Willamette Valley, Oregon
Willamette Valley is known for being one of the premier Pinot Noir-producing regions in the world, producing wines of exceptional quality. Their wines are highly acclaimed and have even been awarded Protected Geographical Indication (PGI) Status by the European Union – a recognition of quality and a protection of Willamette Valley’s name against fraudulent labeling and misuse in the EU and other regions around the world. Napa Valley is the only other region in the US that has received this recognition, so… they’re kind of a big deal.
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Willamette Valley is nestled between the Coast Range to the west, the Cascade Range to the east and the Columbia River to the north. A vast geologic history of tectonic plate subduction, volcanic eruptions, glacial freezing and retreating, and massive flooding shaped and carved the region to the 150-mile-long and 20- to 60-mile-wide valley it is today. Valley soils where vineyards are planted are primarily made up of marine sediments, volcanics, and loess (windblown or glacially-pulverized particles of silt and clay). Western Oregon doesn’t seem like a great place to successfully grow grapes, with the cooler temperatures and rain common to the area, but the Willamette Valley is protected by its surrounding geologic features. The Coast Range creates a rain shadow, protecting the valley from heavy precipitation and cold winds. The Cascade Range separates the valley from the dry dessert-like conditions of central Oregon. These ranges work to modify the climate to allow for a long growing season, with long springs and falls, warm summer days and cooler nights, and mild winters. Longer growing seasons allow the grapes to develop an elegant depth of flavor, while retaining a good balance of sugar and acidity. One of the reasons why Willamette Valley wine is so good.
The first grapevines in Oregon were planted in 1847 by an Oregon Trail pioneer and the first winery opened in Jacksonville in 1852. The wine scene remained fairly quiet until the mid-1960s when the first plantings of Pinot Noir took off. In 1982, Willamette Valley was established as Oregon’s first official AVA (American Viticultural Area). Eleven sub-AVAs have since been established within the boundaries of Willamette Valley – Chehalem Mountains, Dundee Hills, Eola-Amity Hills, Laurelwood District, Lower Long Tom, McMinnville, Mount Pisgah, Ribbon Ridge, Tualatin Hills, Van Duzer Corridor, and Yamhill-Carlton.
In Willamette Valley, Pinot Noir is king, representing over 69% of the valley’s vineyard acreage, but it’s not the only grape variety coming out of this region. The valley is home to several grape varieties, including Chardonnay, Pinot Gris, Riesling, Gruner-Veltliner, Semillon, Gamay, Syrah, Cabernet, and many others. But, like I said, Pinot Noir is king! You will see it made in all fashions too – still red, still white, sparkling rose – and they are all good. And yes, you can make white wine from black grapes (remember that Champagne is often made from Pinot Noir)! How do they do this?
In the red wine making process, grapes are crushed and the juice is allowed to macerate with the grape skins for a while to extract the color, tannins and some flavor before pressing. In the white wine making process, the juice is gently pressed and separated from the skins before any color is released into the juice. You can make white wine from just about any red grape with the right technique, but it’s more commonly seen with Pinot. Now, of course you can’t possibly make a red wine from white grapes… but, if you use a red-wine-making process (or something similar), you end up with what we call “orange” or “amber” wines. It’s all about skin contact.
Pinot Noir from the Willamette Valley can show subtle differences from one subregion to the next, based on microclimates and varying soil types, but generally, you can find medium- to full-bodied, well-balanced wines with high acidity, with notes of plum, red berries, flowers, earthiness, and maybe spice or tobacco. Pinot Noir is a versatile wine and pretty easy to pair with foods – it’s not likely to overpower the flavors of your meal and the high acidity goes well with most fatty foods. Willamette Pinots pair beautifully with foods found local to the area, like chinook salmon, wild mushrooms, blackberries, and hazelnuts (fun fact – Willamette Valley produces nearly 99% of the US hazelnut crop!). And you might have noticed that I said it pairs well with salmon – what?! Seafood with red wine! Yes. It would go well with albacore too! Oh my! For those of you who are not fans of seafood, grilled chicken, pork, elk, roasted root vegetables, stuffed mushrooms, and dark chocolate are all great… the world is your oyster (I would not recommend pairing with oysters… or would I? Wait, yes, Pinot Noir of the sparkling variety)! This is one of those wines that would be great to bring to your next dinner party. Have fun with it!
