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Los Cabos Magazine #37 - Summer 2014

This page, clockwise from top: Nick-San’s private label white wine is a fresh and fruity blend of sauvignon blanc, chenin blanc, and Colombard grapes; the house blackberry margarita is made with Nick-San’s own aged tequila and garnished with raspberries; a look at some of Nick-San’s many cocktails, from left: strawberry sangria, Jin-Shoga, blackberry margarita garnished with red raspberries, Velvet, and the Isayaki. Opposite page: Privé Cabo’s champagne bar serves many options, including Louis Roederer’s brut premier (pictured with the Velvet cocktail). 60 LOS CABOS MAGAZINE | SUMMER 2014 can take much of the credit for that. And people are becoming more familiar with—and enjoying more and more—good pairings of wine and a great meal. For that reason, a couple of years ago, Nick-San decided to debut its own house wines to offer clients a wine of good quality and value that pairs perfectly with the menu. Wine does not always have to be expen- Nick-San Extra Aged - Añejo: Pair this variety with desserts, chocolate, or meat. Try it with the Beef Serranito, eel roll, or sesame ice cream. Wine: A Good Pour While wine has always been present in Europe, only in recent decades has it taken off in Southern Baja. The Guadalupe Valley in Northern Baja sive to be enjoyed. The process of finding and fine-tuning took a long time, but Nick-San eventually adopted two wines. The first is a white wine from the Guadalupe Valley; it’s a fresh and fruity blend of sauvignon blanc, chenin blanc, and Colombard grapes. It has a nice gold color, and it is fresh in mouth and nose with notes of citric fruits and minerals.


Los Cabos Magazine #37 - Summer 2014
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