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 

Warm reds to survive this crazy winter!

When the temperature drops, evenings grow longer, and snow drifts past the windowpane, there’s nothing quite like a glass of rich, comforting red wine to warm both body and soul. Winter is the perfect season to explore full-bodied, flavorful reds that offer depth, structure, and pair beautifully with hearty, soul-satisfying meals.

Some of my go-to favorites for the icy months of January, February, and March include bold, robust, tannic Cabernet Sauvignons; plummy, velvety Merlots; and spicy, fruit-forward yet gentle Malbecs. These are wines every red wine lover should keep in their cellar, ready to pour when winter calls for comfort, warmth, and a touch of indulgence.

Cabernet Sauvignon

Cabernet Sauvignon is known for its bold presence, depth, and structure. It often opens with aromas of ripe blackcurrant, blackberry, and dark cherry, layered with hints of cedar, tobacco, cocoa, and sometimes green bell pepper or fresh herbs. On the palate, it is full-bodied with firm tannins and balanced acidity, delivering both power and elegance. With age, Cabernet develops remarkable complexity, with leather, spice, and earthy notes woven into its dark fruit core. Celebrated not only for its intensity, it is also versatile and endlessly rewarding.

Some beautiful Cabs I’ve tasted recently include:

Château Ducru Madame de Beaucaillou 2023 – Bordeaux, France

This polished Bordeaux blend of Merlot, Cabernet Sauvignon, and Petit Verdot reveals layers of blackcurrant, ripe blackberry, and dark cherry, accented by whispers of cinnamon, white pepper, smoke, and tobacco. Medium-bodied yet concentrated, it delivers intensity and depth with precision. Fine tannins provide structure and support, guiding the wine to a vibrant, lingering finish that is both elegant and refined. $30

Matthews Cabernet Sauvignon 2021 – Columbia Valley, Washington

A masterful blend of 76% Cabernet Sauvignon, 15% Merlot, 6% Cabernet Franc, 2% Petit Verdot, and 1% Malbec, this 2021 Cabernet opens with an intense nose of dark plum compote and bittersweet chocolate, on the palate, it is generous and concentrated, unfolding with waves of blackberry preserve, cassis, toasted cedar, and a touch of espresso. Supple yet structured tannins provide a seamless backbone, supporting abundant fruit and refined balance through a long, polished finish. $50

Merryvale Vineyards Cabernet Sauvignon 2021 – Napa Valley, California

A commanding blend of 86% Cabernet Sauvignon, 12% Petit Verdot, and 2% Cabernet Franc, this Napa Cabernet embodies strength wrapped in finesse. The bouquet opens with lifted violet tones, crushed graphite, and seasoned cedar. On the palate, well-integrated tannins provide shape and poise, supporting layers of cassis and black cherry that unfold gracefully. Beautifully balanced today, this wine has the structure to mature elegantly over the next decade or more, gaining complexity and refinement with age. $78

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Merlot

Merlot is celebrated for its smooth, approachable style and generous fruit character. It offers inviting aromas of ripe plum, black cherry, and blackberry, complemented by hints of chocolate, vanilla, and gentle spice. Medium to full-bodied on the palate, Merlot’s velvety tannins and supple texture make it easy to enjoy from the first sip. Known for its warmth and elegance, it balances richness with subtlety, finishing mellow and polished rather than overpowering.

And here are two I tasted recently:

Northstar Merlot 2021 – Columbia Valley, Washington

This 82% Merlot and 18% Cabernet Sauvignon blend captures the essence of Columbia Valley terroir. Concentrated aromas of black cherry and ripe raspberry are accented by fresh mint and subtle cream. The palate revealing layers of dark chocolate, graham cracker, and polished cedar that flow effortlessly. Lush but luminous, the wine’s velvety texture, harmonious structure, and enduring finish make it a pleasure to enjoy now, while offering the balance and complexity to age gracefully. $50

Famiglia Cotarella Montiano 2020 – Montefiascone & Castiglione in Teverina

Crafted from 100% Merlot grown on volcanic soils, this 2020 Montiano exudes elegance and depth. Hand-harvested grapes are vinified in stainless steel and aged 12 months in barriques, producing a remarkable red. The nose is opulent, with sweet, smoky blackberry, violet, and plum notes layered with subtle mineral undertones. On the palate, it is refined, combining intensity with a velvety texture. Silky, finely grained tannins glide effortlessly, lifted by vibrant acidity, leading to a long, persistent finish with hints of dark fruit, chocolate, walnut, and delicate florals. $75

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Malbec

Deep and expressive, Malbec is known for lush fruit and velvety texture. It opens with aromas of blackberry, plum, and black cherry, accented by violet, cocoa, and a hint of sweet spice and lanolin. Full-bodied and richly textured, it delivers dark fruit flavors balanced by supple tannins and a soft, inviting finish. Sun-soaked vineyards give Malbec warmth and intensity, while evolving notes of leather, vanilla, and smoke add depth and intrigue.

