Also know as Pinot Gris, this fashionable pink-hued variety produces soft, perfumed whites perfect with or without food. Try Italy for a touch of minerality, Australia and New Zealand for ripe pear and peach fruit.
Pinot Grigio is a grape variety utilised for white wine. This term is largely used in Italy to refer to the mutant copy of Pinot Noir. It is known as Pinot Gris in France, Australia, New Zealand and in the US. This wine is the most well known white wine in Italy particularly in the regions of Alto-Adige, Friuli and Veneto. The grape needs to be harvested early before it fully ripens. This is because acidity lowers when it is ripe.
The wines produced by Pinot usually vary depending on the region where they are grown and the wine making techniques utilised. In Italy, the Pinot Grigio body is light with light colour, crisp and highly acidic. Sometimes the wine is added to Pinot Noir to make it lighter and richer.
The fruit is usually grayish blue in color. However, it is not unusual to see brownish pink, white or black colour of the pinot. Pinot is actually derived from the French word meaning pine cone. Its great resemblance to a pine clone cluster must have inspired the name.
The resulting Pinot Grigio wine also differs in colour. Some are deep yellow. Others have copper colour. And still others are pink and orange. Its aroma is reminiscent of a bright flower. It is highly acidic. It can induce the salivary glands to water. It provides a mid-palate balance with short aftertaste. It is best to drink this wine young rather than vintage it. It is usually bottled and sold to the market within just 4 to 12 short weeks after undergoing fermentation.
Pinot Grigio is best paired with seafood, pastas or cheese and cracker. It can also be served as an aperitif or a cocktail wine. Fruits, tomatoes and tomato-based dishes will clash with the taste of the wine and hence, must be avoided.