Food and Wine
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.
So really, there's no mystery to food and wine
pairing with Oregon wines-look no further than the kinds of
ingredients that can be found from Oregon's farms, rivers, and
coast. A simple guideline might be: what grows together, goes
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
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 desert 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
The Oregon Experience
Experience Oregon with more wine information, history and
background about Oregon wine.