I had a review for IKAL 1150, Wines from Mendoza, Argentina and i decided to make it in Vista Grill, a spectacular restaurant on the hills of Conchas Chinas in Puerto Vallarta, México.
If you like to combine fine Gourmet food, great wines list and excellent service in a unique ambiance overlooking a picture-post card sunset in Banderas Bay, you have to come to Vista Grill in Puerto Vallarta!
Ikal is Pronounced “ee-kahl”, the name means poetry in the Mayan native language. “Eleven-fifty” describes the Vineyards elevation in meters above sea level.
Located in the foothills of the Andes, at Tupungato, in the Uco Valley, where the contrast of the temperature between sunny days and cold nights, allow the fruit to rippen slowly, giving their divine juice that will later become some of the finest wines in Argentina.
The winery takes this Ikal, Mayan name, because the owners started one of the most exclusive hotels in the Riviera Maya, called “Ikal del Mar” (poetry of the sea in Mayan) and they recently conceived “Bodega Ikal” the brand that produces 1150 Wines.
We arrived in time, expecting a beautiful sunset, I so love sunsets in Banderas Bay, their shades are pink, lilac, orange and yellow. But the view doesn´t need a sunset to be spectacular, from the lounge terrace or the dinning room, you´ll see the red “Teja” roofs, the cobblestone streets, the day fading and the lights start bringing life to the city night.
The Chef Esquivel was our host and Sommelier Diego Rodriguez my guest.
The Chef prepared some tempting dishes to pair with Ikal wines, so we started with a Spinach salad with a vinaigrette of Gorgonzola cheese, black pepper and caramel and a grilled pear, paired with Chardonnay 2007, Ikal 1150, aged in French Oak Barrels for 8-12 months.
This wine has an intense gold color and it has the most wonderful aromas: Tropical fruits -We found a very very intense aroma of ripe pineapple, honey, citrics and vanilla- This is a very elegant wine, that can be compared to the slow seduction game… a whispering sweet start, concentrated in mouth… a perfect, stimulus balance with complexity and a persistent, fresh, wonderful end…
The Salad was delicious, carefully chosen and prepared and it paired perfectly with this fabulous wine!!!
Next dish was a seared tuna with a fine herbs crust and a thyme sauce, it was on a bed of Artichokes, Prosciutto and Mushrooms Ragu and a Potato cake.
As we knew the next dish that was coming after this one, we decided to experiment with both red wines we had:
Ikal 1150 Cabernet Sauvignon 2007 and Malbec, Ikal 1150 2007.
We started with the Malbec, a wine that was aged in French Oak Barrels for 10-12 months. This wine has an intense color with violet tones, in nose you find Prunes, Cherry, Dry fruits and some Mint notes, it´s a wine with sweet tannins and a persistent end, it paired nice with this dish, we liked it , but found it kind of a young wine that will clearly get better with a bit of age…BUT, then we tried the Cabernet Sauvignon and honestly, i Wowed!
The Cabernet Sauvignon was Superb, a wine aged 12 months in French Oak Barrels, with a very intense red color, a pure ripe red and black fruits bomb with a touch of Pepper, Clove, Vanilla and Mineral notes, it reminded me the Ham that i cook for Christmas or New Year´s Eve ( a taste of Cloves mixed with Pineapple and cherries) I felt it so present in this wine, that pulled me back to cherished familiar memories.
I found this wine very enjoyable, very caressing but daring on the palate and it completelly seduced my senses. Diego called it “A wine with very firm tannins, strong, elegantly evolutioned, a wine with Señores tannins” It paired nicely with the strong flavors of the Tuna dish we were eating.
The third plate arrived, it was a Pork Filet filled with Goat Cheese and Apple, over a potato puree, served with Zuchinni, Leek and Corn, with a sauce made of veal reduction with roasted tomatoes.
Again, we tried it with both wines and it paired nicely with both, but by now, the Cabernet had blew my mind and i had no eyes (or palate) for anything else!
