by chef scotty wagner
MY TOP 10 GUADALUPE VALLEY WINES:
A VALLEY OF LOVE & LIFE
Close your eyes and imagine an pre-adolescent Napa Valley with soothing
vibes of harmonious contentment, salted Ocean Air and miles upon miles of rustic rolling hills filled with endless grapevines. No more than two hours across the border from San Diego you just might find such a quaint place of neighborly compassion, generous hospitality and endless epicurean delight . . . Bien Veniedos a Guadalupe Valley. If you haven’t heard already, Baja Cali- fornia, Mexico is home to a historic wine region that’s reinventing itself as an “all inclusive” destination for foodies, winos and gays alike. Let’s do a little “wake me up before you go, go” backtrack and give some ku-
dos to the pioneering visionary, Hugo D’Acosta who planted the seeds from which all Guadalupe now grows including more than 50 boutique wineries, 30 farm-to-mesa restaurants, countless galleries of artisanal crafts and a diverse offering of accommodations ranging from rustic to semi-resort. Know not what you need, but live in the moment for the glory of good
(that’s my own quote, please carve it on my grave). Whether you’re consider- ing a breakaway, badly-needed retreat or seeking out the perfect destination to say “I do” . . . Guadalupe Valley holds a promise that is truly rooted in the soul of what we are as one and a part of many. (I’m quoting too).
1. Vinas de Garza 2007 Amado IV 2. Vinesterra 2007 Pedregal Syrah-Mouvedre 3. Paralelo 2009 Hotel 5 Estrellas 4. Tres Valles 2010 Jala 5. Rincon de Guadalupe 2008 Tempranillo 6. Vinas Pijoan 2009 Domenica 7. Hacienda La Lomita 2009 Singular 8. Monte Xanic 2011 Chenin Colombard 9. Moebius 2011 Endemico 10. Casa de Piedra, 2011 Piedra de Sol
Baja Wines are all locally available at Holiday Wine Cellar in Escondido. For more information or to purchase go
toholidaywinecellar.com.
And for your next pairing:
THE FARMERS HEN Paired with Casa de Piedra, Chardonnay
INGREDIENTS: One dead bird (thoroughly plucked) Romanetii cheese (or anything you’re feeling) Grapes (“borrowed” from the nearest vine) Almonds Fresh herbs (such as marjoram, rosemary, thyme)
Garlic, “roughly pounced upon” Sea salt and cracked black pepper
1. Sear the hen on high heat with a touch of Baja olive oil until well-bronzed.
2. Stuff bird with cheese, grapes, almonds, herbs & garlic.
3.Flip bird over, fill with wine and proceed to roasting for one hour, covered.
4.Let rest and serve to those you adore.
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RAGE monthly | NOVEMBER 2013
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