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Paul Gregutt

Paul Gregutt has been reviewing the wines and wineries of the Pacific Northwest since the mid-1980s. Career highlights include serving as the wine columnist for the Seattle Times (2002 – 2013) and Contributing Editor for Wine Enthusiast magazine (1998 – 2022). He lives with his wife Karen and his rescue dog Cookie in Waitsburg (pop. 1204), a Walla Walla County farm community. When not tasting and writing about wine he writes songs, plays guitar and sings in his band the DavePaul5 (davepaul5.com). Follow his writing here and at www.paulgregutt.substack.com.
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The Collectable Wine that will Never be Drunk

In my dream world, all collectible wines would be auctioned for charity repeatedly. If such rare bottles are never going to be drunk, at least they can be re-sold repeatedly, raising money for a worthy cause every time.
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Ten Tips to Better Enjoy Good Wine

Here are common distractions that can diminish your enjoyment, no matter how great the wine may be. So ask yourself – am I missing out?
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Going Rogue in the Applegate AVA

Though most of the valley’s wineries are quite small and the wines sold principally out of tasting rooms and local retailers, a few have reached beyond and deserve much wider recognition.
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Accolades for NW Wines and a Restaurant

Wine Enthusiast mag’s annual list of the year’s Top 100 Best Buys has just been published. Understandably this is one of the year’s most widely-read issues.
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Oregon’s First Winery

The Oregon Wine Board reports that European immigrants began planting grapes here as far back as the 1840s. In 1852 (some sources say 1854) settler Peter Britt planted a vineyard at his home in Jacksonville that included a wide variety of Vitis Vinifera grapes, among them some ‘Franc Pinot’ that may have been Oregon’s first planting of Pinot Noir.
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Keeping Score: The Narrowing of Wine Ratings

The once-rare scores of 95 and above have become commonplace. Someone somewhere no matter how obscure has given that $8 Chardonnay a 95 and the number is all that matters.
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Chill Out: What’s the Best Temperature to Serve White Wine?

Consider what happens to a wine when it is chilled down to refrigerator or ice bucket temperature. The aromatics – a strong point for many white wines – all but vanish. The fruit flavors close up – shrinkage! The acids pop out aggressively, because everything else has been squashed. And should that wine have a flaw, such as brett or TCA, it will either be undetectable or hidden to such a degree as to seem unimportant.
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Does Washington State Wine Have an Identity Problem?

There is still no signature grape providing a clear distinction (definition?) for Washington wines; a handle that consumers and trade who are not located in the Pacific Northwest want and need.
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When Wine Becomes Collectible: Who Wins?

At least we can go into any number of museums around the globe and feast on Picassos, as I have often done. But turning rare wines into speculative investments means that for the vast majority of wine drinkers they will never be experienced.
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WAugust Wine Promotion hits some Bumps

Yes there are all kinds of discounts sparking quick sales, but discounted wines can do as much damage as good to a winery’s long-term sales and a region’s overall reputation for quality.
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Seattle, Washington

Contact: Editor@postalley.org