Miguel Besoaín is a viticulturist, winemaker and oenologist from the Maipo region of Chile (near Santiago). He has his PhD in oenology from University of Dijon in Burgundy, and is one of our most hands on winemakers in our portfolio. He hand-crafts his own barrels, and we lovingly/jokingly refer to his winery as Frankensteins laboratory.
The wines were simply amazing and delicious.
On Wednesdays, we taste wine and record the tasting. It's fun learning about wine, specially if the learning comes directly from the winemakers. If you would like to be a guest, please send us an email.
The one wine that surprised me the most was the Riesling. By wondering about the nature of the wine, I learned that Miguel went to wine school in France, and had the opportunity to work in Germany where he had the opportunity to produce Riesling.
This white wine was mind blowing. Stay tuned for November's Wine Club Tasting Release tickets because you must make sure you taste these wines.
Here's the video for today tasting if you have a few more minutes to watch:
Cueva Bar in San Diego California offers a fusion tapas inspired menu with plenty of omnivore, gluten free, vegetarian and vegan options.
Our happy hour is from Tuesday to Saturday from 4pm to 6pm. Happy hour offerings are $2 off all food on menu and $3 off all drinks by the glass.
We're located in the eclectic University Heights neighborhood.
Oz: Co-founder/Executive Chef.
Mel: Sous Chef.
FOH: , Ghaidan
BOH: Patty, Nick
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, a fusion tapas bar and restaurant 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!