Although best known for Riesling and Cabernet Sauvignon, Washington State is home to nearly 70 grape varieties, almost all own-rooted thanks to the dry loess soils. The vines soak up sunshine during the long Northwest growing season, but the heat is countered by high latitudes and cooling breezes to develop wines of ripeness and freshness.
My June column for Tasting Panel Magazine presents a few of my favorites. Find them in the magazine’s digital edition, or read this one-page PDF.
I need to get back there. Last visit was in 1999, and so much has changed in the last 18 years. It’s like a different planet.
It’s a compelling region.