Mastering Willamette Valley Wine

Oregon wine is on a roll in New York. According to Nielsen data, Oregon wine sales increased 21% in New York over the last 3 years. Eric Asimov of The New York Times must have felt that same momentum when he recently wrote, “Oregon is right now the single most exciting winemaking area in the United States.”
Why is this little wine region, just 1% of the total US wine production, making such a big impression on New York and across the country?
On May 7 2019 in New York City, Pacific Northwest-based Masters, Bree Stock MW and Chris Tanghe MS offered a multi-faceted presentation and discussion on the AVAs, varieties and business of wine in Oregon’s powerhouse region, the Willamette Valley.

[@andersgranlund4763]

Is the presentation used in the lecture available somewhere?

[@danguid2753]

32:29 Everyting else is different ,but what else ? The pinot noir grape variety is originally from Burgundy, the bottle model used is copied from that of Burgundy. The oak barrels, for the most part, are probably from the Burgundy region. In any case there would be no scandal to compare them..

[@apexxxx10]

An *American Viticultural Area AVA* is a designated wine grape-growing region in the United States, providing an official appellation for the mutual benefit of wineries and consumers.

[@nancyphillips2316]

Some say the drought we had & wildfires gave the grapes a subtle smoky flavor. True?

[@kevinjeffries5233]

Yes. Especially in the Rogue valley, many winemakers have to modify cellar practices during a smoky harvest to prevent a flavor described as "ash tray"