Wine Favorite Regions: Oregon

Oregon has established itself as one of the United States' most important regions for premium wine. Although grape growing in the state dates back to the 19th century, its modern wine industry is relatively young. The foundation of Oregon's contemporary fine-wine production was laid in the 1960s, when pioneers began planting cool-climate vitis vinifera varieties, including Pinot Noir, Chardonnay and Riesling, in locations that had previously been considered too cool for reliable commercial viticulture. Richard Sommer planted Oregon's first modern-era wine vineyard at HillCrest Vineyard in the Umpqua Valley in 1961, while pioneers David Lett, Charles Coury and Dick Erath established vineyards in the Willamette Valley during the mid-to-late 1960s.

Today, Oregon's wine industry is considerably smaller than the ones in California and Washington, but its influence is much greater than its production volume would suggest. The state is particularly associated with site-sensitive, relatively cool-climate wines, with Pinot Noir remaining its dominant variety. Chardonnay has also become increasingly important, particularly in the Willamette Valley, where the combination of a cool growing season, a relatively long autumn ripening period and well-drained vineyard sites can produce wines with high natural acidity, moderate alcohol and considerable aromatic and structural complexity.

Oregon's reputation is closely linked to its cool, maritime-influenced climate, although describing the entire state as simply “maritime” would be misleading. Oregon encompasses a considerable range of climatic conditions, from the relatively cool and wet Willamette Valley in the west to the much warmer and drier vineyards of Southern Oregon and the continental, semi-arid conditions found farther east. The Columbia Gorge is particularly transitional, shifting from cooler, wetter conditions in the west to warmer, drier conditions toward the east.

The Pacific Ocean plays an important role in moderating temperatures in western Oregon, while the Coast Range and Cascade Range help define the Willamette Valley's climatic boundaries. Summers are typically warm and dry, followed by a relatively cool autumn. From a viticultural perspective, this seasonal pattern is important. Oregon's relatively dry growing season reduces the risk of excessive rainfall and dilution during ripening and, in many vineyards, allows growers greater control over vine water status, while cool nights can slow respiration and help preserve organic acidity and aromatic compounds. The resulting wines can therefore combine ripe fruit character with relatively moderate alcohol and fresh acidity.

Oregon's vineyard soils are also remarkably diverse, and understanding their geological origins helps explain some of the differences between its wine regions. In the Willamette Valley, three broad geological influences are particularly important: volcanic basalt, marine sedimentary rock and loess-derived material. These parent materials have weathered into different soil types with varying depth, drainage characteristics, fertility and water-holding capacity.

The well-known Jory soils, for example, developed primarily from weathered Columbia River Basalt and are deep, iron-rich volcanic soils particularly associated with parts of the Dundee Hills and other areas of the Willamette Valley. By contrast, soils derived from ancient marine sediments occur in areas such as Yamhill-Carlton and McMinnville. These soils tend to differ from volcanic soils in texture, depth and drainage, influencing vine vigor and water availability.

The Missoula Floods added another geological layer to the region. During the last Ice Age, catastrophic floods originating from glacial Lake Missoula repeatedly moved enormous quantities of water, sediment and debris through the Pacific Northwest. Their deposits are particularly important in lower elevations of the northern Willamette Valley and in parts of the Columbia Gorge and Columbia Valley. In the Willamette Valley, these deposits are associated with the valley floor and northern areas, while loess deposited over older basalt and sedimentary materials has created additional soil diversity.

Grape Varieties:

Pinot Noir accounts for approximately 59% of Oregon's planted vineyard area, making it by far the state's most important grape variety. Its dominance is closely related to Oregon's climate. Oregon's cooler western regions provide conditions in which Pinot Noir can develop ripe red and dark fruit characters while retaining acidity and relatively moderate alcohol.

In the Willamette Valley, this can translate into wines ranging from relatively light-bodied, red-fruited and floral examples to more concentrated wines with darker fruit, firmer tannins and greater structural intensity. Winemaking choices, particularly extraction, whole-cluster use, oak maturation and fermentation temperature, also play an important role, so regional differences should not be attributed entirely to vineyard sites.

Chardonnay is increasingly important in Oregon and deserves particular attention. The variety's naturally high acidity makes it well suited to the state's cooler growing regions. Oregon Chardonnay can show citrus and green-apple fruit alongside white-flower and stone-fruit characters, with texture and complexity influenced by lees contact, malolactic conversion, barrel fermentation and maturation vessel. Chardonnay is now the state's third-most planted variety and has expanded well beyond the Willamette Valley into Southern Oregon, the Columbia Gorge and other regions.

