Oregon's Willamette Valley sits at roughly the same latitude as Burgundy and makes Pinot Noir with a similar sensibility — brighter acidity, red rather than black fruit, and an earthy, forest-floor undertone that California Pinot rarely shows. Cooler and rainier than California, which is exactly the point. Serve at cellar temperature, around 60°F. Excellent with salmon, duck, roast chicken, and anything involving mushrooms.