Each new winery we visited in our trip to Baja's Valle de Guadalupe seemed more impressive. And none so much as Clos de Tres Cantos Winery.  Here the original, creative architecture shows in a series of stone pyramids which are where the grapes are crushed, the fermentation takes place and barrel storage.
Most impressive was how wine bottles are being used as window and skylight lighting.  The effect when sunlight strikes the glass is a dazzling display of multiply colors.
Our hosts were Owners Joaquin Maya Cusi and Maria Benitez, who after guiding us through a tour of the pyramids, took us to their showplace tasting room.  Here with a combination of indoor and plaza seating we tasted some of  their wines as well as an array of most delicious appetizers.
The wines were mostly blends using classic varietals like Cabernet Sauvignon, Carignane, Grenache and Mourvedre.
We left with no doubt that Clos de Tres Cantos Winery has a brilliant future.

This was our second visit to the Vina De Liceaga Winery.  On our first visit we had the opportunity to meet Owner Edurardo Liceaga-Campos and learned about the first harvest, which was in 1993, and what had followed.  At the time of this visit the sparkling tasting room and patio had just been completed.
On our visit last week we learned that the Mr. Liceaga had died and that his wife, Myrna Liceaga was now owner.  We did have the opportunity to meet her briefly.
Mr. and Mrs. Liceaga did their work well and the winery is  one of the showplace wine facilities that are now filling the Valle de Guadalupe.
On the eighteen acres of vineyards many different varietals are planted and represented in the wines.  The Liceaga Winery is unique in the Valley for producing grappa as well as wine.  Under the Aqua de Vid label there are two 80 proof bottlings, one called De Moscatel and the other, De Uvas Rojas.
We tasted this grappa but very, very carefully.  We still had a long day before us.

 Our recent trip to visit new wineries in Baja's Valle de Guadalupe revealed they are in the fore front of saving water and electricity.  Finca La Carrodilla is an example.  The winery has been built in several levels which has allowed gravity to be used almost exclusively in the basic processes of making wine. 
The top level is used for the crushing of the grapes and the juice is then drained to the level below for fermentation in tank or barrel.  Then a level still lower is used for the long time storage of the wine or for immediate bottling.
We can only recall one winery in California that is using this electric power saving system.
Fernando Perez Castro, son of the owning family of Finca La Carrodilla, was our host to show us not only the facilities but to taste some of the wines currently being made there.
Besides being practical and functional the winery shows a splendid architectural style.

A showplace museum has been built in Baja's Valle de Guadalupe that tells the 6,000 year history of wine.  It is entitled Museo de La Vid y El Vino and we were there.  The building is most impressive made with the stonework that is an art form in Mexico.
Exhibits tell the story of wine globally and its early beginnings in Egypt and the Middle East and how the process of turning grape juice into wine spread to Europe and then the New World .  It then moves on to how vineyards were first planted in Baja by Russian emigrant. The story of how Don Angelo Cettto planted the first modern vineyards in Valle de Guadalupe in 1967 is well told. This started the movement that has now made the Valley Mexico's premiere wine producing area.
The terroir of the Valley is examined as well as the actual process of making wine and the role of barrels in producing the final product.
All writing at the museum is in Spanish so some knowledge of the language is helpful.  The art and photography exhibits tell their own graphic story.
The museum is located 24 kilometers east of Ensenada on Highway 5 and open Monday through Friday from 9 a.m. to 5 p.m.

We will be reporting on our trip to Baja California's Valle de Gaudalupe wine country this week.  We left our car at Border Station Parking and met the Van that would be our transportation in Mexico.  As always Highway 10  from Tijuana toward Ensenada is very scenic as it follows the coast which includes dramatic cliffs towering above the rocky shore below.
Then we left the coast for Valle de Guadalupe which is Mexico's premiere wine country and our mission was to spend two days visiting new wineries and vineyards.
But first it was to enjoy breakfast at La Cocina de Dona Esthela, a restaurant that has achieved a reputation for serving traditional Mexican dishes as part of their cuisine and menu.  This included an acclaimed Borrergo Tatermado as well as Borrego en su Jugo.  All this with tortillas being made as you watched.
The only downside to  La Cocina is that it is off the main highway and you will need a local person to guide you to it
Then it was on to Finca La Carrrodilla Winery which is new and fits in so well  with the  scenic, beautiful Valle de Guadalupe countryside that surrounds it.
More about this trip tomorrow.

Consistency is the hallmark of a good restaurant.  Our recent visit to Nello Cucina proved this once again.
Located in South Coast Plaza Nello has long provided outstanding Italian cuisine, some on the lighter side thanks to its location. 
Located in a Mall customers vary from those wanting a light lunch to others interested in a dining experience.
The Nello menu provides  both of these options.
We were there to meet Antonio Mattina, Executive Chef and General Manager.  Until our meeting we knew him only by reputation.  With 35 years experience on three Continents there is not much that Antonio does not know about the restaurant business. 
His skill in the kitchen is undisputed and we took full advantage of it.  My partner and I opened with the Calamari that arrived with a most flavorful red sauce.  Then I ordered the Osso Buco and when it arrived at table we were awed.  The veal knuckle was bedded in a creamed rice and nestled in a red wine sauce.  This entree and others are on special order and always available.
My partner tried Antonio's homemade pasta with beef ragu, parmigiano and again on special order red peppers for added spice.
The regular menu offers a full range of soup, salads, pizza, pasta and main courses like Cioppino, and veal scaloppini.  A house specialty are skewers which can be ordered with filet mignon, shrimp or chicken
Nello Cucina is located at 3333 Bear Street on the first floor of the South Coast Plaza and is open for lunch and dinner until 9 p.m.  For more information call 714 540-3365.

With California's drought and the need to conserve water in the news, almost daily, many people are seeking to replace front lawns with less water demanding foliage. 
In seeking such foliage we can think of no better place to learn about the State's native foliage than at Claremont's Rancho Santa Ana Botanic Garden. 
Here one can view some 22,000 native plants that are to be found in California from mountain to seashore to  desert.
We visited the Botanic Garden recently with the idea that it could help us on a decision whether we should  make our front lawn history and replant with plants that need less water and less care.
The Garden covers eighty six acres and has three distinct areas to show the foliage of California with every plant having a placard  with its  identity and description.
The Botanic Garden is located at 1500 North College Avenue in Claremont.  It is open daily from 8 a.m. to 5 p.m.   For more information call 909 625-8767.