Hacienda Xcanatun, one of the Critic’s favorite go-to options when you want to eat in a civilized manner, without crowds, without downtown traffic (bonus: no retenes! for after-wine driving peace of mind) just the other day had an interesting event featuring some of their typically fabulous food paired with some delicious wine from Baja California, part of a collection called The Four Seasons by Proyecto Vinícola de México (links at the bottom of the page) On this occasion, three of those seasons were presented to the folks attending.
Since wine is such a subjective topic, we shall leave the flowery descriptions to others far more qualified than the Critic. Nevertheless, there was one fine Chardonnay (Spring) accompanied by both a home-made duck paté as well as a terrific no-lime esmedregal ceviche and one very rich red blend (Fall), the latter a favorite at the Critic’s table, with definite notes of forest fire and earthiness. ‘Velvet’ was was another term that came to mind after some serious consultation and mouth swirling with the Critic’s always entertaining table neighbor, the Sculpting Critic and her husband, the Eagle Scout. That’s some pretty flowery wordplay right there…
As usual, a terrific experience at Hacienda Xcanatun.
The menu, with what appears to be one unfortunate typo
A delicious meaty paté
Spring, one of the four seasons collection – a Chardonnay – presented this evening
Hearty meat dish with grilled veggies to accompany the smoky Fall wine blend
Fall, which you might do after having too much of this delicious wine
Fall, again
Part of the fun was trying to figure out what the medallion around the sommeliers’ neck was all about. “Lemon squeezer” was one guess from the Critic’s happy table partners
Scrumptious chocolate cake to accompany the Winter wine, a South African dessert wine made especially for the Mexican label
The dessert wine Elefante sparkles on the left and the sultry Fall wine rests sullenly on the right. The angle of the photo was seriously affected by wine consumed up to this point
Links for more info:
Lovely review, as usual. I could use a good glass of wine—any wine. I don’t think the sommelier is wearing a lemon juicer. That is clearly a jello mold.
Hahahahaha a jello mold. Never thought of that!! Saludos amiga
Dear Dr. Vinny,
What’s the name of the implement that is used by the sommeliers to describe the color and aroma of wines? They usually wear it around their neck.
—Fermin, Mexico
Dear Fermin,
That’s called a “tastevin” (which is French for “taste wine”). This shallow silver metal cup is faceted and convex so that when you’re in a candle-lit cellar, you can judge the color and clarity of a wine more easily than by holding up a glass. Of course, with the advent of electricity, tastevins have become less necessary and more a badge of traditional sommelier bling.
—Dr. Vinny
Of course you would know these things, thanks!