilleras.

This is between two mountains, like the coastal mountains and the Andes.

And this gets really hot.

The last part is through the mountains, the Andes.

Here we have hot climate, but in the afternoon we have a cooler wind which comes down through the mountains.

But you could also plant on the higher altitude, and then we get a cooler climate.

>> In the vineyards, Juan and his team work hard to conserve and protect the native biodiversity at Tarapaca, including over 2,000 hectares of native forest surrounding the vineyard.

To further support the natural environmental balance and enhance the wines, over 30 species have been replanted to develop biological corridors.

>> The corridors, you have a lot of native plants which lure native insects, so they can have, like, their home there?

>> Yeah, it's like a shelter for them.

They goes into the vineyards and eat or put the eggs.

>> To the bad insects, which is bad for the vines.

>> Which is bad for the vines.

>> So bringing back native plants harbors good insects that kill bad insects who are pests to the vines.

Got it.

Just natural warriors to keep the crop alive and kicking.

♪ While Maya climbs down to have a closer look at the vineyards and taste some wine, Yolanda is searching in the bushes for her ingredient.

>> What is this?

>> So, this is our maqui plant.

>> Okay.

>> This is very typical from.

From Chile.

>> Mmm.

Ooh!

>> [ Chuckles ] Astringente!

Right?

>> When it's more ripe, it's a little bit sweeter, so... >> Yeah.

No, but I feel the sweetness.

Yeah?

It's there.

Nice and juicy, but the astringency is like... >> Yeah.

>> Mmm.

So, this is my michay.

>> This is sweet.

>> Mmm.

Ow!

Ow!

>> Ow.

Be careful.

>> Ow!

Okay, okay, okay.

So, the tips of the leaves have little spikes, right?

>> Yes.

And the difference between michay and this one -- and this is endemic, so this only grows here in Chile.

>> Mm.

Wait.

>> [ Chuckles ] >> [ Spits ] No, no, no.

>> You don't like it?

>> No, not for me, not for me.

>> [ Chuckles ] >> No, I think it's not.

They might not be yet ready.

>> Yeah.

>> Interesting to try, yeah?

>> Don't worry, I'm going to show you how we use this local ingredients in our typical dishes.

>> Ah, yes, yes.

I'm getting hungry.

Vamos.

>> Let's go.

>> Okay, Yolanda, so, not completely convinced about the local berries?

Maya has met winemaker Sebastian.

The area allows for a very sustainable approach to winemaking.

But what about the taste of the wine?

It's time to taste our first sample to find our first wine.

>> This looks nice.

>> Yeah, right.

This is the white label, Cabernet Sauvignon, from our Tarapaca Estate.

>> Yes.

>> Nice color.

>> Very nice color.

And you are very good at pouring, even if it's a windy.

>> Spicy black fruit notes.

>> For me, I can actually feel some minerality in the wine, as well, but also the minerality from maybe the soil actually reflects in the wine.

>> Yeah, exactly.

Exactly.

>> Different grape varieties likes different soils.

For an example, Merlot like clay soil.

And if we go to Cabernet Sauvignon, we should have rocky soils instead, like volcanic soil or granite.

Cheers.

>> Cheers.

>> While Maya talks clay and rocks in the vineyard, Yolanda is surrounded by delicious dishes containing the berries.

Hmm.

Will Yolanda understand their use in this context?

>> You have a pancake made of maqui -- really kind of violet, but black.

>> Yes, yes, like, very inky.

>> Everything is local.

>> Mmm.

Bueno.

>> It's amazing, right?

>> Mmm.

So, what is this again?

>> The michay mousse.

>> It's a noose mousse.

[ Laughs ] Well, I'm very curious because, for me, it was quite difficult to eat it by the plant.

Wait.

No, no, no.

>> Oh, you don't like it?

>> Not for me.

I would like to see how it is in a preparation.

>> Great.

>> Alright.

>> Very sweet.

>> Mmm.

It was actually surprisingly good.

>> Yes.

Our chef is amazing.

>> Mmm.

Well, [Sighs] I have to take a decision.

I'm going to go for the maqui.

Yes, yes.