Other important grape varieties include Pinot Gris, Riesling, Syrah, Cabernet Sauvignon, Pinot Blanc, Merlot and Tempranillo, alongside an increasingly diverse range of Rhône, Bordeaux, Italian, Spanish and other varieties. Oregon currently grows well over 80 commercially significant grape varieties, reflecting the state's substantial climatic and geographic diversity.

Key Wine Regions

Willamette Valley is Oregon's largest and most important wine region, accounting for roughly 71% of the state's planted vineyard acreage when the North and South Willamette Valley growing areas are combined, based on the 2025 census. It is known primarily for Pinot Noir, Pinot Gris and Chardonnay. Notable AVAs here include Eola-Amity Hills, Chehalem Mountains, Dundee Hills, Ribbon Ridge, McMinnville, Yamhill-Carlton, Van Duzer Corridor, Tualatin Hills, Laurelwood District, Lower Long Tom and Mount Pisgah, Polk County. The Willamette Valley is particularly well suited to Pinot Noir because its growing season is generally cool enough to preserve acidity while providing sufficient warmth for grapes to achieve physiological and phenolic ripeness.

Southern Oregon accounts for roughly 22% of Oregon's planted vineyard acreage when the Umpqua and Rogue Valley growing areas are combined, based on the 2024 census. Its considerable climatic diversity and warmer sites support not only Pinot Noir and Pinot Gris but also Cabernet Sauvignon, Syrah, Merlot, Tempranillo and other warm-climate varieties. The Rogue Valley contains some of Oregon's highest-elevation vineyards, with sites approaching 2,000 feet, while its eastern areas are among the state's warmest and driest winegrowing locations.

Walla Walla Valley, an AVA shared with Washington State, lies farther east and experiences warmer, drier conditions than the Willamette Valley. Cabernet Sauvignon, Syrah and Merlot are the predominant varieties, although a broad range of Bordeaux and Rhône grapes are grown. The Oregon portion of the AVA contains approximately 1,260 acres of vineyards, including the distinctive Rocks District of Milton-Freewater AVA. Because the AVA crosses the state border, its total acreage should not be presented as Oregon acreage alone.

Columbia Gorge is a transitional climate zone: the western portion is cooler and wetter, while the eastern portion becomes considerably warmer and drier, approaching high-desert conditions. The Columbia River corridor and its strong winds create significant mesoclimatic variation, allowing a remarkably broad range of varieties to be grown. Pinot Noir, Chardonnay, Syrah, Cabernet Sauvignon, Riesling and Gewürztraminer are among the important varieties.

Columbia Valley, another AVA shared with Washington, encompasses a much larger area on the Washington side of the Columbia River, although vineyards also occur in Oregon, particularly around The Dalles and northeastern Oregon. Oregon producers grow varieties including Cabernet Sauvignon, Merlot, Syrah, Chardonnay and Riesling, as well as a range of other varieties suited to the region's warm, dry continental climate.

Snake River Valley, an AVA that crosses the Oregon-Idaho border, is characterized by a high-desert climate, elevations of approximately 2,500 to 3,000 feet and large diurnal temperature ranges. Although it is geographically part of Oregon's winegrowing landscape, almost all of the AVA's vineyard activity is in Idaho.

Labeling

Oregon has historically adopted stricter labeling requirements than the U.S. federal minimums. For most grape varieties, an Oregon wine labeled with a single variety must contain at least 90% of that variety, compared with the federal minimum of 75%.

Oregon also requires 95% of the grapes to originate within a named appellation of origin, compared with the federal minimum of 85% for an AVA. For wines claiming Oregon, an Oregon county, or an AVA wholly within Oregon, 100% of the grapes must come from Oregon and 95% must come from the named appellation.

This is particularly interesting because it reinforces a fundamental principle of Oregon's identity: place matters. Climate, topography, geology, soils, vine material and human decisions interact to determine grape composition and, ultimately, wine style.

Some producers worth seeking out include the following: Argyle, Abbot Claim, Bergström, Chehalem, Domaine Drouhin Oregon, Beaux Frères, Adelsheim,  Archery Summit, Dobbes Family Estate, The Four Graces, Patricia Green Cellars, Le Cadeau, Lingua Franca, McCollum and Purple Hands.

