\r\n\r\n<\/div>\r\nPinot Grigio is a white wine grape variety that is made from grapes with grayish, pinkish, and or purple skins, which is where the name comes from \u2013 \u2018grigio\u2019 is \u2018gray\u2019 in Italian, as is \u2018gris\u2019 in French. The Pinot Grigio\/ Gris grapes are known to be somewhat genetically unstable, so consistency in grape color is not prominent.\r\n\r\n[caption id=\"attachment_16280\" align=\"aligncenter\" width=\"750\"]
![\"The](\"https:\/\/www.winetraveler.com\/wp-content\/uploads\/2018\/03\/pinot-grigio-gris-grapes-on-the-vine.jpg\")
Pinot Grigio grapes grow on the vine just before harvest in Italy.[\/caption]\r\n\r\nSo why isn\u2019t Pinot Grigio more reddish? Well, that\u2019s because Pinot Grigio\/ Gris is made from grape flesh and isn\u2019t allowed the opportunity to meld excessively with the gray, purple, and blue skins during fermentation.\r\n\r\nIN THIS GUIDE:<\/strong>\r\n- \r\n \t
- Taste<\/a><\/strong><\/li>\r\n \t
- Pairings<\/a><\/strong><\/li>\r\n \t
- Terroir<\/a><\/strong><\/li>\r\n \t
- Aging<\/a><\/strong><\/li>\r\n \t
- Wine Recommendations<\/a><\/strong><\/li>\r\n \t
- ...and more<\/strong><\/li>\r\n<\/ul>\r\n\r\n
\r\n\r\n<\/a>What Does Pinot Grigio Taste Like? <\/strong><\/h2>\r\nRiper Pinot Grigio wines will often lean towards the side of tropical and tree fruit flavors, while less mature grapes will have more prominent hints of citrus fruit. Pinot Grigio is almost always made to be a dry white wine with either a light or medium body. Regardless of their weight, the best versions are crisp, refreshing, and well-balanced overall with moderate acidity and complex fruit flavors.\r\n\r\nDepending on quality and production methods, there may be some versions with elevated acidity, especially in cool climate wine-growing regions.\r\n\r\nNote that the specific taste of Pinot Grigio isn\u2019t so simple to pin down. That\u2019s because the ultimate flavor depends on production methods and the region the grapes are grown in.\r\n\r\nIn general, Old World Pinot Grigios will exhibit lime, lemon, pear, green apple, and peach notes while New World iterations will have passion fruit, pear, nectarine, and lime notes. Pinot Grigios also often have ginger, honey, almond, pepper, or arugula notes as well.\r\n\r\nSome vintners also choose to utilize botrytis<\/em><\/strong>, which is a form of rot that causes grapes to dehydrate, while maintaining and enhancing sugar concentration.\r\n
<\/a>Pinot Grigio Food Pairings<\/strong><\/h2>\r\nBeing the lighter-bodied, crisp, and high-acid wine that it is, Pinot Grigio goes very well with a variety of seafood, grilled vegetables, and pasta dishes.\r\n\r\nWhite fish works best, seasoned with lemon, lime, and butter. Chilean seabass, bluefish, haddock, tilapia, snapper, or redfish are all good choices.\r\n\r\nShellfish are also great, particularly oysters, either raw or fried with lemon and lime. Try utilizing ginger, oregano, cracked white and black pepper, and garlic in preparation, and marinade the seafood in the same wine that will be served with dinner.\r\n
<\/a>Climate and Terroir for Pinot Grigio (Gris)<\/strong><\/h2>\r\nThese terms are often used interchangeably these days, though Pinot Grigio<\/em>\u00a0is the\u00a0Italian<\/em>\u00a0designation\u00a0while\u00a0Pinot Gris<\/em>\u00a0is the\u00a0French <\/em>designation. In New World plantings, it can be called either.\r\n\r\nItalian Pinot Grigio tends to lean towards citrus and tree fruit flavors, while French Pinot Gris is sometimes more associated with tropical fruit flavors. This depends on a variety of factors, including terroir, harvest time, and styles of vinification.\r\n\r\nThat said, Pinot Grigio\/Gris is a hearty and vigorous variety and thrives in a wide range of regions. It prefers warm, dry ripening so it typically is not found in colder, damper regions, like Canada or Germany.\r\n
<\/a>How is Pinot Grigio Aged? <\/strong><\/h2>\r\nIn general, Pinot Grigio is not meant to be aged. Despite its higher levels of acidity, aging will do little to improve the wine. An exception, however, is if it\u2019s vinified as a \u2018vendage tardive,\u2019 which is a sweet late harvest wine produced in Alsace<\/a><\/strong>. Like most dessert wines, those can age for a decade or more.\r\n\r\nOverall, it\u2019s meant to be drunk soon after bottling \u2013 so pop it open and enjoy!\r\n
