Oregon wine
The state of Oregon in the United States has established an international reputation for its production of wine, ranking fourth in the country behind California, Washington, and New York. Oregon has several different growing regions within the state's borders that are well-suited to the cultivation of grapes; additional regions straddle the border between Oregon and the states of Washington and Idaho. Wine making dates back to pioneer times in the 1840s, with commercial production beginning in the 1960s.
American Viticultural Areas entirely within the state are the Willamette Valley AVA (with 6 nested-AVAs) and the Southern Oregon AVA with (5 nested-AVAs). Parts of the Columbia Gorge, Walla Walla Valley, and Snake River Valley AVAs lie within Oregon. Pinot noir and Pinot gris are the top two grapes grown, with over 66,041 short tons (59,911 t) harvested in 2015. Oregon winemakers sold just over 3 million cases in 2015.
With 702 wineries in Oregon, a tourism industry has developed around wine tasting. Much of the tourism focuses on the wineries and tasting rooms in and around the Yamhill Valley southwest of Portland. It is estimated that enotourism contributed USD $207.5 million to the state economy in 2013 excluding sales at wineries and tasting rooms.
Wine has been produced in Oregon since the Oregon Territory was settled in the 1840s; however, winemaking has only been a significant industry in the state since the 1960s. Grapes were first planted in the Oregon Territory in 1847. Valley View,the first recorded winery, was established by Peter Britt in the late 1850s in Jacksonville. Throughout the 19th century, there was experimentation with various varietals by immigrants to the state. In 1904, an Oregon winemaker won a prize at the St. Louis World's Fair. Wine production stopped in the United States during Prohibition. As in other states, the Oregon wine industry lay dormant for thirty years after Prohibition was repealed.
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