My Wine Recommendations:

Dobbes Grand Assemblage Pinot Noir, $35

This Pinot Noir opens with expressive aromas of crunchy strawberry and raspberry, accented by delicate hints of cedar. The palate offers generous blackberry and dark chocolate, adding depth and richness. Aged for 14 months in oak, it is smooth and medium-bodied, with well-integrated tannins and a lingering finish.

Lingua Franca Avni Pinot Noir 2023, $35

Balanced and framed by velvety tannins, this elegant red opens with aromas of violet, black cherry and fresh herbs. The palate brings lively raspberry, rose petal and spice, layered with notes of black tea and garrigue. Super silky with a beautifully rounded finish. 

Archery Summit, Vireton, Pinot Noir 2023, $35

Juicy and fruit-forward, this seductive red offers an enticing perfume of cranberry jam, raspberry and ripe blueberry. Zippy acidity brings freshness and energy, while subtle oak spice adds depth and pizzazz.

McCollum Family Vineyard Heritage Pinot Noir 2024, $55

This polished red opens with aromas of fresh blackberry, sweet blueberry and anise. The palate is plush and gently tart, with lively acidity and a subtle mineral character that keeps the fruit bright and fresh. Elegant, balanced and wonderfully appetizing.This is produced by CJ McCollum, the former Portland Trail Blazers star and current NBA player.

Abbot Claim Vineyard Pinot Noir, Yamhill Carlton 2023, $85

A posh Pinot Noir bursting with dark cherry and juicy raspberry, complemented by subtle forest floor notes. Medium-bodied and beautifully structured, with hints of leather and woody spice, lively acidity and firm, polished tannins. A touch of spicy redcurrant adds brightness to the finish. 

 

Cheers! Silvina

#thoughtsofalawina #oregonwines #pinotnoir

Molecular Compound Harmonies: Understanding the Chemistry of Wine Aromas

Although humans perceive six recognized basic taste sensations, sweet, sour, salty, bitter, umami (savory), and kokumi (richness, mouthfulness, and enhanced flavor continuity), the sensory experience of wine is driven far more by aroma than by taste alone. Scientists have identified tens of millions of volatile aromatic compounds across foods and beverages, and these compounds are responsible for the extraordinary complexity we perceive in wine.

This is why the olfactory system is the most important tool in wine evaluation. To appreciate its role, try eating an apple while pinching your nose. You will still perceive its sweetness, acidity, and crisp texture, but the characteristic appley aromas will be almost entirely absent. The fruit will seem surprisingly bland because retronasal olfaction, the perception of aromas released in the mouth and carried to the nasal cavity during chewing and swallowing, has been temporarily blocked.

The same principle applies to wine. Without the contribution of smell, distinguishing between grape varieties, winemaking techniques, or stages of bottle development would be nearly impossible. Most of what we casually describe as "flavor" is, in fact, a combination of taste, aroma, and mouthfeel, with aroma contributing the overwhelming majority of the sensory experience.

Wine tasting is also inherently subjective because our sensory abilities differ from one individual to another. Genetic variations, age, health, previous sensory experience, and even temporary factors such as allergies can influence our perception of aromas. Some individuals have reduced sensitivity to specific aromatic compounds, while others, often referred to as "supertasters" or highly sensitive tasters, possess a greater density of taste papillae and frequently exhibit heightened sensitivity to both taste and aroma. As a result, they may perceive a broader range of aromatic nuances and experience flavors with greater intensity than the average taster.

The science behind wine aromas became fascinating to me after reading Taste Buds and Molecules by François Chartier. In this groundbreaking book, Chartier introduces the concept of molecular harmonies, the idea that exceptional food and wine pairings are not merely a matter of tradition but are rooted in chemistry. According to his research, foods and wines that share key aromatic molecules naturally complement one another because they stimulate similar olfactory receptors, creating a more harmonious sensory experience. Chartier has collaborated with some of Europe's most acclaimed Michelin-starred restaurants, designing dishes whose ingredients were carefully selected to mirror or enhance the aromatic profile of specific wines. His work has expanded the traditional role of the sommelier by combining gastronomy with molecular science. Rather than relying solely on regional customs or classic pairings, he examines the volatile compounds found in both wines and food ingredients, using this information to develop recipes that maximize aromatic synergy.

