Few people would combine the words Mexico and wine district. Yet, a visit to the Valle de
Guadalupe will change minds. This dry, boulder-strewn valley is blessed with a Mediterranean microclimate. Here the grapes ripen quickly and the wines are typically bold and fruit-forward. A long-ago sea bed, the soil varies from sand, to loam, granite and red-clay soil as the elevations change. Logically, the grapes also vary.
We tasted diverse varietal and blended wines from Cabernet Sauvignon, Grenache, Merlot, Malbec, Mourvedre, Nebbiolo, Syrah, Tempranillo and Chardonnay grapes. Keeping the roots of their ancestors, the Swiss-French family at Mogor Badan primarily uses Chasselas. The Paoloni family’s Villa Montefiori focuses on Montepulciano and Sangiovese. One hundred twenty wineries offer a lot of diversity.
The experience many of the winemakers gained while working in Napa and Sonoma paid off. We sampled their creations at Xecue, Bruma, Vina de Frannes, Magoni, Cava Maciel, Villa Montefiori and Mogor Badan. Choosing a favorite was difficult. As the Spanish say, “The best wine is that which is shared with friends.”
Like Valle’s wine and architecture, the foods blend with the environment. Michelin-star chefs and those who worked with them have migrated to Valle de Guadalupe to open small, stellar restaurants that surprise even sophisticated palates.
At Fauna, #5 on the list of 50 Best Restaurants in Latin America for 2023, the long
communal tables are filled with originality and creativity. Chef David Castro Hussong focuses on local products. “Our concept is to apologize before showing the menu,” he says, “because, being experimental, we never know what we will end up cooking. It's the moment when we start having fun, playing with the ingredients.”
Animalón, the recent recipient of the 2024 Michelin Mexico Sommelier Award, is owned
by Chef Javier Plascencia. He and Executive Chef Oscar Torres combine tradition, creativity and performance in their food and service. Their degustación menu of four, six or eight courses is memory-making.
On the La Liste France as #276 in the World’s top 500, Deckman’s specializes in
grilled foods. However, their fresh Baja oysters are equally special. Entering the
grounds accented by beautiful floral and botanical arrangements makes you never want to
leave.
Whether you enjoy food, wine or both, Valle de Guadalupe will delight you.
The energetic and enthusiastic Karen Justice is known to have a zest for life! She loves diversity, from restaurant menus to the people she encounters; she is an explorer of the world and ideas. There are few things she loves more than travel. After seven decades, she still have a long wish list of people and places to see, explore and enjoy. Check out her book, Now What Do I Do? - A Guide to Making Better Choices to Manage Change.
KarenJustice.us
Like Valle de Guadalupe's wine and architecture, the foods blend with the environment. Michelin-star chefs and those who worked with them have migrated to Valle de Guadalupe to open small, stellar restaurants that surprise even sophisticated palates.