With eight top chefs, Robb Report hosted and incredible weekend event at the Waldorf Astoria in Pedregal. With a combination of culinary delights, agave events sponsored by Claze Azul, golf and cooking classes with some of the world’s top chefs, RR1, Robb Report’s membership club continued its tradition of amazing events. The final event, Don Manuels Beach Dinner at the Beach Club at the Waldorf Astoria was hosted by Chef Gustavo of the Waldorf Astoria and Chef Tim Hollingsworth and featured food stations with seven different dishes on the dinner menu.
Cava Clandestina from San Jose del Cabo was tapped to support the silent auction to benefit Ment’or, founded by Chefs Daniel Boulud, Thomas Keller and Jérôme Bocuse, is a 501(c)3 nonprofit dedicated to educating and inspiring excellence in young culinary professionals and preserving the traditions and quality of cuisine in America. Cava Clandestina arranged ro Loco Tequila to provide an Amber Reposado and a Puro Corazon blanco as well as a magnum of Monte Xanic 2020 Gran Ricardo to the auction.
Cava Clandestina was also asked to provide Mexican wine pairings for each of the dishes on the menu. Ramon AG Esquer worked with his sommelier and the chefs to select high quality Mexican wines to pair with each of the items on the menu with the goal of enhancing the experience. Cava Clandestina and their staff set up a wine station and each of the food stations and the seats had wine pairing cards to enhance the experience.
“Almejas Tatemadas”
Beef Machaca, Requeson Cheese and Salsa Verde
Wine: Espuma de Piedra, sparkling premium
Pale straw with great brightness and clarity. Sturdy bubbles. The nose presents citrus aromas, green apple, slight touch of tropical fruits, mango and might notes of yeast and butter. Fresh and good acidity, aromatic persistence with a complex finish and bitter touch.
PAIRING: The minerality of the wine echoes the brininess of the dish and lends a savory quality to the combination, while the acidity and bubbles lighten up its texture. The wine also brings harmony with the touch of beef, adding to the warm tones of the rest of the ingredients.
Octopus Carnitas with Pork Rinds “Chicharron”
Avocado, Jalapeño Confit Sauce and Corn Tortillas
Wine: Rondo Rosé, Cabernet and Grenache
Clear deep salmon color, dark. Sharp but pleasant, strawberries, minerals, very tart, refreshing. Medium bodied with creamy medium plus acidity and hint of tannin with notes of rhubarb and a dry mid finish.
PAIRING: The delicate flavors of the wine will complement the food without overpowering it. This type of blends are very tasty, refreshing and full of aromas of red fruits and that makes a perfect match for this creative Mexican dish.
Dried Age Blue Fin Tuna with Bottarga and Black Garlic
Wakame Salad, Tomatillo and Aguachile
Wine: Tres Raices, Sauvignon Blanc
Yellowish color that invites the palate with floral tropical notes, minerality, high acidity, grapefruit and pineapple in the palate, quite herby but fruity at the same time with great balance and finish.
PAIRING: The crisp acid mirrors the lime in the aguachile and a premium Sauvignon Blanc are perfect together. The meeting point balances the grape acidity level and gives it enough body to complement and not be overpowered by the heat from the chili.
Grilled Robata Baja Shellfish
(Oysters, Mussels, Lobster, Blue Prawns with Verbena Sauce)
Cured Carrots, Hoja Santa Pesto and Beurre Noisette
Wine: Roganto, Chardonnay
Oaky yet not buttery as a Californian Chardonnay; quite an easy to drink wine. Clean and brilliant, on the nose presents fresh fruit aromas like green apple, peach and apricot. In mouth it presents as fresh and dry, with good permanence, leaving a taste of dehydrated fruits.
PAIRING: An ideal accompaniment for clams in beurre noisette would be a fine Chardonnay. The delicate fruit flavors and the acidity will balance and match the rich flavors of the shellfish, and the flavor of the wine won’t get lost in any sauce you might be dipping your shellfish into.
Triple Seared Rib Eye
Baked Potato, Capers and Chiltepin-Ginger Sauce
Wine: Megacero Premium Blend
Deep dark cherry color, intense and complex nose with aromas of black fruits, floral notes and spices. Full bodied but velvety, soft and ripe tannins that fill the palate. Great balance and integration with the wood with hints of vanilla. Long permanence in the mouth and pleasant finish.
PAIRING: Ribeye is the juiciest and fattiest cut of steak and requires full-bodied red wines such as Megacero. The meat softens the tannin of the wine, making it taste fruitier and delicious.
Dessert:
Banana Margarita Ice Cream, Fresh Mango, Chilito Sauce and Coconut Dacqoise.
Wine: Casa Madero Late Harvest
Pale yellow color. On the nose presents powerful aromas of honey, white flowers, exotic fruits such as passion fruit and litchi. Pleasant and refreshing acidity. Confirm the aromas. Long finish.
PAIRING: The personality of Semillon grape just loves a tropical-fruit dessert. This wine has a gorgeous acidity that loves both freshness and richness. All the characters on this dessert are just that.
For more information about Mexican Wines and Cava Clandestina visit their website at https://cavaclandestina.com/ or visit them on Facebook at https://www.facebook.com/cavaclandestinamx
Cava Clandestina is a unique combination of Mexican fine wine distributor, wine bar, wine club and restaurant in San Jose del Cabo, adjacent Allegranza Resort.
