Mexico
Mexico is an emerging wine-producing country with a viticultural history dating back to the 16th century, when Spanish colonisers first introduced the vine. Although historically overshadowed by beer and spirits in terms of domestic consumption, Mexico has in recent decades developed a dynamic and quality-focused wine industry. With a wide range of climates and elevations across its major regions—most notably Baja California (wine)—Mexico now produces a variety of internationally recognised wines, combining Old World varietals with innovative approaches tailored to local conditions.[1]
Historical Development
The history of viticulture in Mexico began in the early 1520s, shortly after the arrival of Spanish conquistadors. Hernán Cortés is credited with ordering the planting of vines throughout New Spain, marking the start of winemaking in the Americas.[2] By the late 16th century, production had expanded significantly, especially in central and northern regions with suitable growing conditions.
In 1595, King Philip II of Spain issued a royal decree restricting the planting of new vineyards in the colonies to protect Spanish wine exports.[3] This effectively stalled formal industry development, though small-scale religious and domestic winemaking persisted.
A modern revival began in the late 19th century and gained momentum in the 1980s, driven by renewed investment, improved techniques, and the rise of boutique producers, particularly in Baja California (wine).[4]
Growing Conditions
Despite its low latitude, Mexico’s diverse elevations and coastal influences enable successful viticulture. Most vineyards lie in the north, notably in Baja California, Coahuila, and Querétaro. Baja California’s Valle de Guadalupe benefits from ocean breezes and a Mediterranean climate that moderates intense daytime heat.[5]
Soils vary from granite and volcanic to alluvial and calcareous types, supporting varied grape cultivation. However, low annual rainfall makes irrigation essential in nearly all regions.[6] Diurnal temperature variation and elevation—from 300 m in Baja California to 1,500 m in parts of Coahuila—further aid grape balance and acidity retention.[7]
Grape Varieties
Mexican vineyards grow a wide range of grapes, with red varieties dominating. Cabernet Sauvignon, Tempranillo, Merlot and Nebbiolo are common; the latter has become a regional hallmark in Baja California despite its distinction from its Italian namesake.[8]
Among white varieties, Chardonnay, Sauvignon Blanc, and Chenin Blanc are widespread. Warmer conditions have also encouraged experimentation with Mediterranean and Iberian grapes such as Grenache, Carignan, and Albariño.[9] Many producers take advantage of flexible regulations to create non-traditional blends and site-specific expressions.[10]
Wine Styles
Mexico produces a broad range of styles, including structured red blends, traditional-method sparkling wines, and barrel-aged whites. Irrigation and earlier harvests help manage high solar exposure and retain acidity.[11] Barrel ageing is common, reflecting both French and Spanish influences.
A growing natural wine movement has emerged in regions like Valle de Guadalupe and Guanajuato, favouring spontaneous fermentation and minimal intervention.[12]
Key Regions
Baja California is Mexico’s leading wine region, responsible for an estimated 70–80% of national production.[13] Its Pacific proximity, granite soils, and large diurnal shifts support both red and white varieties.
Other notable regions include Coahuila’s Valle de Parras, Querétaro’s highland vineyards known for sparkling wines, and Guanajuato. Smaller but growing areas such as Aguascalientes and Zacatecas continue to expand. Efforts to formalise regional identities through geographic indications are ongoing.[14]
Controversies and Challenges
High taxes on domestic wine have historically favoured imports, though policy reforms remain under debate.[15] Water scarcity—especially in Baja California—also poses a major challenge, prompting a shift toward sustainable practices such as drip irrigation and drought-resistant rootstocks.[16]
In response, educational and research initiatives, including oenology programmes at the Universidad Autónoma de Baja California, are strengthening local expertise and industry development.[17]
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, p. 467.
- ↑ Campos, Vino mexicano: arte y ciencia de la vitivinicultura, Trillas, 2010, p. 24. (Spanish original)
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, p. 467.
- ↑ Torres-Rodríguez et al., “Historical evolution and current state of viticulture in Mexico”, Revista Chapingo Serie Horticultura, Vol. 26, No. 1, 2020. (Spanish original)
- ↑ Decanter, “Mexico’s wine country: An insider’s guide to Baja California”, 2021.
- ↑ Campos, Vino mexicano: arte y ciencia de la vitivinicultura, Trillas, 2010, p. 81. (Spanish original)
- ↑ Torres-Rodríguez et al., “Historical evolution and current state of viticulture in Mexico”, Revista Chapingo Serie Horticultura, Vol. 26, No. 1, 2020.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, p. 467.
- ↑ Wine Enthusiast, “The Rise of Mexican Wine”, 2020.
- ↑ Wine Folly, “Mexican Wine: The Next Big Thing?”, winefolly.com.
- ↑ Goode, *The Science of Wine: From Vine to Glass*, University of California Press, 2014, p. 26.
- ↑ Wine Enthusiast, “The Rise of Mexican Wine”, winemag.com, 2020.
- ↑ Consejo Mexicano Vitivinícola, “Estadísticas y regiones vinícolas”, elvinomexicano.com.
- ↑ Torres-Rodríguez et al., “Historical evolution and current state of viticulture in Mexico”, *Revista Chapingo Serie Horticultura*, Vol. 26, No. 1, 2020.
- ↑ Campos, *Vino mexicano: arte y ciencia de la vitivinicultura*, Trillas, 2010, p. 102. (Spanish original)
- ↑ Wine Enthusiast, “The Rise of Mexican Wine”, winemag.com, 2020.
- ↑ Torres-Rodríguez et al., “Historical evolution and current state of viticulture in Mexico”, *Revista Chapingo Serie Horticultura*, Vol. 26, No. 1, 2020. (Spanish original)