With a sale on World Vineyard Italian Pinot Grigio this month we thought we would profile this very special grape. While the Pinot Grigio grape is the same grape as Pinot Gris, the styles are an interesting contrast. Pinot Grigio is naturally, lighter, lemony, easy drinking and invariably dry. While Pinot Gris is spicy, weightier, generally more complex and varies from dry to markedly sweet.
The Pinot Grigio grape is a natural mutation of the red Pinot Noir grape, and it can sometimes resemble Sauvignon Blanc, without the grassy and herbal notes. Pinot Grigios are usually not aged in oak as this would overpower the wine and takes away from its simplicity.
Because of Pinot Grigio’s acidity, it is good at cutting thru the fullness of richer recipes and butter & cream sauces. It is best consumed young.
Pinot Grigio goes well with the same foods as Sauvignon Blanc
simple shellfish esp. oysters, clams and mussels, and pasta dishes including these seafoods
semi-hard cheese such as Gruyere, Emmenthaler, goat or sheep’s milk cheese
chicken, especially fried, grilled, roasted or sautéed
Pinot Grigio does not go well with:
thick and bold food
big red meats
This month consider adding Italian Pinot Grigio to your cellar.