Strong citrus fruit flavors come through in this surprisingly tart and acidic wine. Given its low alcohol, one might expect more sweetness, but here the juicy fruit sings of lemon, orange and pineapple. No reason this couldn't work nicely with fresh-shucked oysters.
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.