Why Mexican wine specifically? I set out to see if I could discover the reason, but first I had to find some actual Mexican wine. I’d been hearing for years that the wines of Baja, California were getting better and better, but when I scoured local liquor stores to find examples, I came up empty. Chalk it up to New York’s liquor stores being so small, or maybe Baja wines are still too obscure.
Eventually, I stumbled on a bottle at LaNell’s in Red Hook, Brooklyn, a place that specializes in organic wines, female-made wines, and New York State bourbons. The wine was a Jubileo 2005, made in Guadalupe, Baja, Mexico, a desiccated valley with 20 wineries, 40 miles southeast of Tijuana. The wine is a Meritage, which means that it’s a Bordeaux-style red made with a combination of grapes (usually including cabernet sauvignon and merlot, among others) permitted by California, U.S.A.’s Meritage Association. The winemaker is Laura Zamora, who qualifies as something of a Mexican winemaking superstar, and some of her vines – which require no irrigation, a big plus in Baja’s arid climate – are 60 years old, making them Mexico’s oldest.
He even kinda/sorta comes up with a plausible read of the tune!