Washington Merlot, with its cherry flavors and aroma, tends to be more full-bodied, moderately tannic and slightly higher in alcohol than its Bordeaux cousins and higher in acidity than those from California.
Traditionally used in blends, Merlot gained popularity as a stand-alone wine in the early 1970s. It captured center stage as Washington's star varietal almost 15 years after its first commercial release in 1976. Washington Merlot is known for its sweet cherry, berry flavors and complex aromas that include mint, cigar box, and sweet spices like nutmeg and cardamom.
CABERNET SAUVIGNON
3,500acres
1,416 hectares
The king of the red grapes grows magnificently in Washington. The heady, fruity character of this complex grape develops slowly. In its youth, the wine appears more subtle and restrained than Washington Merlots. Its character can emerge as black currants, cherry, berry, chocolate, leather, mint, herbs, bell pepper or any combination of these. This wine ages beautifully. Frequently, several years of bottle aging are needed for the wine to show its best. Many of the state's vintners employ traditional blending practices, adding Merlot or Cabernet Franc to the wine.
CABERNET FRANC
820 acres
332 hectares
Long considered primarily a blending grape, Cabernet Franc has recently captured the attention of Washington's winemakers who are exploring the grape's unique varietal characteristics. A hardy grape, Cabernet Franc has been of primary value for the sturdy core and firm tannins it adds to softer wines. On its own, it offers delicious, spicy notes with mellow coffee and intense blueberry fruit. Washington vineyard acreage devoted to Cabernet Franc has grown six-fold in the past few years.
SYRAH
560 acres
227 hectares
A relative newcomer to Washington State, acreage for the Syrah grape has increased substantially in the past few years. Syrah is just one of the Rhone varieties sparking new interest in Washington State. A spicy, rich, complex varietal, Syrah grapes turn into big, dark, intensely concentrated wines with aromas and flavors of blackberries, black currants, roasted coffee and leather.
LEMBERGER
100 acres
41 hectares
Washington is one of the few places outside Germany to successfully cultivate this grape. Washington Lemberger is made in a range of styles, from fresh, fruity Beaujolais-like wines, to rich, hearty types with full-oak aging.
OTHER REDS
Sangiovese
Grenache
Nebbiolo
Zinfandel
Washington White Wines
CHARDONNAY
5,330 acres
2,157 hectares Washington State's most widely planted grape is also the best manifestation of the state's special winemaking character. While Chardonnay is noted in many other regions as a rich and powerful wine.
Washington Chardonnays are often distinctively crisp and delicate, like fresh apples. Oak is often used with a lighter touch, showing off the varietal character. Also, some wineries use secondary malolactic fermentation to add rich vanillin and buttery nuances.
RIESLING
2,080 acres
842 hectares One of the original grape varieties grown in Washington, the state's Rieslings tend to be very floral in the nose, with vivid apricot-peach flavors. Occasionally, the "noble rot" works its magic on Riesling, concentrating the sugars and flavors to produce a late-harvest or ice wine of uncomparable intensity. Most Washington Rieslings are vinted in a dry to slightly off-dry style to accompany food.
SEMILLON
740 acres
300 hectares Washington is known for its Semillon, and while this wine is most often enjoyed young, Washington Semillons have been known to age beautifully into rich, honeyed, nutty wines. When young, it offers a broad spectrum of flavors, ranging from crisp citrus to melon and fig, and from fresh pears to vanillin. A wine with somewhat lower acidity than Sauvignon Blanc, Semillon is luscious, yet light. Its lower acidity makes it more susceptible to botrytis, resulting in a fair number of late-harvest bottlings.
SAUVIGNON BLANC
680 acres
275 hectares
These grapes make wines that appear under two names-Sauvignon Blanc and Fum&#eacute; Blanc. They are becoming increasingly popular for their distinctive character. Often described as fruity with a touch of herbaceousness and lively acidity. As with Chardonnay, styles range from slightly tart and grassy to tangy pineapple overlayed with oak.
CHENIN BLANC
460 acres
186 hectares This is the white grape variety of Vouvray in the Loire Valley of France. In Washington, it is often used to make similar wine-delicately fruity and highly floral. It brings to mind apple blossoms and citrus with a slightly rich and earthy note found in classic Vouvray. Chenin Blanc is made in both dry and off-dry styles and occasionally produces late-harvest wines.
GEWURTZTRAMINER
320 acres
130 hectares An early Washington success story because of its ability to withstand the cold winters, Gew&#uuml;rztraminer typically offers allspice, tropical fruit with zesty aromas and flavors. Previously made only in an off-dry, or slightly sweet style, Gew&#uuml;rztraminer is now being explored by Washington winemakers who wish to make dry styles that retain its rich aromatics.
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