Image provided by: University of Oregon Libraries; Eugene, OR
About Oregon daily emerald. (Eugene, Or.) 1920-2012 | View Entire Issue (April 22, 2004)
Fine wine Local wineries receive acclaim for their pinot gris and pinot noir selections By Jennifer Sudick Freelance Editor Jim Bemau started making wine nearly 10 years before he could drink it. Inspired by the wine his father al lowed him to taste, the Willamette Valley Vineyards founder and his brother experimented with wine pro duction in his home near Roseburg. "Some of my bottles are still in the crawl space in the house we lived in," Bemau said. The University graduate and former ASUO president owns one of about 450 Oregon vineyards, a market that has grown considerably in the past sev eral decades, according to Sundance I Wine Cellars manager Steve Baker. "It's been a buyer's market for sure, which is great for the consumer," Bak er said. "Oregon has had five superb vintages in a row." Baker said a recent grape glut due to a mid-'90s spike in the number of Oregon vineyards has helped create bargains on some of Oregon's best wines, with many pinot noir and pinot gris bottles available for $15 $20. Recently, these wines have gained national recognition for their quality and price. "Before this recent phenomenon, it was tough to find a really good pinot noir in that price," he said. 'That qual ity of wine has never been better." Oregon's long cool growing season — stretching from spring until early fall — makes an ideal climate for pinot noir and pinot gris, Baker said. Unlike the warmer climate necessary for growing chardonnay, merlot and zinfandel — grown mostly in the famed wine-producing region of Napa Valley, Calif., — pinot noir and pinot gris require moderate-to-cool weather and a slow riping process. "You really get superior flavor de velopment and complexity when it is snuggling to get ripe," Baker said. Bernau said the thin-skinned grape commonly grown in Oregon is fragile and excels only in narrow weather requirements. Since the weather in Oregon stays cooler than in California by at least a month, the grapes mature more slowly, trapping Willamette Valley Vineyards covers atout 260 acres in Turner, Ore., near Interstate 5, nuances in flavor and aroma. "Our pinot noir are much more so phisticated and balanced in my opin ion," Bernau said. "California wines you sit and drink like you would a Pepsi. Hey, I'm an Oregonian. I'm bi ased. A lot of Californians would dis agree with me." Miles Johnson, director of market ing for King Estate Vineyard, an 810 acre winery located about 20 miles southwest of downtown Eugene, said Oregon's wet growing conditions are completely different than the southern climate. "Right on the 45th parallel area here in Oregon we get wet winters, with water tables built up naturally by mother nature," Baker said. Oregon wine: Then and now Bemau, whose winery is located just south of the 45th parallel in Turner, Ore., attributed the growth of the Ore gon wine industry to Californian Turn to WINE, page 18 One stop. No hassles. We've got everything you need for your next trip. STA TRAVEL www.statravel.com 877 1/2 East 13th St. (541) 344.2263 STUDENT TRAVEL & BEYOND 1iB!l Excitement. Adventure. Surprise. Thrills. This ain't your parents travel agency. it's yours. Paris.$537 London.$528 Cancun.$466 Costa Rica.$366 Hostels & transfers: FIJI 5 nights, 3 islands From: $304 concur) Fare is round trip from Eugene and prices are per person. Subject to change and availability. Tax not included. Restrictions and blackouts apply. Fares are valid for students, faculty and youth under 26. 5 night accomm. From: $275 s3: Wednesday, April 28 in the EMU River Rooms 3:30pm-4:20pm and 4:30pm-5:30pm Career Center 220 Hendricks Halt * (541) 346-3235 http'J/uocareer. uoreson.edu % 5. & * How to make the Career Fair work for you Monday April 26,12:00pm - 1:00pm Tuesday, April 27,4:00pm - 5:00pm Room 12, Hendricks Hall
