Pinot Gris is somehow always on the margins of the “world of white wine”, overshadowed by Chardonnays, Rieslings and Sauvignons. One of the reasons why the vintners are not keen on cultivating this variety lies in its sensitivity and poor adaptability to different terroirs, and often to the unwanted ability to quickly accumulate sugar, which leads to the loss of acidity, requiring an extra effort in the vineyard. However, we think that this variety deserves much greater attention because it is able to yield very interesting and special wines.
The best wines from this variety come from Elsace, Oregon (unfortunately, we didn’t have a chance to try them, we are just repeating the opinion of international audiences), and the German southwest. Slightly behind them come the wines from the appellations in Italian northeast. One of many such appellations is Valdadige DOC. It does not include just the wines of this variety but covers a broader geographical area (regions of Trentino-Alto Adige and Veneto) and numerous styles. The grapes for this wine come from the regions north of lake Garda, from Adigo river valley, where the micro climate conditions (primarily the changes in temperature during the day and night) contribute to the exceptional aroma of the grapes and wine.
A rather pale and not too vivid straw yellow hue, with poor viscosity and solid clarity, was not very promising. The nose however tells a completely different story. Above all, it is fresh, with clear floral and fruity aromas of young yellow fruit like peaches and apricots. There are also gentle creamy aromas that nicely round off the aroma profile. Although it appeared only in traces in the beginning, the herbal aromas of tomato leaves (at their best) took over and additionally accentuated the fresh aroma component, making it seem like we are holding a glass of New Zealand Sauvignon in our hand.
Surprisingly light percentage alcohol per volume (12.5, certainly a big plus) on one hand, and the stronger body with rounded “fatty” flavors on the other, confronted and battled in the mouth, but in a positive sense. Although it has moderate acidity, thanks to the relatively low actual acidity the wine leaves an impression of a very vivid wine, making it a suitable companion to numerous dishes. On the other hand, thanks to the pronounced aroma profile and smooth texture (the wine truly seductively coats the tongue and palate) it will stand very well on its own, tempting you to have another glass.
Best paired with:
risottos and pasta, chicken or turkey with grilled vegetables, boiled white fish
: 10 to 12ºC