Section III: Wine Regions of Section III: Wine Regions of North AmericaNorth America

Chapter 12: The Pacific Northwest

IntroductionIntroduction

One of the nation’s most important wine producing regions

Washington’s vineyards are predominately in the dryer eastern part of the state, and several large producers make up the majority of the production.

Oregon’s vineyards are located primarily in the state’s western half and small wineries and vineyards predominate.

Washington StateWashington State

The nation’s 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

Washington State Wine—Washington State Wine—Historical PerspectiveHistorical Perspective

The first grapes were planted by members of the Hudson’s 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.

Washington State Wine—Washington State Wine—Historical Perspective (cont.)Historical Perspective (cont.)

Concord grapes account for about 40% of Washington State’s vineyard acreage.• However, it’s 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.

Prohibition and RebirthProhibition 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 After Prohibition was repealed at the end of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.

Prohibition and Rebirth (cont.)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.

Prohibition and Rebirth (cont.)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 winery’s 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.

The Wine Regions of WashingtonThe 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

Oregon StateOregon State

The country’s fourth largest producer of wine Pinot Noir makes up over half of the vineyard

acreage and is the state’s 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.

Oregon State Wine—Historical Oregon State Wine—Historical PerspectivePerspective

In the mid 1800s, settlers were attracted to Oregon’s 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.

The Beginning of an IndustryThe 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 Oregon’s 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.

The Wine Regions of OregonThe 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

IdahoIdaho

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 Idaho’s wine.

It has undergone significant growth in recent years with vinifera acreage doubling in the last 10 years.