Three Surprising Things About Oregon Wine

A view at Sweet Cheeks winery - near Eugene

A visit to Oregon this summer brought me “up close and personal” with a region whose wines I have long sought out and enjoyed. Oregon’s wine industry is growing rapidly and, more importantly, is quickly maturing. The number of vineyards in the state has more than tripled in the past two decades. Along with that growth has come a commitment to quality, evident in the number of new AVAs (American Viticultural Areas) being formed. But most wine drinkers know Oregon for its Pinot Noir and Oregon for its rainy climate. Here are three facts that may surprise you:

Not only Pinot Noir

According to the Oregon Wine Board, about 80 varieties of grapes are grown in Oregon. Of course, Pinot Noir is the most planted – at 59%. Pinot Gris, Chardonnay, Syrah, and Cabernet Sauvignon head the long list of others varieties found in the state.

More than Willamette Valley

Slightly over two-thirds of Oregon’s wine is produced in the Willamette Valley, predominantly Pinot Noir. Twenty five percent of the state’s wine is grown in Southern Oregon, where there is significant experimentation with varieties other than Pinot Noir. Significant production also comes from the Columbia Gorge, where some AVAs straddle the border with Washington; and in the Snake River Valley, along the state’s eastern border.

There is More Sun than You Think

Most of the world’s wine is grown between the latitudes of 30-50 degrees. Since Oregon is located in the northern end of this range (around 45 degrees), its growing season enjoys long days of sunshine (about 15 hours a day). Warm days are followed by significant overnight temperature drops – the “diurnal shifts” sought after by many growers – developing more complex flavors in the grapes.