Small talk with Innovative Wine People!

Laura Catena was born in Mendoza, Argentina. She graduated magna cum laude from Harvard University in 1988 and has a Medical Doctor degree from Stanford University. She is currently general director of Bodega Catena Zapata  and her own Luca Winery in Mendoza, Argentina as well as a practicing Emergency Medicine physician at UCSF Medical Center in California and a Fellow of the American College of Emergency Physicians.
Laura Catena has been called the “face” of Argentine Wine  for her active role in promoting the Mendoza wine region and Argentine Malbec. She has been named one of the top 25 wine innovators and has been an invited speaker at the American Society of Wine Educators, Decanter Wine Encounter, the Smithsonian Institute and the Vancouver Playhouse among others. Laura has also been a guest blogger for eRobertParker.com and The Huffington Post.

In 2010 Laura Catena released her book, Vino Argentino, An Insider’s Guide to the Wines and Wine Country of Argentina published by Chronicle Books, which has been reviewed extensively by press in the USA and Internationally. 

Name and Current Title/Role

Laura Catena, Managing Director, Bodega Catena Zapata

Q1: Please tell us about how you got into wine, the wine industry and how your career developed?

I studied Biology first at Harvard and then Medicine at Stanford. I grew up in Argentina before that. I'm the fourth generation of my family making wine. When my father started a revolution to elevate Argentine wine in the 1980's I realized that he needed my help and the rest is history. I started working in the vineyards, specially in viticultural research because it was my background. We were planting in new places where nobody had planted before such as the Adrianna Vineyard at 5,000 feet elevation, so there was a lot of studying to do. We also made the first ever selection of Argentine Malbec in 1995 when I founded the Catena Institute of Wine.

Q2: What is your winemaking philosophy; that is, what are you trying to achieve with your wines?

I am trying to make Argentine wines that can stand with the best of the world and are true to their individual terroirs.

Q3: Which varietal is your favorite to work with and why?

Malbec, because it has beautiful aromatics, density and an incredibly velvety mouthfeel. It also ages well.

Q4: What are the biggest changes you've seen in winemaking since you got started?

Less oak is being used, wild yeasts, dividing vineyards in parcels that are each harvested at their optimal times.

Q5: How do you see the future of wine production and what are the challenges and the opportunities?

The future is bright because wine is the most exciting food there is - it is different depending on the place, the variety and the producer that makes it. There is nothing that you can eat or drink that is more exciting or delicious than wine. And on top of this, it is good for your cardiovascular and mental health when consumed in moderation.

Q6: Where do you see the global wine market in 10 years?

We will be drinking less wine, but better quality wine. Hopefully the diversity of regions and varieties will continue.

Q7: What was your favorite family meal growing up and why?

Ricotta ravioli with my mother's homemade sauce on Sundays in Argentina and Asado - Argentine barbecue - at my uncle Jorge's house on Saturdays.

Q8: What would people be surprised to know about you?

That I am a really bad cook.