Oregon used to produce a lot of delicious, dry, inexpensive Gewurtztraminer, but there are only a handful left, and this is always one of the best. Bone dry and intense with spicy, not floral, scents and flavors. It has fine tannin structure, substantial (13.5%) alcohol, and a good balance of fruit and acid.
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.