NEWBERG, Ore. — Nestled between Oregon’s Coast Range and the Cascade Mountains, the Willamette Valley has earned global acclaim for its delicate Pinot Noir, a grape that thrives in the region’s cool climate and diverse soils. Yet, in September 2020, this verdant corridor faced an unprecedented challenge as wildfires tore through western Oregon, blanketing vineyards in smoke and ash, threatening harvests, and testing the resilience of a tight-knit wine and food community. From ancient glacial deposits to innovative winemaking and farm-to-table kitchens, the valley’s story is one of nature’s gifts, human ingenuity, and a determined recovery from a devastating season.

A Landscape Defined by Nature

The Willamette Valley stretches 150 miles from the Columbia River near Portland south to Eugene, a corridor 30 to 60 miles wide framed by rugged peaks. Its cool, maritime climate, shaped by Pacific breezes 70 miles to the west, tempers summer heat and extends the growing season—ideal for cool-climate grapes like Pinot Noir and Chardonnay. Spring frosts delay bud break, while warm September and October days coax fruit to ripeness, preserving the acidity that defines the valley’s world-class wines.

Beneath the vines lies a geological mosaic: volcanic basalt, sedimentary river rock, and glacial silt, formed millions of years ago. Soils like Jory, rich in iron and basalt, lend structure and minerality to wines, while Nekia and Willakenzie, born of marine sediment, add earthy depth. At Shea Vineyard in Carlton, owner Doug Tunnell credits his marine soils for Pinot Noirs with wild mushroom and spice notes. “The land tells us what to do,” he says. “We just listen.”

The Pioneers Who Planted a Dream

Winemaking took root in the 1960s and 1970s, when visionaries saw parallels to Burgundy, France. David Lett of Eyrie Vineyards planted Pinot Noir in 1965, proving Oregon’s potential when his 1975 vintage bested French rivals in a 1979 Paris tasting. Dick Ponzi followed in 1970, refining clones for the valley’s terroir, while Richard Sommer pioneered Riesling at HillCrest Vineyard in 1961. These efforts birthed an industry, growing from a dozen wineries to over 700 today, with Pinot Noir driving nearly 70% of production, according to the Oregon Wine Board.

Early days were a gamble. Ted Casteel of Bethel Heights Vineyard recalls, “We had no roadmap—just passion and a belief in this place.” That belief paid off, as meticulous site selection and vine management elevated the valley to a global stage.

The 2020 Wildfires: A Season of Smoke and Struggle

The 2020 harvest began with promise—bunch weights 10% to 20% below average, signaling concentrated, high-quality fruit. Then, over Labor Day weekend, a perfect storm struck: low humidity, soaring temperatures, and fierce winds fanned five megafires and dozens of smaller blazes across Oregon. The Lionshead, Beachie Creek, and Holiday Farm fires ravaged the Willamette National Forest, burning over 176,000 acres, per the U.S. Forest Service. Smoke and ash cloaked the valley, turning skies sepia and air hazardous.

Grapes, especially thin-skinned Pinot Noir, were vulnerable. As harvest neared, smoke lingered for 10 days, coating unripe fruit with aromatic compounds like guaiacol, which can impart an ashy, “smoke taint” flaw to wine. The University of Oregon reported 62% of Willamette Valley growers faced some impact, with red varieties hit hardest. Many vineyards left grapes unharvested or dumped affected lots, while labor shortages from the COVID-19 pandemic compounded the chaos.

Jim Bernau, president of Willamette Valley Vineyards, tested small batches, fermenting hand-squeezed juice to gauge smoke damage. “After two days, you know if the wine’s viable,” says Christine Clair, the winery’s director. Some chose not to harvest heavily impacted blocks; others shifted to rosés or whites, minimizing skin contact to curb smoke flavors. Lab testing at ETS Laboratories in Newberg lagged, with results delayed to mid-October due to demand across fire-ravaged California and Oregon. Growers filed crop insurance claims, but many made harvest calls based on taste and instinct.

