Oregon Wine Article.

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Thought this was good article on Oregon Wine.

Reply to
Richard Neidich
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I have a question as a very occassional drinker of wines from the US, and even more infrequently of those from Oregon (Which is a pity, I always felt).

My first introduction to Oregon Pinot Noir (from WV, do not remember the producer) was a late-90's (97 or 98) bottle. I remember it as one with red fruit, some earth/ spice, moderate structure and good acidity.

More recent experiences (2002-03 bottles, different producers but most prominently Kings Estate) have been with PN that could have been Idealtypen of Californian CS: forward fruit, some residual sugar, lots of oak which leads to development of interesting tastes and aromas (mint, cedar) in due course.

I do know that memories lie, vintages vary and producers have their own styles; but I wonder if there has been a movement to the current style as alluded to in this article ("how will we ... meet the market's desire") over the past decade in Oregon PN. Any comments would be appreciated!

Cheers

Reply to
TB

I think it's probably due to Parkerization...

Dana

Reply to
Dana H. Myers

And global warming.

Mark Lipton (posting from the West Coast of the 22nd Century)

Reply to
Mark Lipton

The top of Mt. Shasta?

Jose

Reply to
Jose

So do I understand that the "typical" style is shifting in Oregon, even in WV?

If it is, how much of it is warming and how much of it is consumer tastes, I wonder?

A similar assertion is typically made to explain the growth of red wine production in Germany. I remember chatting with a Hochheim am Main winegrower who had started making some Spaetburgunder in the 90's. He said that while a warmer climate made making passable red wines possible/ easier in Rheingau (and his 2003 was really not bad at all), but the reason why red wines were being made was consumer demand. And this did make sense to me.

Cheers

Reply to
TB

Warmer weather at northern latitudes, sure, global warming isn't making the vintners use more new oak and pick later...

Reply to
Dana H. Myers

No, of course not, Dana. My semi-tongue-in-cheek comment does have a grain of truth to it, though. Temperatures in Oregon in this century have generally been above the average seen in the previous century. This has afforded riper grapes, which the winemakers have had to cope with. It's how they cope with them that is a big variable. Other stylistic changes such as you note are a big factor as well, certainly.

Mark Lipton

Reply to
Mark Lipton

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