The nose carries a blend of pear and citrus; the mouth is filled with ripe pear aromas, balanced by acidity. The fruit forward style makes this Pinot Grigio the perfect match for tomato dishes. This medium bodied, fruit forward style can be enjoyed as a refreshing aperitif or paired with all kinds of dishes such as: non-grilled seafood, white meat, or white pasta.
|Pinot Grigio is an Italian white wine popular in the springtime due to its crisp, fruity flavor. A variation of the Pinot Noir red wine, Pinot Grigio is always light, rarely exceedingly dry, and ideal for those new to wine tasting. Check out a few facts about this delicious addition to any meal, as well as tips for optimal enjoyment:
Pinot Gris and Grigio
“Gris” is French while “Grigio” is Italian, however both refer to the same grape. The difference in name is only due to the style and country in which these wines are made. While gris and grigio are the same wine, note that Pinot Blanc is not.
The Italian Version
The Italian version of this flavorful wine is typically drier that its sister wines, and features a mineral taste. Most pinot grigios are created in Italy. California versions, in comparison, tend to have a citrus-infused flavor in addition to the mineral notes.
The first American vines of Pinot were planted in Oregon in 1966. David Lett from the Eyrie Vineyards is credited with planting these vines. Oregon has remained one of the major producers of this delicious wine, though Central and Southern California enjoy continued success with Pinot.
Early to Market
Pinot Grigio is deemed an “early to market” wine, meaning it can be bottled and sold four to 12 weeks following fermentation. Many wines age for years before they are ready for consumption, while Pinot may be consumed “young.”
|This medium bodied, fruit forward style can be enjoyed as a refreshing aperitif or paired with all kinds of dishes such as: non-grilled seafood, white meat, or white pasta.