This dry Riesling has a steely spine running right through the heart of the wine; you can almost taste the metal. It defines and confines the flavors; the fruit seems like an afterthought. That said, it might just be the perfect wine to try with fresh oysters, firm and lightly lemony with a hint of brine.
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.