Tasting Notes: Cool, fresh, and delicious, this Loire-esque red blend calls for a chill to enjoy it at its best. Crunchy bing cherries, blackcurrant, raspberry, and pomegranate coalesce over a bed of green forest and river rock minerality. These savory, earthy, non-fruit aromas and flavors provide a refreshing balance to this wine’s fruitier side in a truly gourmand way. Fantastic with food or without, it’ll be the wine you’ll keep returning to.
Pairing: Charcuterie and fromage boards, pâté and Rillettes, and jambon et beurre baguettes are always easy winners, especially if you like to support your local purveyors who make these excellent treats in-house. Some other fun ideas for pairings include serving this with picnic fare— not surprisingly, fried chicken or fried mushrooms of all persuasions is our pick here (check out the fried mushroom empanada recipe below). You could also pair this easy-breezy red with just about any takeout option; some off- the-beaten-path takeout pairing ideas include bibimbap or teriyaki, kalbi, Cuban sandwiches, and all kinds of pizza.
Fried Mushroom and Cheese Empanadas, recipe from Casa Lapostolle, adapted by Florence Fabricant
About. Bow & Arrow Winery, founded by Scott and Dana Frank, is an urban winery located in Northeast Portland, Oregon. Established in 2010, it draws inspiration from the Loire Valley in France, focusing on producing cool climate wines exclusively from the Willamette Valley. Unlike many Oregon wineries that emulate Burgundian styles, Bow & Arrow is devoted to crafting refreshing and approachable wines that reflect a more humble and working-class ethos, reminiscent of Loire Valley wines. Their portfolio includes unique varietals such as Melon, Chenin Blanc, and Gamay, which had been grown in the Willamette Valley for years but often overlooked.
Scott Frank, a New York transplant, started his journey in the wine industry with no prior winery experience but a passion for Loire Valley wines. After moving to Portland in 2001 and initially working as a grocery store wine buyer, he later gained experience in winemaking as an assistant at Cameron Winery. This path led him to establish Bow & Arrow, focusing on low-intervention winemaking and partnering with growers to source the specific varieties that best represent their distinctive terroirs. The winery emphasizes natural fermentations and minimal use of fining, filtration, and sulfur additions.
