What does it take to change how the world thinks about an entire wine country?

In this episode of Uncorking What's Next, Jeff Zacharia sits down with Laura Catena—physician, researcher, sixth-generation vintner, and Managing Director of Catena Zapata.

Laura shares the story of her family's winemaking legacy, her father's vision for Argentine wine, and the decades-long effort to prove that Argentina could produce wines capable of standing alongside the world's finest estates.

From blind tastings in her Harvard dorm room to pioneering high-altitude viticulture in Mendoza's Adrianna Vineyard, Laura explains how science, persistence, and a belief in terroir helped transform Argentina's place in the fine wine world.

The conversation explores Malbec, Chardonnay, old vines, wine research, and why wine remains one of our strongest connections to nature, culture, and family.

Sponsors:

🍽️ La Tete D'Or — Chef Daniel Boulud's French American steakhouse, Manhattan Flatiron District 📊 https://www.latetedorbydaniel.com

Wine Market Journal — Real auction transaction data for fine wine buyers and collectors. Use code UNCORKING for 10% off your first annual subscription: wmarketjournal.com 🍾https://www.winemarketjournal.com/

The Durand Corkscrew — Share your story of falling in love with wine for a chance to win one. https://thedurand.com/

Follow along: 📸 Instagram: @uncorkingwhatsnext 📧 instagram.com/uncorkingwhatsnext Email: jzfinewine@gmail.com

What does the next generation of wine lovers actually think about the industry? I sat down with Sabrina Miller and Rachel Anderson, the co-presidents of the Harvard Business School Wine and Cuisine Society, to find out.

This past year they ran over 40 events — Harlan Estate, Château d'Yquem, Colgin, a Champagne masterclass with Antonio Galloni, and a dinner with Daniel Humm of Eleven Madison Park. When I read their calendar, my first thought was: this isn't a student club. This is what I used to do at Zachys.

Sabrina grew up escaping the Bakersfield heat on weekends with her family in Napa. Rachel drove to Trader Joe's for Two Buck Chuck during Army flight school, got stationed in Germany, and never stopped pulling at the thread of wine curiosity. Both of them are now asking the questions about where this industry is headed

In this episode we talk about what it takes to bring Harlan and d'Yquem to a business school campus, why allocation lists may not work for the next generation, how wine can be both educational and genuinely fun, and what Rachel did with a bottle of 1993 Moët she bought at the estate in Champagne and saved for years.

Sabrina Miller: Co-President, HBS Wine and Cuisine Society, MBA Class of 2026. Background in NASA and deep tech. Competitive blind tasting team member, placed second in the international championship in France.

Rachel Anderson: Co-President, HBS Wine and Cuisine Society, JD/MBA Class of 2026. West Point graduate, U.S. Army helicopter pilot, and Army intelligence officer stationed in Germany. Heading to Domaine Dujac in Burgundy for harvest before starting a career in private credit.

Sponsors:

• La Tete D'Or, the French American steakhouse from Chef Daniel Boulud in Manhattan's Flatiron District. https://www.latetedorbydaniel.com
• Wine Market Journal — use promo code UNCORKING for 10% off your first annual subscription. https://www.winemarketjournal.com
• The Durand Corkscrew — share your story of falling in love with wine for a chance to win one. https://thedurand.com/

Follow Uncorking What's Next on Instagram @uncorkingwhatsnext. instagram.com/uncorkingwhatsnext

Email Jeff at jzfinewine@gmail.com.

I discovered MacDonald Vineyards from the auction podium — a wine I'd never heard of, with bidders going absolutely crazy. I came off the block, turned to my son Tom, and said, what is this? He gave me a look that said: Dad, how do you not know?

Alex and Graeme MacDonald are fourth-generation farmers on one of the most storied pieces of ground in American wine — 15 rocky acres in the heart of To Kalon in Oakville, planted by great-grandparents who didn't even want to buy the land. Their family grapes were the backbone of Mondavi's finest wines going back to 1966 — the Reserve, the To Kalon label, early Opus One — all on a handshake. The family didn't even know.

The brothers released their first vintage in 2010 — 92 cases — and sold the entire vintage in 25 minutes. Today it's still just the two of them. No employees. And they're waging a five-year battle, without lawyers, to protect the very concept of place in American wine.

Uncorking What's Next — because learning about wine should be just as much fun as drinking it.

Sponsors:

🍷 Wine Market Journal If you buy, sell, or collect fine wine, information matters. Wine Market Journal tracks actual market prices — not opinions, not asking prices — real auction transaction data from across the globe, with powerful filtering so you can find exactly what's relevant to you. Visit winemarketjournal.com to learn more. Uncorkers get 10% off their first year of a standard, premium, or professional annual subscription — just enter UNCORKING at checkout.

🥩 La Tête d'Or The French-American steakhouse from legendary chef Daniel Boulud in Manhattan's Flatiron District, serving one of the best lunches in New York. Classic American steakhouse spirit meets refined French flair — great steaks, incredible seafood, and a fantastic wine list. If you're in New York and looking for a memorable lunch, La Tête d'Or gets my highest recommendation.

🍾 The Durand Corkscrew If you enjoy mature wine, you know how challenging older corks can be. The Durand is as close to foolproof as I've ever found for opening bottles with older corks — and I keep three of them on hand here at Uncorking What's Next. We're giving one away. Share with me the story of what made you fall in love with wine — by email or on Instagram. Over the summer we'll pick the best story to feature on the podcast, and that person wins a Durand. If you'd rather not wait, order directly at thedurand.com.

Connect with Jeff: 📧 Email | 📸 Instagram | 💼 LinkedIn

If you enjoyed the episode, please rate and review the show — it means the world and helps new Uncorkers find us.