The document discusses South American wines that pair well with Brazilian cuisine served at the Sal & Carvão Churrascaria restaurants. It recommends choosing a South American wine like those from Chile or Argentina to go with the Brazilian fare. Chile and Argentina are renowned for their wines, which have benefited from the countries' climates and fertile growing regions. Specifically, the document suggests the Casillero del Diablo Cabernet Sauvignon from Chile as a good pairing for meats at the restaurant. The wine is medium-bodied, balanced, and reasonably priced.

1. South American Wines with South American Faire
10 Windy City Guide ◆ December 2003
ACTIVITIES
I
love wine with dinner. And, I
like to serve wine with dinner.
Whether cooking for the family
or inviting friends over, wine is a
part of our table service. When
we call up our friends who love to
dine out and ask their choice of
restaurant, invariably a choice of
restaurant is made not just by the
type of cuisine, but by the selection
of wines as well.
When we choose to dine at the
Sal & Carvão Churrascaria in either
Schaumburg or Downers Grove, we are
able to select from more than 180 dif-
ferent types of wines from their inven-
tories of 10,000 bottles. The Brazilian
Gaucho carvers serve us continuously
with fourteen different cuts of meats,
while our eyes pour over the wine
list. Often times, we choose a South
American wine to go with our Brazilian
faire - mainly from Chile or Argentina.
While South American wines are
also produced in Brazil, Uruguay, Peru
and Bolivia, it is the wines of Argentina
and Chile that are most renowned –
and it’s no surprise. The history of
Argentinean wine began in the middle
of the 16th century with the arrival
of the Spanish conquistadors, who
planted the first vineyards at Santiago
del Estero. Vines were introduced to
Chile as well by these “Spanish mis-
sionaries”, and legend has it that the
first vintage was produced as early
as 1551. Due to climatic conditions,
the industry soon reached important
dimensions, providing wine to different
regions, such as Peru and Rio Grande.
Rich, fertile conditions provided
for the development of Chile's most
famous winegrowing regions, including
the Maipo Valley, Rapel Valley, Curico
Valley and Casablanca Valley. These
varied regions have well-drained, clay-
loam soils that are particularly good for
Cabernet Sauvignon and Chardonnay,
to deep loam soils, best known for
the cultivation of Merlot and Cabernet
Sauvignon. As well, other regions offer
sloping vineyards that are planted
on well-drained, sandy soils and that
are widely recognized as Chile's best
areas for cultivating Chardonnay and
Sauvignon Blanc.
With many choices from these
regions and countries offered at Sal
& Carvão, it may be hard to choose.
However, a clear alternative to choos-
ing one wine is to choose several and
sample the regions with your own
“South American wine tasting”. With
larger groups of friends – the larger the
opportunity to taste several varieties.
Chilean wines have gained in popu-
larity over the last several years and
Concha y Toro is one of the market
leaders. Their range of wines cater to
those that seek an inexpensive and yet
delicious wine to premium wines.
Their middle range of wines comes
with the ‘Casillero del Diablo’ label and
like all the wines from Concha y Toro,
they’re varietals – each wine being
made from solely one grape variety.
Exceedingly popular are their Cabernet
Sauvignon and Merlot.
My pick with Sal & Carvão’s Picanha
(Rump Roast) or Costela de Boi (Beef
Ribs)…or any of the other 12 cuts
is Casillero del Diablo Cabernet
Sauvignon! This bright red, medium-
bodied wine is well balanced and
priced just right. And like a good wine
should, it has a lingering aftertaste that
soothes the senses. Not only is it avail-
able at Sal & Carvão, but it is as well at
most wine retailers.
Casillero del Diablo means "Cellar of
the Devil," a name derived from a nine-
teenth-century rumor that the devil
himself lived in the deep cellars where
the founder of Concha y Toro stored
his best wines. The rumor was started
by the founder himself to keep his
winery workers from sampling his best
wines. Casillero del Diablo Cabernet
Sauvignon gets consistently good rat-
ings year after year from a wide variety
of press ranging from Wine Spectator
Online to the Wall Street Journal.
So, if you like wine as I do, why not
try a South American varietal from
Argentina or Chile, and why not try
them with a Brazilian Steakhouse din-
ner at a Sal & Carvão Churrascaria.
Carl Clouse
Contributing Writer
Frequent South American Traveler
and consultant to Sal & Carvão
Editor’s Note: Sal & Carvão has received great reviews from the local press. The staff is from Brazil, and both the food and
wine are excellent.You’ll find Sal & Carvão at two locations; in Schaumburg at 801 East Algonquin Road: 847-925-0061, and
in Downers Grove at Butterfield and Finley Roads: 630-512-0900.