At Sokol Blosser Winery in Dayton, Alex Sokol Blosser saw 15% of his Pinot Noir tainted. “It was our first real brush with smoke here,” he says. “We couldn’t risk our reputation.” The fires destroyed Simple Machine Winery in southern Oregon’s Talent, wiping out 20 to 30 barrels, 12,000 bottles, and the facility. Owner Brian Denner leaned on neighbors’ donated grapes and wineries to craft a 2020 vintage, sold via an “After Fire” wine club.

Taming the Finicky Pinot

Pinot Noir’s delicate nature demands precision. Its tight clusters and thin skins invite rot and mildew, risks heightened by the valley’s damp climate. Growers counter with canopy thinning for air and light, as Adam Campbell of Elk Cove Vineyards does yearly. “It’s a temperamental grape,” he says. “You nurture it carefully.”

Smoke taint added a new layer. Winemakers adapted, shortening skin contact or fermenting at cooler temperatures to limit smoke compound extraction. At Fullerton Wines, Alex Fullerton made more rosé from affected reds, noting site-specific impacts varied widely. “Some blocks were fine; others weren’t,” he says. Research from Oregon State University’s Wine Research Institute continues, exploring coatings to shield grapes or enzymes to neutralize smoke particles.

Climate change fuels these threats. Warmer seasons ripen grapes earlier, overlapping with wildfire risk. The 2020 fires burned 1.2 million acres statewide—double Oregon’s annual average—destroying homes, claiming lives, and displacing 500,000 people. “It’s a new reality,” says Kimberly St. Charles of St. Innocent Winery. “We adapt or we lose.”

A Culinary Canvas

The valley’s wine shines alongside its food. Chefs at McMinnville’s Thistle plate grass-fed beef and foraged mushrooms, while The Dundee Bistro in Dundee pairs duck breast with Archery Summit Pinot Noir. In Newberg, The Painted Lady’s Jack Robbins crafts hamachi crudo with sea beans, matched to Adelsheim Pinot Gris. “It’s field-to-fork,” Robbins says. “The valley’s our larder.”

Collaboration defines the scene. Harvest dinners blend wine and cuisine, and tasting rooms like Domaine Roy & Fils pair flights with charcuterie amid live music. “Wine starts the conversation,” says owner Rich Vial. Beyond grapes, hazelnuts—99% of the U.S. supply—and hops fuel craft beer, tying agriculture to tourism, which brought $430 million to the valley in 2019, per Forbes.

Guardians of the Earth

Sustainability is a cornerstone. Over 60 wineries hold organic or biodynamic certifications, and the Live Certification program enforces strict standards. Sokol Blosser uses solar panels; Bethel Heights grazes sheep to curb weeds. “We’re stewards,” says Pat Dudley of Bethel Heights. “This land outlasts us.”

Post-2020, recovery lingers. The Willamette Valley Wineries Association funds forest restoration, and cover crops like clover sequester carbon. At Van Duzer Vineyard, Steve Berson relies on Pacific winds through the Van Duzer Corridor to cool vines and cut disease, a natural edge after 2020’s trials.

Voices of the Valley

People power the valley. Joe Campbell, in his 70s, hauls barrels at Elk Cove, a winery he founded in 1974. At Temperance Hill, Jon Grant planted in 1981 on a “pretty hill” that proved perfect. Harvest buzzes with life—workers pick grapes by hand, sharing bread and local Gouda amid the scent of crushed berries.

Morgen McLaughlin, executive director of the Willamette Valley Wineries Association, sees resilience. “Our winemakers rose to the challenge,” she says. “The 2020 vintage isn’t lost—just different.” Sparkling wines, harvested early, dodged smoke, and Chardonnay and Riesling still shone.

A Place in Harmony

As dusk gilds the vines, the Willamette Valley endures. The 2020 fires cut production—some estimate Pinot Noir halved—but the community rallied. Winemakers like Bernau accepted fruit to aid growers, echoing the 2018 Oregon Solidarity Project that salvaged rejected grapes. Lawsuits against PacifiCorp, alleging negligence in not cutting power during the windstorm, seek over $100 million for smoke-damaged harvests.

