Oregon

When you think about the US’s wine regions, chances are your mind likely automatically goes to California. But there are so many other regions scattered throughout the US - almost every state has winemaking to some degree. One of the more burgeoning states is Oregon. No surprise considering it’s just north of California, but keep in mind that Oregon is a cooler and rainier state, so vineyard management is often very different from what you might find in California. In fact, many of the states vineyards are biodynamic.

The main grape that the state is known for is Pinot Noir. This varietal is usually earthier, more powerful and rounded and a tad more spicy than those Pinot Noirs you might get in California. And there are also a lot more rosés being produced in Oregon using the Pinot Noir grape - perfect for the spring and summer!

The supporting grapes in the state are Pinot Gris - usually made in a dry and fruity style - and increasingly Chardonnay. And as you move further south in the state, you’ll also find Merlot, Cabernet Sauvignon and Syrah. 

The main AVA’s (American Viticulture Areas) in Oregon are Willamette Valley, Southern Oregon, Snake River Valley and then part of Columbia Valley from Washington does find its way into the northern part of Oregon. 

By far, Willamette Valley is probably the most well known AVA in Oregon and there are several sub AVA’s within Willamette Valley. This AVA also has the largest concentration of wineries and vineyards. It’s situated west of the Cascade Mountains, so it can take advantage of those cooling ocean breezes, and stretches south from Portland. 

Southern Oregon AVA starts just south of where Willamette Valley AVA ends, and although it creeps towards the California border so you would expect climate to get increasingly warmer, there are pockets of hillsides and valleys in this AVA that allow it to be conducive to growing both warm and cool climate varietals.