ENSENADA – Jorge Rodríguez, a visitor from Spain, knows his wines. And he's amazed by what he has discovered.

"The quality has surprised me," he said, singling out the Cetto and Mount Xanic labels. "They stack up very well with the wines from Spain."

Rodríguez, who is from the Canary Islands, was one of approximately 2,000 people who attended a celebration Tuesday night at the cruise ship terminal.

The event presented 37 large and small wineries and the same number of fine restaurants, which combined to sample fine foods and wines from Baja California's Valle de Guadalupe, part of the annual grape harvest celebration.

Guests took a gastronomic tour of the region, feasting on lamb, pork, duck and seafood, accompanied by a variety of white and red wines.

Antonio Luis Escalante, one of the founders of the Roganto winery, said the goal of the event was simple: promote the region's wonders.

Antonio Luis Escalante, from Roganto.

Montana native Melanie Loise, who has lived in the region for two years, said that winemaking is a passion here.

"In Montana it's all about the beer," she said, adding that she was not really interested in drinking anything different.

She nonetheless took classes to learn about wine industry, "and now I love these wines."

The night also was about fine food, with some of the best restaurants in the region serving their fare, such as Laja, Asao, Lorca, Misión 19 and La Querencia, among others.

Chef Miguel Ángel Guerrero, from La Querencia, said that restaurants have spent about ten years creating a regional cuisine called Baja Med.

He said those chefs have taken advantage of the products produced in the region, which combined with local wines, have put Baja California on the culinary map.

Javier Plasencia, renowned chef and owner of various restaurants in the border region, including Romesco in Bonita, said that in particular Latinos from the Los Angeles area are increasingly paying attention to the Baja Med cuisine.

"People are delighted by all of these products," he said. "They taste this cuisine and they are interested in knowing it better."

Javier Plascencia, from Misión 19.

Andrea.garcia@sandiegored.com