New Mexico ranks among the country’s oldest regions for wine production. The arrival of Spanish colonists close to 400 years ago marked the beginning as they introduced European vines, planting them in the fertile land of the Rio Grande Valley.

New Mexico is renowned for its long history of wine production, a tradition that began almost 400 years ago with the arrival of Spanish settlers. They brought along European grapevines and planted them in the rich soil of the Rio Grande Valley.

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The wine production history in New Mexico goes back to about 400 years ago with the arrival of Spanish colonists. They imported vines from Europe and cultivated them in the nutrient-rich soil of the Rio Grande Valley.

When the pioneers from Spain touched down in New Mexico approximately four centuries ago, they introduced European grapevines and implanted them within the nourishing terrain of the Rio Grande Valley.

Well-known for directing its attention to budding explorers, Explora is changing its course this evening. It invites mature audiences to add more to their knowledge base and immerse themselves in the captivating subject of wine science.

“The intention behind this is simply to put on display the distinctive character of New Mexico,” Kena Boeckner, the chief orchestrator of Explora’s Science of Wine event, commented. “The wine production procedure holds so many secrets that most of us aren’t aware of.”

Four local visionaries in winemaking—D.H. Lescombes, Vara, Noisy Water, and Sheehan Winery—are claiming the spotlight at the Science of Wine occasion. Sean Sheehan, an Albuquerque local with a U.N.M degree in both biology and chemistry, underscores the significance of decoding wine to render it more accessible.

Sheehan elaborates, “People often assume that our job involves constantly tasting and analyzing wine. However, the reality is that most of our time is spent conducting lab tests and doing physical work.”

This evening, Sheehan and his fellow winemakers are going to give us a glimpse into the intricacies of their work. This includes testing for acidity, a crucial determinant of a wine’s lifespan and overall quality.

“The level of acidity in the wine gives us an idea of how long the wine will last and how well it will age. Ideally, we aim for numbers below 3.5,” explains Sheehan.

At the event, you will even learn how to measure a wine’s sweetness or dryness without having to taste it, by using a device called a density meter. Through such events, wineries all over the state are making wine more enjoyable, approachable and engaging for everyone.

If you can’t attend tonight’s event, Sheehan recommends checking out your local wineries.

“You get the opportunity to pick their brain and talk to them about any questions you might have about the science of wine,” Sheehan said.

The event kicks off tonight at 7, with a few tickets still available but selling fast. Interested attendees can find the ticket link in the As Seen on 7 section of our website.