Aluvia Malbec 2022 – Gualtallary, Mendoza

From limestone-rich vineyards in Gualtallary, this 2022 Malbec is a striking expression of altitude and terroir. Aromas of dark plum, blackberry, elderberry, and blueberry mingle with violet, wild herbs, licorice, and subtle incense. On the palate, it is succulent, balancing juicy fruit with chalky minerality and finely structured tannins. A delicate veil of fruit carries through to a long finish, enriched by wild herb and limestone notes. $30

What a spectacular set of wines for winter! Hopefully, I’ve tempted you to try them soon. Until the next one, cheers! Silvina

#thoughtsoflawina #winterwines #bigreds

4 Fine Selections 4 Valentine's Day!

Valentine’s Day is just around the corner, making it the perfect time to indulge in something truly luxurious. Whether you’re planning an intimate romantic dinner or a cozy Galentine’s gathering, these wines are crafted for moments meant to be shared. Elegant yet approachable, indulgent and unforgettable, each glass brings a touch of romance and sparkle. This Valentine’s season, celebrate love in all its forms with wines that turn every occasion into something truly special.

This carefully curated selection from Folio Fine Wine Partners features two exceptional value sparkling wines, a crisp and refreshing Grüner Veltliner, and a rich, flavorful red, all under $30.

Spellbound Incantato Prosecco Brut DOC NV | SRP $14
Produced from a blend of 85% Glera with 15 % Pinot Noir and Chardonnay, this refined sparkling wine offers a focused aromatic profile of white florals, highlighted by green apple, pear, and white peach. The palate is bright and lively, with well-defined acidity seamlessly balanced by layers of citrus fruit and a delicate mineral nuance. The finish is refreshing and persistent, defined by clarity, vibrancy, and freshness.

Piper Sonoma – Blanc de Blancs NV, Sonoma County | SRP $23
A blend of 75% Chardonnay and 25% Pinot Blanc, this Californian sparkling wine displays a bright, expressive profile of white florals, citrus peel, and crisp green apple. The palate is taut and finely textured, with well-integrated acidity providing balance and definition. Notes of fresh orchard fruit carry through to a clean, precise finish marked by subtle fruit expression and finesse. An excellent aperitif, it also pairs beautifully with delicate dishes and light cuisine.

Laurenz V. Singing Grüner Veltliner 2023 | SRP $18
Made from 100% Grüner Veltliner, this wine presents an inviting bouquet of apple, peach, and citrus, complemented by the variety’s signature spiciness and a hint of white pepper. The palate is soft, juicy, and elegantly supported by fine acidity, delivering a lively, expressive mouthfeel. Energetic and approachable, it finishes vibrant, refreshing, and uplifting.

Oberon Wines Cabernet Sauvignon Napa County 2023 | SRP $29
Sourced from premier sub-appellations, including Oakville and Yountville, this Cabernet Sauvignon reveals a complex aromatic profile of vibrant black cherry, candied blackberry, and dark chocolate, complemented by subtle spice and a hint of coffee. The palate is structured and layered, with silky, well-integrated tannins supporting concentrated, expressive fruit flavors. Fine-grained texture, balanced acidity, and enduring length highlight the wine’s richness and harmony. This vintage exemplifies a seamless mouthfeel, sophisticated complexity, and exceptional balance.

There you have it! Four incredible wines, try them for your Valentine’s celebrations and as always, tag me on Instagram if you do.

Cheers! Silvina

#valentine’s day #thoughtsoflawina #winesforvalentine's

A tasting of Luigi Bosca's fine malbecs

For over four generations, the Arizu family has stood at the forefront of premium Argentine winemaking, driven by an unwavering commitment to Malbec. Their remarkable journey began in 1890, when the first-generation patriarch, Leoncio Arizu, a visionary immigrant from the Basque Country—arrived in Mendoza. Struck by the beautiful landscape of Luján de Cuyo, he began planting European vines, laying the foundation for what would become Bodega Luigi Bosca in 1901.

