Alcohol: Oregon Wine
Six Oregon wine growing regions house over 200 wineries harvesting wine grapes from more than 11,000 acres of vineyards. Most of these wineries are family-owned operations, born first in the 1840s, but really flourished years after prohibition in the 1970s. These days, Oregon wine receives excellent recognition as high-quality wines in the United States and internationally.
The largest wine-producing region is the Willamette Valley, with close proximity to Portland and an excellent cool, but temperate climate perfect for growing Chardonnay, Pinot Noir, and Riesling. The slightly cooler growing temperatures create excellent crisp, fruity wines of varying acidity levels. Enthusiasts have excellent choices for choosing Oregon wine that can age a few years, or can enjoy some young and fresh.
In the Columbia Valley and Walla Walla Valley, Merlot and Cabernet Sauvignon thrive in a warmer, drier climate. Rogue Valley, Applegate Valley, and Umpqua Valley experience a range of climates, resulting in various Bordeaux and Burgundy varieties. With warm daytime sun and cooler night air allow these grapes to mature beautifully and retain excellent levels of tannins, making complex, rich red wines that can age well.
Dining with Oregon Wine
With so many types of fine wine from Oregon, you can surely find the right accompaniment to any dish. The buttery, creamy flavors of many white variations make it a great partner to seafood dishes such as lobster or a seafood salad. Red wine variations tend to have a full, rich flavor, making it great for foods with similar intensity, such as grilled steak or aged cheeses.