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Pacific Northwest
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| The Grapes: Sparkling wines from Pacific Northwest wine regions are sometimes incorrectly called "Champagne." While all Champagne is sparkling wine, not all sparkling wines are Champagne, since the former must come from the French wine region of the same name. Traditionally, French Champagne can only be made from Pinot noir, Chardonnay and Pinot Meunier grapes, which must be double-fermented by a process also taken from the region -- Méthode Champenoise." While Pinot noir, and Chardonnay are familiar varietals, Pinot Meunier (a red varietal used in Champagne) is not well known in the United States. The practice of making sparkling wine has spread throughout the world, but true Champagne takes its name from the region in France where it was first produced. All champagne is sparkling wine, but not all sparkling wine is champagne. | The Wines: Wineries throughout all Pacific Northwest wine regions produce sparkling wines. Some follow the traditional methode champenoise, using Pinot noir, Chardonnay and Pinot Meunier to produce several sparkling wine styles: blanc de noir (white from red), blanc de blanc (white from white), brut (drier and less sweet than "extra dry"). Sparkling wines are also made by wineries throughout the Pacific Northwest using single varietals or blends. Non-vintage (NV on the bottle) denotes that the grapes used for the wine were harvested in different years. Vintage champagnes--which are more rare and generally more expensive--are created with grapes from a single harvest and aged at least three years, or almost twice as long as non-vintage. While sparkling wines most often conjure up thoughts of celebrations, they are also delightful with many meals. | ||||||||||||
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Ice Wine & Other Dessert Wine |
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| The Grapes: Ice wines from Pacific Northwest wine regions are produced from several varietals, with white vinifera being the most commonly used. The historical roots of ice wine lie in Germany, where traditional ice wines are made from grapes left on vines to fully mature and ultimately freeze hard sometime in the mid-winter months. Since water remains frozen longer than the intense-flavored sweet juices within mature grapes, immediate, although gentle, pressing will release a few drops of super-sweet liquid from each grape before the water crystals have time to thaw. A large quantity of grapes is necessary to produce a single bottle, which accounts for higher prices than other still wines. The harvest of these grapes is generally done in very early morning hours when temperatures reach and maintain freezing levels long enough to freeze the grapes | The Wines: Wineries throughout all Pacific Northwest wine regions produce ice wines, although most that do are located in the northernmost regions of Washington's Columbia Valley and BC's Okanagan Valley. Most ice wines are fermented in stainless steel tanks. Some winemakers prefer to use some amount of oak, or experiment with both styles. Ice wines are very sweet, smooth and intensely flavored, a result of the long hang time of the grapes and the freezing process which both dehydrate grapes -- removing significant amounts of water, while leaving the juice which becomes more and more concentrated and flavorful. The wines are generally bottled in 375-milliliter containers, with some in smaller 200-milliliter bottles for increased affordability. | ||||||||||||
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Wine |
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Pinot Auxerrois (PEE no ox ser WHA) |
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| The Grapes: Native to Alsace and Luxembourg, this white-wine grape variety is well-suited to cool climate wine regions such as the Okanagan Valley. | The Wine: As a wine, Auxerrois features well-defined aromas and flavors of green apples and citrus. It is an easy-drinking white wine which should be enjoyed in its youth for its supple fruit, mild acidity and refreshing lemony finish. | ||||||||||||
