Section%20III:%20Wine%20Regions%20of%20North%20America

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Section III Wine Regions of North America

• Chapter 12 The Pacific Northwest

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Introduction

• One of the nations most important wine producing
  regions
• Washingtons vineyards are predominately in the
  dryer eastern part of the state, and several
  large producers make up the majority of the
  production.
• Oregons vineyards are located primarily in the
  states western half and small wineries and
  vineyards predominate.

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Washington State

• The nations second largest producer of premium
  table wine
• Recently has undergone rapid growth
• Riesling is the most widely planted variety,
  followed by Chardonnay.
• Also known for its reds, particularly Merlot and
  Cabernet Sauvignon

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Washington State WineHistorical Perspective

• The first grapes were planted by members of the
  Hudsons Bay Company at Fort Vancouver in 1825.
• By the end of the century, there were many small
  farming communities throughout the eastern half
  of Washington State.
• Many settlers of European descent would grow
  grapes to make wine for their own families, and
  it was not a major source of income.
• At the turn of the century, the commercial
  industry began to develop in the Yakima Valley.

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Washington State WineHistorical Perspective
(cont.)

• Concord grapes account for about 40 of
  Washington States vineyard acreage.
• However, its used for making grape juice and
  jelly rather than wine.
• The importance of grape growing increased as
  agriculture in Eastern Washington developed.
• By1911, the first Columbia River Valley Grape
  Carnival was held in Kennewick Washington, where
  over 40 different varieties of grapes were
  entered.

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Prohibition and Rebirth

• Wineries were devastated by the law.
• Vineyards flourished, producing grapes for juice
  and home winemakers.
• After Prohibition was repealed at the end of
  1933, the state set up the Washington State
  Liquor Control Board to regulate the consumption
  of alcohol.
• Wines produced from grapes grown in Washington
  got significant tax breaks.
• Wartime rationing and lower demand decreased the
  amount of wineries operating in 1942.

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Prohibition and Rebirth (cont.)

• Production and consumption of Washington wine
  declined in the decades following WWII.
• Grape growing increased, with the extra tons
  going into Concord grape juice production.
• In the 1960s, Washington State University began
  researching and growing premium wine grapes.
• In 1969 the Washington State legislature removed
  its tax on wine imported from out of the state.
• Washington producers forced to improve product.
• Two new trade organizations formed to help
  promote the wine industry within the state.

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Prohibition and Rebirth (cont.)

• The success of large wineries inspired many wine
  enthusiasts to establish wineries of their own.
• In 1999, the Washington Wine Quality Alliance was
  formed. The group has three basic regulations
• Reserve wines are limited to 3,000 cases or 10
  percent of the winerys production.
• The grapes must be 100 percent from the State of
  Washington or a Washington AVA, or the percentage
  of each source should be listed on the label.
• Generic terms of European appellations such as
  Champagne and Burgundy cannot be used.
• The industry is now known for making first rate
  wines.

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The Wine Regions of Washington

• The Columbia Valley
• Established in 1987
• Has eight AVAs and many sub-appellations
• Yakima Valley
• The Rattlesnake Hills and Horse Heaven Hills
  Appellations
• Red Mountain and Snipes Mountain
• The Walla Walla Valley
• The Columbia Gorge and Lake Chelan Appellations
• The Puget Sound Region

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Oregon State

• The countrys fourth largest producer of wine
• Pinot Noir makes up over half of the vineyard
  acreage and is the states most important
  variety.
• The limited production of the wineries also
  contributes to the fact Oregon wines usually
  command higher prices than those of Washington
  State.

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Oregon State WineHistorical Perspective

• In the mid 1800s, settlers were attracted to
  Oregons rich agricultural land and many came to
  settle the area by crossing the Oregon Trail.
• By the 1850s, viticulture was also being
  developed in southern Oregon in the Rogue River
  valley.
• Despite the fact these early vintners enjoyed
  some successes, viticulture in Oregon never
  developed to the extent it did to the south in
  California.
• What little industry existed was wiped out by
  Prohibition in 1920.

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The Beginning of an Industry

• In the 1960s, a new generation of winemakers
  began to make table wine from traditional wine
  varieties.
• Over the next two decades, Pinot Noir became
  Oregons most notable wine.
• In 1977, the Oregon Liquor Control Commission
  enacted rules that state
• A wine labeled Estate must be grown within 5
  miles (8 kilometers) of the winery.
• The composition of a wine must be at least 90
  percent of the varietal listed on the label.
• Generic terms of European appellations such as
  Champagne and Burgundy cannot be used.
• During the 15 years from 1992 to 2007, the number
  of wineries in Oregon grew from 78 to 370.

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The Wine Regions of Oregon

• Oregon has sixteen AVAs.
• Twelve are located west of the Cascade Mountains.
• Three are in Eastern Oregon.
• One spans the region between the east and the
  west along the Columbia River Gorge.
• The Willamette Valley
• The Umpqua, Rogue, and Applegate Valleys
• Appellations of Eastern Oregon

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Idaho

• Small wine industry, ranked 17th in production by
  state
• Its vineyards are generally at a higher
  elevation, making for cool nights that help to
  preserve acidity in the grapes.
• The largest winery in the state is Ste. Chapelle
  that produces more than half of Idahos wine.
• It has undergone significant growth in recent
  years with vinifera acreage doubling in the last
  10 years.