Cancun, Quintana Roo — Wine consumption in Cancun has grown between 30% and 40% over the past five years, driven by tourism and a rising gastronomy scene, according to Israel Diaz, director of the Cancun Sommeliers Circle.
Diaz said the surge has boosted demand for both Mexican and international wines, leading to more wine bars and increased visitor interest. Sommeliers, who manage wine sales and service in hotels and restaurants, have significantly raised their expertise.
“That’s why sommeliers have improved their level so much. We train them daily to become specialists in offering a complete gastronomic experience — not just the wine, but paired with the great dishes from many high-quality restaurants, not only in Cancun but across the Mexican Caribbean,” Diaz said.
He noted that wine consumption has become a positive trend, with sommeliers introducing high-end wines and hotels and restaurants hosting festivals and tasting events.
“Hotels and restaurants running training programs for their staff on wine is extremely important, along with constant chef and sommelier competitions that the public can attend. This gives us a great boost as a tourist destination, where people get more involved in having a good meal and enjoying an excellent wine,” he added.
Training sessions often bring in international sommeliers from Italy, Argentina, Chile, and other parts of Mexico to provide comprehensive education. Most hotel food and beverage directors seek them out for staff training.
Diaz said Cancun’s commitment to wine education has been a key factor in its success. Professionals from other parts of Mexico and abroad come to Cancun to specialize.
“Yes, they come from other parts of Mexico and the world, and we are proud that they see Quintana Roo and Cancun as a destination where they can train in this wonderful world of wine,” he concluded.
