Savoring January 2026
Last month was filled with discoveries I savored, enjoyed and appreciated. Here is what stuck with me, what I tasted, ate, and learned along the way.
Wines We Discovered
Bonpas Grande Réserve des Challières Luberon Blanc 2024 Rhone, France
Made from 50% Rolle (another name for Vermentino), 40% Grenache Blanc, and 10% Ugni Blanc, this wine hails from the Luberon in the southern Rhône Valley, where the grapes benefit from higher elevation and the cooling Mistral winds.
It offers expressive notes of pear, pineapple, and crushed rock. Enjoy it on its own, or pair it with roast chicken, lighter fish like sea bass, or oysters.
If you enjoy Sancerre or French Sauvignon Blanc, I highly recommend this bottle. It’s quickly become a favorite among both our staff and guests.
Domain Nico Soeur et Frères Grand Mère Pinot Noir 2022 Vallée D’ Uco, Argentina
A high altitude Pinot Noir from Argentina’s Uco Valley, left me speechless. In a blind tasting I would have never have guessed that this Pinot came from Argentina. It is Burgundian in style and a part of Laura Catena’s Domaine Nico project with wine maker Roy Urvieta who works with Laura to produce these beautifully crafted Pinot Noirs. Grown at an elevation of 3,675 ft and aged in oak for 10 months, has notes of cranberry, raspberry & button mushroom. Try pairing with roasted duck or mushroom dishes.
What We Read for Book Club: Godforsaken Grapes by Jason Wilson
Blacksburg Wine Lab Book Club January 2026
Did you know there are roughly 1,400 known grape varieties in the world, yet nearly 80% of the wine we drink comes from just 20 of them? Jason Wilson takes readers on a journey through obscure grapes and overlooked regions, sharing the stories of the winemakers, owners, and vineyard sites that bring them to life.
As someone who has built a career in wine, I’m always excited when I’m introduced to a grape I’ve never encountered or a region I barely know. I wholeheartedly encourage you to seek out the interesting and unknown, why stick to the same Pinot Grigio or Cabernet Sauvignon? It’s time to expand your palate and step outside your comfort zone.
Join us for our next book club meeting on February 21st from 3–5pm as we discuss The Champagne Letters by Kate Macintosh. New members are always welcome, and we’d love to have you join the conversation.
What I Read for Fun: On Rue Tatin by Susan Herman Loomis
I’ll admit it: I’m a francophile, and any chance I get to peer through a window into French culture, I jump at. Susan’s memoir does not disappoint. Each chapter closes with a recipe or two, along with her reflections on renovating her home in Louviers, Normandy. Her storytelling makes you feel as though you’re right there with her, and the recipes she shares deepen that sense of immersion in everyday French life.
What We Learned: South Australia
Australia has always been somewhat elusive to me. I haven’t had the opportunity to travel there yet, and it quite literally sits on the other side of the world. As a child, you hear things like the toilet water swirling in the opposite direction, which I’ve since learned isn’t actually true.
For our region of focus this past month, we featured South Australia, one of the country’s six states. I shared with our staff, and again at our regional wrap-up last week that Australia is known for having some of the oldest vines in the world, many of which are still on their original rootstock and are considered pre-phylloxera. Phylloxera is a root louse that devastated vineyards in the 1860s, until Thomas Munson discovered that European vines could be grafted onto American rootstock to resist the pest. Because Australia largely escaped this destruction, the country is home to vines that are well over 100 years old. What makes these old vines so special is that, as they age, they become less productive but far more concentrated in their fruit character.
South Australia is especially known for its exceptional Riesling from Eden Valley. We featured the Pewsey Vale Dry Riesling, which many of you enjoyed and were surprised by just how much you liked. The Yalumba Bush Vine Grenache from Barossa was also a big hit, showcasing those distinctive eucalyptus aromas and flavors. But the crowd favorite was the Thorn-Clarke Reserve Barossa Shiraz, a bold, full-bodied red with a touch of oak spice on the finish.
What we are eating: Burrata
Chef Paul and his team created new toppings for the Burrata. It’s served with Nduja, a Calabria, Italian spreadable cured pork sausage very similar to chorizo, roasted sweet potato, artichoke hearts, gremolata and Big Indian Farm warm sourdough Bread. The combination of flavors here are sure to take your taste buds on an adventure. Pair this with one of our by the glass pours, the Airlie 7 White Blend. A blend of seven different grape varieties from Oregon. You will not be disappointed.
