With alcohol under 13%, this spicy, well-constructed Pinot Gris is decidedly cut in a European mold. Grapefruit and fiddlehead fern flavors combine, with surprising concentration and length. For food matches think along the lines of what goes best with a spicy, grassy Sauvignon Blanc.
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.