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Mexican Wine is Harvesting Recognition!

11 February 2011 6 Comments

Mexico is world know by the quality of the drinks that go with its food. Whereas we talk about unmistakable tequila or the extraordinary mexican beer. In the case of Mexican wine, though not as world reknown as those drinks, follows the same path of world quality and acknowledgement. Mexico has always had excellent natural conditions for grape growing and wine production is not a novelty. It started since the Colony, but was forbidden by Felipe II, King of Spain in 1595, given that its quality and quantity threatened the wine producers and distributors of the old world. So, during centuries, wine production was limited.

Another factor that, according to specialists, influenced the limited development of the industry, has been the particular characteristics of the mexican cuisine. Having a strong base of spices and peppers, makes it necessary to wash the tongue with more frequency so it has open a natural path to the development of the beer industry. In this sense, one of the challenges of the grape and wine industries in Mexico has been to follow and accompany the reknown Mexican cuisine, today considered intangible world heritage. A worthy challenge, creating wines that pair extraordinarily with wonderful traditional dishes as the mole and the cochinita pibil.

Today, the thriving grape and wine production industry consists of more than 50 companies and producers located mainly along five regions; Baja California, Coahuila, Querétaro, Aguascalientes and Zacatecas. Here, climatic conditions are perfect for wine grape growing. Altogether, Mexican producers offer more than 300 different wine labels, between whites, reds, rosés and sparkling. They are produced with up-to-the-minute technology and by expert oenologists. In total, Mexican wineries export their products to more than 30 countries and national market grows at an annual 12 per cent pace.

Mexico participates successfully and stands out in the worlds’ best competitions: France’s Chardonnay du Monde, Vienalies Internationales en Paris, Switzerland’s Expovine, US Intervin International Award, Spain’s Monde Selection, England’s Monde Selection, France’s Challenger International du Vin, Argentina’s Viñandino , Concours Mondiale du Bruxelles and Wines of the Americas.  The Mexican wine’s prestige is the result of more than 400 international awards that, in the last few years talk about its world-class quality.

Lately, result of a clear example of teamwork in this industry, the Bicentennary Wines were presented to the public. With the authorization of the Presidency and the Grape and Wine Mexican Council, twenty-one wineries; L. A. Cetto, Casa Pedro Domecq, Monte Xanic, Casa Madero, Adobe Guadalupe, La Redonda, Cavas Freixenet, Tanamá, Roganto, Santo Tomás y Camou, came together and created three conmemorative wines.

And to celebrate the quality of Mexican wine, Viñedos La Redonda along with more than 35 prestigious Mexican wineries, get together at the 100 Mexican Wines Festival where on February of this 2011, they all share with the public the quality of Mexican wine, having beautiful vineyards as back scenery.

The Mexican Grape and Wine industry is an example of success and of what is possible when we aim at something. What better thing to do than to pair a cochinita pibil with a Mexican harvested Sauvignon Blanc, or a mole from Puebla and a rosé cultivated under the Sun of Guadalupe Valley, toasting always at the end with a semi-sec sparkling from Querétaro?


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  • Yaya said:

    Regarding this article, let me share with you a very interesting event which will be held in Playa del Carmen, México. The First Wine Festival in this area will start on March 9 thru the 12, 2011.
    Take a look at the link attached, I am sure a lot of people will enjoy this magnificent type of event that enhance the importance of this beautiful mayan region in our country, the Riviera Maya.

  • Yaya said:

    Forgot to say, all the wine exposed is MEXICAN!

  • Jorge (author) said:

    Thank you Yaya!!
    Great opportunity to taste and enjoy mexican wine in Riviera Maya.
    I will sen it to La Redonda which organized the Festival de los 100 Vinos Mexicanos!

  • Mexico’s Cuisine: A Way for a Merrier World | TheCatalist said:

    [...] When it comes to choices, enjoying and learning might transform into a solo word that would describe the touristic experience in Mexico, maybe a joy-learning thing. Where else could you experience long beautiful beaches by the mountain, by the desert, by the jungle, by archaeological ruins, or by medieval fortresses? All reachable by first class touristic infrastructure, while enjoying a first-world envy type of service and the joy of the Mexican food and its wine. [...]

  • johanna van zanten said:

    Great to read this post and be reminded of my wonderful experiences the first time I visited Mexico and I ate meals in the Jalisco state in Ajijic. It was nothing like what in Canada is presented as Mexican food and I was bowled over by the unusual and startling combinations of spices and food, the mole sauces my favorite, if I could pick one.
    The prep work such food requires, such as from harvesting the corn kernels to forming and heating the tortilla’s is labour intensive and almost meditative; it adds much to the food to me, as a sensible and careful food production system, where pretty much everything of the animal and of the products from the land is used with very little waste.

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