Northwest Wine Experts’ Picks For That Long-Weekend BBQ

By Anna King

The Northwest is quickly becoming world famous for high-quality wine. Lucky us, we live here. For your long weekend, correspondent Anna King rooted some Northwest wine experts out of their cellars. She wants to know what’s splashing into their glass over the holiday.

Photo courtesy of Great Northwest Wine.  Eric Degerman and Andy Perdue edit Great Northwest Wine.Paul Gregutt is the Northwest editor for Wine Enthusiast magazine. In his Waitsburg, Washington, backyard this weekend will be some heavy pours of old-vine chenin blanc. He says this grape has gotten a bad rap from its lower-priced saccharin cousins. But top Northwest winemakers are employing gnarly old vines to produce crisp, food-friendly variations.

Paul Gregutt: “I like old vines in particular because they are more nuanced wines and we’re blessed in Washington to still have some chenin blanc vines that were planted back in the 60s and 70s."

Gregutt is biased. He makes his own floral and citrus kickers under the label Waitsburg Cellars. But he says Pacific Rim’s and L’Ecole’s old-vine chenins rock too.

Photo: Photo courtesy of Great Northwest Wine. Eric Degerman and Andy Perdue edit Great Northwest Wine.

In Richland, Andy Perdue edits Great Northwest Wine and is a vino columnist for the Seattle Times. Perdue says really any great wine is a BBQ wine. But he’ll be tipping back some zinfandel from Cathedral Ridge Winery in Hood River, Reininger syrah from Walla Walla and … some bubbly from the Yakima Valley.

Andy Perdue: “Everyday of life is worth celebrating. I’d probably use something from Treveri Cellars.”

Out of Idaho, he says try the cab-syrah blend from Bitner Vineyards.

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