David Hill's new Pinot Gris is spicy with the sharp scents and flavors of pineapple. Much drier than the 2006 version, it's more suited to food. The herbal, spicy character, reminiscent of Sauvignon Blanc, suggests that the more adventurous might wish to try it with an array of farm cheeses, especially goat.
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.