This has a dry finish with modest alcohol, and its emphasis is on phenolic flavors rather than the usual floral-perfumed aromas that characterize most versions of the grape. Here you'll find lemon rind, pineapple and tart, mineral-soaked acids. It's a fine match for white fish, shellfish, scallops or oysters.
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.