I want to see how the chef works with it.

>> Salud.

>> Salud.

>> How we say it here in Chile.

Viña Tarapaca.

Nice.

>> I really need to try some more wines, because I need to pick a wine to bring to the chef.

>> I will show you our black label Cabernet Sauvignon.

>> Mm-hmm.

What do you think makes the difference between these two labels, the white one and the black one?

>> Remember, the white label has come from two kind of soil.

This is just volcanic soil.

>> I feel that this wine is more structured than the other Cabernet Sauvignon.

And it's so cool that you actually can have that in just by almost changing soil.

>> Yeah.

>> Like, half the soil, because it's volcanic in both of them.

>> Right, exactly.

Let me show you another wine.

>> Yes.

>> Our icon wine, what is a blend with four varieties.

>> Four varieties.

>> Right?

>> Cabernet Sauvignon, Syrah, Cabernet Franc, and Malbec.

>> I can feel -- On the notes, I can feel the herbal notes, like from the Cabernet Sauvignon, but I need to make a decision.

I think I'm going to go with the first wine.

>> Really?

>> Yes, because I think it was so nice to actually be standing in the vineyard, feel the acidity in the wine.

I think it really reflects the area.

>> Excellent.

Good selection.

>> Cheers.

>> Cheers.

[ Chuckles ] >> We have our first wine and food combo, and it's time for a dip in the pool.

You fit right in, Yolanda.

What a diva.

♪ >> What do you think is next?

>> I want to go to the coast.

I want to see the sea.

>> Cheers.

>> We leave the inland for the coast to meet wine producers who have discovered the potential of the coastal climate.

Located only 4 kilometers from the Pacific Ocean, the Leyda Winery found the perfect place to make wines.

>> We are at 4 kilometers to the sea.

It's one of the most extreme vineyards in Chile.

And all the production of wines that we do are marked by this wind condition that comes from the ocean that is freezing.

So, in Chile, normally you don't find this crunchy and juicy acidity and things of this climate.

You can find it in Sauvignon Blanc, in Pinot Noir, and in all the whites that we do.

>> Well, I'm getting thirsty here now.

And you know, I have a mission.

I need to find a wine.

So, can we taste some wine?

I don't think -- It doesn't look like there are any wines right here.

>> Not here.

Do you want to go to the sea?

I have a surprise for you.

>> Nice.

And what a surprise it is.

Where better to find my wine than to be on the water with pelicans and huge dolphins.

I love this.

>> [ Laughs ] Amazing.

>> Well, I'm enjoying my new friends, Yolanda is about to try something completely new in the vineyards.

>> Really, really majestic.

>> Yeah, right now, we're kind of in the heart of our vineyard.

Actually, all of these things that we're going to try today are kind of naturally grown here, from the area.

So, let's start first with these humongous strawberries.

Have you seen the size?

>> Bigger than my nose.

Look at this.

>> [ Laughs ] >> Yeah.

Okay.

>> And we're going to do an interesting kind of combination with sea salt from this ocean right here.

>> Mmm.

>> Mm-hmm.

Now, in this moist area, let's dip it into the sea salt.

>> Well, here we go.

>> Mm-hmm.

>> Mmm.

It actually does work.

Wow.

I love it.

>> Yeah.

>> Yeah, it really balance each other.

They balance each other out.

Sometimes strawberries tend to be quite high in sugar, and that can be a challenge for the chef.

I want to take the giant strawberries to the chef.

Yes, shall we?

>> Personal favorite, so... ♪ >> We've seen pelicans, we've seen penguins, We've seen dolphins.

What next?

>> Well, wine.

>> Oh, yes, of course.

That's why we're here.

[ Both laugh ] >> We're starting with Coastal Vineyard Sauvignon Blanc Garuma.

>> Perfect.

>> 2022 harvest.

>> So that comes exactly from where we were in the vineyard.

>> Exactly.

♪ >> Feels like I'm drinking the sea.

>> The ocean.

>> It is.

Really, it is like the ocean.

It's salty, it's mineral, it's fresh.

So, what do you have for me next?

>> This is one of my babies.

