Pop, Fizz, Clink, Slurp: Conchas de Piedra arrives to Valle de Guadalupe
Sparkling wine and shellfish pair together in perfect harmony, and combining that with the beautiful yet rustic scenery of the Valle de Guadalupe.
The harmony created when pairing sparkling wines and shellfish together is simply put, a beautiful thing. Add in the beautiful rustic scenery of the Valle de Guadalupe in the distance, and a chilled glass of bubbly and oyster in hand, and that right there is what it’s all about. Chef Drew Deckman’s most recent project, Conchas de Piedra, which collaborates with Hugo D’Acosta’s Casa de Piedra winery and his Mexican méthode champenoise wines, has officially graced Baja's Wine Country.
As you pull up a stool to sit down, the billowy wood fired aromas fill the air, which to me is one element that I will always love about the Valle. It’s those smells that bring back so many wonderful memories of times shared with friends and family, over many glasses of wine, and outstanding meals. Conchas de Piedra felt like the ideal spot to celebrate 10 years for Antonio and I. There’s nothing like popping open a bottle of crisp sparkling rosé, talking about the past, present, and future, in between bites of the freshest callo de hacha tiradito, and slurping down Kumiai oysters.
The warmth of the summer season is in full effect, but the large trees surrounding the property, and breeze created a picturesque setting.