Semillon, a highly undervalued, food-friendly white wine, does well in Washington when handled with care. Winemaker Rob Griffin makes one of the best; fermented and aged in French oak, it has a pretty nose of sweet pea, spice and toast. The fruit is ripe without being tropical, and it has the acid to do well with a variety of food choices.
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.