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History: Also known as pinot gris, this mutation of the pinot noir was identified in France during the 14th century but is possibly much older. The grapes are primarily a muted purple but can range to shades of pink, even on the same bunch, and produce a light, dry wine. |
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Palette: Late autumn straw to pale gold. |
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Bouquet: The sweetness of caramel and peach balanced with the freshness of lemon and orange blossom. |
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Tasting Notes: A dry, slightly earthy, herbaceous wine with suggestions of citrus, apricot, and vanilla and a very long finish. |
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Serving Temperature: 50º - 54º F (10º - 12º C) |
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Food Pairings: Pinot grigio can complement fish and seafood or contrast with butter and cream sauces. It balances the acidity of foods like kapustnica and salad nicoise. It also works well with slightly acidic or salty cheeses like asiago pressato or ricotta salata. |