Dinner and Wine Pairing
The wine dinner hosted by Fogo de Chão and VIK wines was a flavorful combination of delectable meats and Chilean wines. Guest were able to enjoy three courses paired with Vik winery’s portfolio of wines. Chilean wines have a rich history dating back to the Spanish conquistadors of the 16th century bringing Vitis vinifera vines to the area and cultivating the incredible terroir found there.
Chile is the seventh largest wine producing country in the world and they have twenty grape varieties. With some much Chilean wine on the market, it can be hard to discern which wines would suit your taste. The partnership between Fogo de Chão and Vik wines takes the guesswork out of trying something new while providing a dining experience you won’t soon forget.
VIK Wines is the holistic conception of Alexander Vik. After a conversation with his wife and other business partners in 2004, his passion project was born. The winery sits on 11,000 acres in the Millahue valley, which is affectionately known as the place of Gold by the indigenous peoples of the area. They have three wines that blend Cabernet Sauvignon, Bordeaux, Syrah, Merlot, and Cabernet Franc. Their commitment to sustainable practices has maintained the beauty of the land and resulted in the production of several world-class wines.
Fogo de Chão in Miami Beach
Fogo de Chão is an authentic Brazilian experience, created by two brothers committed to excellence. Their first location was in Porto Alegre, Brazil and in 1997 they opened their first American outpost in Dallas, Texas. Fast forward to 2018, they have twenty-nine restaurants and counting. This steakhouse specializes in traditional Brazilian dishes and high quality meats. Custom cocktails and an extensive, yet approachable wine program are available at the table as well as their bar area.
Upon arrival, there was a cocktail reception that featured a refreshing cucumber cocktail and a creamy coconut concoction. Guest were able to mingle with Fogo de Chão representatives and learn about the rich history of the brand.
The dinner was a three-part experience accompanied by a curated selection of VIK wines. The market table and Feijoada bar featured fresh salads, soup, and feijoada (black beans stew with rice). The accompanying wine was La Piu Belle, red blend, 2011. The La Piu Belle was full-bodied, juicy, and soft. It also happened to be my personal favorite. The Churrasco Experience featured tableside service of filet mignon, lamb, and other mouthwatering meats.
The wines paired with the night’s selections were the Milla Cala, Red blend 2013 and the VIK, Red blend 2012. They were both easy on the palate, elegant, and smooth. The servers constantly delivered delectable cuts of meat to the table. All guests were provided with a card that welcomed or declined these succulents-green “give me more” and red “no mas’”.
The incredible flavor of the meats made it hard to flip the card over, but alas we had to save room for dessert. I enjoyed the chocolate mousse cake and was blown away by the intense flavor and pillow soft texture.
The partnership between Fogo de Chão and VIK winery is a match made in heaven. For your next night out stop by for a bite and a delicious glass of fine wine.