Cono Sur Bicicleta 2015 is a juicy pinot noir that perfectly complements hearty stews, such as this warming vegetarian Chilean recipe. The sweet plum and redcurrant flavours of the wine give extra depth to the simmered vegetables, while bringing out the sweetness in the paprika and basil. It has a refreshing, well balanced acidity which also provides a great foil to fatty pork, duck and smoked meats. Its tanginess and silky-light tannins make it compatible with young goat’s cheese and soft cheeses such as brie and camembert.
Chilean stew with squash, peppers, potatoes and sweetcorn: ingredients (serves six)
- 2 tbsp olive oil
- 1 large onion, diced
- 2 garlic cloves, chopped
- 1 tbsp smoked paprika
- 1 tbsp oregano leaves
- Salt and ground black pepper
- 1 medium butternut squash or pumpkin, cut into chunks
- 1 red pepper, chopped
- 1 green pepper, chopped
- 2 medium potatoes, peeled and cut into chunks
- 1 litre vegetable or chicken stock
- 400g tin haricot or cannellini beans
- 200g tin sweetcorn, drained
- Handful of basil leaves, to serve
Method
Heat the oil in a large casserole dish, then gently cook the onion over a medium heat until softened – around 7-10 minutes. Add the garlic, cook for another minute and add the smoked paprika and oregano, squash, red and green pepper and potatoes. Cook for three minutes, then season.
Add the stock, bring to a simmer, then cook for 10-15 minutes, until the squash is tender. Add the beans and sweetcorn and cook for another five minutes until heated through. Check the seasoning, then spoon into bowls and top with basil.
