TRAVELOG 17: Valle de Guadalupe Mexico's Napa Valley
Just two hours south of San Diego,is a wine region that is quickly gaining international acclaim. Valle de Guadalupe, also known as the "Mexican Tuscany," is home to over 150 wineries that produce an astounding 90% of the wine from Mexico.
The valley's winemaking history dates back to the early 19th century, when Russian immigrants began planting vines in the area. However, it wasn't until the last decade that winemakers in Valle de Guadalupe started getting innovative, putting more emphasis on the quality of the wine and transforming the area into a sophisticated yet understated travel destination.
Today, Valle de Guadalupe is a hotbed of creativity and experimentation. Winemakers are using a wide variety of grape varieties, including Tempranillo, Cabernet Sauvignon, and Merlot, as well as lesser-known grapes like Nebbiolo and Chenin Blanc. They are also experimenting with different winemaking techniques, such as aging in concrete tanks and using indigenous yeasts.
The past decade has also seen an architectural reimagining of the Valleys Vineyards. Modern, visually stunning vineyards and tasting rooms such as Bruma, Clos de Tres Cantos, and Relieve Vinicola offer signature small batch wines in stunning settings.
But Valle de Guadalupe is not just about wine. The region is also home to a vibrant culinary scene, with restaurants that showcase the fresh, local ingredients that are grown in the area. Chefs in Valle de Guadalupe are known for their creative use of seafood, produce, and spices, and they often incorporate traditional Mexican flavors into their dishes. Of particular note are Animalon (ranked as one of the top 50 restaurants in Latin America), Deckmans at al Mogor, and Malva. Also, the port region of Ensenada is renowned for it’s Oysters and are a must with any meal.