Here, wine reflects the land—basalt and sediment in every sip. From pioneers to chefs, the valley blends tradition and adaptation. Smoke and fire tested its spirit, but as fog lifts over the Cascades, the Willamette Valley proves its legacy: a harmony of nature and craft, poured one glass at a time.

Khao Yai is emerging as one of Southeast Asia’s most intriguing wine regions—a place where the challenges of a tropical climate are met with scientific innovation, refined viticultural techniques, and an unwavering commitment to quality. As a renowned wine expert with decades of experience observing the evolution of viticulture worldwide, I find that Khao Yai’s story is a compelling study in adaptation and excellence. In what follows, I offer an in‐depth analysis of the region’s geography, climate, grape varieties, winemaking practices, international accolades, and the collective expertise that underpins its success—all presented in a strictly factual, non‐fiction narrative.

A Region Defined by Climate and Terroir

Khao Yai, located in the heart of Thailand near the Pak Chong district of Nakhon Ratchasima Province, is known primarily for its national park and scenic natural beauty. However, over the past few decades, this area has also become synonymous with an innovative approach to winemaking in a tropical environment. The region’s terroir is defined by its undulating hills, a mosaic of soil types ranging from sandy loams to clay-rich deposits, and an abundance of natural sunlight. These factors combine to create a microclimate that is both challenging and uniquely beneficial for grape cultivation.

The climate in Khao Yai is characterized as tropical savanna, with a distinct division between the hot, sun-drenched dry season and the humid, rain-soaked monsoon months. During the peak of summer, daytime temperatures can soar above 35°C (95°F), while cooler nights help to preserve some degree of acidity in the grapes. However, the intensity of the sun and the extended periods of high temperature can accelerate ripening, leading to elevated sugar levels and, consequently, higher potential alcohol in the finished wines. At the same time, the monsoon season presents challenges such as excess rainfall and high humidity, which can promote fungal diseases and complicate the timing of harvest. These factors necessitate a sophisticated balance between exposure and protection—a balance that the wine professionals in Khao Yai have pursued through continuous experimentation and adaptation.

Viticultural Practices: Tradition Meets Innovation

In Khao Yai, the art and science of viticulture have evolved hand in hand. Early experiments in the region were driven by the simple question: How can one produce quality wine in a tropical environment where traditional European viticultural practices seem ill-suited? Over time, research and hands-on trial and error have resulted in the development of a suite of practices that now define tropical viticulture in the area.

Key among these practices is the strategic use of canopy management. By carefully training the vines and adjusting the foliage, vineyard managers are able to control the degree of sun exposure on grape clusters. This is crucial in a region where intense sunlight can otherwise lead to over-ripening. Techniques such as delayed pruning and selective leaf removal allow the vines to benefit from the warmth and light while mitigating the risk of premature sugar accumulation.

Irrigation strategies have also been refined to suit the erratic water supply. During the dry season, controlled irrigation ensures that vines receive the moisture they need without diluting the concentration of flavors in the fruit. Conversely, during the monsoon, drainage systems and water management protocols are critical in preventing waterlogging and fungal infections. In some vineyards, shade nets and misting systems have been introduced as additional measures to protect the vines from the relentless tropical heat during peak periods.

Modern precision agriculture tools, including soil moisture sensors and climate monitoring systems, are increasingly common in Khao Yai. These technologies provide real-time data, enabling winemakers to adjust practices on the fly. Such innovations have not only improved vine health and grape quality but have also allowed for a more consistent production process despite the inherent variability of the tropical climate.

The Wines of Khao Yai: Varietals and Profiles

The portfolio of wines emerging from Khao Yai is as diverse as it is distinctive. The region has shown that, with careful management, high-quality wines can be produced from grape varieties that are traditionally associated with temperate climates. In the reds, varietals such as Cabernet Sauvignon, Shiraz, and Merlot have found a niche, each developing a profile that reflects the interplay between intense tropical sun and cooler nocturnal temperatures.

