We've combed the West for the very best flavor experiences, all worthy of a culinary pilgrimage
When visiting Oregon, be sure to stop at these tasting rooms:
They said it couldn't be done—getting Pinot Noir grapes ripe in Oregon's cool Willamette Valley. But in the late ’60s and early ’70s, a handful of slightly crazy winemakers saw the valley's similarities to France's Burgundy, home to the world's best, and they planted anyway. As it turns out, great Pinot comes from places where the grapes don't fully ripen until the last possible day of the growing season—a nail-biting proposition. And Oregon's Willamette Valley is such a place. Look for lean and earthy Pinots, driven by a sense of place (terroir). Their red cherry and berry flavors are generally cloaked in tobacco, loam, and spice, with bright, juicy acidity that creates long finishes.