If there was a way to bottle up San Diego’s diverse landscapes—rolling hills, coastal scrub, and citrus groves— it would taste something like the wines of Rancho Guejito. On a sunny afternoon, I had the chance to sit down with Rancho Guejito’s talented CMS advanced sommelier, Adam Jesberger, and Chef Rocio Siso-Gurriaran, culinary visionary at creative event studio MIHO, to explore not only wine but the sense of place that lies in each glass. It was a pairing of personalities as much as it was of food and wine, a celebration of all that makes San Diego’s culinary culture unique.

A VINEYARD WITH ROOTS AND REACH

Originally part of a Mexican land grant, Rancho Guejito has a rich history that dates back to the early 1800s when the land was granted to the Orozco family. Covering an impressive 23,000 acres, the estate is larger than the entire city of Escondido. Today, Rancho Guejito is a sprawling landscape with varied elevations and microclimates, providing the ideal conditions for producing expressive wines that truly capture the spirit of San Diego. Adam noted that Rancho Guejito is in the process of pursuing its own AVA (American Viticultural Area), a move that underscores the unique character of its terroir. Adam believes these wines embody a true sense of place, reflecting the essence of Rancho Guejito—elevated, diverse, and elegantly restrained.

MIHO’S PAIRING VISION: SIMPLE, LOCAL, UNEXPECTED – FEATURING RANCHO GUEJITO’S GRENACHE BLANC

Adam’s passion for the wines was unmistakable as we sampled the estate-grown 2022 grenache blanc, which unfolded nuanced layers of oxidative notes. Unlike the typical bold, buttery California whites, this grenache blanc shone with bright freshness and elegance, offering hints of brioche, marzipan, citrus, and herbs, all balanced by lively acidity.

Chef Rocio embraces food much like Rancho Guejito approaches its wine—celebrating local flavors without unnecessary embellishments. With that in mind, Rocio created a pairing rooted in simplicity: toasted brioche slathered with homemade apple butter, topped with cured ham and a delicate cheese. “I wanted [to create] something that people could easily make at home, using ingredients that honor what grows here,” Rocio explained.

The pairing was a perfect balance. The richness of the brioche, the sweet and spicy apple butter made with local Sea Canyon apples, and the saltiness of the ham married beautifully with the creamy yet lightly oxidative grenache blanc. This pairing exemplified how ingredients—like wines—can echo the landscape they come from, delivering a true taste of San Diego at its finest.

For spring, Rocio suggested a fresh twist: a bright, citrus-focused spin on the apple butter, with blood oranges replacing apples. Adam was enthusiastic, noting that the addition of blood orange could elevate the wine’s subtle floral notes, adding an exciting new dimension.

THE SUBTLE POWER OF RANCHO GUEJITO’S GRENACHE ROUGE

Our tasting continued with the Rancho Guejito grenache rouge—Adam’s favorite grenache to date. It’s a wine that defies preconceptions about San Diego reds: earthy, herbaceous, and nuanced rather than fruit-forward. “If I were tasting this blind, I’d swear it was French,” Adam commented, referring to its notes of tea leaf, eucalyptus, and pink peppercorn that reminded us all of an oolong tea, with just a whisper of cherry and cranberry.

For the pairing, Rocio embraced the herbal qualities of the grenache rouge with a local roast chicken—herb-brined, citrus-glazed, and finished with fresh oregano. She pointed out that the herbal edge of the wine is what makes it special, calling it bright, earthy, and an ideal match for the simplicity and purity of roast chicken. This dish embodies spring with its fresh citrus, fragrant herbs, and the timeless comfort of a good roast; it perfectly complements the restrained elegance of the wine.

A CELEBRATION OF PLACE

San Diego is a tapestry of microclimates and terroirs, where each region, each patch of land, has something unique to express. Rancho Guejito is making that point loudly and clearly with its wines. The restraint, the minerality, the way the wines speak not just of fruit but also of earth and wind and sky—these are the notes of a San Diego that many haven’t tasted yet.

Adam put it best: “Everything about this pairing, from the toasted brioche to the roast chicken, is about elevating what’s here, in our backyard. It’s familiar, but it’s also elevated.” That’s precisely the beauty of Rancho Guejito’s wines and Chef Rocio’s thoughtful pairings—they take what’s around us and remind us of just how extraordinary it can be.

So, as the days grow warmer and spring stretches its arms over San Diego, take a cue from Adam and Rocio. Open a bottle of Rancho Guejito’s estate-grown wine, toast up some brioche, or set a chicken to roast. Taste San Diego’s sunshine, soil, and passion, and toast to the beauty of our home.

Get the recipes

Charcuterie with Homemade Apple Butter »

Roasted Whole Chicken with Fresh Herbs and Blood Orange Sauce »

Originally published in issue 77.