<\/a>Try some of these Pinot Grigio wine recommendations from around the world: <\/strong><\/h2>\r\n
- \r\n \t
- Livio Felluga<\/strong><\/a>, Friuli-Venezia Giulia, Italy<\/li>\r\n \t
- Vie do Romans,\u2019 \u201cDessimis,\u201d<\/strong><\/a> Friuli-Venezia Giulia, Italy<\/li>\r\n \t
- Albert Boxler, Pinot Gris Grand Cru,<\/strong><\/a> Alsace, France<\/li>\r\n \t
- Domaine Emile Beyer<\/strong><\/a>,<\/strong> Pinot Gris Tradition, Alsace, France<\/li>\r\n \t
- Acrobat<\/a>,<\/strong> Oregon<\/li>\r\n \t
- Ferrari-Carano<\/strong><\/a>,<\/strong> Sonoma County, California<\/li>\r\n<\/ul>\r\n
Learn About These Other Wine Grape Varieties<\/span><\/strong><\/h3>\r\n
Chardonnay<\/strong><\/a><\/div>\r\nChenin Blanc<\/strong><\/a><\/div>\r\nGrenache<\/strong><\/a><\/div>\r\nMalbec<\/strong><\/a><\/div>\r\nMarsanne<\/strong><\/a><\/div>\r\nNebbiolo<\/strong><\/a><\/div>\r\nPetit Verdot<\/strong><\/a><\/div>\r\nPinot Meunier<\/a><\/strong><\/div>\r\nRiesling<\/strong><\/a><\/div>\r\nTannat<\/strong><\/a><\/div>\r\nTeroldego<\/strong><\/a><\/div>\r\n\r\n
\r\n\r\nWritten By Jamie Metzgar<\/strong>\r\nJamie Elizabeth Metzgar began her career in wine by pouring in a tasting room on the East End of Long Island, NY. After moving to New York City, she landed a position at Chambers Street Wines where she was encouraged to pursue wine education at the Wine & Spirits Education Trust (WSET). She earned Level III certification there and has since earned California Wine Appellation Specialist and Certified Specialist of Wine certifications as well. After way too many moves, she has recently landed in Northern California where she is compiling an unofficial roster of dog-friendly tasting rooms.<\/span><\/em><\/p>\r\n\r\n\r\n
\r\n\r\n[jetpack_subscription_form title=\"Get Articles Like These Directly in Your Inbox!\" subscribe_text=\"Subscribe to Winetraveler and receive notifications when new articles are published. It's free!\" subscribe_button=\"Sign Me Up!\"]","post_title":"Pinot Grigio","post_excerpt":"","post_status":"publish","comment_status":"open","ping_status":"open","post_password":"","post_name":"pinot-grigio-wine-grape-characteristics-profile","to_ping":"","pinged":"","post_modified":"2023-04-03 15:43:58","post_modified_gmt":"2023-04-03 19:43:58","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.winetraveler.com\/uncategorized\/pinot-grigio\/","menu_order":0,"post_type":"grape","post_mime_type":"","comment_count":"1","filter":"raw"},{"ID":2698,"post_author":"3","post_date":"2018-04-20 06:50:05","post_date_gmt":"2018-04-20 06:50:05","post_content":"Editor's Note: Winetraveler is a reader-supported publication and this article may contain affiliate links. We review and recommend all products independently. When you buy wine through our site, we may earn a small commission at no cost to you.<\/span><\/div>\r\n\r\n
\r\n\r\nRiesling is typically thought of as one of the more aromatic white wine grape varieties found around the world. It tends to be its most expressive when crafted as a single-varietal, late ripening wine. Many of the finest producers opt to include the name of the particular vineyard from which the grapes were harvested due to its ability to so successfully express terroir.\r\n\r\nIN THIS GUIDE:<\/strong>\r\n- \r\n \t
- Taste<\/a><\/strong><\/li>\r\n \t
- German Riesling<\/a><\/strong><\/li>\r\n \t
- Pairings<\/a><\/strong><\/li>\r\n \t
- Terroir<\/a><\/strong><\/li>\r\n \t
- Aging<\/a><\/strong><\/li>\r\n \t
- Wine Recommendations<\/a><\/strong><\/li>\r\n \t
- ...and more<\/strong><\/li>\r\n<\/ul>\r\n\r\n
