These thin-skinned grapes produce wines that are marked by their dryness, crispness and acidity. This combination gives the grape tremendous mouth-watering appeal. On the nose the sensations are of flowers and minerals and the palate is apple, pear and lemon.
Food Pairing: A perfect aperitivo, Pinot Grigio's crispness primes the palate for food. It pairs well with all seafood, whether raw, lightly sautéed, grilled or lightly sauced with cream or butter. It is best to avoid the acid clashes of citrus fruit and tomatoes.
Type of Wine: Light bodied white with high acidity and low tannins.
Origin: Pinot Grigio is the Italian white wine most widely recognized by consumers. It is grown most prominently in the Friuli and to a lesser extent the Alto-Adige and Veneto regions of Northern Italy. Pinot Grigio is also grown widely in Europe under the following names: Pinot Gris Germany (Ruländer), Alsace, France (Tokay d'Alsace) and Eastern Europe (Tokaji). The wine is almost universally sold as a straight varietal though Viognier is being increasingly added to boost aromas and fragrance sensations. Pinot Grigio is also a distant relative to Pinot Noir.