Oregon Wine

The Pacific Northwest of the USA is home to the state of Oregon and a thriving wine industry. Oregon’s wine history is relatively short, with premium grape varieties planted here only in the 1960s. The bulk of these first plantings were Pinot Noir, as wine pioneers knew the region's cool climate and long growing season had the potential to produce fine examples of this fussy grape variety. In 1980, an Oregon Pinot Noir was entered in a blind tasting – the 'Wine Olympics' rematch – alongside some of the best burgundies France had to offer. Although it did not win, the Oregon wine took second place, causing quite a stir and a flurry of new plantings.

Grape growing and winemaking in Oregon have followed many of Burgundy’s traditions. Wineries are mostly small, family-run affairs, with the extended community pitching in at harvest time.

The majority of the state's vineyards are planted between the Coast Range and the Cascades. Here, the Pacific Ocean and a variety of altitudes create a series of sub-climates, but overall the climate is cool. Moderate, long summers and wet weather in the fall are the norm, although further south, closer to the California state border, conditions become slightly drier. Oregon's soils are primarily granite-based with volcanic and clay elements. Vintages can vary quite considerably, but growers have adapted their viticultural techniques and grape selection to suit the variations in climate. As a result, the quality of Oregon wine has become more consistent.

Pinot Noir is the number one variety here, making up more than half of the total plantings. In this part of the world, Pinot Noir shows its best over time, producing silky tannins and elegant, complex flavors. Other cool-climate varieties planted in smaller quantities include Pinot Gris, Pinot Blanc, Sauvignon Blanc, Riesling and Gewürztraminer. Warmer and drier microclimates within the various pockets of the region have also resulted in good examples of Merlot, Zinfandel and even Cabernet Sauvignon.