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| The Grapes: Chardonnay grapes are currently the most popular in the world. They are grown in a wide variety of climates from very cool to very warm. Even the shorter growing seasons of Idaho and British Columbia wine country successfully support the growing of Chardonnay grapes. Though challenging, Chardonnay grapes are widely grown throughout the Pacific Northwest. They are considered to be a winemaker's grape, since much of the wine's quality depends on the hand and the style of the winemaker. | The Wine: Styles of Chardonnay winemaking have differed over the years throughout the Northwest. Today the predominant style in Oregon and Washington is the traditional Burgundian methods -- warm fermentation temperatures, barrel fermentation and lees contact. Washington Chardonnays are considered the best in the Northwest, powerful, as well as complex, with buttery rich and crisply acidic flavors, and ripe apple aromas. BC winemakers have recently won medals in International competitions for some of their Chardonnays. Complements seafood, poultry and pork. | ||||||||||||
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| The Grapes: These grapes grow best in eastern Washington, but are also grown in Idaho, and to a lesser degree in the cooler climates of Oregon and Southwest Washington. With Idaho vineyards at higher elevations, Chenin Blanc's lack of winter hardiness challenges Idaho viticulturists even more than those in Oregon and Washington. The grape's high yield has long given it a reputation as a cash crop. More recently, more effort is being placed on the focus and intensity that smaller yields can bring. | The Wine: Chenin Blanc is often considered a simple, fruity wine. Until recently, it was usually made in a sweet style, resulting in an aroma of apples and pears. Some Northwest wineries have recently begun to put more effort into making a higher quality, more complex dry style with floral aromas. Late Harvest styles also provide a dessert wine choice. Often paired with cheese and fruit, a dry Chenin Blanc can be a good choice to accompany many salads. Both dry and sweet styles can be good sipping wines. | ||||||||||||
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Featured Wine
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Ehrenfelser (AIR en felzer) |
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| The Grapes: Not well known outside British Columbia, because nearly all the world's Ehrenfelser is grown in the Okanagan Valley. A German white grape created in the late 1920s, it was named for a Rhine River castle and is a cross of Riesling and Sylvaner. Low yields, but one of the Okanagan Valley's most consistent grapes, doing well in dry and cooler conditions, in both hotter and cooler Valley summers. | The Wine: Approximately one third of the wineries in BC's Okanagan Valley produce wine from this grape. Its flowery aromas and slightly sweet fruit flavors make it a popular white wine. | ||||||||||||
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Pacific Northwest Fruit
Wines The same wine regions that promote the healthy growth premium wine grapes also provide ideal growing conditions for a additional varieties of vine fruits and a number of tree fruits. You will discover a number of wineries throughout Northwest wine regions that specialize in fruit wine production exclusively. Others produce both wines from grapes and wines from fruit. Raspberries, cranberries, rhubarb, and pears are some of the more commonly used fruits for wines. |
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Featured Wines
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| The Grapes: Some of the best Gewürztraminer grapes are grown along the Columbia Gorge and the Oregon - Washington border. It is considered a fickle grape, with specific growing site and climate requirements to deliver its spicy, fruitiness. Gewürztraminer was one of Washington state's earlier successes in vinifera grape growing. It continues to be so in Oregon, Washington, Idaho and BC. | The Wine: Gewürst means spicy or aromatic in German. Grown and made well, Gewürztraminer lives up to its name, offering spicy fruit flavors and aromas. It is made is a wide variety of styles including dry, semi-sweet, and very sweet late harvest wines. Pairs well with fruit and cheese or a light lunch, as aperitif wine or with foods such as roast turkey, Asian food or mild curries. | ||||||||||||
| Madeleine
Angevine (mah deh LANE ann jeh VEEN) |
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The Grapes: This grape comes from northern France; it finds its ideal environment in the Puget Sound region. In this wine, you will find flavors of grapefruit, tropical fruits with a hint of herbal qualities. |
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Featured
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Müller
Thurgau (MOO ler TER gow) |
