Grüner Veltliner, though still rare, shows good promise in Oregon. This is a big, sappy, ripe version that's borderline syrupy, with big flavors of peaches and apricots. But the supporting acids, and a lick of mineral, keep it from crashing.
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.