It's Lot 4.

See the complexity?

So, this is not as floral as the other Sauvignon Blanc, but this one is everything about spiciness.

>> To me, it has a lot -- much more herbaceousness.

Such a different character than the previous one.

Very good.

Cheers.

>> Cheers.

>> Last but not least, we're changing of grape variety.

Pinot Noir.

>> Oh, Pinot Noir.

>> So, I have here Lot 21 Pinot Noir.

♪ >> Everything that's red and a little bit tart is in here.

>> It's in here.

I always imagine a ballet dancer -- you know, a female ballet dancer -- when I think about Pinot Noir.

>> I like the way you talk about her.

I normally call Pinot Noir the diva grape because... >> Diva grape.

>> ...it's so hard to grow.

It can't be too warm, it can't be too cold.

There's so many no.

But when you find all the yeses, it becomes the ballet dancer.

And even though it breaks my heart not to choose the Pinot, I will still go for the first.

>> Really?

>> Yeah, it gives such a beautiful expression of what Sauvignon Blanc is all about.

And also in the New World, not too much, but just really, really delicate.

>> Good choice.

>> Thank you.

Cheers.

>> Cheers.

>> We have our second wine, and it's time Maya and Yolanda get acquainted with my new friends.

>> Ah.

[ Laughter ] ♪ >> Hello, girls.

>> Come here.

Come to safety.

>> Save the wine.

[ Laughter ] >> We just talked about what a beautiful day with all the dolphins.

>> Cheers to that.

>> And we are going to the mountains tomorrow.

>> Mmm!

>> I wonder which animal we will see in the Andes.

>> Cougars, just like us.

[ Laughs ] >> Oh.

>> That's -- That's -- That's so, so, so sad.

>> [ Laughs ] >> Okay, so, we're heading up high to the third and final climatic zone -- the Andes.

Let the dolphins show the way.

♪ For our last wine, we're going back in time to a historically important area for Chilean wine.

We're talking hundreds of years of wine production and the country's largest vineyard, the San Pedro 1865 Winery.

>> Hola.

>> Hello.

>> Hello.

>> Hi.

>> Thank you for having us.

Welcome to the largest wine region in Chile, and also it's the largest planted vineyard in South America.

>> Wow.

>> And surrounded by mountains.

>> It's like we are back in time, right?

Villa San Pedro was founded in 1865, so over 150 years ago.

And this used to be the home of the people that started the winery.

>> And all this mountains and sun and wind makes me really thirsty anyway.

>> Me too.

>> We split up.

Maya and I joined Andrea in the vineyards, while Yolanda sits down with Paola to find her ingredients by tasting delicious local dishes.

>> Blueberries and champignons.

>> And mushrooms, yes.

>> Ooh.

>> The ingredient here is blueberries.

Here we have a preparation that is salty.

Usually blueberries are prepared sweet.

For me, the blueberries are not that sweet.

They have a nice acidity.

Honestly, it's sweetness, it's acidity, it's quiet and elegant fruit, right?

It's not so powerful.

So it needs to be a wine and a dish that really like each other and cannot have too much sweetness and has to let the blueberry shine in its acidity, as well.

Muchas gracias.

So, for the blueberry.

>> Yes.

>> And tonight, we are dancing cueca again, right?

>> Yes.

>> Shall we?

♪ [ Laughs ] I love it!

>> We have our ingredient.

Now the wine.

Before we get to tasting, Andrea brings us to a special place to share a special story.

>> Wow.

>> This is so beautiful.

>> We're quite close to the Andes.

You can see it from here.

The 1865 actually is a brand who likes to explore different terroir, different places.

So we start looking for do a collaboration with the Mapuche community, which is a community who lives mostly in the south, from Chile.

So we start working the field with them and everything, but they have this contact with the nature.

You not only learn from the books, that you learn from the people, you learn from the place, and they have this strong connection with the family, with the nature.

And when you share with them, you can feel it, and that make you grow as, like, for me, I grew as a professional and as a person, as well.

♪ >> Wow.

This feels like we've been traveling, like, centuries back in time.

>> Now we are in the cava.

The cava was built in 1865.

