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A delicious and unusual so-called orange wine. This skin-fermented amber-orange colored Pinot Grigio offers flavors of dried apricot, wheat, brown rice, baked apple, peach skin, and chicken broth. A great bottle for roasted white meat with herbs.
Winemaker Christopher Tracy likes to experiment, which explains the crazy number of wines he makes. He grows grapes like Lagrein, Dornfelder and Segalin (from Bordeaux), so Pinot Grigio may at first seem like a mundane choice for his restive mind. But this is Pinot Grigio like you've never had before, unless, that is, you're from Friuli, Italy, where winemakers brought this orange wine to life 20 years ago. Fermented on the skins for 13 days then aged 8 months in French and Slovenian oak, the wine has a pale coppery hue and is redolent of tangerine zest, almonds and baking spice. It's bone dry with mouth-watering acidity. All that skin contact gives it some tannic structure, making it a great pair with charcuterie, roast chicken or pork.
No longer is our fair state synonymous with Concord grapes and Manischewitz. New York winemakers have embraced international varieties and hit the ground running. The Hudson River Valley is home to the oldest vineyards in New York State. Lake Erie is still dominated by bulk production for grape juice, though a few small, serious wineries are beginning to crop up. Long Island’s maritime climate...
Pinot Grigio is an Italian synonym for the French Pinot Gris variety, but many more people have had Pinot Grigio than a Pinot Gris. At its most basic level, the grape produces varietals that are smooth and easy to drink, and perfect with a huge range of dishes that just beg to be paired with a fresh white wine. There is an entire spectrum of Pinot Gris/Grigio, however, the best of them being...
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