The big reds can be wonderful on a cold winter’s evening, but daunting to drink during a long meal in warmer climes such as ours,” says Phil Gregory, owner and winemaker at Vena Cava, which for over 15 years has been one of Valle’s premier organic and natural producers. “I much prefer a more gentle wine. The flavors are still there and can sometimes be better appreciated without so much alcohol.”
Although wine has been made in Mexico’s Valle de Guadalupe region since the late 1700s, it’s not until the past decade that the world has started paying attention. Now considered one of the hottest wine regions, it’s also one of the fastest growing. With more than 150 boutique wineries, Valle de Guadalupe is often referred to as Mexico’s Napa Valley. But the title is a misnomer for those who truly know and understand the region. Located on the arid Baja California peninsula just 90 minutes south of the U.S./Mexico border, the valley is comprised of dirt roads, small family-owned wineries, and open-air restaurants that lend a rustic charm and distinctly Mexican soul to this unique region.