This Italian grape, originally from France (where it is known as Pinot Gris), is an interesting white wine grape with greyish-blue colour instead of the usual green.
The grapes are harvested early to retain the acidity and make some refreshing fruit-forward, easy-drinking wines. It can have a range of flavours from apple, pear, lemon, peach to honeysuckle and spicy perfume. Made for early consumption, there is usually no usage of oak during its winemaking.
While the fresh, zesty Italian style of Pinot Grigio is popular in many parts of the world, the French Pinot Gris from Alsace makes full-bodied wine with low acidity and flavours of ripe tropical fruits like melon and mango.
In many parts of Italy, the variety is used to make Frizzante (semi-sparkling) or Spumante (sparkling) wines and in Germany, where it is known as Grauburgunder, it is used to make wines with crisp acidity.
Pinot Grigio pairs well with a range of food. While the crisp, refreshing ones pair well with oysters, sushi, grilled chicken with lemon drizzle, light pasta and salads, the rich, full-bodied style can be paired with creamer sauces, malai tikka, and prawns.
I enjoy drinking Pinot Grigio on its own too. Some food and wine pairing suggestions are:
* Aglio e Olio or any pasta with light sauce. The lightness and freshness of the pasta will match the freshness of the wine.🍝
* Chicken Tikka. The crisp wine will cut through the spices and the refreshing flavours of the wine will pair well with the chicken.🥂
* Mozzarella and basil on toast. Trust me, try it, thank me later!🧀🥖
* Paneer Tikka or even Palak Paneer. The zesty wine will cut through the creaminess of the paneer and bring out the smoky flavours.
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