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Oregon Pinot Noir

Oregon Pinot Noir, Amongst the Finest Wines on Earth

Unlike Cabernet Sauvignon and Chardonnay, the country’s two most popular wine grapes, Pinot Noir doesn’t grow anywhere. In fact, the finicky grape only thrives where unique climatic conditions are met. And although every winemaker in America would love to produce some Pinot, only a few can — and most of them are in Oregon.

Oregon Pinot Noir is riper than the famous French counterparts from Burgundy but more refined than the examples made in Coastal California; this gives the wine style immense versatility on the table. Oregon Pinot Noir has an ever-growing fan base, and you’ll soon discover why. Here’s all you need to know about Oregon Pinot Noir.

Oregon Wine History

David Lett, a passionate winemaker and UC Davis graduate, planted the first Pinot vines in the Willamette Valley in 1965, convinced the colder climate was more suitable for the Burgundian grape.

Other enthusiasts soon joined the pioneer, including Dick Erath in 1968 and Dick Ponzi one year later. And although no one was sure about how good the wine would be, that all changed in 1975 when Eyrie Vineyards ‘South Block Reserve’ knocked out some of the finest French Pinots in a blind tasting.

By 1988, even one of the most distinguished Burgundian winemakers, Maison Joseph Drouhin, started growing Pinot Noir in “The Beaver State.”The rest is history. 

How Does Oregon Pinot Noir Taste Like?

All Pinot Noir wines are known for their silken palate with noticeable but powdery tannins and vibrant acidity. Oregon Pinot Noir shares these distinctive traits, but it also brings to the table an array of red and black cherry aromas with hints of oaky vanilla and undergrowth that makes it intuitively appealing.

Although easy to drink and enjoy, Oregon Pinot Noir is still very much fine wine; you can spend hours enjoying its fantastic bouquet. And since the wine is not astringent or overly harsh, it has excellent versatility at the table. 

How to Pair Oregon Pinot Noir with Food?

Oregon Pinot Noir pairs marvelously with oily fish like salmon, tuna, sardines, mackerel, eel and the estate’s famous trout. Few other red wines pair so well with fish. 

The ruby-red wine is also compatible with white meat, especially roasted poultry and grilled pork, and since the wine has stressed acidity, it can tackle sweet flavors in the food. It’s delicious with Asian-inspired stir-fries with teriyaki sauce and sticky pork ribs.

Oregon Pinot noir is seductive and even sexy. This is your new go-to wine for date night and anniversary dinners. Pour it into wide-bowl crystal wine glasses and enjoy its alluring taste!

There’s No Substitution for Oregon Pinot Noir

Sure, you’ll find extraordinary Pinot from Sonoma Coast, Carneros and even Napa, and let’s not forget grape growers around the world plant the variety as well, from Chile to Australia. And then, of course, you have Burgundy.

Still, Oregon Pinot Noir has a unique personality that makes it taste like no other wine on the planet. Perhaps no one knew how the region’s wine would turn out initially, but the bet paid off. Oregon Pinot Noir is amongst the most outstanding wines on earth!