Understanding these interactions first requires knowing where wine aromas originate. Hundreds of volatile compounds have been identified in wine, the most important belonging to chemical families such as esters, higher alcohols, terpenes, aldehydes, volatile phenols, thiols, norisoprenoids, and volatile acids. Each family contributes a distinct set of aromas, ranging from fresh citrus, tropical fruit, and floral notes to spices, herbs, smoke, vanilla, leather, or dried fruit. The final aromatic profile of a wine depends not only on the concentration of these compounds but also on how they interact with one another. 

Alcohol also plays an important role in aroma perception. Ethanol acts as a solvent for many volatile compounds and influences the rate at which they evaporate from the wine into the air. In wines with moderate alcohol levels, generally between 10% and 14% ABV, aromatic compounds are released in a balanced sequence according to their volatility, allowing the bouquet to evolve gradually in the glass. More volatile compounds are perceived first, followed by less volatile molecules as the wine opens with aeration. In wines with higher alcohol levels, typically above 15% ABV, ethanol can suppress the perception of some of the more delicate, highly volatile aromas while emphasizing heavier, less volatile compounds. This is one reason why fortified wines and some high-alcohol reds often display concentrated notes of dried fruit, spices, chocolate, or oak rather than the fresh floral and fruity aromas that dominate lighter wines. Temperature, glass shape, oxygen exposure, and serving conditions further influence how these aromatic compounds are released and perceived, making aroma one of the most dynamic and complex aspects of wine tasting.

Understanding wine aromas begins with recognizing that wine is the product of an extraordinarily complex series of chemical reactions that start in the vineyard and continue long after fermentation has ended. Although more than a thousand volatile compounds have been identified in wine, they can generally be grouped according to their origin into three broad categories: primary (varietal) aromas, secondary (fermentation) aromas, and tertiary (aging) aromas.

Primary aromas originate in the grape itself and are largely determined by the variety, vineyard site, climate, and the level of ripeness at harvest. These compounds include terpenes, methoxypyrazines, norisoprenoids, and varietal thiol precursors, which are responsible for many of the floral, citrus, herbaceous, tropical fruit, and stone fruit characteristics associated with specific grape varieties. For example, the pronounced grapefruit and passion fruit notes in Sauvignon Blanc arise primarily from volatile thiols released during fermentation from precursors naturally present in the grapes.

Secondary aromas are created during alcoholic and malolactic fermentation. As yeasts metabolize sugars, they produce not only ethanol and carbon dioxide but also hundreds of aromatic compounds, particularly esters, higher alcohols, thiols, aldehydes, and volatile acids. These molecules contribute many of the fresh fruity, floral, and confectionery notes found in young wines. The specific yeast strain, fermentation temperature, oxygen exposure, and winemaking techniques all influence which compounds are produced and in what concentration.

And finally Tertiary aromas develop during maturation, either in oak barrels or during bottle aging. Oak contributes compounds such as vanillin, eugenol, lactones, furfural, and toast-derived phenolics, which can impart aromas of vanilla, coconut, clove, spice, caramel, coffee, and smoke. At the same time, slow oxidation and other chemical reactions gradually transform the wine's primary fruit character into more complex notes of dried fruit, honey, nuts, leather, tobacco, forest floor, mushroom, and truffle. These evolving aromas are what give mature wines much of their depth and complexity.

In reality, these three categories rarely exist in isolation. The bouquet of a finished wine is the result of countless interactions among varietal compounds, fermentation-derived molecules, and aging reactions. The balance between these aromatic families is what ultimately defines a wine's unique sensory identity and distinguishes a youthful, fruit-driven wine from one that has developed the layered complexity that comes with careful maturation.

Understanding that individual aromatic compounds are responsible for many of the recognizable aromas we associate with specific grape varieties allows us to better appreciate why each wine expresses a distinctive aromatic profile. As you become familiar with these molecules and the sensory characteristics they impart, it becomes easier to recognize why certain grape varieties consistently display particular aromas, regardless of where they are grown. While climate, terroir, and winemaking techniques certainly influence a wine's final expression, its molecular composition provides the foundation for its characteristic bouquet.

