Pronunciation: Pee-noh gree-jo
Full-bodied and aromatic at its best but much more usually encountered enjoying international fame if not glory as anodyne Pinot Grigio.
When Pinot Gris’ yields are not too high and it is allowed to reach full ripeness it can produce deep-colored, fairly rich wines with relatively low acidity – occasionally running to flab – and heady perfume, but in the mass-market arena, the name Pinot Grigio seems enough to guarantee sales of even a tart, neutral, almost colorless and flavorless white wine. In very general terms, producers tend to choose the name Pinot Grigio for less expensive, less characterful versions destined for export markets, but there are many exceptions to this rule and Friuli in particular in north-east Italy uses the term for all of its varietal wine, no matter how concentrated and exiting.
Source: Wine Grapes
A complete guide to 1,368 vine varieties, including their origins and flavors
Jancis Robinson, Julia Harding, and Jose Vouillamouz
Published by the Penguin Group
- Tags: wine 101