This estate-bottled Pinot Gris, from a vineyard planted in 1983, shows some definite residual sugar, despite its alcohol rating of 14.4%. Plenty ripe all right, and plenty tasty, too. This has the body and balance to match up with a fat cut of salmon, perhaps in a semisweet tamari sauce, or a grilled pork roast with a fruit dressing.
Paul Gregutt is a Contributing Editor for Wine Enthusiast magazine, a founding member of the magazine’s Tasting Panel, and reviews the wines of Oregon and Canada. The author of the critically-acclaimed Washington Wines & Wineries—The Essential Guide, he consulted on the Pacific Northwest entries in current versions of The World Atlas of Wine and The Oxford Companion to Wine.Email: email@example.com.