Red wines from Khao Yai typically exhibit a balance of concentrated fruit flavors, peppery spice, and structured tannins. The high levels of sunlight encourage deep pigment development and a robust phenolic structure, while the cooler nights help maintain a balanced acidity—a critical factor in preserving the wine’s freshness despite the region’s propensity for high alcohol levels.

White wines from the region, often crafted from Chenin Blanc and Viognier, offer a different but equally compelling narrative. These wines tend to display a vibrant acidity, along with aromatic notes that can include tropical fruit, citrus, and subtle floral nuances. The careful balance of sunlight and temperature fluctuations allows these varietals to develop complex aromatics while retaining the crispness that is essential for a refreshing white wine.

In addition to these well-established varietals, some wineries in Khao Yai have begun exploring less conventional grapes, aiming to create expressions that are uniquely reflective of the region’s terroir. These experimental efforts are conducted under strict enological supervision and are part of an ongoing dialogue between tradition and innovation. The result is a wine portfolio that is both broad in its range and unified in its quality.

Awards and International Recognition

The quality of Khao Yai wines has not gone unnoticed. In recent years, several wineries from the region have earned awards at prominent international competitions such as the Decanter Asia Wine Awards and the International Wine Challenge. These accolades serve as objective markers of excellence, affirming that wines produced under tropical conditions can compete with those from more established wine regions.

For instance, multiple vintages have received medals that commend their balance, complexity, and faithful expression of their terroir. The recognition extends beyond the medals themselves; it has contributed to a growing international interest in Thai wines, bolstering export opportunities and inviting further scrutiny from wine critics worldwide. The awards are a testament to the rigorous quality control measures, the innovative vineyard practices, and the refined winemaking techniques that have been honed over years of practical experience and scientific research.

The Climate Challenge: Balancing Heat and Humidity

Perhaps the most defining aspect of Khao Yai’s winemaking narrative is its relationship with a challenging climate. The region’s hot days and high humidity levels are a double-edged sword. On one hand, the intense sunlight is responsible for developing deep flavors and robust structures in the grapes. On the other hand, the same conditions can lead to overly rapid ripening, diminished acidity, and an increased risk of vine diseases.

To address these challenges, winemakers have developed a series of adaptive strategies. One major focus is the management of vine stress. Excessive heat can cause the vines to divert energy away from fruit development toward survival, potentially resulting in lower yields or fruit with an imbalanced composition of sugars and acids. By employing selective pruning, canopy management, and tailored irrigation schedules, vineyard managers work to reduce heat stress and ensure that the grapes develop slowly and steadily.

The unpredictable rainfall during the monsoon season further complicates matters. Heavy rains can not only delay the harvest but also increase the incidence of fungal diseases such as downy mildew and botrytis. In response, many wineries have invested in advanced drainage systems and weather monitoring technology, allowing them to make rapid decisions regarding harvest timing and post-harvest handling. Such measures are critical in ensuring that the grapes are processed at their optimal moment, preserving the delicate balance of flavor and acidity that defines high-quality wine.

Scientific Research and Collaborative Innovation

A distinguishing feature of the Khao Yai wine industry is its commitment to continuous improvement through scientific research. Recognizing that the tropical climate presents unique challenges to viticulture, local wineries have established partnerships with academic institutions, government agricultural agencies, and international research organizations. These collaborations have resulted in valuable studies on soil composition, vine genetics, and climate adaptation techniques that are directly applicable to the region’s winemaking practices.

Research projects have focused on understanding how high temperatures influence sugar accumulation in the grapes and on developing strategies to mitigate excessive ripening. Studies have also examined the impact of various canopy management techniques on the microclimate around the grape clusters, with the goal of reducing the risk of sunburn and overheating. The findings from these initiatives have been disseminated through workshops, seminars, and industry publications, ensuring that the broader wine community benefits from the collective knowledge generated in Khao Yai.

