Washington Tasting Room Magazine

Many restaurant experts believe it’s not always a simple matter of choosing a white or red, but rather, what flavor profiles work best and whether or not the customer is open to exploring more options. Ryan Lowell is the wine and spirits director of Russell’s Restaurant & Loft in Bothell, a popular dining destination known for their annual winemaker dinner series and iconic wedding venue. Like other wine professionals we talked to, Lowell says that typically if he is reaching for a glass of wine, it’s a white wine. “I’m totally partial to white wine, especially Sauvignon Blanc” he shares. “I don’t understand it when I hear people say, ‘I only drink red wine.’ I feel like there’s a kind of stigma associated with white wine, but I appreciate all varietals because each is unique in their own way. At the end of the day, a wine is made great by a multitude of factors.”
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