A NEW ERA OF PAIRING
WHEN WINE, CUISINE, AND CONSCIOUSNESS MEET
For a long time, pairing was mostly a technical exercise, guided by strict rules: reds with meat, whites with fish, acidity with fat. Today, it’s about creating a more balanced and thoughtful experience.
At the modern table, intention matters as much as taste. Sommeliers now focus on harmony rather than contrast, while chefs craft dishes that deeply respect the people, the environment, and the land behind every glass. This philosophy will come to life in the upcoming edition of Wine and Flavors — a six-course pairing dinner that will bring together the award-winning wines of El Cielo and the sustainable cuisine of Chef Yahir Franco at the same table.
COMBINATIONS WITH A PURPOSE AND INTENTION
Pairing is no longer about impressing diners. It’s about connecting with them through a shared story. Today, this art values craftsmanship, a sense of timing, and the beauty of natural ingredients. Cielo Valle de Guadalupe, the most awarded winery in the México Selection by the Concours Mondial de Bruxelles with 25 internationally recognized labels and over 120 medals, embodies this balance perfectly.
The philosophy shared by Gina Estrada and Gustavo Ortega, renowned sommeliers and managing directors, stems from a simple principle: excellence does not conflict with responsibility. That’s why 75% of its vineyards are organically certified — and that same respect for nature inspires its hospitality, recognized with the AAA Four Diamond Award.
WHEN CUISINE AND WINE SHARE VALUES
When dishes are born from deep-rooted values, cooking transcends its role of nourishment and becomes an act of awareness. By connecting with purpose, it reveals far more than flavor. Chef Yahir Franco—the first Mexican to be awarded a Michelin Green Star for his work at FREA, with over 15 years shaping Berlin’s culinary scene—approaches pairing from that same perspective.
Franco’s culinary vision blends the technique he honed at the Basque Culinary Center with a philosophy of radical sustainability. His cuisine, rooted in Mexican traditions, honors seasonality and the origin of each ingredient through projects like ELOTL, becoming a bridge between cultures.
A CELEBRATION OF ORIGIN
During this six-course pairing dinner, the cuisine of Chef Yahir Franco will merge with that of our Chef Carlos Navarrete, in a carefully curated proposal harmonized with wines from El Cielo.
Secure your spot and experience pairing from a new perspective. We look forward to welcoming you on November 22, starting at 6:30 p.m., at BU’UL restaurant in Chablé Maroma.