This research-driven approach is not merely academic—it has practical, tangible benefits. The development of new grape clones that are more resistant to heat and humidity, the fine-tuning of irrigation schedules, and the adoption of innovative pest management systems have all contributed to improving both the quality and consistency of the wines. In essence, the integration of scientific inquiry into everyday vineyard practices has become a cornerstone of Khao Yai’s strategy for producing world-class wines in a challenging environment.

The People Behind the Wineries

It is important to recognize that the achievements of the Khao Yai wine region are not the result of isolated individual efforts but rather the collective expertise of a dedicated community of professionals. Viticulturists, enologists, agronomists, and technical specialists all play crucial roles in the day-to-day operations of the wineries. Their work is characterized by a meticulous attention to detail, a willingness to experiment, and an unwavering commitment to quality.

Rather than focusing on individual personalities, one can appreciate the collaborative ethos that defines the region. The wine community in Khao Yai is built on shared knowledge and mutual support, with professionals routinely exchanging ideas and best practices. Many have undergone extensive training—both locally and abroad—and have returned with a refined understanding of how to adapt traditional European winemaking techniques to the tropical conditions of Thailand. This blend of local insight and international expertise has been instrumental in overcoming the climatic challenges and in establishing the region’s reputation for excellence.

In parallel, a strong emphasis on sustainable and environmentally responsible practices has further united the community. By implementing integrated pest management, organic fertilization, and water conservation measures, the professionals in Khao Yai have demonstrated that high-quality wine production need not come at the expense of ecological stewardship. This commitment to sustainability not only benefits the environment but also resonates with a global market increasingly attuned to issues of social and environmental responsibility.

Economic and Cultural Impact

The rise of the wine industry in Khao Yai has had significant economic ramifications for the region. Once known primarily for its natural beauty and national park, Khao Yai has witnessed a diversification of its local economy through the development of a sophisticated wine sector. Investment in vineyards and wineries has created jobs, fostered skills development, and stimulated ancillary industries such as tourism, hospitality, and local agriculture.

Wine tourism, in particular, has become an integral part of the region’s economic landscape. Enthusiasts and connoisseurs from across Asia and beyond travel to Khao Yai to experience its unique blend of tropical viticulture and refined winemaking. Guided tours of vineyards, tasting sessions in modern yet tastefully designed cellar doors, and educational programs that delve into the science of winemaking have all contributed to a robust tourism model. The economic benefits of such tourism are multifaceted: they extend beyond the wineries themselves to local restaurants, hotels, and transportation services, thereby reinforcing the overall vitality of the region.

Moreover, the cultural impact of the wine industry is evident in the way it has helped to reshape local perceptions of agriculture and craftsmanship. Where traditional farming once focused solely on staples such as rice and fruit, there is now an increasing appreciation for the art and science of winemaking. This shift has not only enhanced the region’s cultural diversity but has also paved the way for a more diversified and resilient local economy.

Tasting Profiles and Sensory Analysis

From a technical perspective, the sensory profiles of wines from Khao Yai offer an instructive case study in how terroir, climate, and human intervention converge to create a distinctive product. Red wines from the region, crafted primarily from varietals such as Cabernet Sauvignon, Shiraz, and Merlot, often reveal a complex tapestry of flavors. The intense tropical sun contributes to a deep concentration of fruit, lending notes of blackberry, plum, and sometimes even exotic hints of tropical spice. At the same time, the natural diurnal temperature variation helps preserve acidity, ensuring that the wines remain balanced despite their richness. Structured tannins and a subtle minerality—attributable to the diverse soil composition—complete the profile, making these wines robust yet refined.

White wines, on the other hand, present a different narrative. Varietals like Chenin Blanc and Viognier, when cultivated under Khao Yai’s conditions, develop vibrant aromatics that can include tropical fruit nuances such as pineapple and mango, combined with hints of citrus and delicate floral accents. The crisp acidity found in these wines is particularly notable, offering a refreshing counterbalance to the warmth imparted by the tropical sun. This nuanced interplay of flavors and textures is the result of careful vineyard management, precise harvest timing, and meticulous winemaking practices that are all tailored to the unique challenges and opportunities of the region’s climate.

