Oregon’s wine history begins back in 1847, when the first grapes were planted in the Willamette Valley. By 1890 grapes were being grown from cuttings brought up from California, but did not adapt well. The phloxera epidemic ended this era. There was a slow recovery until Prohibition, then another era ended. Mediocre fruit blend wines became the primary output until the 60's.
The modern era begins in 1961 when cutting were brought in from Alsace France, a similar cool climate. The cuttings from California were designed for warmer climate, and struggled to ripen in cooler Oregon. By 1965 Eyrie Vineyard had realized that historic French varietal cuttings designed for a cooler shorter growing season would indeed ripen in Western Oregon. Oregon Pinot Noir was about to shock the French. In 1979 in a Paris tasting the Oregon Eyrie Pinot Noir placed among the top ten. A follow-up match in Beaune in 1980; this time, the Eyrie came second, less than a point behind the Drouhin 1959 Chambolle-Musigny. By the mid-1980s it became widely known that Oregon was bringing in clones from France to which no one else had access. Today’s Oregon wines are children of France, not cousins of California. Confused? ? Come join us at Cork & Co. for our 2nd wine class of 2013 series and enjoy 4 top Oregon wines with some yummy cheese trays. Your Austin Wine Taster member Sommelier Aaron (Penguin) will be pouring. Cost is $25 and seating is limited to 12. Pay at the official link below to guarantee a seat, or RSVP here and pay at the door.