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Also known as Author’s Wines, these are wines of limited production, therefore generally little known (you will not find them in supermarkets or convenience stores) but among them there are some extraordinary wines well known by wine lovers.
Mexico’s wine consumption is rather low, despite its great nutritive, digestive gifts which contribute to fuller healthier living; our culture of wine is still incipient.
However, Mexico produces wines of very high quality, most of them produced at Valle de Guadalupe, Ensenada, in the Baja California; a stretch of land whose Mediterranean type micro-climate and its soil and water properties make it ideal for viticulture.
There are wines to go with all sorts of dishes and these combinations enrich our luncheons and dinners, converting them into pleasant times of joy and sharing.
Wine is a beverage of moderate consumption, accompanying our meals with wine is traditionally part of the good habits of a civilized society. Some laws can also be improved to promote a better knowledge of wine culture among Mexicans and grant better conditions to wine growers, allowing them to be more competitive versus giant international producers.
The world of wine, with all its complications and beauty, is not only fascinating but intensely dynamic, renewing itself constantly and offering us lots to learn and to stimulate our creativity.
The bounties of wine are so great that furthering the culture of wine, bringing, representing and promoting a select group of good Mexican boutique wines is truly an enriching experience to the full extent of the word.
Based on the above, I would like to share with you a purpose, a desire to see in each Mexican restaurant menu, among as many Chilean, Argentinean, Spanish, French, Italian, Australian, American ¡even Chinese if there were any! One should always find a Mexican wine in the menu. Even more so in places like Puerto Vallarta, where visitors may naturally want to sample the local wines.
To that effect, with the collaboration of a great wine and gastronomy connoisseur, Bernhard Güth, we held a wine pairing event offering some of these boutique wines at Vitea restaurant last Friday, June 26.
The versatility of Bernhard and Ulf Henriksson, chefs-owners of restaurants Trio and Vitea, allowed us to perform an inverse pairing, that is, dishes designed to combine with the wines offered, with extraordinary results. A joyful soirée, a perfect menu, pleasant and interesting dining partners and a spontaneous high cuisine lesson.
Within the frame of this learning experience, let me share with you our pairing menu that night:
Grilled Swordfish on vegetable vinaigrette and arugula
White Jalá Wine 2008 (Sauvignon Blanc – Sangiovese)
Valle de Guadalupe
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Broiled Rabbit Skewer on Ratatouille and black olive taponade
Red Jalá Wine (Cabernet Sauvignon – Grenache Noir)
Valle de Guadalupe and Valle de San Vicente Ferrer
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Braised Veal Filet with glazed spinach and carrots, Portobello mushrooms
Red Kuwal Wine 2006 (Tempranillo - Ruby Cabernet – Grenache Noir)
Valle de Santo Tomás and Valle de San Vicente Ferrer
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Radiccio and Blue Cheese Salad
Red Kojáa Wine 2006 (Petite Sirah)
Valle de Guadalupe
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Chocolate Cake with red wine poached Pear
Red Kojáa Wine 2006 (Petite Sirah)
Valle de Guadalupe
Here I would like to make another annotation. There was a blackout earlier that night, so Bernhard could not show me the menu he had designed for the wines I brought, though, strolling the streets of Vallarta and carrying some of the wine bottles for our coming degustation, under the reflections, shadows and hues of a sunset brush, Bernhard pictured the above menu for me and I was full of anticipation. When I savored that bewitching combination rabbit-ratatouille-blackolive with the red Jalá, I could understand why Puerto Vallarta retains its place in the gastronomy of Mexico and the world, people like Roger Dreier, Thierry Blouet, Bernhard Güth, Ulf Henriksson and the chefs being formed in the various hotels, restaurants and local schools promise us constant and continuous delights to be shared with our neighbors and visitors.
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Eduardo Rincón- Gallardo
E-mail: toureps@prodigy.net.mx
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Based on the above, I would like to share with you a purpose, a desire to see in each Mexican restaurant menu, among as many Chilean, Argentinean, Spanish, French, Italian, Australian, American ¡even Chinese if there were any! One should always find a Mexican wine in the menu. Even more so in places like 