Sustainability and Environmental Stewardship

Sustainability is not a mere buzzword in Khao Yai—it is a guiding principle that shapes every aspect of vineyard and winery management. Given the environmental challenges posed by a tropical climate, winemakers in the region have embraced practices that are designed to minimize ecological impact while maximizing quality. Integrated pest management systems, which rely on natural predators and biological controls rather than heavy chemical use, have become standard. Organic fertilization practices are employed wherever possible to maintain soil health and biodiversity.

Water management is another critical area of focus. With the risk of both drought during the dry season and waterlogging during the monsoon, precise irrigation and drainage systems are essential. Many wineries have invested in renewable energy sources and recycling programs within their production facilities, thereby reducing their carbon footprint. These practices not only contribute to the long-term viability of the local ecosystem but also appeal to an increasingly discerning global market that values environmental responsibility.

The Future of Khao Yai Viticulture

Looking ahead, the future of the Khao Yai wine region appears both promising and dynamic. Continuous investment in research and technology, combined with a commitment to sustainability and quality, positions the region to further enhance its international reputation. As climate change presents new challenges to traditional wine regions around the world, the adaptive strategies developed in Khao Yai may well serve as a model for tropical viticulture in other parts of the globe.

The ongoing collaboration between local wine professionals and international research institutions is expected to yield further advancements. New grape clones that are even more resistant to heat and humidity, improved fermentation techniques, and refined irrigation protocols are all on the horizon. The region’s proactive approach—grounded in a blend of traditional knowledge and modern technology—ensures that Khao Yai will continue to produce wines of distinctive character and high quality, even in the face of a challenging climate.

As global consumers increasingly seek wines that offer a unique sense of place, Khao Yai’s ability to express its tropical terroir while adhering to the rigorous standards of international winemaking positions it as a key player on the world stage. The region’s story is one of resilience, innovation, and a relentless pursuit of excellence—a narrative that is unfolding in real time as each vintage contributes to the legacy of Thai wine.

Conclusion

In summary, the Khao Yai wine region of Thailand stands as a remarkable example of how geographical challenges can be transformed into assets through ingenuity and dedicated expertise. The region’s intense heat, high humidity, and marked seasonal variability have necessitated the development of advanced viticultural techniques that combine traditional practices with modern technological innovations. The result is a portfolio of wines—ranging from robust, complex reds to vibrant, aromatic whites—that reflect the unique interplay of tropical climate and meticulous winemaking.

The international recognition garnered by Khao Yai wines through awards and competitions serves as an objective validation of their quality. These accolades are a direct outcome of rigorous quality control measures, scientific research, and a collaborative spirit that pervades the local wine community. The collective expertise of viticulturists, enologists, agronomists, and technical specialists has enabled the region to overcome climatic adversities and produce wines that command respect on a global scale.

Moreover, the economic and cultural impact of the wine industry in Khao Yai is significant. The growth of wine tourism, the diversification of local agriculture, and the infusion of modern agricultural practices have all contributed to a thriving regional economy. At the same time, the commitment to sustainable practices ensures that this growth is achieved in harmony with the local environment—a balance that is increasingly valued in today’s global market.

As Khao Yai continues to refine its techniques and expand its research initiatives, its future as a leader in tropical viticulture seems assured. The region not only offers a case study in overcoming environmental challenges but also provides a blueprint for the future of winemaking in emerging wine regions. The story of Khao Yai is one of transformation—a narrative where challenges are met with innovation, and where a hot, exclusive wine region has risen to international prominence through a relentless pursuit of quality and excellence.

For wine enthusiasts, industry professionals, and connoisseurs alike, Khao Yai represents a bold new frontier in the world of wine. Its wines encapsulate the essence of a tropical terroir, demonstrating that with the right blend of expertise, technology, and sustainable practices, even the most challenging environments can yield wines of exceptional character. In this respect, Khao Yai is not only a testament to the potential of Thai viticulture but also a source of inspiration for wine regions around the world facing the realities of a changing climate.

