Food and wine (feburary 2002)
Mexico has given us much to be thankful for: Aztec Ruins. Fish tacos. Tequila. But wine? Who heads south of the border for anything but cerveza or Cuervo? Yet, as I discovered at a recent tasting, Mexico is home to a number of wineries scattered across a dozen grape-growing districts in the northern half of the country. The best are in Baja Califronia’s Guadalupe Valley. Less than 20 miles from the Pacific, the valley runs east to west, which allows the ocean’s cool, moist air to channel into an otherwise hot, semiarid environment.

Chateau Camou El Gran Vino Tinto 1997 ($30) Made with the assistance of Michael Rolland (one of France’s most famous oenologist), Chateau Camou’s classic Bordeaux blend of Cabernet Sauvignon, Cabernet Franc and Merlot offers gobs of superripe, richly extracted red-and-black fruit flavor, supported by a firm foundation of toasty new oak.