Wine Guide 2005

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OREGON Wine Terminology ACIDITY occurs naturally in grapes and indicates the quality of tartness, sourness, and sharpness of a wine. Acids in proper proportion give wine balance and character. Generally, the cooler the region, the higher the level of acid in the grapes. APPELLATION a recognized wine growing region governed by regulations established by its federal or local government. In the United States, appellations are referred to as American Viticultural Areas (AVAs). In British Columbia, they’re referred to as Designated Viticultural Areas (DVAs). BALANCE the interplay between sugar, acid, tannin, and alcohol. In a well-balanced wine, none of these elements dominate the wine. BODY the sensation of weight on the palate, ranging from light to heavy. BRIX the measurement of sugar content in unfermented grape juice, which is used to indicate the estimated alcohol a wine will produce on fermentation. DRY/OFF-DRY indicates a style of wine: no sugar = dry, a little residual sugar = off-dry. FERMENTATION (primary) the process by which grape juice becomes wine: a chain reaction of chemical processes whereby sugars in the grape juice are converted by the enzymes in yeasts into alcohol and carbon dioxide. This process is called primary fermentation; some wines undergo a secondary fermentation process. FERMENTATION (secondary) also called malolactic fermentation, a secondary fermentation turns malic acid (think apples) into lactic acid (think cream, vanilla, butter, and milk) adding another dimension to the wine. While all red wines undergo malolactic fermentation, white wines do not. This is essentially a stylistic preference accorded the winemaker, who may choose for the wine to undergo a full or partial secondary fermentation or none at all. FRUIT the single most important quality, it is the winemakers goal to capture the true essence of the variety used. ICEWINE is made from grapes frozen on the vine and then pressed before they thaw. The juice from these grapes is very concentrated and high in sugar and acid, with the resulting wines sweet, intense, and rich in flavor with excellent aging potential. LATE HARVEST grapes picked late in the season for maximum sugar content and typically for sweet or dessert wines. OAK wines aged or fermented in oak barrels take on toasty qualities and flavors of butter and vanilla for white wines, coffee and tobacco for reds. RESIDUAL SUGAR natural grape sugar that is either unfermented at the end of the fermentation process or added back into the wine as with dosage for sparkling wine. Residual sugar (r.s.) ranges from 0.1 to 0.2 percent in dry wines to as high as 28 to 30 percent in late-harvest wines. STEEL wines fermented or aged in steel tanks emphasize fresh fruit in clear bright flavors. TANNIN comes from the skins, seeds, and stems of the grapes; adding longevity, structure, and complexity to the wine. VARIETAL refers to the type of wine grape variety: Merlot, Chardonnay, etc. VINIFERA premium wine grapes as opposed to table grapes. Vitis vinifera is the vine species that produces wine grapes. ■ —Courtesy of the Washington Wine Commission. (www.washingtonwine.org) way diminishes the region’s standing in the Oregon wine industry. THE GRAPES The Umpqua Valley is warmer and drier than the Willamette Valley, but not as warm as the Rogue Valley, so cool-weather and warmweather varietals flourish in the area. All the popular Pinots, Cabernets, and Rieslings are grown in the Umpqua Valley, but such rare varietals as Baco noir and Seyval blanc can also be found there. Up and coming varietals in the area include Tempranillo, Syrah, and Viognier. WHEN TO VISIT During the spring and fall, visitors who drive from winery to winery in the Land of Umpqua pass roadside produce stands, an added treat to a day of wine tasting. Many of the wineries are closed from late December until mid-to-late January and a few are open by appointment only, so call ahead. For links to all things Umpqua, visit www.landofumpqua.com. TOURS/ROUTES The Umpqua Wine Tour Route starts about 5 miles south of Roseburg at exit 119 off I–5. Head west toward Tenmile and pass three wineries on roads just off this main artery. Then head north toward Melrose and the Garden Valley area to visit more, and finally north along the Umpqua River to the final two in Elkton. For a map and more information, contact the Roseburg Visitors and Convention Bureau. (800-444-9584) AREA ATTRACTIONS Historical districts, covered bridges, waterfalls, recreational lakes, and the Seven Feathers Hotel and Casino Resort in Canyonville all await visitors to the Umpqua Valley. And Wildlife Safari in Winston doesn’t have to be fun just for the kids; drive through the 600-acre park and see the exotic animals as they roam freely in their natural habitats. Roseburg also is the starting point for the 172 miles of the Rogue–Umpqua National Scenic Byway. 24 Northwest Wine Country 2005/2006
OREGON See All of Oregon in Lane County Savor the flavors of Lane County. From wine to chocolate to farmer’s markets and beyond. Lane County’s culinary delights spread from the Pacific Coast to the Cascade Mountains. For getaway packages and specials, visit our Web site or call (800) 547-5445. Eugene OREGON TravelLaneCounty.org ROGUE VALLEY Named for Oregon’s most famous wild river, the Rogue Valley is bordered by the Klamath Mountains to the west, the Cascade Range to the east, and the Siskiyou Mountains to the south, and includes the major towns of Grants Pass, Medford, and Ashland. I–5 continues its journey from the Willamette and Umpqua valleys south to the Rogue Valley and is the main artery of the region. Within Oregon’s oldest wine region, there are more than 10 wineries and vineyards. THE GRAPES The Rogue Valley is warm and dry with little influence from the cool marine air of the Pacific. Some of the highest temperatures in the western part of the state are recorded in the cities of the Rogue Valley. Warm-weather varietals, the kind that one might expect to see in the Bordeaux region of France, grow well here. The most popular varieties grown in the Rogue Valley include Merlot, Cabernet Sauvignon, Chardonnay, and Pinot noir. WHEN TO VISIT October statewide is harvest time, and there are several wine-related events from March through July. 2005/2006 Northwest Wine Country 25
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Page 5 and 6: MONTANA But the big story in the Mo
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