Riesling, Sauvignon Blanc and Pinot Gris: a trio of tasty white wines with medium to high acidity at their core and unlimited food-paring potential. They\u2019re an absolute must to have in your cellar year-round and even more highly recommended as go-to wines during the warmer summer months. <\/p>\n\n\n\n
Look\nno further than Washington State for an excellent selection of these three\nwhite wines where they\u2019re made in a wide range of flavors, styles, and\nsweetness levels from bone-dry to super-sweet.<\/p>\n\n\n\n
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<\/figure><\/div>\n\n\n\nRIESLING:\nVERSATILE AND AFFORDABLE<\/p>\n\n\n\n
Riesling could arguably be called\nthe most versatile wine you\u2019ll find on the marketplace. Why? It\u2019s one of the few\nwines \u2013 red or white \u2013 that sells well in a dry, off-dry, sweet, and late\nharvest (very sweet) style. It also does incredibly well as a sparkling wine \u2013\nYakima Valley\u2019s Treveri Cellars\nCelebration Cuv\u00e9e<\/strong> (about $20) is a great example \u2013 and it\u2019s a terrific\npairing partner with spicy foods when made with a bit of residual sugar.<\/p>\n\n\n\n Milbrandt Vineyards 2018 Sweet Katherine\nRiesling<\/strong> (about $13) \u2013 If you\nlike big, expressive Rieslings, this latest release from the Prosser winery\nshould easily put a smile on your face. Explosive white peach and nectarine\nflavors are capped by a honey-like finish that\u2019s accentuated with refreshing,\nlaser-sharp acidity.<\/p>\n\n\n\n SAUVIGNON\nBLANC: UNDERUSED AND UNDERRATED<\/p>\n\n\n\n Sauvignon Blanc\u2019s high acidity is\nthe key to its ability to pair with foods\u2026perhaps even more so than Chardonnay.\nThis feature allows the wine to cut through the fat content of foods and\ncontrast well with anything cooked in butter or cream-based sauces. <\/p>\n\n\n\n Sauvignon Blanc may also be the\nquintessential wine to pair with seafood. Its oftentimes mineral-like\ncharacteristics make it a natural to serve with any seafood and shellfish will\nsimilar qualities.<\/p>\n\n\n\n Three of Cups 2018 Le Voeu Sauvignon\nBlanc<\/strong> (about $16) \u2013 Woodinville\nwinemaker Mike Metheny hits a home run with this sensorially stunning new\nrelease. It features fragrant lemongrass and green herb aromatics, juicy\nruby-red grapefruit flavors, and a weighty, yet vibrant lemon-drop finish.<\/p>\n\n\n\n PINOT\nGRIS: THE \u201cNEWER KID ON THE BLOCK\u201d<\/p>\n\n\n\n Pinot\nGris barely registered as a Washington white wine varietal 15 to 20 years ago.\nToday, it ranks third in production behind Chardonnay and Riesling and\ncontinues its rise as an all-purpose crowd-pleaser with an easy-to-drink\npersona.<\/p>\n\n\n\n Pinot Gris isn\u2019t a high-acid grape by nature. But by growing it in\ncooler areas or by harvesting it early, winemakers can achieve higher acidity\nlevels to give the wine a brighter, crisper quality.<\/p>\n\n\n\n Gravel Bar Winery 2015 Pinot Grigio\n(about $16)<\/strong> \u2013 This Columbia Valley winery\ntends to hold back its white wines before release and this older vintage Pinot\nGris is still drinking beautifully. There\u2019s a faint whiff of petrol on the nose\nwith pear, cantaloupe, and green melon flavors that provide a slightly round\nquality to balance out the crisp finishing note.<\/p>\n","protected":false},"excerpt":{"rendered":" This article originally appeared, in part, in the August, 2019 issue of Bellingham Alive Magazine Riesling, Sauvignon Blanc and Pinot Gris: a trio of tasty white wines with medium to high acidity at their core and unlimited food-paring potential. They\u2019re an absolute must to have in your cellar year-round and even more highly recommended as […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4118","post","type-post","status-publish","format-standard","hentry","category-from-the-bellingham-herald"],"_links":{"self":[{"href":"https:\/\/www.danthewineguy.com\/index.php?rest_route=\/wp\/v2\/posts\/4118","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.danthewineguy.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.danthewineguy.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.danthewineguy.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.danthewineguy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4118"}],"version-history":[{"count":4,"href":"https:\/\/www.danthewineguy.com\/index.php?rest_route=\/wp\/v2\/posts\/4118\/revisions"}],"predecessor-version":[{"id":4123,"href":"https:\/\/www.danthewineguy.com\/index.php?rest_route=\/wp\/v2\/posts\/4118\/revisions\/4123"}],"wp:attachment":[{"href":"https:\/\/www.danthewineguy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4118"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.danthewineguy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4118"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.danthewineguy.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4118"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}