So here are some of the most important compounds found in wine: 

Methoxypyrazines are responsible for the green, herbaceous character found in many cool-climate wines. They contribute aromas of green bell pepper, green peppercorn, freshly cut grass, asparagus, green peas, and herbs. These compounds are naturally present in varieties such as Cabernet Sauvignon, Cabernet Franc, Carménère, and Sauvignon Blanc, although their concentration is greatly influenced by grape ripeness and vineyard conditions.

Monoterpenes are among the most important compounds responsible for floral and citrus aromas. Depending on the specific terpene and its concentration, they can produce notes of orange blossom, rose petals, lavender, mint, rosemary, ginger, saffron, cinnamon, citrus peel, and even the kerosene or petrol character that develops in aged Riesling. Varieties particularly rich in monoterpenes include Muscat, Gewürztraminer, Riesling, Torrontés, Viognier, and Albariño. Among the best-known monoterpenes are linalool, geraniol, and nerol, all of which contribute elegant floral aromas.

Another important aromatic molecule is rose oxide, a monoterpene derivative that gives Gewürztraminer its unmistakable aromas of rose petals, Turkish delight, and even the nostalgic scent of Nivea cream. Gewürztraminer is also renowned for its distinctive lychee character. François Chartier's molecular research demonstrated that lychee fruit and Gewürztraminer share many of the same aromatic compounds, making them what he calls "molecular twins." This explains why the wine so faithfully reproduces the aromas of the fruit despite containing no lychee whatsoever.

Rotundone is another remarkable compound. Chemically classified as a sesquiterpene ketone, it is responsible for the signature black pepper aroma found in Syrah. Depending on its concentration, it can also evoke white pepper, marjoram, oregano, thyme, rosemary, leather, cocoa powder, and other savory spice notes. Although Syrah is the variety most closely associated with rotundone, it is also found in Grenache, Duras, Grüner Veltliner, and even some cool-climate Pinot Noir.

Varietal thiols contribute many of the vibrant tropical fruit aromas found in certain white wines. They are responsible for notes of passion fruit, guava, grapefruit, blackcurrant bud, and box tree, characteristics that define many Sauvignon Blanc wines, particularly those from New Zealand. These highly potent molecules originate as odorless precursors in the grapes and are released during fermentation through yeast activity.

Acetaldehyde is produced during fermentation and oxidative aging and is particularly abundant in biologically aged Sherries. It contributes aromas of green apple, bruised apple, walnuts, almonds, and freshly baked bread, adding complexity to oxidative wine styles.

Lactones are another important family of aromatic compounds. Depending on their origin, they can impart aromas of peach, apricot, coconut, caramel, toasted oak, and sweet cream. One of the best-known members of this family is sotolon, a highly aromatic compound associated with notes of toasted nuts, maple syrup, curry, fenugreek, molasses, cumin, and caramelized sugar. Sotolon develops through oxidation and aging and is a defining characteristic of wines such as Madeira, Sherry, Port, Vin Jaune from the Jura, and certain mature sweet wines.

Acetoin and diacetyl are compounds produced primarily during malolactic fermentation. Diacetyl is particularly recognizable because it imparts aromas and flavors of butter, cream, butterscotch, and fresh dairy products. At moderate concentrations it contributes richness and texture, while excessive levels can overwhelm a wine's fruit character. Oak-aged Chardonnay is perhaps the best-known example of a wine in which diacetyl plays an important sensory role, although it can also be found in Viognier and other wines that undergo malolactic conversion.

Many of the spice-derived aromas in wine originate from compounds extracted from oak during barrel aging. Eugenol contributes notes of clove, allspice, bay leaf, basil, and ginger, while vanillin is responsible for the familiar aromas of vanilla and sweet baking spices. The concentration of these compounds depends on several factors, including the oak species, the age of the barrel, and especially the degree of toasting. Light, medium, and heavy toasts each generate different aromatic compounds, producing varying levels of vanilla, smoke, coffee, caramel, toast, and spice.

Finally, estragole contributes delicate aromas reminiscent of anise, fennel, tarragon, basil, and sweet herbs. Although present in relatively small concentrations, it adds another layer of complexity to the intricate aromatic mosaic that makes every wine unique.

So, the next time you detect banana aromas in a glass of Beaujolais Nouveau, you'll know they didn't come from bananas. Instead, they are the result of chemistry. During carbonic maceration and fermentation, yeasts produce high concentrations of esters, particularly isoamyl acetate, the very same aromatic compound responsible for the distinctive smell of ripe bananas. Although no banana ever comes into contact with the wine, your brain recognizes that familiar molecule and interprets it as a banana aroma.

