This Oregon riesling was a light, golden color in the glass, delivering signature notes of petrol giving way to stone and minerals, with very understated floral and fruit. The Penner-Ash (12.5%) was dry, offering bright acidity and a clean finish. Not much fruit coming through, making it a bit flat.

We paired this wine with Korean-style BBQ, which consisted of grilled tri-tip beef that had been marinated overnight in a soy/ginger/rice vinegar/chili/sesame oil sauce. The beef was grilled medium rare, allowed to rest 5 to 10 minutes, and then sliced into thin strips.

We wrapped the beef with steamed rice in green leaf lettuce, garnished with chopped green onions and toasted sesame seeds. Of course, a good dose of spicy sauce was added, which along with the Penner-Ash riesling, helped to bring all of the flavors to life.

This riesling was purchased at the Penner-Ash Wine Cellars, back in late 2007 when I paid a visit to this winery located west of Newberg in Yamhill County. It appears this dry riesling may have been the one and only vintage produced, therefore it may be difficult to find now.