A three-glass tasting of Oregon Pinot Noir from the Willamette Valley, the cool-climate wine country 30 miles south of Portland that the world watches.
Where to eat it: 3 restaurants across 1 city.
The Willamette Valley's modern wine industry traces to 1965 when David Lett (Eyrie Vineyards) planted Pinot Noir in Dundee Hills. By 1979, Lett's South Block won fourth place at the Gault-Millau French Olympics in Paris, tying with Joseph Drouhin's Chambolle-Musigny; Drouhin bought land in Oregon two years later. The Willamette Valley AVA was granted in 1983 and now contains seven sub-AVAs. Portland wine bars (OK Omens, Ava Gene's, Olympia Provisions) all run heavy Willamette Pinot programmes by the glass. Bring a designated driver if you head south on 99W; the cellars are 30 to 45 minutes from downtown.
Common allergens: Sulphites
Tip from the editors. The temperature is the single most important variable; cellar temperature (14 degrees Celsius), not fridge temperature. Use small Burgundy tulip glasses, not big balloon glasses, for the flight format; the smaller bowl preserves aromatics across an hour-long tasting.
The naturally focused wine room next door to the former Castagna space on SE Hawthorne in Portland, chef Justin Woodward's food, Willamette growers.
Signature pour: Willamette Valley Pinot Noir by the glass
Wine focus: Natural wine from Oregon and the Old World
Food: Pacific Northwest small plates
Tip: The bar takes walk-ins; the dining room reserves on Resy. By-the-glass list rotates weekly.
The bar at Ava Gene's on SE Division in Portland, focused on Italian regional pours and Willamette Valley wines, with full kitchen access for walk-ins.
Signature pour: Etna Rosso by the glass
Wine focus: Italian growers and Willamette Valley
Food: Italian antipasti and pasta
Tip: Order the antipasti as a snack with two glasses of wine; the kitchen will plate a smaller portion.
The Olympia Provisions bar in SE Portland, with European wines by the glass paired to house-cured charcuterie boards and choucroute royale. Family-friendly.
Signature pour: Loire-Valley Chenin Blanc by the glass
Wine focus: European wines and Oregon Pinot
Food: House-cured charcuterie and rustic plates
Tip: Walk-in seating at the bar. The charcuterie board with two glasses is the editorial pick.
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