This blog post is another one I found in the vault from the Cueva Bar Days. It is from when we used to do a wine club. Maybe is time to bring it back. What do you think? Shoot me an email at email@example.com and share your thoughts with me. Meanwhile, go ahead and have a little read:
Lately, I've felt more interested in tasting wine than beer. Maybe because is easier to just have a sip here or there without having to down 10, or 12 ounces and not waste the product. Maybe is also because is part of running a wine club. Either way, I am truly enjoying finding wines that I can share with you at Cueva Bar. Here's a list of what we currently have available for consumption both on-site or for you to take, say, a bottle, or maybe more so you can enjoy at home.
From top left to right:
Vinho Verde from Portugal
Red Blend from Lomita in Valley De Guadalupe
Both Carignan and Grenache Blanc from Vesper Vineyards, local San Diego winery.
Fruit forward and slightly spicy Pinot Noir
Hatfield Creek's Zinfandel
Medium body and juicy Pays De Fontareche French Blend
Perfect for summer White and Dry Grüner Veltliner from Austria
Lomita Winery' Sauvignon Blanc. Fruit forward, dry and medium body.
Hatfield Creek's Cueva Cuvee made with Zinfandel and Petit Syra. We have the last case available at Cueva so come get some for your collection!
Some of these wines could be making their way back for our Wine Club Tasting.
De Nada Kitchen & Market in San Diego California offers a menu with plenty of omnivores, gluten-free, vegetarian, and vegan options. Our happy hour is from Tuesday to Saturday from 4 pm to 5 pm. Happy hour offerings are $5 tapas and $7 house wine. We're located in the eclectic University Heights neighborhood.
About the author: I chef Oz write these blogs. I am a home cook gone pro when my wife Jo and I decided to open Cueva Bar, a fusion tapas bar and restaurant in San Diego California. I am passionate about offering a space where people gather for a good time, and to enjoy mindfully prepared tapas, made with love and passion by our culinary team. I'm all about inclusivity, peace, love, mutual respect, unity, kindness, and compassion under the sun with liberty and justice for all.
Let food bring us together!