Like other wines produced in the United States, Oregon wines are marketed as varietals. Oregon law requires that wines produced in the state must be identified by the grape varietal from which it was made, and must contain at least 95% of that varietal. Oregon law has long forbidden use of place names, except as appellations of origin. Oregon is most famous for its Pinot Noir, which is produced throughout the state. Pinot Noirs from the Willamette Valley have received much critical acclaim from wine connoisseurs and critics, and Oregon is regarded as one of the premier Pinot-producing regions in the world.
In 2005, the top five varietals produced in Oregon were:
Pinot Noir (7,974 acres, 12,086 US tons)
Pinot Gris (1,184 acres, 4,317 US tons)
Chardonnay (842 acres, 1,568 US tons)
Merlot (550 acres, 675 US tons)
Riesling (524 acres, 1,000 US tons)
Other varietals with significant production in Oregon include Cabernet Sauvignon, Gewürztraminer, Müller-Thurgau, Pinot blanc, Sauvignon blanc, Sémillon, and Syrah. V. vinifera based wines produced in smaller quantities include Arneis, Baco noir, Cabernet franc, Chenin blanc, Dolcetto, Gamay Noir, Grenache, Marechal Foch, Malbec, Muscat, Nebbiolo, Petite Syrah, Sangiovese, Tempranillo, Viognier, and Zinfandel. The state also produces sparkling wine, late harvest wine, ice wine, and dessert wine.
