COZUMEL WINE TASTING NIGHT IN GUIDO'S RESTAURANT /Chardonnay/Merlot/Pinot Noir...

Excellent Wine Tasting Night at Guido’s Restaurant last Saturday.


Yvonne Villiger created a delicious 8-course gourmet meal with an excellent tasty wine ensemble that was presented by Dr. Pierre Jacquemin.

More than 25 wine lovers visited Guido’s restaurant and where very pleased by all the different wine flavours that are imported out of France.
For more information about France, please read wikipedia : http://en.wikipedia.org/wiki/French_wine



The meal started with an Aperitif - a sparkling wine "Louis Loron Brut Rose" that is also known as "Crèmant de Bourgogne". Manufactured since 1973 in the French city Moussex.

This sparkling wine is fermented in the bottle, which is a method of sparkling wine production originating in the Champagne region where after the Cuvee has gone through a primary yeast fermentation. The wine is then bottled and goes through a secondary fermentation where sugar and additional yeast known as liqueur de tirage is added to the wine. This secondary fermentation is what creates the carbon dioxide bubbles that sparkling wine is known for.
An excellent choice for an Aperitif in a warm Caribbean region like Cozumel Island.



The first course this evening was a nicely made tostada with Dorado Fish in tomato, cilantro, red onions and avocado served with a white Pinot Gris, Reserve "Gustave Lorentz", from Bergheim region Alsace.
Characteristics: floral, aromatic, light, sweet, long in taste. Very good for seafood and fish, can be served with cheese or as Aperitif.

The second highlight on this wine taste dinner was handmade Raviolinis filled sheep cheese and butter. Served with a "Coulin Bourisset" Pouilly - Fuissè a Chardonnay; a white wine with a rich aromatic flavour, fruity and floral, long in taste.


Followed by a tasty filet of a Wahoo fish on potato puree with home made remoulade.
This meal was served with "Palliser estate" red wine which is originated in Martinborough, New Zealand. An extraordinary selection of red wine served cold and suitable to poultry, cheese, sausages and ham.
Characteristics: "Pinot Noir" Fruity with a touch of earthy yet light and vivid in taste - can be served cold without loosing its fruity taste.

What would Guido’s Restaurant be without having their special wood oven pizzeta with zucchinis, garlic in olive oil? That gave us a brief break in between all the fantastic tastes - but only a short one because the taste of the new served wine brought us back in to the wine country France...back to "Mercurey" which is a small Village in Borgonia. Mercurey is the largest wine-producing area of the Côte Chalonnaise in Calizia and contains 30 premier vineyards.
Around 90% of the wine production is red, from the Pinot noir grape.
Characteristics: it is a light wine, with a typical aroma for a red wine out of this region in France (forest, mushrooms and leather). Very good for meals like: snails, ham, wildfowl and red meat.


The next dish "Osso Buco di Maiale" cooked meat on Risotto Milanesa with a real tasty brown sauce. An awesome meal: light and nicely decorated. It came with a red "Chàteau La Gorce".
This red wine is a mix between 2 Red Wines"60% Cabernet Sauvignon" and 40% Merlot.
Characteristics: A middle strong wine, with mature fruit and mushroom aroma, long in taste.
This wine is an excellent choice for ham, wildfowl, red meat, meals with brown sauces.


The 7th dish was a Filet Mignon, marinated in wild black truffles on potato puree. An exceptionary flavour of a filet - nice and soft like filets really should be.
The selection of wine for this course was a Chàteau Patris 2004 from Saint Emilion Grand Cru.
Saint-Émilion is located 35 km (22 mi) northeast of Bordeaux, between Libourne and Castillon-la-Bataille. The ground is 100% limestone so it tastes really extraordinary. Chàteau Patris is also a mix, 80% Merlot and 20% Cabernet Franc.
Characteristics: a very tasty red wine, fresh for his age, fruits and flowers flavour, long in taste.
Should be served for red meat, wildfowl, fat meat or meat plates.



The dessert: Strawberry with seasonal berries merengue and vanilla cream.
Served with an extraordinary "Muscat Beaumes de Vines" from Cote du Rhone, this wine grows on a granite ground.
Characteristics: highly aromatic, with all the flower of Muscat and complex aroma fruit such as pineapple and kiwi. Serve this wine cold with ice cream and fruits.


The team around Yvonne Villiger is always serving all those delicious dishes and the wines with
a warm welcomingly atmosphere.

All wines were presented by Dr. Pierre Jacquemin, who is a well-known wine expert and wine merchant from Naucalpan, Mexico.
For more information please visit his website www.cavasdefrancia.com

by CozumelRestaurantGuide.com