Italian Pinot Grigio Wine Making Kit - VineCo Estate Series™
It is difficult to conjure a single description for Pinot Grigio—the grapes themselves can vary greatly in color and appearance, and the resulting wine is often heavily influenced by the dominant wine making style of the region in which the grapes were grown. Examples of Pinot Grigio can be pure, neutral, and fresh, or they can be complex, opulent, and even a bit smoky or spicy. The color of the grapes themselves can range from grayish blue to a pale yellow. In fact, Pinot Grigio is not considered to be a stand alone variety, technically. These grapes are actually a clone of Pinot Noir but the color difference comes from a genetic mutation that occurred centuries ago. Regardless of how it appears on the vine, Pinot Grigio (also called Pinot Gris depending on the region) has been planted in the Burgundy region since the Middle Ages and now enjoys a foothold in nearly every grape growing region in the world.
Commonly mistaken as a native Italian grape, Pinot Gris was born in Burgundy, France and made its way to Switzerland in the 1300s and then on to Italy where it was dubbed Pinot Grigio. It took well to the grape growing regions of northeastern Italy and quickly became the country’s most popular white wine. Compared to its predecessors, Italian Pinot Grigio is characterized as lighter-bodied, with crisper acidity and flavors that are predominantly fruity or floral.
Our Italy Pinot Grigio is a fruit-forward with flavors of green apple and citrus. This light to medium-bodied wine carries a crisp acidity with no oak character. A dry white wine bearing an alcohol content of 12.5% by volume.
The VineCo Estate Pinot Grigio is a bright wine well-suited for bright and sunny Summer meals enjoyed outside on the patio before the sun has set. A perky beverage that seems to spur on lively conversation at the table, a feature that comes from the luminus fruit character as much as it does the alcohol. Keep the food pairings as light as your banter with seafood dishes like crab cakes, calamari, or a bowl of spicy ceviche.
I just did the transfer from primary vessel to carboy today (20 days) and am pleased. It's cloudy and a little harsh, of course, but it has more nose and flavor than the $6 commercial pinot grigio I used to top off the carboy.