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| The Grapes: White hybrid grape variety developed in Germany. A cross between the Riesling and the Chasselas or Sylvaner grape; sometimes also designated "Riesling Sylvaner" on a wine label. The grape is hardy and productive. but its wine tends to be rather mild and soft, sometimes lacking acidity. It finds a perfect home in Oregon, Western Washington and British Columbia's cool climates. | The Wine: Classic pineapple and melon aromas. Usually mild and soft; sometimes lacking in acidity. A serious alternative to semi-sweet white and blush wines. | ||||||||||||
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| The Grapes: One of the great white wines in the Pacific Northwest is Pinot Gris. It's also Oregon's favorite, outpacing Chardonnay in acres planted and cases produced. Washington recently tripled its plantings of the varietal. It is also a major varietal in British Columbia, sometimes used for ice wines. Known elsewhere by other names: Pinot Grigio in Italy; Rulander or Grauer Grigio burgunder in Germany; Tokay d'Alsace in Alsace; and Szurkebarat in Hungary. Gris (or grigio) means gray, though the grapes are actually a dusky maroon color when ripe. Pinot Gris, like Pinot Blanc, is a genetic offshoot of Pinot Noir. All three pinots have their roots in northern Europe and thrive in Pacific Northwest cool climates. | The Wine: At its best, Pinot Gris imparts a luscious and unusual fruity flavor that is at the same time crisp and citrusy. Oregon's versions are usually dry. The character of the wine is muscular, with or without oak fermentation. Fermented and stored in stainless steel tanks, Pinot Gris can reach the marketplace only a few months after harvest. Oregon Pinot gris is dry, light-bodied and lightly fruity, with an occasional toasty quality and sometimes even a hint of fizz to it. Pinot Gris is a wonderful summer wine because it is so versatile and pairs well with Northwest cuisine. It goes equally well with shellfish, salmon, halibut, chicken, pasta and more. Serve slightly chilled at about 50ºF. | ||||||||||||
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The Grapes: Also known as White Riesling and Johannisberg Riesling, it is among the most widely planted grapes of the Pacific Northwest. Known for its versatility and good yields, it can be grown on a wide variety of growing sites, from the coolest areas of Oregon's Willamette Valley and Washington's Yakima Valley, to Idaho's Snake River Valley and the cooler Fraser Valley and Vancouver Island regions of BC. Riesling is generally a late season grape, but its varietal character develops early in the ripening cycle. Late-harvest Northwest Rieslings are higher in acidity than those of California. |
The Wine: Washington and Idaho Rieslings are usually ripe and fruity, with an aroma of apricots and peaches. Oregon produces a more delicate and floral style. Riesling is produced in a wide variety of styles -- dry, semi-sweet, very sweet late-harvest wines, champagne, and occasionally ice wines (grapes are left to freeze on vine to heighten sweetness). The high acidity of all late-harvest Northwest Rieslings cuts the sweetness of dessert-style wines. The variety of Riesling styles allows paring with a broad spectrum of foods. |
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Siegerrebe (Zieg-ar-RAY-beh) |
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| The Grapes: A a newer European wine grape originated in Germany by crossing Madeleine Angevine with Gewurztraminer. Wineries and vineyards in the Puget Sound Appellation and in British Columbia grow Siegerrebe as a proven cool-climate varietal, due to its early ripening characteristics. | The Wine: With spice and floral aromas and flavors of grapefruit, lychee nuts, pears or apricots it pairs well with Asian cuisine and curries. | ||||||||||||
Featured Wine
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Sylvaner (sill VAN ur) |
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| The Grapes: A once important German grape grown widely in central Europe. May first have been identified growing in the wild, coming to Germany from the banks of the Danube. The varietal was grown throughout the extensive vineyards of medieval Germany. Known as Sylvaner in France, Italy and Australia. In the Northwest, it is grown in some British Columbia vineyards. Early ripening and productive, Sylvaner is a parent to many German vine crossings, such as Bacchus, Ehrenfelser, Optima, and others. | The Wine: Primary wine characteristic is its high natural acid. Light bodied, but in if naturally high yields are held down, the variety is capable of tingling concentration, and even some exciting late-harvest sweet wines. Not noted for its longevity, Sylvaner can be enjoyed as a racy, youthful wine. | ||||||||||||
