![]() ![]() As Pinot Grigio ripens it can take on a pinkish hue although colors vary from blue-gray to pinkish-brown. Harvest date can have a clear impact on the color as well. Careful consideration is required from vignerons. An earlier date in the ripening period results in a higher acidity level at a compromise of sugar and flavor compound accumulation. Bunches of Pinot Grigio are small and compact creating an ideal harbor for botrytris and other bunch rot diseases.ĭue to the naturally low acidity of the grapes, in a hot summer, the picking date is particularly important. In Italy, Malattia del Pinot Grigio ("Pinot Grigio disease") causes leaf deformation and diminished yields. In the vineyard, Pinot Grigio is susceptible to a variety of diseases. These are usually marketed respectively as aperitifs and food wines. ![]() Some wineries in the New World have chosen to produce both Pinot Grigio and Pinot Gris wines. An everyday price may infer an early picked light bodied wine. Price should be taken into consideration by purchasers if no other information is available. However, away from Italy the distinction between the two names cannot be relied upon with absolute confidence. It has done particularly well in the United States, (where it is fondly nicknamed "Greej") as well as the Yarra Valley, Mornington Peninsula and Adelaide Hills of Australia. The refreshing style of Pinot Grigio has enjoyed great success in various countries. Medium or sweet Pinot Gris is more associated with Alsace, and on a much smaller scale with New Zealand. Pinot Grigio is rarely the base of sweeter or dessert wines in Italy. Meanwhile the most popular, Prosecco, can only feature up to 15-percent Pinot Grigio against 85-percent Glera. But it is notably absent from the nation's most serious sparkling style, Franciacorta (where Pinot Bianco is allowed). In many parts of Italy, the variety is used to make frizzante (semi sparkling) or spumante (sparkling) wines. The very best wines can get close to the quality of Alsace Grand Cru wines. These can achieve a weight and texture comparable to almost any Pinot Gris bottling. However, it should be noted that there are also plenty of examples of premium wines from this region. The region exports vast quantities of the wine each year, mostly to the United Kingdom and USA. Northeastern Italy ( Veneto, Friuli-Venezia Giulia and Trentino-Alto Adige) is the Pinot Grigio producing heartland. ![]() Extended cellaring is neither required nor advisable. This type of Pinot Grigio wine is almost always intended for consumption within a year or two of harvest. This would detract significantly from the clean, simple style, and also raise costs. If barrels were used, this would add palate weight and sweet vanilla aromas. To retain freshness and "zing", fermentation and storage typically take place in stainless steel tanks. Otherwise, the variety is naturally quite low in acidity. ![]() This is done in an attempt to retain as much fresh acidity as possible. This "everyday" Grigio Italian style is achieved firstly by harvesting the grapes relatively early. From the north of Italy in particular, Pinot Grigio is most commonly described as a lean and crisp dry white with relatively high acidity that adds a spritzy sensation, complemented by aromas of lemon, lime, green apple and blossoms. ![]()
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