The Mystique of Terroir in Oregon

This was the title of Professor Scott Burn”s presentation on the relationship of Geology, Soils and Wine.

In other words a talk about dirt.

But I was tickled for the opportunity to learn about the burgeoning wine industry and about all those wineries and vineyards that dot our countryside. And equally tickled that it was FREE.

An exuberant little group of folks called the Friends of the Library have been offering a series of presentations and classes called “Explore Oregon”. And (hee hee) they are FREE. I like FREE. I’m frugal like that you know.

Mt. Hood and vineyard scape courtesy of Google Images

The Oregon terroir that was sought and cultivated early in the 1970’s in our area has brought to our present day landscape 835 vineyards producing wine poured in over 387 wineries. Our Pacific Northwest Jory terroir consists of Basalt Bedrock created by volcanic activity. And closest to our home here in the woods of the Coast Range is Marine Sediment Bedrock terroir.

The soils are old, poor in nutrients and the vitis vinifera flourishes in it’s stony rustic substance. The roots reach down to the bedrock and the flavors of terroir infuses the fruit and by the artistry of the winemaker, graces the glass, imparting tastes of red plum or cherry, even smokiness to name just a few. Oregon’s Burgundy Manifest where the highly coveted Pinot Noir is produced and other acclaimed Reds.

And that’s the dirt on dirt, er, I mean, Terroir.

Here is a peak into my visit to Big Table Farm on last years Wine Country Tour where I was able to taste the results of terroir skillfully presented in a glass. Delightful.

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