Santiago
Ultra Nomad
Posts: 3515
Registered: 8-27-2003
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Valle de Guadalupe Report
Went to the wine valley last weekend with a couple of friends and had a really great time.
1. Spent an hour in the museum; highly recomend it. A great way to start a day of wine imbibing.
2. Lechuza Winery: met BajaGuy and his wife for a 'private' tasting where we tasted a white and a number of reds while sitting at a plank table with
cheeze, olives, bread and olive oil to break the tastings.
The Chardonay was fermented via malolactic fermentation but aged on stainless steel, not oak. We are not fans of heavy oak Chards so this went over
big. The reds were all well done, balanced, with the Cab being the best of the bunch. The prices are high, however, running to $40/bottle. The Cab
was in this price range but the others a bit too high in our opinion. This is a small volume winery, everything done by family members. You must make
reservations via their website, they do not have a typical tasting room with standard hours. This needs to be on your list.
3. Lunch at Finca Altozana and was just the best. If you have not gone yet, go. Really, stop going to the same spots you always go to because you are
comfortable with them and go here. You'll thank me. Javier Planscencia runs this Campestre and it's awesome.
4. Went to Vinedos Malagon and checked into two huge rooms, really, they were suites with very good beds, linens, etc. Wife-worthy for sure.
$175/night. Tasted their wine and the sauvignon blanc and the Rosé were good and very reasonable @ $11 each. Yes, $11. We bought a bunch. The reds
ran a bit thin, pass on those unless something grabs you. Their breakfast, which is included in the price, is really,really good.
5. Dined at Deckman's for the first time and was floored by the whole operation. Our table was right in front of the pit where Drew was doing his
thing; we chatted with him about fishing and he showed us around the kitchen later as things slowed down. Wonderful evening, wines from Mogor, of
course, but all good. I will say that two of our party are a meat 'n' potatoes sort and they had a more dificult time with the menu. Yellowtail
collars were unbelievable; melted in your mouth. Have no idea how he does that on a wood fired grill. Beef tounge with shrimp was outstanding and the
paella was very good. The four of us ate and drank for in the $200 range, but you could go more if you really go for it. If you are a T-bone and
Texas Toast kinda guy, this is not your spot. For example, I got a fresh tomato salad with sweet breads that no one else would try because
sweetbreads are some sort of non-meat but really, it was marvelous.
All in all, a great day.
[Edited on 10-12-2015 by Santiago]
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bajaguy
Elite Nomad
Posts: 9247
Registered: 9-16-2003
Location: Carson City, NV/Ensenada - Baja Country Club
Member Is Offline
Mood: must be 5 O'clock somewhere in Baja
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Amigos
Great having you here, we had a wonderful time!!!
Come back when you can stay a few days.
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Fernweh
Nomad
Posts: 444
Registered: 2-24-2011
Location: Centenario, BCS
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"5. Dined at Deckman's for the first time and was floored by the whole operation."
Same here, a few month ago, saw the sign at the entrance, and had a delicious dinner "at Deckman's".
I had chosen the pork chop, with an out-of-this-world mango sauce.
Best Schwein I ever had :-)
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windgrrl
Super Nomad
Posts: 1335
Registered: 9-2-2006
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Many thanks for the recommendations. Sweetbreads are organ meats:
http://www.cookthink.com/reference/1829/What_are_sweetbreads
When the way comes to an end, then change. Having changed, you pass through.
~ I-Ching
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
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Chefs in the area are doing exactly what Architects along the "Gold Coast"....border to Ensenada.....did in the sixties and seventies....getting
bizarre with their creations only to develop a personal style.
An example at hand:.....that plate of whatever up there looks as though it's already been eaten, at least once.
I've seen fotos of other presentations that are equally ridiculous, but people rave all over them.
I'm of a thought that, for food to be presentable, it must first look like food........ unrecycled.
"YOU CAN'T LITTER ALUMINUM"
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bajagrouper
Senior Nomad
Posts: 964
Registered: 8-28-2003
Location: Rincon de Guayabitos, Nayarit, Mexico
Member Is Offline
Mood: happy and retired
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Quote: Originally posted by DENNIS  |
Chefs in the area are doing exactly what Architects along the "Gold Coast"....border to Ensenada.....did in the sixties and seventies....getting
bizarre with their creations only to develop a personal style.
