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#WCW: Wining and Dining with Dalia Ceja

How do you think Ceja Vineyards differs from other non-Latino vineyards?

As a millennial Latina in the wine industry, I've been able to elevate our brand by utilizing social media platforms to engage with Ceja fans around the world. We are utilizing all forms of technology to bring awareness of our Mexican heritage while producing world-class wines. It's an exciting time to be in the wine industry and this is just the beginning for Team Ceja! 

What’s the most important thing to note when pairing your wines with authentic Mexican food, or any other cuisines?

First and foremost, our focus is in making wines that stand out by themselves and equally compliment world-wide cuisine. At Ceja, we are committed to making wines with moderate alcohol content and crisp acidity to pair with all of the food we love including authentic Mexican cuisine. I grew up cooking alongside my mom, Amelia Ceja, and she taught me to be open to unique flavor combinations in both wine and food. 

Can you share some of your favorite wine and food pairings?

Salmon Ceviche paired with Ceja Pinot Noir is one of the most perfect culinary marriages because of the elegant and dark cherry notes of the wine in contrast to the tender salmon marinated in lime juice for hours. A Mole Poblano served with chicken breast and cilantro infused rice paired with Ceja Cabernet Sauvignon is simply magical.

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