Baja Wine Dinner

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Baja Wine Dinner
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Xico says
Wine paired with food is nothing new, but wines from the Guadalupe Valley in Baja paired with dishes by Chefs Abel Hernandez of Tamale Boy and Kelly Myers of Xico will surprise and delight even the most experienced palates.

Strewn among the giant boulders, which remind us that this land was once covered by the Pacific Ocean, lie 60 or so boutique Mexican wineries in the Guadalupe Valley, just 12 miles west of the beach in Baja. It’s known as the Napa Valley of Mexico, but, unlike Napa, it's practically empty and feels totally undiscovered. Bordered by rolling hills that are sometimes green but usually brown and scorched from heat and sun, it's textbook west coast wine country; rugged coast air ensures cool nights and sun-filled, dry desert days, make for ripe grapes and suitable sugar levels.

Wines from this valley are surprising and unique, with salinity from ocean water in the soil and sometimes high alcohol from intense desert heat; they taste like the place and are taut with vitality.

Chefs Abel and Kelly are cooking dishes to match these much anticipated Mexican wines.

Side note: we've been trying to get the bottles to Portland for years and finally found a way with the help of our good friend Eduardo Belanzuaran!

Wine production in Mexico is limited and so is our stash, so just 16 seats are available for this dinner.

$135 per person for 4 savory courses plus dessert, excluding gratuity.

We will close with mezcal, of course!

Have a look at the menu below and join us for this exciting dinner!
email your reservation request
or call 503-548-6343

2011 Vinos Pijoan Leonora
55% Cabernet Sauvignon
45% Merlot
from the Guadalupe Valley

Sope de Cangrejo
con Salsa Minilla
Dungeness crab filled masa sope with Veracruzano salsa of chipotle, bay, parsley, mint, tomato, capers, olive oil and wine

2014 Piedra de Sol Chardonnay
100% Chardonnay grown in San Antonio de las Minas near Ensenada
The wine is aged in stainless steel and comes across clean; pure fruit, with no oak or butter.

Aguachile Negro
Local sweet, white fish, burned habanero chiles, extra virgin olive oil, cucumber and Spring vegetables

2009 Contraste Intercontinental
50% Tempranillo and Cabernet Sauvignon from Baja, blended with 50% Carignane, Grenache and Syrah grown in Roussillon, France.
Aged in American and French oak for 13 months.

Conejo Tapado
Rabbit cooked with plums and dry red chiles baked under masa

2011 Vino de Piedra
The flagship wine for Piedra de Sol
53% Cabernet Sauvignon and 47% Tempranillo, grown in the Guadalupe Valley

con Camembert y Huitlacoche
Tamal Oaxaqueno filled with delicate huitlacoche (prized corn fungus) and fresh mozzarella, in a sauce of poblano chiles & Camembert cheese

Tiramisu of Mexican coffee and rum soaked pound cake,
crema Oaxaquena, and pasilla de Oaxaca chile powder
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By: Xico

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