Crisp chill with a citrus thrill - say hello to Pinot Grigio!
The Pinot Grigio grape is actually a white variant-clone of the Pinot Noir grape.
Pinot Grigio is one of Italy’s most popular wine styles and is one of the country’s top exported wines, second only to Prosecco. Its popularity stems not only from its approachable flavor but from its versatility with food and broad appeal among casual and seasoned wine drinkers alike.
The Pinot Grigio grape is the Italian counterpart to the Pinot Gris grape of France. Burgundy is the origin of this grape, which made its way first to Switzerland in the 1300s and then eventually to Italy. In addition to being grown in different regions, Pinot Grigio and Pinot Gris are also harvested at different times, which results in distinct wine styles. Pinot Gris grapes are typically harvested when they are ripe. The riper grapes have a higher sugar content, resulting in a heavier wine. Pinot Grigio grapes are harvested early in order to retain more acidity.
Most of the country’s Pinot Grigio comes from the cooler, rocky northeastern regions of Veneto, Friuli-Venezia Giulia, and Trentino-Alto Adige, where grapes can enjoy cooler temperatures while the hills and mountains shield them from damaging winter winds.
Veneto – The largest wine-producing region in Italy, Veneto’s mixture of plains and gentle hills and favorable climate make it the ideal location for producing large amounts of wine. Pinot Grigios from here are light-bodied and highly approachable, typically with flavors of green apple, citrus, and light almond.
Friuli-Venezia Giulia – This region sits in the far northeastern corner, bordering Slovenia and Austria. The alpine and Adriatic characteristics of this area (cool nights, warm days) help the grapes retain acidity, which helps in the development of more complex flavors. The region is known for producing expressive, age-worthy Pinot Grigios with refined notes of pear, melon, and herbs.
Trentino-Alto Adige – Here, the terrain is mountainous and the climate is cool, perfect for producing aromatic white wines as the steep slopes and well-draining soil promote enhanced concentrations of flavor in the grapes. The Pinot Grigios of this region are often more structured and crisp with strong floral and stone fruit notes.
When it comes to Pinot Grigio, it’s all about maintaining that fresh grape flavor! To achieve its signature crisp, refreshing character, the juice from the early-harvested grapes is fermented in stainless steel tanks to help preserve its clean, citrus-driven profile. Unlike fuller-bodied wines, Pinot Grigio is usually not aged in oak, further allowing its pure fruit notes and zesty finish to shine.
Pinot Grigio Food & Wine Pairings
Pinot Grigio is one of the go-to wines for food pairings thanks to its light body, crisp acidity, and bright, refreshing flavors. With citrus, apple, and pear notes tempered by those of almond or light minerality, Pinot Grigio easily complements a wide variety of dishes without overpowering them.
Pinot Grigio is the perfect complement to the Chicken Walnut Pasta's creamy gorgonzola sauce!
One of the top food choices for pairing with Pinot Grigio is seafood, particularly shellfish like shrimp, clams, or scallops. The acidity of the wine cuts right through the typically buttery sauces and enhances the delicate flavors of grilled or steamed fish. (We suggest pairing a glass of Maso Canali Trentino Pinot Grigio with the rich Lobster Ravioli!)
Crisp acidity and subtle fruit notes make Pinot Grigio a natural match for herbaceous or creamy pasta dishes. The dry finish tends to be more refreshing than the overly fruity or oaky finishes of other white wines. (We suggest pairing a glass of Santa Cristina Pinto Grigio with the creamy Chicken Walnut Pasta.)
