Another trip down to Mexico, this time to Valle de Guadalupe where a unique winery sits in the middle of nowhere like a flying saucer which has landed from space. I am here to visit AIXimia Winery with a group of food and travel writers and the newly opened La Terrasse San Roman restaurant, right on the vineyard’s premises.
As our van stops in front of this architectural beauty, we notice some beautiful horses in the pastures greeting our arrival.
The brainchild of Manuel Alvarez and his brother, vintner Alvaro Alvarez, a mathematician-turned-winemaker, AIXimia is a three-story circular building, an architectural anomaly of sorts. Its incredible beauty is awe-inspiring with its cathedral-like ceilings and soothing color-schemes. My photos do not do it justice, but I hope you will get an idea of how captivating it is.
We start from the top, where the selection and de-stemming process of the grapes begin. Then, they travel to the second floor, for the fermentation process, then, to the bottom floor where they are aged in French oak barrels before finally, being bottled. The entire space can be experienced from up top, and it is a sight like no other.
AIXimia stems from the alchemy of the combination of various elements in our universe. To reflect this, each bottle of wine — there are 10 — are all named for an element of nature. The labels display Gaia (mother Earth), Magma (molten rock beneath the Earth’s surface), Helios (sun) and Aqua (water), each significant when you put it all into perspective.
After our tour, we sit down to a meal at the newly opened La Terrasse San Roman restaurant, by Chef Martin San Roman. It is al fresco dining at its best. A view of the sprawling vineyard serves as a backdrop for our lunch as we sipped on some selections from the winery.
Chef Martin’s cuisine is French Mexican, and when our duo of appetizers arrive, it was quite evident. Tartin de Ratatouille y Parmesano (60 pesos/appr $4.60 a la carte) is a “tart” topped with a ratatouille of roasted French vegetables, fresh herbs and Parmesan cheese.
Another, not on the menu, is a tartare of some sort, but we were not sure what sort of fish is used. Nevertheless, it is lovely.
There is green salsa, smoky and spicy. We eat it up so quickly I had to ask for more.
Carpaccio de Betabel Local (50 pesos/appr $3.90 a la carte) is a salad of fresh roasted beets, sliced paper thin and topped with capers, onions and basil. Resembling a beef carpaccio, it is a delightful dish vegetarians can enjoy. In fact, there are quite a few dishes suited for vegetarians at La Terrasse.
I think if there is one dish we are all in agreement with is Ensalada de Nopales al Carbón (120 pesos/appr $9.25 a la carte). Everyone relished this flavor-packed skillet of Spanish sausage, fresh grilled cactus, tomatoes, onions and cilantro marinated in olive oil. The cactus is prepared well, not too soft, but gives way when you bite into it. The sausage is absolutely delicious, adding a beautiful saltiness to the mix.
A beautifully plated Pierna de Cerdo al Horno (190 pesos/$14.65 a la carte) arrives next. The pork has been marinated in natural hibiscus and red wine and braised confit style before it is grilled on wood. The result is a richly flavored dish comprising traces of wine and a hint of tartness from the hibiscus.
My favorite item of the meal is a simple dish called Lomo de Atun (500 pesos/$38.50). A one pound slab of tuna is grilled, brought to the table on a hibachi.
The lightly seared tuna is perfectly rare on the inside and dipped in the lemon aioli sauce, is one of the best things I’ve eaten. Simple, fresh, and absolutely stunning. The menu says this item is meant for two people to share, but honestly, I could probably eat it all myself.
Our meal ends with a sweet pastry filled with fruit. I apologize I do not have a description for it.
If you are a wine aficionado, AIXimia Winery is a must stop. If you a foodie as well, then this is the perfect place for you. Take some time with the wines tasting the wines, then, sit down and enjoy a meal by Chef Martin. It is definitely worth it.