The chef came to chat with us, I love it when i have the honor of getting the Chef´s visit to my table. I find this chats inspirational, fun and i learn a lot from them. Chef Esquivel was born in Michoacan, México, he was educated in México and worked in México and in Europe too.
He told us about his childhood, how he learned from his grandmothers and aunts, his memories about the Monarch butterflies in the woods, the Morilla mushrooms in the forest and the Peaches, Apples, Lemons and Strawberries in the fields. The Tortillas, Tomatoes, The Corn, the Pipian and the Mole in the kitchen of his family house.
He is in now in the kitchen for pure passion, he describes cooking as an evolution, a way to transmit his feelings in each dish, enjoying his work to the max. He talked about it with so much passion, strength and impetus that we felt it contagious and we asked his permission to go right to the kitchen!
Mr. Alberto Pérez, a local Vallartense business man, is the owner of 3 restaurants that are among the best of the best in Banderas Bay. For him the kitchen is the heart of the restaurant, he cares about the freshness of the ingredients so much, that Vista Grill doesnt even have a frozen room, all is fresh, from the day!
This philosphy and the proffesionalism of his team (My respect and admiration to him and to Tere Cordova, director of Grupo La Palapa) make Vista Grill´s clients to look for this place, to come from far and drive up the mountain to enjoy a Gourmet Experience in a Magical Surrounding!
So if you have an “eye” for good wine and good food, dont miss Ikal 1150 wines and Vista Grill Restaurant!!!
Gary R Beck
Vista Grill…May Restaurant Week Festival 2009
Alberto Pérez of La Palapa fame offers a wonderful bay view ["A balcony to Paradise"], beautiful chic modern décor with terraces jutting over the hillside. 5* Diamond award executive chef Sergio Esquivel and fine group of ‘cocineros’ present eclectic and creative cuisine, beautifully presented. This is the entire package: gorgeous view, sunsets, cityscape, top notch service, delicious and artistic food dishes and ambience.
Our party started with baby mixed salad with grilled pineapple and mango cubes, tossed in an orange vinaigrette. It was found to be light, crisp and refreshing. Salmon terrine was presented in thin slices with a texture not overly creamy. A trio of ‘mermeladas’ sat arranged on plate for tasting: mushroom-spinach in garlic, bell pepper purée and chopped tomato salsa. A sprig of fresh dill excited the palate. Pea soup was a resounding success. The fresh peas were puréed smooth resulting in a rich, very flavorful course. The robust pea flavor was up front and delicious.
Grilled chicken breast stuffed with spinach, tomato and button mushrooms was rolled, sliced and topped with a very mild ginger-carrot purée. Added to the plate was a circle of risotto, arborio rice cooked to perfection, al dente, in chicken stock. Not commonly found on local menus, the sole fillet was lightly grilled and laid in generous pieces over soft potato pancake garnished with finely chopped pepper and pineapple. Underneath was a creamy light green poblano sauce, mildly picante. All the various flavors melded quite pleasantly. Pork tenderloin was rolled and stuffed with portobello mushroom, served with roasted red bell pepper, sliced eggplant and chunky tomato salsa. The meat had been marinated in a reduced port wine. Underneath was a fresh plum-sherry sauce, adding a hint of sweetness.
Desserts started with a very light and creamy coconut mousse with caramel ice cream atop a piña colada sauce and a sprig of fresh mint. Caramelized pecan bits were sprinkled over the serving. Peach tart, not overly sweet, with mango sorbet was delicately fruity and sported a fine flaky pastry crust. Very rich, deep chocolate mousse was perched atop a round tender biscuit which served as the foundation. In Mexico, chocolate is forward and extremely deep flavored. A lovely passion fruit sauce added a good balance. All three dessert plates were decorated with small circles of raspberry coulis. Arrangements of various sizes were eye-catching and also added a fresh, sharp accent to each creation. Simply marvelous.
This establishment offers a special evening with impressive food presentation, vista and service. Right up in the town’s top echelon. Virtual Vallarta 2008 “Best Dining with a View.”
Gary
San Francisco, CA./Puerto Vallarta, JAL.
Sandy
Wow, that made me hungry and I just finished supper…nicely done, thx