The first vines to be planted in North America were in Mexico. As Mexican food and beverage culture continues to gain momentum throughout the international community the spotlight is beginning to shine on Mexican wine, in addition to and in combination with craft agave spirits and high end gastronomy. While most people still associate Mexico with tacos and margaritas (and rightly so), their highly sophisticated wine regions are well situated to win over the hearts of serious oenophiles.

There are two main wine regions, both in Northern Mexico. Valle De Guadalupe, situated just south of San Diego is the center of the modern Mexican wine movement. It is more centrally located in the states of Durango and Coahuila is an historic region, home to the first grape vines of North America. Both regions have grown exponentially in terms of the quality of wines being produced, and newly exported.

There is a great sense of community that is driving forward innovation, with winemakers from all over the world including Switzerland, France, Italy, the United States, and England as well as born and bred Mexicans. There is a sense of the wine scene being like the Wild West, with very loose laws, if any, and an anything goes attitude. It is not uncommon to find blends that would be unheard of in most of the world, like chardonnay and sauvignon blanc, or barbera with pinot noir and a little malbec for good measure. This free spirited experimentation is geared toward finding the traditions and exploring the terroir through trial and error, rather than ignorance.

Most importantly, the wines are stunning. Entering the international wine markets at a time where ancient techniques, like skin macerated whites and indigenous yeast fermentations are popular, the wines are already on trend. While the wines may be new to most drinkers, these regions have centuries of history, knowledge and passion that has been quietly building, and clearly shows through the wines.