Unti unti na ang pagsikat ng Pinot Grigio bilang ubas dahil madali siya magpares kasamang mga appetizers (like an Antipasto) at bagay din sa mga meatier, deep seafoods – my favorite match to this is seared swordfish, or tuna fillets with plenty of lime or kalamansi. – Chris Urbano
This is one of our favourite wines. It’s the colour of pale straw in the glass and the nose offers up an abundance of wildflowers, quince and ripe, yellow pear; really vibrant and enticing. The palate’s quite crisp, tangy and taut, showing Nashi pear and quince flavour with a drizzle of lime. It has bright acid crunch right the way through. – Wine Maker (Pizzini)
Pinot Grigio is more than just the Italian name for the Pinot Gris grape variety; it also embodies stylistic differences. ‘Pinot Grigio’ wines are typically quite different from ‘Pinot Gris’ wines, even though they are made from the same variety. The difference is so well established that the two are often treated as distinct varieties.
The refreshing Pinot Grigio style has enjoyed great success in various countries, most recently the United States, (where it is fondly nicknamed ‘Greej’) and Australia. The most common descriptors of the style are ‘light’, ‘crisp’ and ‘dry’. These characteristics are complemented by aroma notes citing lemon, green apple and blossoms. – Wikipedia