Asking the sommelier: Ricardo Espindola Ruiz (Mexico)

Interview - September 12, 2008

• Tweet
• Share
• CevherShare

• Tweet
• Share

Ricardo Ruiz Espindola divides his time between Mexico City and Queretaro. He is a master sommelier and Cavas Freixenet de Mexico.

By Marco Martinez

- Who initiated in you the love of the wine world?

-For more than 15 years, a teacher at the School of Tourism gave me a class: Protocol and wine label. He was a man so passionate on the subject of wine, that from that day sparked my passion for this ancient culture of wine consumption and study.

- How many years have you studied and where you did?

-I have about 14 years studying the wonderful world of wine, I have taken many courses in Mexico with the great legends of the wine in our country. Most of my training was in Freixenet, in Mexico, and Spain, where I learned and reinforced throughout the development process and issues of vineyards. I specialize in sparkling wine anywhere in the world and under any method of preparation.

- What do you think of this trend towards interest in the wine world?

-I find it very surprising for the better, since a few years ago was very limited. Today, listen for the organization of many wine tasting, food pairing dinners and events and banquets. You begin to realize the importance of wine selection. Today there is a lot more wine, many more brands come with different quality and many more wineries. For those of us in the wine industry, our work is increasing, and that our responsibility is to teach them properly to all new users every day to be more and more in this fascinating world.

- What is your opinion of what is being done in Mexico in relation to wine?

-Definitely been a great job. I think overall, both producers and distributors, sommeliers, chefs and all parties involved, defend and appreciate the great efforts being made, but to a different front, but for a common goal: to increase the wine culture in Mexico.

- Do you think there may be an increase in the consumption of sparkling wine in Mexico?

-With respect to Freixenet, fortunately every year we have had an increase in sales and activities. This is reflected in the overall consumption. However, statistically, which is registered by the National Association of Vitivinicultores, is not reflected as it is a fact of wine in general, both red, white, pink and frothy.

- What do you consider are the main problems to overcome to become a Querétaro exponent of Mexican wine?

-Currently Queretaro is already a great exponent, since we are the most visited winery in the country. This is due to the proximity to Mexico City and the whole area of the Bajio and Guadalajara. Regarding the production of wine, we have the problem of water shortage, as happens to friends (producers) of Ensenada, and of course the tax issue that affects us every day.

- In your opinion, how to consider the Mexican consumer of wine? Do you think being educated about the culture of wine?

-Definitely yes. The segment or profile of consumers in Mexico is very well defined. This segment clearly is educated and has a high consumption of wine, but there are many people in Mexico do not have access to wine and not have it, but eventually counted in the statistics of our consumption as low at the country level.

-According to your experience, what country consider that you will have an important role in the wine world in the coming years?

'Well, rather they are already taking: countries like the U.S., with its great California wines and all the infrastructure for wine tourism, Chile and the resurgence of Argentina after the crisis, we can not leave out to Uruguay with his revolution grapes so, without putting aside the new designations of origin in Spain.

- Which type of grape you most identify and why?

-Definitely my favorite wine is sparkling and sparkling generally do what we do with a blend of grapes. But sparkling wines are made ​​from a single grape variety is spectacular I do. For example, the chardonnay vinified in white, which is closer to Burgundy style at the New World. Sparkling, like the great French blanc de blancs, I think it's a grape that gives strength when mixed but used alone, must be given time to express their full potential. I like his ability to adapt and I agree that a good Chardonnay is a wine to think and not to be taken. What's more, I find it one of the finest grapes when working with mastery.

-According to your experience, what was the wine that has caught your attention?

'I have penchant for sparkling whites, but I draw little attention modern red wines, as a Bull or a Priorat, and of course that never cease to surprise me is the Chateau D'Yquem.

- What would be your recommendation to pair a sparkling wine of your choice?

-Many think that the sparkling wine is only to provide or have a cocktail reception, but I think they are wrong. There are sparkling wine for any occasion or meal, as we can experiment with birds, fish, salads, oysters or until lightly spiced dishes. A harmony that I really like is a good time sparkling champagne and Brut Nature category of sugar, with a fine ham: smoked and roasted notes of the wine perfectly with the ham.

• Opt for creating a hotbed of Mexican cuisine and wine culture.
• Asking the sommelier: Hope Mendiola
• Asking the sommelier Peter Poncelis Jr.
• Week VinoMexicano # # with @ Poncelis in GDL
• The Spring Festival in Guadalajara against

Tags: Cavas Freixenet , Sommelier , Mexican wine