This is one of the many reasons wine is so fascinating. Every swirl of the glass releases hundreds of volatile compounds, each interacting with our olfactory receptors to create a unique sensory experience. The more we understand the science behind these aromas, the more we appreciate that wine is not simply a beverage but a remarkable intersection of nature, chemistry, and human craftsmanship.

Cheers! Salud! Silvina.

#thoughtsoflawina #winearomas #molecularcompounds 

Grüner Veltliner: Crisp, Vibrant, and Seriously Underrated

Mouthwatering, refreshing, and bursting with citrus and herbal aromas, Grüner Veltliner is Austria's flagship grape, covering more than 32% of the country's vineyards. Beyond Austria, it also plays an important role in neighboring Hungary, Slovakia, and the Czech Republic, with smaller plantings in Northern Italy, California, Oregon, and New Zealand.

Originally from Austria, Grüner Veltliner is a natural cross between Savagnin (Traminer) and the nearly extinct St. Georgen grape. The finest examples come from the eastern Austrian appellations in the Niederösterreich, such as Kremstal, Kamptal, Wagram, and Wachau, where the grape is typically crafted into dry, steely wines. Grüner Veltliner also forms the backbone of many of Austria's sparkling wines (Sekt), though these are still relatively rare in the U.S. Thanks to humid autumns and the moderating influence of Lake Neusiedl, the grape also produces off-dry, sweet, and dessert wines reminiscent of German Auslese, Eiswein, and Trockenbeerenauslese. The best examples come from Burgenland.

As a classic cool-climate white grape, Grüner Veltliner thrives in vineyards located primarily between 47° and 48° north latitude. The wines are typically light-bodied, high in acidity, and exceptionally fresh. 

Sommeliers around the world prize Grüner Veltliner for its remarkable versatility at the table, pairing beautifully with vegetarian dishes, seafood, Asian cuisine, spicy foods, and even fried dishes. In Austria, it is famously served alongside schnitzel.

Aromatically, Grüner Veltliner is vibrant and citrus-driven, with notes of lemon, lime, and grapefruit, often complemented by stony minerality, particularly in wines grown on loess soils. Additional aromas may include white pepper, dill, tarragon, green bean, celery, and even gherkins. Its flavor profile is often compared to Riesling (though Riesling is generally more perfumed), Pinot Grigio (typically softer and more orchard-fruited), and Sauvignon Blanc (usually more herbaceous).

In the vineyard, Grüner Veltliner is a mid-ripening variety that can be highly productive, yielding up to 100 hl/ha while still maintaining excellent quality. It is susceptible to oidium, downy mildew, and botrytis cinerea under certain conditions, and thrives on the terraces overlooking the Danube River north and west of Vienna.

Fresh Grüner Veltliner is also an excellent value, with quality examples starting around $15, making it one of the wine world's true underdog grapes. More concentrated and complex versions, often produced from lower yields and sometimes fermented or aged in oak, typically start around $40. These richer styles are frequently compared to white Burgundy and have excellent aging potential. Like Riesling, Grüner Veltliner is rarely aged in new oak, as producers generally aim to preserve the grape's pure, vibrant expression.

For the best quality, look for the DAC (Districtus Austriae Controllatus) designation, Austria's quality classification system, comparable to France's AOP or Italy's DOCG. Approximately 91% of Grüner Veltliner plantings are found in the Niederösterreich wine region, particularly in Weinviertel, Kamptal, Kremstal, Wagram, and Wachau. Another 7% are located in northern Burgenland, in appellations such as Neusiedlersee and Leithaberg. The remaining vineyards are found in Vienna (Wien), Bergland, and Steiermark.

To experience Grüner Veltliner at its freshest and most vibrant, enjoy it within two years of the vintage, when its lively fruit character is at its peak.

My recommendations: are three excellent Grüner Veltliners:

Laurenz V. Forbidden Grüner Veltliner 2024, Niederösterreich $14.99

This enticing Grüner Veltliner offers aromas of ripe pear and white peach accented by peppery notes. Light-bodied and off-dry, it is beautifully balanced by lively acidity, with flavors of green apple, lime zest, and a touch of honey. The finish is fruity, clean, and persistent.

