The best summertime red wine that pairs well with the widest variety of meals from salads to pastas is pinot noir. Of course, the most revered pinot noir in the world is produced in the Burgundy region of France, but only Russian oligarchs and Saudi princes can afford to drink that stuff on a regular basis.

And with all due respect to Burgundy, there have been other pinot noir producers, principally in the US, that have begun to challenge the vinous supremacy of France to make exceptional wine. The most accomplished region to give the Burgundians a run for their money is Oregon where the pinot noir grown and crafted in the Williamette Valley is not only qualitatively competitive, but also within the economic reach of most wine lovers.

The northern Willamette Valley, just south of Portland, is where the most famous Oregon wineries are located within several American Viticultural Areas (AVA’s), including Chehalem Mountains, Dundee Hills, Eola-Amity Hills, McMinnville, Ribbon Ridge, and Yamhill Carlton. Within these AVA’s, more than 700 wineries produce pinot noir. From a taste perspective, Oregon pinot noir combines the fruit and richness of California pinot with the earthiness, balance and elegance of Burgundy.

 

Chehalem Willamette Valley Pinot Noir

This summer my wife and I have had the pleasure of matching Oregon pinot noir with a variety of meals at home, and we have also paired them with some of the best entrees at several local restaurants. I’m always amazed at the quality of restaurants in Charleston, and Huntington too, and the chefs who create their menus. Paul Smith owner of 1010 and Paulies Fine Italian as well as Chase /Collier of Ristorante Abbruzzi have both been recognized nationally by the James Beard Foundation for their culinary excellence.

 

Chef Noah’s Chanterelle Pasta

Chef Noah Miller of Noah’s Restaurant in downtown Charleston is equally masterful in preparing unforgettable meals. One I enjoyed recently had as it’s delicious and rare centerpiece locally foraged chanterelle mushrooms. Chef Miller actually picked the mushrooms in the forest adjacent to his home and then added the chanterelles to a mouth-watering, creamy pasta dish with which we paired pinot noir. It was an absolutely stunning food and wine combination.

Here are some of my favorite Williamette Valley pinot noirs that you should consider adding to your summertime menus or as accompaniments to restaurant meals: Ken Wright Cellars, Domaine Drouhin, Cristom Vineyards, Chehalem Winery, Adelsheim Vineyards, Domaine Serene, The Eyrie Vineyards and Penner-Ash Wine Cellars. Enjoy!

John Brown is also a novelist. His latest book – Augie’s Wine –is now available to order online or at his website wordsbyjohnbrown.com. His first two books– Augie’s War and Augie’s World – are also available online and at bookstores around the state. You can find out more about his novels, and review all of his archived Vines & Vittles columns at wordsbyjohnbrown.com

 

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