\r\n\r\n<\/a>What Does Riesling Taste Like? <\/strong><\/h2>\r\nTraditionally, Riesling producers will make varietal wines that reflect both the climate and terroir of the area. Premium cooler-climate producers making off-dry or dry Riesling will make wines with ripe green, tree fruit notes backed by apple blossom and lime. Classic fruit notes are melon, pear, lemon peel, lime, peach, and apricot.\r\n\r\nPremium moderate-climate producers make Riesling more stone-fruit-forward, with notes of nectarine or white peach with mango, pineapple, grapefruit, and green apple.\r\n\r\nSweeter Rieslings typically also display honeysuckle, almond, smoke, and a distinctive petrol note.\r\n\r\nBecause Riesling can be vinified from bone-dry to very sweet, Germany created a classification system to help consumers understand what the labels mean.\r\n\r\n[caption id=\"attachment_16296\" align=\"aligncenter\" width=\"724\"]
![\"Riesling](\"https:\/\/www.winetraveler.com\/wp-content\/uploads\/2018\/04\/riesling-wine-and-grape-variety-profile.jpg\")
Riesling is a flexible grape variety, both in flavor and its ability to be crafted into drastically different tasting wines. From dry to ultra-sweet, to green to tropical fruit flavors. The final Riesling product is dependent on a number of factors, mainly relating to the terroir the grapes are grown in and the wine-making practices employed during and after the growing season.[\/caption]\r\n<\/a>German Riesling \u2013 The 7 Levels of Riesling Wine Sweetness<\/strong><\/h2>\r\nGerman Riesling has two categories. The first is Qualitswein<\/em>, which is a reference to Riesling that is traditionally dry and on the lighter side in terms of body. Often, Qualitswein depicts the best expressions of German Riesling. It can give off a flower-bomb of an aroma and is delightfully refreshing, acidic and loaded with green and stone fruit flavors on the palate.\r\n\r\nConversely, German Pr\u00e4dikatswein<\/em> takes it up a notch in sweetness, and this is where the following levels of sweetness come into play:\r\n
Trocken<\/strong><\/h3>\r\nTrocken Rieslings are the driest and most common style of Riesling.\r\n
Kabinett Riesling<\/strong><\/h3>\r\nThe first level of Pr\u00e4dikatswein is Kabinett Riesling. If it weren\u2019t for its sweetness level, Kabinett fruit notes on the palate resemble that of Qualitswein. The difference, however, is that it\u2019s traditionally off-dry or even medium-sweet. These wines typically maintain a lesser alcohol content.\r\n
Sp\u00e4tlese Riesling<\/strong><\/h3>\r\nSp\u00e4tlese, which most directly is translated as \u201clate harvest,\u201d is the second level of Riesling on the sweetness scale. Because it\u2019s harvested later, these wines have more time to build up their sugar and acid levels. The result is a typically medium-bodied wine with a medium-sweetness and acidity and notes on the palate of lemon zest, melon, and or lychee.\r\n
Auslese Riesling<\/strong><\/h3>\r\nAuslese wines can be either medium or medium-full-bodied. They begin to give off more prominent notes of tropical and or exotic fruit tones on the palate. While some Auslese is still considered in Germany to be off-dry, they are equally capable of being sweet. Keep this in mind when coming across this style and approach it with an open mind.\r\n
Beerenauslese Riesling<\/strong><\/h3>\r\nIt\u2019s starting to get hot in here. And no, Beerenauslese is not a blend of Riesling and Beer. These wines are made by letting Riesling grapes linger on the vine to the point that they become consumed by botrytis rot. This rot isn\u2019t a bad thing when producing a sweet wine. The flavors become very concentrated as it sucks the liquid right out of the grape. The result is more solids within the grape itself. Beerenauslese wines are still able to maintain an elevated acidic content, which makes them prime for aging. These grapes are also hand-picked.\r\n
Trockenbeerenauslese Riesling<\/strong><\/h3>\r\nDepending on which scale is being used, Trockenbeerenauslese is sometimes considered to be the highest level of sweetness in terms of Pr\u00e4dikatswein. These wines are often more full-bodied than Beerenauslese and are always considered to be classified as dessert wines. They too are affected by botrytis, otherwise known as \u201cnoble rot.\u201d In fact, these grapes are harvested so late they can even look like raisins as they\u2019re picked from the vines.\r\n
