OREGON WINE TOURING GUIDE 9 Over 100 different types of grapes are grown across Oregon’s 23 American Viticultural Areas (AVAs), which helps explain the vast diversity of Oregon wine. Here are some of our favorites and food-pairing suggestions to go with your glass pour. RIESLING Though less common in Oregon, Riesling has a unique profile and a loyal following. Often dry, it offers floral aromas, crisp apple and vivid minerality. >> You’ll find it lovely with spicy Thai food or Rogue Creamery blue cheese. PINOT GRIS Pinot noir’s white counterpart excels in the Willamette Valley and Southern Oregon. You’ll find several styles of this wine, with notes ranging from zesty citrus to lush pear and melon. >> Try a glass alongside Dungeness crab or a goat-cheese salad. CHARDONNAY Common in the Rogue and Willamette valleys, Oregon Chardonnay is usually unoaked or lightly oaked, with apple, pear and lemon flavors. >> It’s a perfect match for pan-seared trout or hazelnut-crusted chicken. VIOGNIER Suited to warmer climates like those in Southern Oregon, this white varietal offers stone fruit, floral notes and minerality. >> Pair with roasted root vegetables or crab cakes topped with citrus aioli. GAMAY Light-bodied and juicy, Oregon Gamay boasts red-berry flavors and a touch of spice. >> Perfect at holiday gatherings, it’s a natural partner for charcuterie, roast chicken and turkey, or Tillamook white cheddar. PINOT NOIR Oregon’s signature grape, originally from Burgundy, loves the cool climate in much of the state. Light to medium-bodied, it has bright acidity and flavors of cherry, earth and herbs. >> Enjoy it with wild-mushroom risotto or cedar-planked salmon. TEMPRANILLO A warm-climate favorite in Southern Oregon, Tempranillo is rich and bold, with blackberry, dark cherry and spice notes. >> It’s an excellent choice to accompany marionberry-glazed duck or roast lamb. SYRAH Flourishing in Eastern and Southern Oregon, this deep, spicy red wine features blackberry, pepper and smoke. >> Great with elk burgers or smoked brisket. CABERNET SAUVIGNON Big and structured, Oregon’s Cabernets grow best in sunny areas. Expect dark fruit, firm tannins and hints of tobacco when you take a sip. >> The rich complexity of this wine becomes evident when it’s paired with a grilled ribeye or mushroom-lentil stew. Oregon Grapes 101 GIVING BACK Wineries across the state work to give back to the communities and organizations that help our planet. One key program is ¡Salud!, a collaboration between Oregon winery owners and the Hillsboro Medical Center Foundation, designed to ensure that wine workers and their families have access to health services. There’s even a mobile health-outreach program that brings health care services straight to vineyards. Other industry-supported initiatives include AHIVOY, a nonprofit organization that supports the professional development of Latinx vineyard stewards through educational programming, and the Willamette Valley Wine Foundation, which supports affordable housing, health care and education for wine workers and their families. You too can support wine businesses and activities in the state with an Oregon wine-country license plate, available when you register your vehicle in Oregon. AARON LEE
RkJQdWJsaXNoZXIy MTcxMjMwNg==