A yellow straw shade, with a somewhat beery, sulphury scent. It's better in the mouth, where it's spicy and yeasty. But the beery quality persists right through the finish. It leaves a slightly sour flavor long after being swallowed, like a bite of sourdough bread.
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: firstname.lastname@example.org.