April 21, 2025 Breakfast - Breads, fruits, yogurt, and scrambled eggs with cured Gravad Trout. Lunch - Grilled Pork loin Dinner - Leftover Pasta with Pork
Billy and Elaine left early for a hike that nearly ended in disaster at 7:00.
We got up at 8:00 and chopped the remaining onion and mushrooms and cubed the beef remaining from our asado and sautéed three pork chorizos with the onion and mushrooms and floured beef and then added salt seasoning, French herbs, water and red wine to make a quick Boeuf Bourguignon. We put that in the fridge for a later meal and went to breakfast at 9:00.
Breakfasts are lovely at La Morada. Today we ate too much, but it was all fabulous. Yogurt with granola, fresh orange juice, media Lunas and puff pastry biscuits and bran cookies, plus a small plate of pear, apple, and watermelon slices. Then Iris asked us about our egg choice and we both chose scrambled eggs with trout. We discovered that they cure the red trout that is raised in Patagonia in the same manner that I cure it with salt and sugar and it tastes almost the same.
After breakfast we drove to Claroscuro winery for a tasting of six wines. The first was a rose of Peter Verdot that was earthy for a rose, but very interesting. Then we tasted a clean tasting Cabernet Franc that we liked very much. The next was a Pinot noir from grapes in the vineyard that was slightly brown in color and tasted baked. Then a straight Malbec that tasted clean and pleasant. Finally we tasted the gran reserve Malbec that was actually a blend of two different Malbecs raised in two different vineyards and some Cabernet Franc and some petit Verdot. It was a big complex blend that I did not care for much. We were served the same three cheese plate as yesterday and charged $25.00 each for the tasting.
It was 1:00 when we drove back to La Morada to pick up Billy and Elaine. They had a tough hike that included a slide down a hillside and their guide sticking his car in a ditch.
I had hit a stone on leaving Claroscuro so Billy drove us to Posada de Jamon for lunch. The menu contained all things pork.
Suzette and I shared a grilled pork loin with apple sauce that had no vegetables. Elaine ordered a Breaded and sautéed Pork steak and Billy ordered the complete Milanese that was the breaded and sautéed pork steak that was then covered with tomato sauce and cheese and baked in the oven with French fries.
We all shared a liter of Stella Artois beer.
After lunch Billy ordered flan with a lemon cream for dessert and Suzette, Elaine, and I shared three scoops of apple ice cream with doused with a good local cognac.
Billy asked about grappa and was served one and bought a bottle of it. I asked about apple cider and was given a taste of one that was quite good.
We learned at Claroscuro that the Uco Valley is a fruit producing area and that Claroscuro was converted from a cherry orchard.
After lunch we stopped at a small winery named Gimenez Rilli that had a lovely garden. We may return for lunch there on Wednesday. There are hundreds, if not thousands of wineries, both large and small in the Uco Valley . It could take years to visit them all.
We arrived back at La Morada at 5:00 and rested until 6:30.
No one was hungry, except me. Suzette and Elaine drank vermouths and I opened the Homigo de Los Andes Malbec we had bought at the store.
Billy built a fire in the fire box on the patio that smoked up the house because the chimney would not draw. We called the hotel staff and they could not fix it, but promised to bring the fire pit from the third floor terrace to the patio tomorrow.
At 8:00 I heated the leftover Pasta and Pork in cream sauce and had the best meal of the day with a glass of Homigo Malbec And a piece of chocolate for dessert.
We went to bed at 9:30.
Suzette does not like the food and seems to be in some pain, so we need to get moving more. Only 14450 steps today.
The scenery around us is breathtakingly beautiful. Our three story house is on a high point at the end of development with vineyards on three sides with an unrestricted view of the Andes. It reminds me of the Grand Canyon as light and shadow shift constantly across the face of the Andes Mastiff we are presented with.
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