Eiswein<\/strong><\/h3>\r\nLastly, we come to Eiswein (also known as Ice Wine<\/a><\/strong>). This is just about as sweet and concentrated as Riesling can get. Eiswein is also a late-harvested wine product, but what differentiates it from Beerenauslese and Trockenbeerenauslese is that these grapes are frozen on the vine before fermentation occurs, which extracts even more water out of the grape\u2019s chemical structure. At the same time, Eiswein shouldn\u2019t be affected by noble rot, setting it further apart from the two previous classifications.\r\n\r\nFreezing the grapes on the vine results in an ultra-concentrated dessert wine. Eiswein can only be produced in regions that are cool enough at the end of the growing season to freeze the grapes as they sit on the vine just before harvest and before botrytis sets in.\r\n
<\/a>Riesling Food Pairings<\/strong><\/h2>\r\nGiven that many Riesling wines are refreshingly acidic, it\u2019s a natural pairing for citrus-flavored dishes. Pairing a somewhat acidic wine like Riesling with an acidic style of food helps ensure that the refreshing part of the wine is balanced by the dish.\r\n\r\nThe next step is to consider the sweetness level of the Riesling. As we discussed above, Riesling wines come in a variety of sweetness levels. Look for foods along the lines of shellfish or fish filets that are braised in citrus-marmalade or are fried. Fried oyster with avocado and sliced mango or pan-seared red snapper with lemon-zest are sure to be palate pleasers.\r\n\r\nAt the same time, don't be afraid to experiment with other light seafood or chicken dishes that incorporate invigorating spices such as jalapeno or cilantro, dependent upon the style of Riesling.\r\n
<\/a>Climate and Terroir for Riesling<\/strong><\/h2>\r\nSome of the most well-known, premium Riesling-producing countries include Germany<\/a>, Austria, France<\/a>,<\/strong> and Canada<\/strong><\/a>. However, it was within Germany, specifically in the Rhine region, where the Riesling grape originated. Mentions of Riesling date back to the mid-1400s, and just a couple of decades later there is also evidence of its presence in Alsace, France<\/a><\/strong>, where to this day\u00a0some of the finest Rieslings are produced.\r\n\r\nRiesling may be a notoriously German wine, but that doesn\u2019t mean other countries don\u2019t produce it. In fact, beautiful Rieslings are being created in New World countries such as Australia and New Zealand. All of these countries, as well as some up-and-coming regions produce Riesling wine that can be dry, off-dry, medium and even quite sweet.\r\n
<\/a>How is Riesling Aged?<\/strong><\/h2>\r\nRiesling is one of the most versatile grapes when it comes to age-ability. Acid and sugar levels both lend to age-worthiness and Riesling is naturally high in both. High-quality German Rieslings have been known to age for decades, evolving to be lush and mellow with time. Inexpensive iterations are meant to be enjoyed immediately \u2013 though we think it would be a fun experiment to see how they age too!\r\n
<\/a>Try some of these Riesling wine recommendations from around the world: <\/strong><\/h2>\r\n
- \r\n \t
- D\u00f6nnhoff, Oberh\u00e4user Br\u00fccke<\/strong><\/a>, Auslese, Nahe, Germany<\/li>\r\n \t
- M\u00fcller-Catoir, Burgergarten \u201cIm Breumel\u201d<\/strong><\/a>, Pfalz, Germany<\/li>\r\n \t
- Trimbach<\/a><\/strong>, Alsace, France<\/li>\r\n \t
- Meyer-Fonne, Wineck-Schlossberg<\/strong><\/a>, Grand Cru, Alsace, France<\/li>\r\n \t
- Dom\u00e4ne Wachau, Federspeil<\/strong><\/a>, Bruch, Wachau, Austria<\/li>\r\n \t
- Nikolaihof<\/strong><\/a>, Steiner Hund, Wachau, Austria<\/li>\r\n \t
- Pewsey Vale, Dry Riesling<\/strong><\/a>, Eden Valley, Barossa, South Australia, Australia<\/li>\r\n<\/ul>\r\n
Learn About These Other Wine Grape Varieties<\/span><\/strong><\/h3>\r\n
Chardonnay<\/strong><\/a><\/div>\r\nChenin Blanc<\/strong><\/a><\/div>\r\nCabernet Sauvignon<\/strong><\/a><\/div>\r\nMalbec<\/strong><\/a><\/div>\r\nMarsanne<\/strong><\/a><\/div>\r\nNebbiolo<\/strong><\/a><\/div>\r\nPetit Verdot<\/strong><\/a><\/div>\r\nPinot Grigio<\/strong><\/a><\/div>\r\nPinot Meunier<\/a><\/strong><\/div>\r\nTannat<\/strong><\/a><\/div>\r\nTeroldego<\/strong><\/a><\/div>\r\n\r\n