So this is under the cellar where we have the wines.

>> So quiet.

>> It is.

>> Yes.

>> Is it haunted?

>> I don't know.

Do you want to figure it out?

>> Should we sleep over?

>> Oh, no.

You can do that.

[ Laughter ] >> Okay, so, this is the Tayú.

>> Ah, that's the Mapuche wine.

>> Yes, the Mapuche wine, Tayú.

And it's by 1865.

♪ >> It's almost so that you can feel the history when you drink the wine -- the traditions, the local culture.

>> We want to show what we are doing down there, with the community, in the wine.

>> It has quite a lot of tannin for a Pinot.

>> Yeah, it's very different.

>> Yeah.

>> Now we're going to taste a Carmenère.

How does it taste?

>> That's our first Carmenère.

>> So, what would you say is, like, typical for the grape variety, Carmenère?

>> The color is very, like, deep purple.

>> Mm.

>> And the other thing is, like, in the nose, you can feel, like, this, like, green.

>> The green bell pepper.

>> Yeah, the green bell pepper.

The last wine is Cabernet Sauvignon, a selected collection, Old Vines.

>> And how old are they when it says Old Vines?

>> It's more than 70 years old.

>> It's pretty old for a vine.

>> This Cabernet Sauvignon is actually from this state.

>> Where we are.

>> Yes.

>> That's nice.

>> Yes.

>> Well, we've discussed, and we had to make a decision.

>> Okay.

>> And even though this is great -- Carmenère is great -- the story about the Mapuche and the character of the Pinot.

>> That has to be our choice.

>> Okay.

Thank you for being here.

>> Cheers.

Do you realize that we still are, like, almost whispering because of the area here?

You need to respect all the ghosts.

>> History.

[ Laughter ] >> You don't want to wake them up.

♪ >> Hey, girls.

>> Hello.

>> Hey.

>> We've learned so much about Chile now, I don't think there's anything we don't know.

>> Oh, well, I have learned a lot about Chile, as well.

If you don't believe me, you can test me.

>> How many wine regions are there in Chile?

>> Um, three.

>> Wrong answer.

>> In the pool.

In the pool.

Drop her in.

>> Aah!

[ Laughter ] So, please tell me, how many wine regions are in Chile?

>> There is about 10.

So you were -- >> Oh!

Okay.

Hey, I was thinking about the zones, you know?

[ Laughter ] ♪ >> We have our wines and ingredients.

It's time for the tasting ceremony.

>> Look at this table.

>> Chef Carlos Gonzalez is challenged to cook three separate dishes -- one for each wine.

Let's go.

>> Hola, Yolanda.

Cómo estás?

>> I'm here for the first challenge.

I brought you Sauvignon Blanc from Leyda.

The green I chose -- la frutilla.

>> La frutilla.

>> So, the strawberry.

I know, I know, it's a fruit.

>> [ Chuckles ] >> Fruit can be tricky with wine, but Carlos has a dish in mind.

Yolanda, translate.

What's the plan?

>> Carlos is going to prepare a tiradito.

This is the Chilean version of sashimi you may know from Japan.

In this case, will be fine slices of a white fish that is very [Inaudible] and regional.

>> Will the fish combine well with the strawberry and the wine?

>> Are you excited or nervous or what?

>> Very excited.

I don't know what's going to happen here, so... >> Mmm.

>> It's like a crescent moon.

[ Laughs ] >> You anticipated first course being a course with strawberries?

>> I mean, fish would be a natural choice, of course, for a Sauvignon Blanc like ours.

But it's different, for sure.

The wine is fantastic, though.

>> Otherwise... >> Okay, not sure how to interpret that response.

It's time for the second combo.

>> Bueno, Carlos.

Here I am with the second challenge -- Tayú Pinot Noir from Bodega San Pedro.

And another fruit -- blueberries.

You must be hating me right now.

>> More fruit and wine.

>> Ay, ay, ay, ay.

Sweet berries can decrease the perception of body, sweetness, and fruitiness in the wine, making the wine feel less flavorful.

He starts off by making a puree of zapallo camote, a sweet vegetable hybrid of pumpkin and sweet potato.

