Vancouver, Whistler & Vancouver Island - Washington, Oregon and the Pacific Northwest - page 873

winters and rich volcanic soils mimic conditions in Burgundy, one of the few places in
the world where the grape thrives. Pioneers David Lett, Dick Erath and Charles Coury
planted the first pinot grapes - along with pinot gris, chardonnay and riesling - and today
the grape has come to signify Oregon wines. In 2011 the state boasted 463 wineries and
more than 20,000 acres of planted grapes everywhere from the dry, eastern Snake River
Valley American Viticulture Area (AVA) to the Rogue and Applegate Valleys in southern
Oregon.
Washington, which shares the same latitude as the French Burgundy and Bordeaux re-
gions, has become the second-most productive wine region in the country after Califor-
nia. Fans of the state's wines say it's all about the soil, which was enriched over 15,000
years ago when the Missoula floods deposited a thick layer of sediment around the
Columbia River Gorge. The dry climate and long hours of daylight help produce Wash-
ington's eclectic mix of wines. The Columbia Valley AVA covers more than a third of the
state and produces 99% of the state's wine. A small part of that area, the Walla Walla re-
gion, has become the state's 'Napa,' with a plethora of tasting rooms, wine shops and
B&Bs. Other good bets include Yakima, Ellensburg and Spokane.
And don't forget British Columbia, which has over 200 wineries that straddle the Cas-
cades: on Vancouver Island, the Gulf Islands and Fraser Valley and in the Okanagan Val-
ley. These regions are known for crisp, fruity white and dessert wines, but reds, including
cabernet sauvignon, cabernet franc, merlot and pinot noir, are just starting to catch up in
number.
Biodynamics, one of the buzzwords in the wine world, focuses on the health of the soil
by using organic and sustainable practices. For example, farmers deter pests by plant-
ing flowers or distributing bark chips rather than using pesticides.
Spirits
Ever pioneering when it comes to imbibing, small-batch distilleries are popping up all
over the Pacific Northwest. There's Eau de Vie of Douglas fir and lava-filtered vodka
from Clear Creek Distillery in Portland, which was founded by distilling pioneer Stephen
McCarthy in 1986. Or a homegrown Wheat Whiskey from It's 5 Artisan Distillery in
Cashmere, WA. Victoria Spirits in Victoria, BC, makes gin from wild-gathered botanic-
als.
In Portland, five east-side distillers make up Distillery Row, one of the only concentra-
tions of artisan distillers in the country. These craft distillers have tasting-room hours,
when visitors can sample everything from whiskey and absinthe to aquavit and fruit
brandies. In the tradition of artisan craftsmanship, the owners are the distillers and