As a Mexican living in the U.S., I am constantly hunting for a taste of home. There is a specific kind of a deep, soul-level loveth at I feel when I uncork a bottle from my motherland. Lately, I’ve noticed that you all are just as curious as I am. Whether on Instagram or right here on the blog, the buzz is undeniable.
To give you the real story, I wrote a book about Mexican Wines. During my investigation, I interviewed many visionaries shaping the mexican wine industry. For instance, I spoke with the brilliant Sommelier Ale Garduño from Mexico City and owner of VinButik. We dug into the roots, the bans, and the budget-friendly bottles that prove you don’t need a king’s ransom to drink like royalty.
WineDivaa: Ale, let’s get into it. When did this all actually begin?
Ale G: It’s a long, storied history. While Hernán Cortés brought Vitis vinifera from Spain, our ancestors were already masters of fermentation. They made acachul, a wild grape beverage sweetened with honey, and even worshiped Patécatl, the Mexica God of medicine and wine.
By 1520, King Carlos V ordered massive plantings, and by 1590, the mexican wine industry was so successful that Spanish imports were tanking. This led King Felipe II to order the destruction of our vines to protect Spanish profits! Thankfully, in 1597, Lorenzo García established Vinícola San Lorenzo—now known as Casa Madero, the oldest winery in Latin America. We have survived through resilience.
WineDivaa: It’s incredible that we have the oldest winery in the Americas! How does the map look today?
Ale G: Today, we have roughly 32,000 hectares under vine across 12 states. While Baja California produces about 75% of the country’s output, states like Querétaro, Aguascalientes, and Coahuila are vital players in the mexican wine industry. Each region offers a different shadh (flavor) based on the terroir.
WineDivaa: And the labels? It feels like new bottles are popping up every day.
Ale G: There are around 50,000 labels now! Each one tells a story. I’ve only tried about 200 so far. I definitely have more “homework” to do!
WineDivaa: For those of us looking for quality without the boutique price tag, what should we be looking for?
Ale G: You must try the Nebbiolo from Baja California; it is our powerhouse. For something elegant, Coahuila is producing excellent Pinot Noir. If you want a personal favorite of mine, look for Norte 32 Black Label.
The beauty of the mexican wine industry right now is the innovation. Oenologists across all states are doing incredible work. Our vineyards are stunning, and the wines are finally getting the international respect they deserve. You have to experience it for yourself.
Mexico has been producing wine since long time ago, it is supposed that Hernan Cortes, the first settler from Spain, brought vitis vinifera with him, but our ancestors knew about fermented beverages, acachul it’s a beverage made of Wild (uva silvestre) grape fermented added with honey… – Sommelier Alejandra Garduno Melgarejo
Oenologists across all states are doing incredible work. Our vineyards are stunning, and the wines are finally getting the international respect they deserve. You have to experience it for yourself.
While our history stretches back centuries, the modern mexican wine industry as we know it truly found its footing in the 1970s. This was the era of the “renaissance,” where a shift from brandy production to fine table wine began. In 1973, the National Viticulture Program launched, bringing in high-tech machinery and world-class oenologists. We are a young industry built on ancient soil, a paradox that makes every sip feel like a discovery. Today, it isn’t just about quantity; it’s about a culture of quality that honors the hands that tended the vines during those difficult colonial bans. We are reclaiming our place at the table, one bottle at a time.
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