What grows together goes together.
Oregon wines are made for the table.
Before Oregon became famous as a foodie haven, Oregon winemakers were creating food-friendly wines. Because of the natural refreshing fruit flavors inherent in Oregon wines, they make easy and memorable matches for a wide variety of ingredients and cooking styles.
Matching food and wine: At its best, Oregon wine is paired with the season’s freshest ingredients grown from nearby farms or drawn from Oregon’s rivers and coast.
The subtle earthiness of a Willamette Valley Pinot noir is perfectly matched with fresh-picked wild mushrooms from the forest, while the wine’s dry fruit flavor wonderfully complements the richness of wild-caught Pacific salmon. The notes of spice and fruit in a brisk Pinot gris pair well with native hazelnuts and farm-fresh cheeses. Steely dry Riesling and crisp Chardonnay easily enhance oysters from the coast or free-range heritage turkey.
A hearty Umpqua Valley Tempranillo seems made-to-order for a roast of hormone-free Oregon lamb, while a silky Syrah from the Walla Walla Valley has a delicious affinity for elk loin and other game meats. The soft succulence of a Columbia Gorge late harvest Viognier marries with a dessert of Hood River apples, while a compote of Southern Oregon peaches is a wonderful foil to a zesty blanc de blancs.
Whatever your palate preference, there’s an Oregon wine to make the perfect pairing.
