| http://www.w3.org/ns/prov#value | - This was paired with a light, fruity Terrarum Carmenere. (Carmenere is Chile???s signature red wine.) For dessert, we sampled almost every sweet in the kitchen, including a Pinot Noir sorbet, cake topped with whipped cream sweetened with manjar (the Chilean version of dulce de leche), a chocolate cupcake filled with melted chocolate, a lacy pastry tube oozing lemon cream, and a bowl of huesillo ri
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