Vin de Garde

A wine to save—in other words, a wine that can and should receive AGING.

The state of Oregon requires wine producers who make pinot noir to use 100% of that variety if they want to label a wine as such.

Answer: False.

While Oregon has opted to regulate itself even more strictly than U.S. law mandates, it hasn’t gone that far….yet. According to current Oregon law, the state’s most widely produced wines: pinot noir, pinot gris, chardonnay, pinot blanc and 50 other varieties must contain at least 90 percent of whatever grape variety is named on the label. (U.S. law mandates a minimum of 75 percent.). Bills still pending before the state legislature may increase that requirement to 100% by 2030. However, there are 18 grape varieties exempted from the 90 percent rule (including cabernet sauvignon, syrah, sauvignon blanc) as they have a long history of being used for blending in their respective European regions. Oregon also requires that 95% of grapes must be from the AVA named on the label (compared to federal law of 85%)

Volatile Acidity

All wines have a tiny amount of volatile acidity, usually, with any luck, imperceptible. In excess, V.A., as it is known, causes a wine to have an unpleasantly sharp, vinegary aroma. Volatile acidity occurs because… Continue reading

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