Body: Light to medium
Dry / Sweet: Dry
Acidity: Medium to high
Age: Drink while young and fresh.
Pinot Grigio (PEE-noh GREE-zOH) is the Italian name for Pinot Gris (see Pinot Gris in the Aromatic style). It is actually the same grape variety, but in Italy it produces Crisp style wine as the grapes are harvested early in order to retain acidity and control the development of their fruit flavors.
The best Pinot Grigio is made in the northeast of Italy in Trentino, Veneto and especially Friuli where it makes dry, light to medium bodied wines with refreshing acidity. Many of these wines are some of the lightest and crispest you are likely to find anywhere and they can be great with food.
Its mild floral aromas combine with subtle fruit flavors of apple, lemon and pear, as well as a touch of spice. These crisp, delicate flavours are generally uncomplicated and neutral, which explains Pinot Grigio’s broad appeal and popularity – it may not often excite, but it does not offend anyone.
In the hands of a good winemaker, with acceptable yields, it can make a very interesting and extremely enjoyable wine. However, if vineyard yields are too high, as is too often the case, the delicate flavors are replaced by blandness. The winemaker is therefore the key arbiter in determining the quality of the finished wine.
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