“With all the excitement we’ve seen for several years around Oregon Pinot Noir and Chardonnay, it was only a matter of time before the state’s sparkling wine started gaining notoriety, too. Those varieties are the main ingredients in Champagne, so it makes perfect sense that Beaver State winemakers would add additional yeast to bottles to turn their still wine into delectable bubbles. With a history reaching back almost 40 years, production of Oregon sparkling has since grown so large that it has its own trade organization, Method Oregon, which boasts 55 member wineries.”