Loimer Lois Grüner Veltliner 2023, Niederösterreich $18.99

This sophisticated Grüner Veltliner opens with aromas of pineapple, grapefruit, lemon curd, and a delicate flinty note. Bright acidity and a fine mineral backbone frame a textured palate layered with vibrant citrus flavors. The finish is long and focused with lingering minerality.

Domäne Wachau Federspiel Terrassen Grüner Veltliner 2024, $19.99

This refined Federspiel Grüner Veltliner offers vibrant aromas of juicy mango, crisp green apple, and fresh herbal notes. The palate is medium-bodied and elegant, lifted by zesty acidity, subtle mineral nuances, and a classic, textbook white pepper finish. 

 

 Cheers! Silvina

 

#Grüner Veltliner #thoughtsoflawina #Austria 

Wines to survive el Niño weather

Whenever el Niño weather arrives, like the summer we’re experiencing in 2026, it feels as though the heat turns up the volume. Temperatures climb, heat waves linger, and those warm, humid days that seem to follow you everywhere, change everything, including the wines you crave. 

Let’s face it ! This is not your typical summer. The intensity of  El Niño weather forces us to reach for wines that refresh, revive, and invite us to slow down. For wine lovers, it usually means one thing: it’s time to open bottles that are chilled, bright, and made for warm-weather sipping, wines that bring instant relief on a hot afternoon, that make every summer moment feel a little easier. 

And of course, what spells summer better than rosé? This beloved wine remains the unofficial drink of the season, and its popularity shows no signs of slowing down. Rosés stand out for their freshness, versatility, and distinct sense of place, offering everything from delicate floral aromatics to vibrant, fruit-forward expressions in every sip.  Like the following samples below:

Amalaya Rosé, Calchaquí Valley 2025, Salta – $11.99

A blend of 95% Malbec and 5% Torrontés, this juicy rosé reveals aromas of wild strawberry, raspberry, and watermelon, lifted by delicate rose petal notes. The palate is fresh and expressive, delivering vibrant red fruit with crisp acidity, culminating in a bright finish. 

Marqués de Cáceres Rosé 2025, DOC Rioja- $12.99

Made from 100% Tempranillo sourced from vineyards in Rioja Alavesa and Cenicero, this silky rosado reveals layers of ripe strawberry, red cherry and raspberry, lifted by a subtle hint of citrus. On the palate, it is smooth and fruit-driven, lively acidity carries through a long, poised finish. 

Mathilde Chapoutier Orsuro Rosé 2025 AOP Côtes de Provence- $19.99

Lovely rosé made from a blend of Grenache Noir, Cinsault, Syrah, and Rolle, this wine opens with aromas of ripe strawberry, pink grapefruit, yellow peach and fragrant Mediterranean herbs. Full-bodied yet refined, it is expressive, balanced, and elegantly structured. 

 

And while rosé may steal the spotlight, summer whites deserve their moment too. For me, the ideal warm-weather whites are light to medium in body, with bright, refreshing acidity, fruit-forward yet dry, and versatile enough to pair with just about anything, from grilled seafood and tacos to fresh salads and all the backyard favorites that define the season. Such as the following:  

Chateau Ste Michelle Eroica Riesling, Columbia Valley - $19.99

A collaboration between Chateau Ste. Michelle and Ernst Loosen, this light bodied, expressive white shows aromas of citrus, orange blossom, pineapple, and subtle spice. The palate is clean and focused, driven by bright acidity, finishing precise and refreshing.

Alois Lageder Misto Mare 2025, IGT Vigneti Delle Dolomiti $19.99

A distinctive blend of 14 different grapes grown from biodynamic vineyards. Misto Mare unfolds aromas of ripe white peach, pineapple, citrus oil, and wet stone. The palate is nuanced and multi-dimensional, balancing ripe fruit notes with fine mineral hints. Zesty acidity leads to lingering, citrusy finish.

Mohua Sauvignon Blanc 2024, Marlborough, New Zealand- 16.99 

A classic Marlborough Sauvignon Blanc, offering ultra concentrated aromas of passion fruit, pink grapefruit and ripe mango notes. Bright and highly aromatic, it delivers layers of ocean acidity and intense fruit purity.

Grgich Hills Estate Fumé  Blanc, Napa Valley- $35.99

A cool-climate Sauvignon Blanc sourced from Carneros and Canyon Vineyards, this Sauvignon Blanc opens with citrusy lime zest, verbena, and crisp green apple notes. The palate is taut and focused, driven by refreshing acidity and a clean, linear structure that leads to a mouthwatering finish.

