Manuel Negrete
By Alfredo Espinola
In a country where wine culture is still seeking to establish itself among the traditions of agave and barley, Manuel Negrete's story stands out as a testament to vocation, transformation, and vision.
Manuel Negrete was not born surrounded by vineyards, nor did he dream as a child of raising glasses of wine at international tastings. His story began in a much more everyday setting: a consulting office specializing in sommeliers, where he worked as an administrative assistant at the age of 21. It was in that environment, far from the glamour of wine and closer to the routine of paperwork and schedules, that he discovered a universe that would soon captivate him. Today, with years of experience and a place earned in the Mexican wine scene, Negrete is a reference point who demonstrates that the deepest passions can be born in the most unexpected places.
Driven by a mixture of intellectual curiosity and sensory sensitivity, he trained as a Level 1 Professional Sommelier at the Mexican Academy of Sommeliers, affirming that “Understanding the soil is understanding history.” This phrase sums up the way Manuel perceives wine, as a living expression of geography, biology, and culture.
His commitment and knowledge led him to be invited by Carlos Borboa, director of the Brussels World Competition in America, to lead an ambitious project: a wine bar serving only wines awarded by this prestigious competition. Since April 2020, this space, located in the heart of the Mexican capital, has become a meeting point for restless palates and curious minds.
An unprecedented philosophy
Negrete's approach to the Wine Bar was clear and consistent. There was no room for snobbery. The selection of labels is based on climatic criteria and certified quality; the wines are purchased directly, avoiding intermediaries and conflicts of interest.
His elegant profile and wealth of knowledge remind us why telling the stories behind wine is as important as uncorking it.
From personal enthusiasm to national pride
In recent years, Mexican wine has ceased to be an exotic novelty and has become a recognized and respected presence on international tables. Gone are the curious gestures of those who, when hearing about Mexico, think only of tequila or mezcal. Today, when regions such as Baja California, Coahuila, or Querétaro are mentioned, there is genuine interest in national wine production, says Negrete.
This change has not been accidental; the boom in wine tourism and the professionalization of the sector have been key drivers. Visitors are no longer just looking for beautiful landscapes or a good photo; they want to learn, connect, and delve deeper. Wineries, for their part, are striving to maintain consistent standards, moving away from the phenomenon of “a good harvest” to transition toward a more stable and enduring identity.
A sector under construction
Wine culture in Mexico is still young and the road ahead is long, but promising. With international medals and more projects in non-traditional regions, Mexican wine is finding its place, and its evolution has been significant. “Most Mexican wines no longer have defects; some even surprise with their excellence,” Negrete says with restraint.
In essence, what defines Mexican wine today is not only the liquid in the glass, but also the context that surrounds it: the young person who learns, the consumer who questions, the producer who improves, and the communicator who narrates. Because beyond the flavors of strawberry, oak, rose, and vanilla, what is savored is identity.
Manuel Negrete, a new generation sommelier.
Bringing wine to new generations means subtly guiding them through its flavors, encouraging them to discover it without fear. It also means stripping the sommelier of the stigma of elitism that has been wrongly imposed on them. To make young people fall in love with wine is to open a friendly door to the world of wine, offering them generous, accessible labels and teaching them that each glass holds a story.
“Choosing a wine to accompany a meal should be as intuitive as deciding between green or red sauce,” Negrete says. “The real obstacle is not taste, but lack of information. Although social media has begun to play its part, it is up to us sommeliers to simplify the path even further. I always tell them, ‘Dare to try new things, because that curiosity is where the true pleasure of wine begins.’”
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