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Oregon

The state of Oregon in the United States has established an international reputation for its production of wine. Oregon has several different growing regions within the state's borders which are well-suited to the cultivation of grapes; additional regions straddle the border between Oregon and the states of Washington and Idaho. Wine making dates back to pioneer times in the 1840s, with commercial production beginning in the 1960s.
American Viticultural Areas entirely within the state include the Willamette Valley, Southern Oregon, Umpqua Valley, and Rogue Valley AVAs. Parts of the Columbia Gorge, Walla Walla Valley, and Snake River Valley AVAs lie within Oregon. Pinot Noir and Pinot Gris are the top two grapes grown, with over 16,000 tons (14,515 metric tons) harvested in 2005. As of 2005, Oregon wine makers produced over 1.5 million cases combined.
With 303 wineries in Oregon, a tourism industry has developed around wine tasting. Much of the tourism focuses on the wineries and tasting rooms in and around the Yamhill Valley southwest of Portland. In 2004, enotourism contributed an estimated USD $92 million to the state economy, excluding winery and tasting room sales.

Wine has been produced in Oregon since the Oregon Territory was settled in the 1840s; however, winemaking has only been a significant industry in the state since the 1960s. Grapes were first planted in the Oregon Territory in 1847, with the first recorded winery being established in 1850 in Jacksonville. Throughout the 19th century, there was experimentation with various varietals by immigrants to the state. In 1904, an Oregon winemaker won a prize at the St. Louis World's Fair. Wine production stopped in the United States during Prohibition. As in other states, the Oregon wine industry lay dormant for thirty years after Prohibition was repealed.



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