Friday, November 24, 2023

Churasco and Carmenere; A Perfect Match #WorldWineTravel

Our World Wine Travel Group has been exploring South America in 2023.  This month we were invited to open a bottle of Carmenere.

Carmenere Wine
Carmenere grapes are native to the Medoc region of France, but most Carmenere now is grown in Chile.   While this grape is now nearly extinct in France, Chile cultivated it mistakenly believing they had brought back Merlot vines from their visit to France.  These grapes were often cultivated with Merlot and bottled as such giving it a much more distinct taste than those Merlots to which we had become accustomed.  


It is now produced, labeled, and sold as Carmenere and it is wonderful.  This bottle of 2020 Los Vascos Cromas Gran Reserva Carmenere sells for under $25 and is a delightful blast of spicy fruit.  I knew that I wanted to pair it with meat and went looking for a Chilean Recipe, finding a wonderful steak sandwich called Churrasco.

I made these easy, quick-to-prepare sandwiches for dinner one night.  We had taken our son, Anthony, out for lunch for his birthday on the day I served these.  Having had a large lunch these sandwiches were perfect for a light dinner and, as anticipated, paired wonderfully with the Carmenere.

Carmenere and Churrasco

This wine was chosen by Robin of Crushed Grape Chronicles to celebrate that today is Carmenere Day!!  You can learn more in her invitation post  and in the links listed below to the articles that we have all written this month.

Entrees, Steak, Sandwiches, Avocados, Tomatoes
Entrees, Beef
Yield: 2 sandwiches
Author: Wendy Klik


This steak sandwich topped with avocado and tomato on a ciabatta roll makes a wonderful, quick lunch or light dinner.
Prep time: 10 MinCook time: 5 MinTotal time: 15 Min


  • 2 sandwich buns or rolls, I used Ciabatta
  • 1 New York Strip Steak
  • 1 T. olive oil
  • 1 large avocado, mashed
  • 2 Campari tomatoes, thickly sliced
  • Miracle Whip or Mayonnaise, to taste
  • salt and pepper, to taste


  1. Thinly slice the steak and season with salt and pepper. Set aside.
  2. Cut the Ciabatta in half crosswise to make a sandwich roll. Toast the Ciabatta.
  3. Season the avocado and tomato slices with salt and pepper.
  4. Spread Miracle Whip or Mayonnaise on the bottom half of the roll. Top with the tomato slices.
  5. Spread half of the mashed avocado onto the top bun.
  6. Heat the olive oil in a large skillet, add the steak slices and cook for a minute or two on each side.
  7. Divide the steak between the sandwiches, piling on top of the tomatoes and topping with the avocado-slathered top bun.


Adapted from a recipe found at Pilar's Chilean Food and Garden

Nutrition Facts



Fat (grams)

41.24 g

Sat. Fat (grams)

10.32 g

Carbs (grams)

38.96 g

Fiber (grams)

8.05 g

Net carbs

30.91 g

Sugar (grams)

1.73 g

Protein (grams)

30.92 g

Sodium (milligrams)

476.85 mg

Cholesterol (grams)

90.45 mg


  1. Looks like another tasty pairing, Wendy!

  2. Life's pleasures are to be enjoyed to the fullest!

  3. What a delicious combination! I'm so glad you were able to join us Terri!

    1. Forgive me Wendy! This is what comes from reading too many posts at the same time! I had just finished adding Terri's link and got confused! I love your sandwich recipe!

    2. I understand completely. Thanks for hosting Robin.

  4. This was a great wine, wasn't it?!? Your sandwich looks amazing. Thanks for the inspiration. I will be making that again.

    1. It was a nice wine and I know you will enjoy the sandwich Cam.

  5. Love that you paired this with sandwiches!

    1. Sometimes dinner is prime rib....sometimes sandwiches or hot dogs LOL.....


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