Joseph Mellot Sancerre “La Chatellenie” 2025 – $37.99

Elegant and refined, this Sancerre from the prestigious La Chatellenie vineyard opens with bright citrus, lime zest, and grapefruit, alongside delicate notes of fresh-cut grass and a refined mineral character. The palate shows ripe pear and yellow peach, adding depth and softness, while a subtle saline finish brings freshness and finesse.  

 

So whether El Niño brings extra heat, extra humidity, or simply more reasons to gather outdoors, my advice is simple: chill a bottle, invite a few friends, and enjoy the easiest pairing of all: sunshine, good food, and a great pour. Until next time. Cheers! Silvina.

#thoughtsoflawina #summerwine #elNiño  

Wines to drink during the World Cup!

This July feels unlike any other. Beyond the record-breaking heat sweeping across the globe, the world is coming together as the United States, Mexico, and Canada host the World Cup, arguably my favorite sporting event of all time.

I still remember being a child, counting down the years until I could once again watch the greatest soccer players on the planet compete on the world stage. The anticipation, the unforgettable stories, the dramatic moments, the goals that become part of history,  nothing quite compares.

This tournament feels even more meaningful as my country, Argentina, enters as the reigning champion, and as Lionel Messi, widely regarded as one of the greatest players in the history of the game, has already made his mark from the very beginning.

 So, what should we pour before each match?

The answer is simple: celebrate with exceptional wines from the nations competing and hosting this extraordinary event. Whether you are watching on your own, sharing the moment with family, or surrounded by friends, the right wine has the power to transform every match into a lasting memory.

Here is a curated selection of fine wines designed to elevate your World Cup experience.

From France 

Souleil Le Blanc 2025 – $17.99
Predominantly made from Piquepoul with a touch of Terret, this expressive white reveals lively notes of grapefruit, lemon zest, and coastal herbs. Bright and refreshing on the palate, it combines citrus-driven freshness with savory nuances, leading to a beautifully balanced finish.

Lorgeril Ô de Rosé 2025, Languedoc – $17.99
A wonderful Languedoc rosé made from Grenache, Syrah, and Viognier, showing a finely tuned balance of freshness and aromatic complexity. The nose reveals layers of lychee, wild cherry, rosehip, and bright tangerine zest. The palate is precise and vibrant, carrying energy and lift through a lingering finish.

French Bloom Le Rosé NV (Non-Alcoholic) – $43.99

Made from organic Pinot Noir and Chardonnay wines, this alcohol-free sparkling wine is fully dealcoholized while preserving its natural character.  This well-balanced sparkling rosé reveals delicate floral aromas of wild raspberry and citron notes, combining freshness with elegant minerality. Subtle hints of white peach add softness and gentle depth to the juicy, refreshing palate.

From Spain 

Marqués de Cáceres Verdejo 2025, Rueda – $12.99
A refreshing 100% Verdejo showing lifted aromas of orchard fruit, citrus peel, and soft almond notes. The palate is focused and finely textured, combining ripe fruit expression with brisk acidity. It closes on a clean, polished finish, leaving a delicate citrus and nutty nuance.

From Argentina 

Amalaya Blanco, Calchaquí Valley 2025, Salta- $10.99 

A highly aromatic white wine crafted from a blend of Torrontés and Riesling, it offers expressive aromas of lychee and jasmine, layered with vibrant notes of lime zest and fresh ginger. The palate is crisp with lively acidity beautifully balancing its floral perfume with its fruity character.

From the United States 

Tablas Creek Patelin de Tablas Rosé 2025, Paso Robles - $27.99 

Made from a blend of Grenache, Mourvèdre, and Counoise, with a small portion of Vermentino, this Rhône-style rosé from Paso Robles shows personality. The nose opens with notes of white nectarine, citrus blossom and pink grapefruit zest. On the palate, juicy notes of ripe raspberry and wild strawberry shape a supple, rounded texture.

There you have it! a fine selection of wines to pair with light summer fare. Soccer is a beautiful game, and it deserves a beautiful glass of wine alongside it. I truly hope you give some of these a try. Cheers! Silvina.

#worldcupwines #thoughtsoflawina #summerwine  

 

Happy 250th Anniversary America!