The unoaked Chardonnay phenomenon continues to gain traction in the Pacific Northwest. Tank ferl ightly scented with sweet herb and yeast, this high acid, bone dry Chardonnay seems destined for a stop in Oyster-ville, or at least somewhere over the shellfish rainbow. The salty flavors of mollusks should marry pleasantly with the crisp, cracker-flavored saltiness of the wine.
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: email@example.com.