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There is a most special girl making special things happen in Nuevo Vallarta. She is young and beautiful and she is also the president of the Bahía de Banderas Technologic University.
Patty Castro is also the main engine behind the organization of a meeting of a special kind of people, the 2nd Annual Sommeliers’ Convention, at the beautiful Marival Resort in Nuevo Vallarta.
It is a fortunate event, as not very often can you see wine producers, hoteliers, chefs, wine merchants, restaurateurs, oenologists, gastronomy writers and of course sommeliers together. It therefore becomes a most illuminating experience as the world of wine is a very dynamic and changing one, with fascinating things to learn from the experts in every related field.
The event began with a very interesting introduction to Mexican boutique wines by Guillermo Rodríguez Macouzet, producer of Vinisterra wines. Guillermo emphasized the quality of the wines produced by him and his colleagues, who produce less than 50,000 bottles of each type of wine a year, and the tough competition they face from huge foreign producers.
Chilean-Peruvian, now Mexican Oenologist José Luis Durand conducted the conference “Hombre Terruño”, he produces an outstanding wine named Icaro.
Oenologist Pao Pijoan also offered a conference “Pijoan Vineyards: A Producer’s Dream”.
I was taken by the hand through this experience by my associate and friend Octavio Valle from Vinos Tres Valles; his counsel made sure I could capture all the teachings of the masters through two days of intensive learning.
Chef Bernhard Guth, co-owner of restaurants Trio and Vitea, also distributor of our wines Jalá and Kojá also participated. Our Jalá 2004 was among the wines selected for the Gala Degustation Dinner and we got raving reviews.
The dinner was an absolute delight, a seven-course and pairing display of the most sophisticated haute cuisine, prepared by the gastronomy students of the Universidad Tecnológica, under the direction of their executive chef José Alberto Pavía Sánchez and university sommelier Vincenzo Napolitano.
The overall spirit of the event was a cheerful and friendly one; sharing of knowledge and experiences and tasting and dining and hugging and laughing. This is a great way to keep the bay area at the top of Mexico’s world of dining, gastronomy and oenology! Email to a friend Eduardo Rincón-Gallardo
E-mail: toureps@prodigy.net.mx
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There is a most special girl making special things happen in Nuevo Vallarta. She is young and beautiful and she is also the president of the Bahía de Banderas Technologic University.
The event began with a very interesting introduction to Mexican boutique wines by Guillermo Rodríguez Macouzet, producer of Vinisterra wines. Guillermo emphasized the quality of the wines produced by him and his colleagues, who produce less than 50,000 bottles of each type of wine a year, and the tough competition they face from huge foreign producers.
The dinner was an absolute delight, a seven-course and pairing display of the most sophisticated haute cuisine, prepared by the gastronomy students of the Universidad Tecnológica, under the direction of their executive chef José Alberto Pavía Sánchez and university sommelier Vincenzo Napolitano.