- Inside Walla Walla’s Artifex: More than a custom-crush facilityPosted 17 hours ago
- Climate change presents possibilities, challenges for Washington wine industryPosted 2 days ago
- Cabernet Sauvignon is king in WashingtonPosted 3 days ago
- Woodinville WineCraft auction moves to Columbia WineryPosted 3 days ago
- Washington wine growers, irrigators grapple with climate changePosted 5 days ago
- Walla Walla’s Doubleback making its own identityPosted 6 days ago
- Charles Smith reshapes Washington wine industryPosted 1 week ago
- Judges select favorites at Great Northwest Invitational Wine CompetitionPosted 1 week ago
- Commentary: Why the lack of women winemakers in Washington?Posted 1 week ago
- Cabernet Franc a gentler version of Cabernet SauvignonPosted 1 week ago
Pinot Gris from both sides of Columbia River
For more than 15 years, Oregon has embraced Pinot Gris as its No. 1 white wine grape. Today, Pinot Gris is as strong as ever with Oregon winemakers.
Across the river in Washington, Pinot Gris plays a steady role as the distant No. 3 white wine grape, trailing Riesling and Chardonnay.
As recently as four years ago, Oregon and Washington made about the same amount of Pinot Gris. But since then, Oregon’s interest in the bright white grape has surged, with winemakers crushing nearly 14,000 tons in 2014 (the most recent year that harvest numbers are available).
Regardless of what side of the Columbia River you get your Pinot Gris on, you will find delicious examples that pair beautifully with classic Pacific Northwest cuisine, including shellfish, salmon, baked chicken, Asian-inspired dishes and grilled vegetables.
Here are a dozen tasty examples of Pinot Gris from Oregon and Washington that we’ve tasted recently. Ask for them at your favorite wine merchant or contact the wineries directly.