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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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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.
Wine

What Makes Patricia Green Cellars Different from Every Other American Winery

The biggest challenge for any winery producing a big lineup of Pinots from the same vintage is making each of them distinctive, stand-alone wines. When it gets down to single clone or block selections, all too often I taste a good component rather than a complete wine. The remarkable achievement at Patty Green Cellars is that the dozens of different cuvées are all distinctive and compelling, no matter the vintage.
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Wine Vintage Charts: Unreliable and Harmful

Granted that one would expect wines that have come directly from winery libraries to be in fine condition, as all of these were. But shouldn’t there have been some noticeable differences between the two vintages – one that most agree was more difficult than “very good” and one that is considered to be among the very best of the past two decades?
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Oregon’s Best Sparklers Rated

The closer they come to embodying (not mimicking) the quality of fine Champagne, the more they will be compared to those wines in terms of price. And as a general rule, Oregon's sparklers do not undercut entry-level Champagnes on price. Price aside, they are quite competitive, and well worth your consideration.
Wine

Goodbye Cheap Wine? Hello Premiumization!

This new trend seems counterintuitive (at least to me) given that consumers are drifting away from wine and toward a plethora of other alcoholic and non-alcoholic beverages. Beer, cocktails,...
Wine

More than a Myth: The Finesse of Eyrie Vineyards

"Eyrie's Pinots set a towering standard for ageworthiness; they often don't begin to evolve until most other wines of the vintage have died."
Wine

From a PNW Wine-Making Pioneer

Washington was considered to be too hot and dry in the summer, too cold in the winter to grow anything but (maybe) a bit of Riesling. Oregon, the experts said, was simply too cold and too wet to grow wine grapes profitably.
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Seattle, Washington

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