Down The Rabbit's Hole

"O sea! this white pinot noir from Willamette Valley in Oregon is basically a brut rosé sans the burbujas and it's only available at the best antojitos spot in University Heights San Diego. This fermented wine juice is TNT when paired with spicy foods such Cueva Bar's small plates, tapas or delicious cola de diablo, shrimp and the vegetarian tacos made with corn tortillas pressed and cooked on the grill to order that chef Oz put together" ~ The writings on the wall.

From the Coelho Winery in Oregon

"Winemaking Notes. The fruit, Dijon 777 Pinot Noir grapes picked early to preserve acidity, 70% from Delfina Vineyard and 30% from Coelho Vineyard, was pressed in a single load, long and slow following a Champagne press protocol, yielding two 500-liter puncheons of juice. Fermented at cool temperatures in puncheons, one Acacia and one French oak, both once-filled. Aged on the lees with no stirring for 8 months, blended in tank and cold stabilized before bottling.

Vineyard Notes. The grapes are from two of our three vineyards: 30% from Coelho Vineyard in the Van Duzer Corridor AVA with Missoula Flood sedimentary soil and 70% Delfina Vineyard in the McMinnville AVA with volcanic soil. The fruit is entirely Dijon 777 clone Pinot Noir"

Wowza I want to shout! The taste is unique and unlike anything I've ever tasted. I've only got a few more bottles available and they can be enjoyed here at Cueva Bar Café or you could simply stop by and buy one or a couple of bottles to take home. Me tasting this wine today in this rainy day just a day before thanksgiving feels as if I were in Willamette Valley for sure. Speaking of rain. Wouldn't you want to enjoy our pozole-ish soup to warm you up a little? We make this soup with a dry chile broth paste that we mix with our vegetarian broth, then we add roasted carrots, potatoes and the option of chicken, fish or shrimp, at the end we finish the soup with dice of panela cheese, an avocado slice, cilantro, and we serve it with our famously delicious corn tortillas (gluten-free) and a lime slice so you can squeeze it on the soup for that tangy flavour profile. (Lime juice contains lots of vitamin C, perfect for this weather to reinforce your immune system huh?)

About the author:

I chef Oz write these blogs. I am a home cook gone pro when my wife Jo and I decided to open Cueva Bar Cafe in San Diego California. I am passionate about offering a space where people gather for a good time, and to enjoy mindfully prepared tapas, made with love and passion by our culinary team. I'm all about inclusive peace, love, mutual respect, unity, kindness, and compassion under the sun with liberty and justice for all.

Let tapas bring us together!

CALL US 619-269-6612

2123 Adams Avenue, San Diego, CA 92116


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