About This Wine
In the 1830s, rugged explorers traveled west on the Oregon Trail.
After months of treacherous voyaging, they were rewarded with the fertile hills of the Willamette Valley, where the geological history of the land revealed rich deposits of marine sediment and volcanic soil. Although viticulture was a natural fit for the land, it wasn’t until 1904 that the area’s wines began attracting international acclaim.
The reason? Few, if any, found their way very far outside the valley. Instead, they were consumed by grateful locals who understood that the wines compared favorably to some of the finest bottlings from France. They were eating and drinking “local” long before doing so became fashionable.
Today, the spirit of those explorers lives on in the fine wines of the Oregon Trails Wine Co. The 2015 OTWC Pinot Noir is an excellent example — alluring in aroma, fruitful in flavor, and pure bliss in a glass.
About Pinot Noir
Very sensitive to climate and handling in winery, this fickle grape of Burgundy yields low tannin and acidity, medium colors and lifespan. Classic berry, cherry and currant flavors, silky textures typically balanced with spicy or floral tones.
- Grape Composition:100% Pinot Noir
- Grape Source:Willamette Valley Growing Region of Oregon
- Aromas & Flavors:Red Currant, Raspberry, Strawberry and Caramel
- When to Drink:Now Through 2018
- Food Pairing Suggestionroasted squab with pomegranate.
14 recipes match for this wine.
Green Salad With Cranberry Vinaigrette With almost any type of salad, we suggest Sauvignon Blanc as a well-matched wine. But because of the cranberry flavor featured in this recipe, you may want to try a wine that includes cranberry among its aromas and flavors. We tried it with a lighter-bodied Pinot Noir, and it turned out to be an intriguing and enticing combination. Get The Recipe
Pork Tenderloin With Tart Cherry Port And Caraway Sauce This delicious recipe from Sonoma County's J. Fritz Winery matches beautifully with almost any red wine. It makes 4 to 6 servings. Get The RecipeSmoked Duck A La Orange Just in case this year's California wildfires impart a smoky flavor to vintage 2008 wines, here's a recipe that will match up nicely. Otherwise, try this dish - developed by Garre Winery Executive Chef Ty Turner -- with naturally smoky wines such as Sauvignon Blanc, Semillon, Pinot Noir, Syrah. Get The Recipe