Chile’s lake and volcano district is a feast for the senses, the soul, and of course the local food and wine! The snow capped volcanoes and hot springs only scratch the surface of what Chile’s volcano district has in store for you.
The area attracts cyclists and hikers from all over the world looking for challenging trails to tackle. While at the same time offering down time next to hot springs, breath taking views, while sampling the areas famed wine & food selection. You won’t believe your eyes or your taste buds!
With our new Active Foodie tour “Trail To Table In Lake & Volcano District” we take you into oneof the hottest foodie destinations in the world. Here are a few of our favourite food and wine choices in Chile’s lake & volcano district.
Carménère Wine
The history of Carménère is very special. Recognized as the most complex of grapes when it comes to achieving its maturity, this is because it suffered more than any strain from the effects of the phylloxera plague, which affected wine grapes in Europe between 1860 and 1870. Ten years before this happened, however, some rootstock of this grape had been sent to Chile. As a result of the crisis, a large number of enologists emigrated from Europe to Chile, giving a vigorous boost to the emerging and already powerful Chilean winemaking industry. Today there are more than 8,000 hectares planted and recognized as Carménère in Chile.
Casa Silva Lago Ronco Pinot Noir Futrono
Case Silva’s Pinot is one of Chile’s most popular wines. Pinot Noir is the red wine grape of Burgundy, now adopted in wine regions all over the world. The variety’s elusive charm has carried it to all manner of vineyards, from western Germany and northern Italy to Chile, South Africa, Australia and, perhaps most notably, California, Oregon and New Zealand.
Smoked Trout
Food lovers enjoy the Lake District for its specialties such as smoked trout. Take a breather at any number of amazing dining experiences in the lake & volcano district, like the Trawn Restaurant known to serve up the best smoked trout cuisine in the area.
Wild Boar
Along with lamb, wild boar is now one of the lake district’s staple meats, with a taste that has been variously described as ‘gamey’, ‘sweet’ and ‘nutty’. Wild boar meat is often prepared in a similar way to regular pork, but shouldn’t be overcooked as it can become tough.
King Crab
Another lake district delicacy, the naturally buttery, sweet flavour and tender flesh of the king crab makes it a favourite for locals and visitors alike. A typical way of serving king crab is for the shredded flesh to be presented in a soupy stock in its own shell or as a rich and creamy chowder.