An example at hand:.....that plate of whatever up there looks as though it's already been eaten, at least once.
I've seen fotos of other presentations that are equally ridiculous, but people rave all over them.
I'm of a thought that, for food to be presentable, it must first look like food........ unrecycled. |
Right on Dennis, At first look I thought is was a big old kelp crab..
I hear the whales song
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Fernweh
Nomad
Posts: 444
Registered: 2-24-2011
Location: Centenario, BCS
Member Is Offline
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Funny Dennis,
I wonder, where your expertise <looks as though it's already been eaten, at least once> comes from?
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
Member Is Offline
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Quote: Originally posted by bajagrouper
Right on Dennis, At first look I thought is was a big old kelp crab..[/rquote |
Thanks, Rick. Good to see you.
"YOU CAN'T LITTER ALUMINUM"
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mtgoat666
Select Nomad
Posts: 18512
Registered: 9-16-2006
Location: San Diego
Member Is Offline
Mood: Hot n spicy
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| Quote: Originally posted by Santiago | Went to the wine valley last weekend with a couple of friends and had a really great time.
1. Spent an hour in the museum; highly recomend it. A great way to start a day of wine imbibing.
2. Lechuza Winery: met BajaGuy and his wife for a 'private' tasting where we tasted a white and a number of reds while sitting at a plank table with
cheeze, olives, bread and olive oil to break the tastings.
The Chardonay was fermented via malolactic fermentation but aged on stainless steel, not oak. We are not fans of heavy oak Chards so this went over
big. The reds were all well done, balanced, with the Cab being the best of the bunch. The prices are high, however, running to $40/bottle. The Cab
was in this price range but the others a bit too high in our opinion. This is a small volume winery, everything done by family members. You must make
reservations via their website, they do not have a typical tasting room with standard hours. This needs to be on your list.
3. Lunch at Finca Altozana and was just the best. If you have not gone yet, go. Really, stop going to the same spots you always go to because you are
comfortable with them and go here. You'll thank me. Javier Planscencia runs this Campestre and it's awesome.
4. Went to Vinedos Malagon and checked into two huge rooms, really, they were suites with very good beds, linens, etc. Wife-worthy for sure.
$175/night. Tasted their wine and the sauvignon blanc and the Rosé were good and very reasonable @ $11 each. Yes, $11. We bought a bunch. The reds
ran a bit thin, pass on those unless something grabs you. Their breakfast, which is included in the price, is really,really good.
5. Dined at Deckman's for the first time and was floored by the whole operation. Our table was right in front of the pit where Drew was doing his
thing; we chatted with him about fishing and he showed us around the kitchen later as things slowed down. Wonderful evening, wines from Mogor, of
course, but all good. I will say that two of our party are a meat 'n' potatoes sort and they had a more dificult time with the menu. Yellowtail
collars were unbelievable; melted in your mouth. Have no idea how he does that on a wood fired grill. Beef tounge with shrimp was outstanding and the
paella was very good. The four of us ate and drank for in the $200 range, but you could go more if you really go for it. If you are a T-bone and
Texas Toast kinda guy, this is not your spot. For example, I got a fresh tomato salad with sweet breads that no one else would try because
sweetbreads are some sort of non-meat but really, it was marvelous.
All in all, a great day.
[Edited on 10-12-2015 by Santiago] |
Hard to enjoy good food if your dinner mates are stuck in a food rut. Best leave those folks off the dinner invite list, and keep company with funner
people.
Deckmans is a good eat, eh?
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
Member Is Offline
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Gawwwwdammmmm...did do this to the page?
Sorry bout that.
"YOU CAN'T LITTER ALUMINUM"
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UnoMas
Nomad
Posts: 328
Registered: 2-8-2008
Location: East Cape
Member Is Offline
Mood: Great
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Dennis,
This is what I call food Art! Drip some whatever sauce around the plate (mango sauce in this instance) throw the bone into the mix and get an
outrageous price for a pork chop! Guess it is all about what you are willing to pay for a pork chop!
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