Valle de Guadalupe, Mexico

This wine region 80 miles south of San Diego is known for its red blends, but most bottles can’t be exported, so a visit is the best way to try the coveted pours. Start at Decantos Vinícola, which uses a flavor-preserving antigravity decanting method for its rich Malbecs. There are several new design-forward hotels here, too: chef Javier Plascencia runs Finca La Divina, a four-room B&B with a pool. It’s just a few miles from his acclaimed Finca Altozano restaurant and Lupe, his torta truck, housed in an Airstream. And in the summer, hacienda-style El Cielo Winery will open a 58-suite hotel where you can sip its traditional varietals with abandon. —Archana Ram