Cellar Notes: July 2010

Four perfect summer wines to enhance your backyard barbecue.

By Condé Cox June 17, 2010 Published in the July 2010 issue of Portland Monthly

AS YOU FIRE UP THE GRILL to give those fresh summer oysters, sausages, chicken breasts, salmon steaks, and shrimp a good flaming, don’t forget to tap into our bounty of Northwest white wines. These four full-bodied selections, each featuring plenty of flavors overlaid with spiciness and richly textured scents, will be a lively addition to the enticing smells and timeless tastes of your backyard barbecue.

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