This research addresses the fundamental issue of whether wine quality can be enhanced more effectively by boosting vine nitrogen status via fertilization or by maintaining lower vine nitrogen status in the vineyard but boosting must nitrogen in the winery. This work will be conducted in both Pinot noir and Chardonnay, as we suspect that red wine quality and white wine quality may differ in response to nitrogen manipulation. The Oregon wine industry will benefit by understanding how to best manage nitrogen inputs to create optimal wines, maintain productivity, and reduce the environmental impact of wine production.