Wine Info

The wine industry is one of intrigue and fascination, drawing in the curious and refusing to release them.

One reason is the constant change associated with agriculture, varying seasons and the impossibility of having two identical harvests.

Then we have the impact of different techniques and styles of winemaking. Those in the industry know "the more you know, the more you realize you don't know" about wine.

Frequently Asked Questions is designed to allow individuals to tap into some of the mystery.

If you have any questions, please email them here, and we would be pleased to provide answers and we might include your question on this page for our other visitors.

I know that winemaking is truly a fusion of art and science. How do you decide when the grapes are ripe enough without waiting too long?

Experience is the deciding factor. Having a grasp on what works with each varietal, in certain years, narrows it down to fine-tuning, which includes such elements as flavor, weather, pH and sugar. Each of these elements plays an important role, but flavor is paramount in picking and harvesting decisions.

I am embarrassed to ask such a silly question, but what makes red wines red and white wines white?

Don't be embarrassed. Many people have asked this very question. There are two factors in determining color: the color each grape varietal naturally produces (ie: skin color), and the process grapes go through when crafted into wine. Some varietals are richer in color than others. For instance, Pinot Gris grapes are pinkish/gray, as Chardonnay grapes are more of a greenish/yellow. Red varietals have red skins, but would not retain their color were they not soaked with their skins. Red wines generally stay in vats with their skins and seeds for longer periods of time than the white varieties. This not only imparts color, but also increases tannin levels in these wines. They also tend to be barrelled more often and for longer periods of time than white varietals. White wines are typically de-stemmed and skinned immediately in the crushing process, thus removing any additional color and bitterness found in the skins and seeds. White wines are often processed in temperature controlled stainless steel tanks in order to bring about the crisp flavors associated with white wines.

I've heard all the reports on phylloxera and other insects that can be devastating to a vineyard. Are there any other enemies to a vineyard and if so, which ones are the most difficult to deal with?

Birds can be extremely devastating, as they have the mobility to get into areas that larger animals cannot. Birds can often be "tamed" by placing statues of owls or using little flags, which have what appear to be owl eyes on them. Deer can be extremely devastating in the spring right after bud break. They love to eat the tender blooms and often sneak into vineyards undetected by way of their vertical jumping abilities. Oftentimes, vineyards will have tall fencing or even a shotgun audio to scare these creatures. Others enemies of the vine include Mildew, Botrytis, Gophers and viruses.

I understand that Harvest can start anywhere from August to November. When does King Estate typically start its harvest?

Although September 20th is a typical starting point, harvest at King Estate can start anytime between September first and October first.

How many cases of wine does King Estate produce a year? Of those cases, what is the quantity breakdown of each varietal?

Although production quantity differs from year to year, we currently produce approximately 120, 000 cases per year. Typically, we produce 40% Pinot Noir, 42% Pinot Gris and 18% Chardonnay.

Many Oregon wineries are most proud of their Pinot. What is the varietal that King Estate is particularly proud of?

Pinot Noir, Pinot Gris and Chardonnay are our primary focus as varietals that do well in cool climate viticulture. Naturally, we are proud of all our wines, but these three receive the utmost attention.

King Estate produces some very popular varietals. Do you ever plan on producing other varietals in the future?

Our focus is, and always will be, Pinot Noir, Pinot Gris, and Chardonnay. However, producing other varietals is always an option.

My friends involved in the Oregon Wine Industry have told me that Oregon has been a pioneer in labeling guidelines. What are the labeling guidelines in Oregon?

Oregon has required regulated labeling practices that far exceed those set by the BATF (Bureau of Alcohol, Tobacco and Firearms). For Example: Varietal Definition: must contain 90% of the varietal stated on the label, with the exception of Bordeaux blends, which are allowed up to 25% of another varietal. Strict Appellation Designation Ban on Generic Terms (ie: Chablis)

Is it hazardous to drink wine because of its sulfite content?

No, wine is not hazardous to drink because of its sulfite content, unless you suffer from asthma. Sulfites have been used as food additives since the 17th century. They were approved in the United States in the early 1800's as means of combating spoilage. Sulfites naturally occur in wines as a byproduct of yeast fermentation.

I feel like I am forever drinking red wines with meats and white wines with salads and fish. Is there a rule of thumb that you could suggest so that I can get a bit more courageous about trying new things?

While there are some standards for wine and food pairing, it is fun to be creative. Try a light red wine (like Pinot Noir or Merlot) with rich, oily types of seafood, or a white wine (like Sauvignon Blanc or Pinot Gris) with herbaceous dishes containing lamb or veal.

I understand the Culinary department at King Estate believes in seasonal cooking. This seems to have become a trend over the past five years or so. Is there a breakdown of the best vegetables and fruits for each season that could help me choose for my personal consumption?

Each season holds a bounty of produce, and produce in Oregon is no exception. Apples, potatoes, pears and mushrooms are available year round. Broccoli, cauliflower, cucumber, melon, rhubarb, salad greens and squash are available from late Spring to early Winter. Keep in mind corn, peaches and green beans are available during the summer months. If you have questions concerning the availability of produce, ask your grocer. Don't forget how the use of fresh, seasonal produce can enhance any meal.

I am planning a dinner party and I'd like to serve a salmon dish, but also wish to serve my favorite King Estate Pinot Noir. Should I play it safe and buy some Chardonnay or Pinot Gris, or go ahead with the Pinot Noir?

We definitely recommend the Pinot Noir with salmon. In fact, we have published a wonderful recipe in our Pinot Noir cookbook if you are looking for ideas. In general, Pinot Noir pairs nicely with rich, oily seafood.