\r\n\r\nWritten By Jamie Metzgar<\/strong>\r\nJamie Elizabeth Metzgar began her career in wine by pouring in a tasting room on the East End of Long Island, NY. After moving to New York City, she landed a position at Chambers Street Wines where she was encouraged to pursue wine education at the Wine & Spirits Education Trust (WSET). She earned Level III certification there and has since earned California Wine Appellation Specialist and Certified Specialist of Wine certifications as well. After way too many moves, she has recently landed in Northern California where she is compiling an unofficial roster of dog-friendly tasting rooms.<\/span><\/em><\/p>\r\n\r\n\r\n
\r\n\r\n[jetpack_subscription_form title=\"Get Articles Like These Directly in Your Inbox!\" subscribe_text=\"Subscribe to Winetraveler and receive notifications when new articles are published.\" subscribe_button=\"Sign Me Up!\"]","post_title":"Riesling","post_excerpt":"","post_status":"publish","comment_status":"open","ping_status":"open","post_password":"","post_name":"riesling","to_ping":"","pinged":"","post_modified":"2023-04-03 15:42:17","post_modified_gmt":"2023-04-03 19:42:17","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.winetraveler.com\/?post_type=grape&p=2698","menu_order":0,"post_type":"grape","post_mime_type":"","comment_count":"3","filter":"raw"},{"ID":1874,"post_author":"3","post_date":"2018-03-08 16:52:07","post_date_gmt":"2018-03-08 16:52:07","post_content":"\nEditor's Note:<\/strong> Winetraveler is a reader-supported publication and this article may contain affiliate links. We review and recommend all products independently. When you buy wine through our site, we may earn a small commission at no cost to you.<\/p>\n\n\n\n
Chardonnay is a white wine grape variety native to Burgundy, France. It\u2019s currently the most popular white wine grape variety in the world and can have a diverse flavor profile depending on where it\u2019s grown and if oak is used during the aging process.<\/p>\n\n\n\n\n\n
<\/a>What Does Chardonnay Taste Like?<\/strong><\/h2>\n\n\n\n
Chardonnay can be lean and acidic or rich and buttery depending on a variety of terroir and vinification conditions. In general, it can be leaner and brighter when it\u2019s from cooler regions like Burgundy<\/strong> and richer and more fruit-forward when it\u2019s from hotter regions like Napa<\/a><\/strong>.<\/p>\n\n\n\n
Classic notes that can be found in Chardonnays are apple, pear, lemon, apricot, ginger, melon, papaya, and white floral notes. When it\u2019s aged in oak or undergoes malolactic fermentation, there can also be buttery-toasty notes, which can sometimes be confused with flavors inherently found in the grape.<\/p>\n\n\n\n
Unfortunately, the heavy-handed use of oak led some wine drinkers to abandon Chardonnay altogether, which is a shame since it shows beautifully when the oak notes are well integrated. Fermenting and aging in steel tanks can elicit the purer notes inherent to Chardonnay without intrusive oak notes.<\/p>\n\n\n\n
![\"Chardonnay](\"https:\/\/www.winetraveler.com\/wp-content\/uploads\/2018\/03\/chardonnay-vines-in-burgundy-winetraveler.jpg\")
<\/a>Aerial perspective of Chardonnay vines in Burgundy, France.<\/figcaption><\/figure>\n\n\n\n <\/a>Chardonnay Food Pairings<\/strong><\/h2>\n\n\n\n
When it comes to pairings, think about the weight of the dish and the weight of the wine. Those brighter, more acidic Chardonnays work beautifully with seafood, including firm white fish, salmon, lobster, mussels, and shrimp. Avoid overly spicy sauces that overpower the fruit of the wine.<\/p>\n\n\n\n
Richer Chardonnays also work well with poultry and pork, particularly those with creamy or buttery sauces. Chardonnay also loves pasta dishes like alfredo or primavera. Due to the apple notes of richer Chardonnays, it pairs naturally with autumnal produce like roasted pumpkin and Brussel sprouts.<\/p>\n\n\n\n
<\/a>Climate and Terroir for Chardonnay<\/strong><\/h2>\n\n\n\n
Chardonnay hails from the
- M\u00fcller-Catoir, Burgergarten \u201cIm Breumel\u201d<\/strong><\/a>, Pfalz, Germany<\/li>\r\n \t
- German Riesling<\/a><\/strong><\/li>\r\n \t
- Vie do Romans,\u2019 \u201cDessimis,\u201d<\/strong><\/a> Friuli-Venezia Giulia, Italy<\/li>\r\n \t
- Pairings<\/a><\/strong><\/li>\r\n \t