In essence, the Khao Yai wine region exemplifies the transformative power of human ingenuity when faced with natural adversity. Its evolution from a relatively obscure area into a beacon of innovative, high-quality winemaking is a story firmly grounded in fact, driven by scientific research, and sustained by the collective efforts of a dedicated community of professionals. As this remarkable region continues to refine its practices and expand its influence, it stands as a model of how a challenging environment can be harnessed to produce wines that are as distinctive as they are celebrated.

The lessons emerging from Khao Yai are clear: excellence in winemaking is not determined solely by geography or climate but by the commitment to continuous improvement and the willingness to embrace both tradition and innovation. For those with an appreciation of fine wine and an interest in the evolving dynamics of global viticulture, the success of Khao Yai is a clear indication that quality and character can be achieved—even in the most unexpected places.

Final Thoughts

The journey of Khao Yai—from its early experimental vineyards to its current status as an internationally recognized wine region—underscores a broader truth about the world of wine: that great wine is the result of perseverance, scientific rigor, and an unyielding commitment to quality. Every vintage produced in Khao Yai is a testament to the region’s ability to adapt, innovate, and ultimately excel in a challenging tropical climate. This story, built on facts and the cumulative expertise of its practitioners, is one that continues to evolve with each passing season.

For the global wine community, Khao Yai offers not only exceptional wines but also a valuable lesson in the power of adaptation and the limitless potential of human ingenuity. As the region moves forward, it is poised to make an even greater impact on the international stage, affirming that excellence in winemaking knows no climatic boundaries.

Wine tourism often gravitates towards renowned regions like Bordeaux or Napa Valley, but sommeliers have started highlighting lesser-known areas that offer equally compelling experiences. Business Insider recently published a list of the best underrated wine regions to visit around the world, revealing hidden gems that deserve attention.

One such region is Alentejo in Portugal. Often overshadowed by the Douro Valley, Alentejo showcases a diverse winemaking tradition dating back to Roman times. The area is known for its full-bodied reds and aromatic whites, made from indigenous varietals like trincadeira and antão vaz. Visitors can explore prestigious wineries such as Adega da Cartuxa and Herdade do Esporão, where they can taste wines aged in traditional clay vessels. According to Business Insider, the region’s versatility and historical richness make it a must-visit for wine enthusiasts.

Moving north, Southern Sweden has emerged as a surprising new contender in the wine world, thanks to climate change. Regions like Halland, Skåne, and Gotland produce high-acidity white and sparkling wines from hybrid grapes like solaris. Vineyards such as Stora Boråkra and Langmyre offer unique wine-tasting experiences set against the backdrop of Sweden’s picturesque landscapes. Business Insider highlights how global warming has expanded the potential for winemaking in these cooler climates.

In South Africa, while Stellenbosch remains a flagship, the Hemel-en-Aarde Valley is gaining recognition for its exceptional Pinot Noir. Wineries like Hamilton-Russell Vineyards and Bouchard Finlayson provide intimate tasting sessions, emphasizing the region’s cool climate and terroir. Business Insider points out that Hemel-en-Aarde’s rustic charm and high-quality wines make it an increasingly popular destination.

Finally, Goriška Brda in Slovenia offers a mix of robust red wines and distinctive whites like rebula. Known as the “Tuscany of Slovenia,” this region combines medieval charm with innovative winemaking. Visitors can taste a variety of wines at local cellars like Vinoteka at Dobrovo Castle and stay at luxurious accommodations such as Gredič, which features a Michelin-starred restaurant. According to Business Insider, Goriška Brda’s blend of history, landscape, and exceptional wines makes it a standout choice for wine lovers seeking new experiences.

These regions provide not only excellent wines but also rich cultural and historical contexts, making them worthy destinations for any wine enthusiast. For more detailed itineraries and recommendations, refer to the full article on Business Insider.