Sonia sets the table for the Mexican wine
Nestled within the inviting atmosphere of Sonia's restaurant, where family culinary heritage reigns supreme, Mexican wine pulsates in the heart of the Juárez neighborhood.
With seven editions behind it, the essence of this initiative, which takes place on the last Friday of each month, is to build bridges between small wineries and diners who enjoy Sonia's cuisine, promoting the consumption of national labels, highlighting the tax challenges that affect the marketing of each bottle, and fostering intimate encounters that celebrate the diversity of Mexico's terroirs.
“The idea arose from the close contact that chefs have with winemakers. I thought it would be interesting to allow our diners to have these conversations directly with the creators of the wines. The winemakers of Valle de Guadalupe, San Luis Potosí, Parras, the Bajío region, and all the other wine-producing regions of the country do admirable work, reflected in great labels. Vino en la Mesa Mexicana (Wine on the Mexican Table) seeks to do its part by showcasing their work and promoting their consumption,” explains Edgar Delgado.
As part of the seventh edition of their initiative, a chicharrón cream soup was served, followed by marinated pork fillet accompanied by white rice and capirotada (a bread pudding). To complement this feast, the San Miguel winery Dos Búhos detailed the processes that bring life to their 12 hectares, cultivated using certified organic practices, and their 60-year history of agricultural tradition.
"Vino en la Mesa Mexicana seeks to do its part by showcasing its work and promoting its consumption," Edgar Delgado.
The conversation began with pronounced notes of fresh strawberries from the rosé wine of the Guanajuato winery Dos Búhos, unfolding through the polished tannins and marked aromas of red and black fruits of the 1524 Tempranillo-Syrah blend. The grand finale was provided by the Organic Sauvignon Blanc label, which expressed its exuberant notes of tropical fruits over the capirotada created by the chef.
“At these events, I don’t cook specifically for the wine; I welcome guests as if we were in my home. The idea is for the wine to be the star and demonstrate that any moment is a good time to uncork a Mexican bottle. You don’t need a special occasion or a fancy tablecloth, just good conversation to share,” Edgar concludes.
Devotion to the homeland
Among the inviting tables of Sonia Bielous de Dutrenit's restaurant, Mexican wine flows freely, infusing the atmosphere with simplicity and warmth. This program, in addition to highlighting national labels, also includes some international ones, all crafted under the same principle: family-run farms that respect and care for the land. The star of the evening was Anatolia, a wine made in the heart of the Valle de Guadalupe by Edgar Delgado's family.
Sonia's Restaurant
Oxford 23, Juárez, Cuauhtémoc, 06600 Mexico City.
