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Winemaking today
Appears in
Published 2006
Oregon is a sympathetic home for any vine which does not like too much heat (although Pinot Noir grapes which ripen too fast may have to be picked before they reach full maturity in a particularly hot year). Increasingly mature vineyards and greater experience will reveal the extent to which the pioneers are justified in their hopes.
The economies of scale necessary for the production of cheap wine are not a feature of the Oregonian wine industry, which is therefore motivated by a need for quality rather than quantity. Crop yields are small and the vines are mostly cane pruned rather than cordon pruned, thus demanding more time, care, and skill from the grower.
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