Every day is a good day to talk about wine. So, let’s take a look at Pino Grigio.
First off, what exactly is Pinot Grigio? It’s one of the most popular white wines around, known for being light, crisp, and dry with a noticeable high acidity. According to Spruce Eats, it’s America’s second most popular wine. However, I recently learned there’s often confusion between Pinot Grigio and Pinot Gris. As My Recipes explains, Pinot Grigio is generally lighter-bodied with crisp citrus notes, while Pinot Gris tends to be sweeter, with spicy tropical fruit aromas, lower acidity, and a richer texture. I’m planning to do a tasting to discover which I prefer!
Pinot Grigio’s flavor varies depending on where the grapes are grown. Typical notes include lemon zest, lime, stone fruits like pear, nectarine, and peach, and green apple. It’s usually dry, medium-bodied, and has no tannins, with an alcohol content ranging from 12.5% to 13.5%, which is fairly high compared to other white wines. There are three main types: minerally and dry (found in cooler climates like Italy and Canada), fruity and dry (from North America and Australia), and fruity and sweet (in regions like Alsace, France). I’m leaning toward trying the fruity and sweet style during my upcoming wine tasting.
As for pairing, Pinot Grigio complements a variety of foods. Seafood, mild cheeses like goat and mozzarella, salads, veggies, rice, chicken, turkey, and light pasta dishes all pair beautifully with it. Strong cheeses and red meats, however, tend to overpower this delicate wine.
Happy wine sipping, everyone!
KathieyV