At the time, Malbec—then locally known as the “French variety”—produced wines that were sweet and fortified, more akin to Port than the structured, expressive style we know today. The transformation of Malbec into Argentina’s flagship varietal was made possible by the Arizu family’s vision and perseverance.

Over four generations, they have pursued the purest expression of Malbec, guided by Mendoza’s exceptional natural elements: a continental climate with abundant sun and low humidity (ideal for organic viticulture), mineral-rich soils shaped by ancient riverbeds, and the high-altitude conditions of the Andes, which lend grapes their natural acidity and wines their signature elegance. The result? Wines of remarkable depth, concentration, and finesse.

Among Familia Arizu’s many contributions to Argentine wine, two milestones stand out. First, the establishment of Argentina’s first appellation of origin, D.O.C. Malbec, in 1989—an initiative led by Alberto Arizu. Modeled after European appellations, this project aimed to preserve typicity, elevate quality, and honor geographic authenticity, formally recognizing Luján de Cuyo as the center place of Argentina’s most iconic varietal. Second, the creation of Wines of Argentina in 1993, a national trade organization that united the country’s top wineries to promote Malbec and other Argentine wines globally. Alberto Arizu also presided over the organization twice, further strengthening Argentina’s global wine presence.

I recently had the pleasure of meeting Pablo Cúneo, the talented winemaker currently overseeing all wines at Bodega Luigi Bosca. Pablo began his career in the world of sparkling wines with Moët Hennessy in Argentina before turning to Malbec at Bodegas Ruca Malen, ultimately taking on his prestigious role at Luigi Bosca.

During our conversation, Pablo spoke with deep passion about Mendoza’s unparalleled natural conditions—high altitude, dry climate, and abundant sunshine—all crucial to Malbec’s optimal ripening and expressive character. He reflected on the evolution of Argentine wine, noting how Malbec has taken an “ascendant to the stars” trajectory since the late 1980s. Of course, wine has been made in Argentina for much longer, but it was only in recent decades that Malbec truly came into its own—emerging not just as the country’s signature grape, but also as a powerful ambassador of its viticulture on the world stage.

Historically, Mendoza wines were simple table wines, consumed domestically. But the economic challenges Argentina faced pushed producers to look outward, toward export markets. To succeed globally, they needed more than a unique grape—they needed innovation and quality. And that’s exactly what the Arizu family delivered.

Each generation has played a part in shaping a legacy of excellence—focused on terroir-driven wines that showcase abundant fruit, velvety textures, ripe tannins, and the spice that has made Malbec beloved around the globe. Today, the family continues to innovate by producing single-plot wines and leveraging the altitude of the Andes—a natural defense against global warming.

While Luigi Bosca also produces excellent Chardonnays and Cabernet Sauvignons (tasted but not included here), the following three Malbecs stand out as exceptional examples of their craft. I hope you’ll give them a try—and let me know what you think!

Luigi Bosca Malbec 2022 – $20
Rich yet soft and mellow, this medium-bodied red showcases ripe strawberry and cherry notes, complemented by delicate floral hints of violet. Crafted from grapes grown in Luján de Cuyo, it is aged for 12 months in second-use French oak, which adds subtle spice and personality.

Luigi Bosca De Sangre Malbec DOC 2022 – $35
This line, introduced in 2021, honors a family tradition: setting aside the best wines for special celebrations. “De Sangre” (from blood) is a tribute to the blood ties that bind generations of the Arizu family. 
Made with fruit sourced from select plots from Fincas Las Compuertas, Vistalba, and Agrelo, this Malbec is made under the prestigious DOC Malbec appellation. It bursts with cherry and plum notes, layered with lanolin and balsamic aromas—hallmarks of the varietal. Smooth tannins and vibrant acidity give it elegance, while its meaty structure, explosive fruit, and long, spicy finish show Malbec at its finest.

Luigi Bosca Los Nobles Vistalba Malbec 2021 – $70
Crafted from old vines averaging 90 years in age, Finca Los Nobles Vistalba Malbec is a distinctive field blend of 94% Malbec and 6% Petit Verdot. Aged for 16 months in French oak, it opens with juicy blackberry and ripe plum at its core, unfolding into layered notes of coffee, chocolate, and vanilla. On the palate, sweet, silky tannins provide structure and depth, leading to a bold, complex finish. With the potential to age for up to 30 years, this is a true powerbomb of flavor and finesse. 

Cheers! Silvina

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