| Vidal
Blanc (vee DOLL blahnk) |
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| The Grapes: Popular late-season (around mid-late September) maturing French-American hybrid white-wine-creating variety producing large clusters with fruity, floral flavors and good balance. Requires sites with long growing season and is moderately cold-resistant to -5 deg. F. (ca -20 C.). Descended from the Ugni Blanc of France, (aka Trebbiano of Italy) and Rayon d'Or, it usually needs cluster thinning to achieve superior results. Grown in the Okanagan Valley of British Columbia. | The Wine: Made in a variety of styles - (i.e: Dry to sweet including late-harvest dessert style and ice wines). Cool region grapes vinified in a Rhine/Mosel manner are said to have a Riesling-like character. | ||||||||||||
| Viognier (vee own YAY) |
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| The Grapes: A semi-classic varietal predominantly grown in the northern Rhone region of France. Recent research indicates a clonal relationship to the Chasselas grape variety. A few Washington wineries have tried their hand at planting this grape with some success. |
The Wine: Viognier grapes typically produce medium bodied wines with relatively high acids and fruit. With spice, floral, citrus, apricot, apple and peach flavors, Viognier can produce fairly complex wines. |
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While European wines are most often blends of two or more varietals, wines produced in the Pacific Northwest (and throughout the U.S. and Canada) are predominantly single varietals. Some believe a blended wine represents the highest form of the winemaker's art, giving her or him the freedom to use a number of varietals to create the structure and flavor they are seeking. In fact, many so-called single varietals actually small portion of one or more other varietals, as long as those portions do not exceed limits set by corresponding state or provincial regulations governing respective wine industries. "Meritage" wines are becoming a more prevalent naming standard for wines blended with Bordeaux varietals grown throughout the Northwest. In the case of white wines, a "Bordeaux blend" or "Meritage" wine must contain two or more white Bordeaux varietals... Sauvignon Blanc, Semillon, Other blended wines may carry proprietary names or a simple "Table Wine" designation. |
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Featured Wines
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Learn about red Northwest wine varietals Main Tasting Notes Page of Pacific Northwest wines
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Wine Shops, Wine Bars & Tasting Rooms |
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Featured Businesses
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Idaho Wine Shops, Wine Bars & Tasting Rooms Featured Wine Bar Camas Prairie Winery |
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969 E. Parkcenter Blvd. Boise, ID 208-387-BREW (2739) A New Vintage Wine Shop Asiago's Ristorante & Wine Bar Bacquet’s BRJ Wine Cellars Inc.
Boise Co-op Camas Prairie Winery CDA Cellars No. 6 Wine Bar
Crane Creek Market Di Vine
Eighth Street Wine Co.
405 S. 8th Street Boise, ID 208-426-9463 Enoteca The Wine Shop Inc.
(10 minutes from Coeur d'Alene)
112 E. Seltice Way, Ste. C
Post Falls, ID 83854
Erickson’s Fine Wines The Grape Escape |
Helina Marie's Wine Shop Idaho Wine Merchant Idaho Wine Merchant JW Thornton Wine
Imports La Cantina Libation Station Moscow Food Co-op Music of the Vine (Summer hours: Daily, 11am –10pm, midnight Fri & Sat; Winter hours: Daily, 2pm –10pm,midnight Fri & Sat) 503 E Sherman Coeur d'Alene, ID 83815 208-664-9632
Piazza di Vino The Porterhouse Red Feather Lounge Sun Valley Wine Company The Wine Cellar
206 North First Sandpoint, ID 83864 208-265-8116 |
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Copyright © 1997 - 2008 Susan R. O'Hara. All rights reserved. |
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The Grapes: Grown
throughout the Northwest, Sauvignon Blanc is the white-grape relative of Cabernet
Sauvignon. It grows better in a warmer climate than does the more complexly flavored
Semillon grape. The grapes have a better chance in Washington than in Oregon, except in
warmer vintages. Excessive grassy flavors are a challenge often met by the practice of
trimming the leaf canopy.