Chilean cuisine varies depending where you are, because of its ecological and climatic diversity. Right down its long coast, the ocean provides seafood as the main ingredient of its many dishes. Local crops are the staple of each regional cuisine, which have been prepared for thousands of years by native Indians before the Spanish arrived. Among the most important agricultural crops are maize, also known as choclo, quinoa and potatoes which have been cultivated since pre-Inca times providing nourishment in the high altitudes of the Andes.

Empanadas: Fabulous at any time of the day and found across Argentina and Chile are these small pies filled with all types of filling, although ham, cheese and meat are the most popular. During the week before Easter, special empanadas are filled with tuna or cod. A great snack to keep up energy for pedalling!

Pebre: This is probably the most ubiquitous condiment in Chile. The spicy mixture of chili peppers, onions, garlic, and cilantro comes in many variations in different regions of the country. The red colour of most pebres comes from red chili pepper paste, not tomatoes, so it does not taste like most North American salsas. You will find it served with virtually anything - a sandwich, as a dip for bread, or served over grilled meats. You cannot, and will not, want to escape this addictive Chilean dish.

Chile has a long viticultural history for a New World wine region dating to the 16th century when the Spanish conquistadors brought Vitis vinifera vines with them as they colonised the region.
Chile has 2,700 miles of coastline along the frigid Pacific Ocean and a climate that is described as midway between that of California and France. These factors allow perfect growing conditions for a number of wines that have recently been getting international acclaim.

Chile produces wines that are both fruity and herbaceous, similar to French wine, making it no wonder that French wine producers from Bordeaux have invested heavily in the region, making it their home away from home. The increase of wineries in Chile over the last 30 years relates partly to the large amount of French families immigrating to Chile during the late 20th century. Not only the French, but Germans, Spanish and Swiss also have invested in Chilean vineyards to share their fine tastes, experience and knowledge of the wine world.

We will be tasting internationally acclaimed New World wines throughout our tour, leaving you in no doubt why Chile is winning awards and competitions throughout, even over Old World wines. Chilean winemakers have been developing a distinct style for their Cabernet Sauvignon, producing an easy drinking wine with soft tannins and flavours of mint, blackcurrant, olives and smoke.

Two of the most refined wineries we will take you to during the Che Tour are in The Casablanca and San Antonio Valleys of the Aconcagua Wine Region. In Casablanca Valley, vines were first planted in the mid-1980s during the revitalisation of the Chilean wine industry. The area quickly became known for its white wines, most notably Sauvignon Blanc, Chardonnay as well as Pinot Noir, which thrive in its cooler climate.

Just below, the San Antonio Valley is known for producing Pinot Noir, Sauvignon Blanc and Chardonnay. Like the Casablanca Valley, San Antonio is highly influenced by the cooling effect of the Pacific Ocean, but whose soils are granitic, poor and well drained with a topsoil of clay, providing a good substrate for vines. It is seen as the best up and coming wine area of Chile.