Admittedly, I was one of the many in our class who had never had a Mexican wine and think of tequila when I think of Mexico and alcohol together.
I wonder if there's any way that Mexican winemakers can use this to their advantage and try to bring some complimentary aspects of tequila into their wine making process to "brand" Mexican wines.
I know of some tequila companies here in the US (I'm thinking Código in particular) that age their tequilas in old wine barrels to give them a different/ unique taste, and I'm wondering if there's an opportunity to do the reverse somehow to make the association with Tequila not a "bad" thing, but rather something to be embraced. I'm not sure what exactly that would look like, but it would be an interesting technique!
I totally identify with this! I have never considered a Mexican wine (ashamed!). I lived in San Diego for four years and my friends and I always considered weekends in Mexico to drink tequila, but we sadly overlooked the amazing wines we just learned about on the Baja Peninsula. In Southern California, when we thought of wine getaways within driving distance, we first thought of the Temecula region (~45 - 60min from metro San Diego) and then, secondly, we would consider the Santa Ynez region.
ReplyDeleteWe are hopefully going to be relocating to San Diego after the GSB and I will encourage my friends to consider touring the many Mexican wine regions we learned about throughout this past week.