The Mission grape, also known as País in South America, holds historical significance as one of the earliest Vitis vinifera varieties brought to the Americas by Spanish missionaries in the 16th century. Its aromatic profile is subtle, often displaying notes of red berries such as strawberry and raspberry, accompanied by gentle floral nuances, hints of earth, and a touch of spice. On the palate, Mission wines typically present medium body, moderate acidity, and soft tannins, delivering a smooth, approachable style with flavors echoing the aromatic profile—red fruit, light pepper, and an underlying rustic earthiness.
Mission is predominantly cultivated in California’s oldest vineyards, especially in regions like the Central Valley and Southern California, as well as in Mexico’s Baja California and across Chile, under the País synonym. The grape is most frequently used for producing light, fruity red wines, as well as rosé and fortified styles reminiscent of historical Angelica wines.
Recommended food pairings for Mission wines include grilled poultry, roasted pork, mild Mexican dishes, charcuterie, and soft cheeses. Its soft tannins and fresh fruit character make it versatile and food-friendly, harmonizing well with dishes that appreciate a wine of understated complexity and historical depth.