He pan-fries red octopus and pours a blueberry reduction, with no additives, over it.

He uses leek, flowers, carrots, and microgreens from the local garden as garnish.

>> The Pinot Noir -- it's an elegant wine.

>> Yes, it is.

>> What are you afraid is going to happen?

>> I don't know.

I think it wouldn't pair very well with fatty meat.

>> Fatty meat, it ain't.

But there are a lot of other components in the dish.

>> Mmm.

>> Wow.

Taking an imaginary picture.

[ Camera shutter clicks ] >> What do you think so far?

Were you expecting this kind of combination?

>> No, not really.

>> Okay.

>> I was surprised because I was expecting a little bit more acidity in the plate.

>> Yes.

>> So, yeah, I'm not so sure right now.

>> Okay, Andrea is not sure.

Fair enough.

Next up, the last wine-and-food combination.

>> Carlos, very last challenge.

[Speaking Spanish] Tarapaca, Grand Reserva Cabernet Sauvignon.

I chose the maqui because it's traditional from the area of the wine.

In this case, I see that you have it in a powder version, right?

>> Carlos starts off by mixing baby carrots, trigo mote, which is precooked and peeled wheat, consumed for generations by the native people, with herbaceous green olive oil.

>> In Chile, the king and queen herb is just one.

It's cilantro.

He just added some fresh one from the garden.

>> He then makes a beef confit -- a technique where he slow-cooks a beef cut in its own fat for five hours, and adds the maqui powder to the meat sauce.

Will the maqui complement the dish and the wine?

>> Are you nervous?

>> Yes.

>> Let's see what the chef made.

>> Ay.

Oh, my God.

Let's see.

Yes.

♪ >> What do you think of the dish?

>> I -- It's really interesting.

>> The food and wine is consumed, and it's time for the verdict.

Will Carlos be a happy chef after the feedback?

>> Hola, Carlos.

>> So, Rodrigo, what did you think about the match?

>> To be honest, proposing a tiradito of fish sounded a little bit safe for a Sauvignon Blanc.

It's kind of what you typically expect.

However, combining it with strawberries, which is very unusual, it really brought out, I think, the best of the wine.

So I think it came out really good, at the end of the day.

What do you think?

>> Berries or fruit is really not my thing when it comes to anything else than dessert.

But when I drip a little extra lime on the dish, it kind of enhanced the freshness, the minerality, the saltiness of the wine.

So I think you did great.

Thank you very much.

That was a new experience for me.

>> Buena.

>> Buena, Andrea.

What do you think about the match?

>> I was very surprised.

The grilled octopus was beautiful.

Like, really enjoy it.

But I was, like, a little bit, like, I don't know.

Like, the blueberry sauce, I expect it to be more acidity, but actually, like, if we put a little bit of everything in your mouth with the wine.

So it was, like, a very surprising combination.

>> I wasn't sure about fruit and octopus, right?

But I must admit that actually the acidity of the blueberries brought an air of freshness to the -- to the dish.

All in all, it was a very enjoyable dish.

Thank you so much.

>> You're welcome.

>> And congratulations.

>> Thank you.

>> It's time for the verdict.

Tell me.

>> I think, cooked meat, it was really interesting -- the sauce that you made with the maqui.

So, for me, it was an "A."

Everything goes really well together, so thank you for -- for doing it so good.

>> I agree.

I think the meat and the wine and the maqui, which was very fun to try, did a really great combination.

The only thing for me was it was maybe too safe.

But the maqui maybe could show it a little bit more.

The wine really shows with the dish.

>> Yes!

>> Salud.

>> We found our three wines from three different climatic zones that are so unique to Chile.

Its people and geography create wonderful culinary experiences, and we'll definitely be back for more.

♪ >> For more inspiration, visit us at winefirsttv.com.

>> Funding for this series has been provided in part by the following.

♪ ♪ >> ♪ No, take me home ♪ >> Vgan Chocolate -- Norwegian flavor, available in Walmart stores.

♪ ♪ [ Rock slide ] ♪ ♪ [ Wind whistling ] ♪