Pinot Grigio is the varietal of the moment and this is a very good example from the Veneto that shows what it should really taste like.
Fresh and zippy, the wine is dry with ripe peachy fruit flavours - if you're into Pinot Grigio this is the one to drink.
Pinot Grigio delle Venezie IGT
Drink now + 3 years
region of Italy
The Italian north eastern region of Veneto is one of the most important wine producing regions in Italy for it’s the home of Prosecco, Soave and Valpolicella, three very familiar Italian wine names.
Prosecco is a DOCG sparkling wine that’s made from the grape Glera (which only recently changed its name from Prosecco). Prosecco’s popularity has gone through the roof in recent years as it provides a less expensive version of sparkling wine to Champagne. Prosecco is generally dry and can be fully fizzy - spumante, or lightly fizzy – frizzante. It is usually white but rosé versions are quite common and the most important region for Prosecco production is just north of Venice, Conegliano-Valdobbiadene.
Soave is a region to the east of Verona and its wine is split into two quality categories – Soave Classico DOC and Soave Superiore DOCG. Garganega grapes and a local version of Trebbiano are mostly used in Soave, although Pinot Bianco and Chardonnay are also allowed.
North and west of Soave is Valpolicella and in its furthest west zone, the highest quality form of Valpolicella, Classico, is made off vineyards that are higher in altitude, but all Valpolicella is made from Corvina. Valpolicella Amarone is a wine made from grapes that have been part-dried before fermentation so they are more concentrated in flavour.
This grape is thought to be the white relation of Pinot Noir. The word “grigio” relates to the colour of the grape’s skin which takes on a greyish-blue hue when ripe. It is planted all over the world but is perhaps most famous in its Italian incarnation which proliferates across white wine shelves around the globe.
Perhaps its most intense version is produced in Alsace, France where it is quite different from elsewhere – rich and intense with lots of stone fruit character; peaches, nectarines, ripe white plums. In Italy it is mainly grown in the north in Lombardy, Alto Adige and Friuli – here it is a light, fresh white that is spritzy and very easy to enjoy.
The North East of Italy: Food and wine of the region
The North East of Italy includes the regions of the Trentino-Alto Adige, the Veneto, Friuli–Venezia Giulia and Liguria. All have similar themes to their cuisine but equally a tremendous amount of diversity. Polenta and rice are the staples of their diet and are incorporated into many of the dishes in each region.
The North East of Italy: The region and places of interest
The mountainous North East of Italy is largely saturated with some of the country’s most renowned and largest appellations despite the widely inhospitable terrain (only 15 per cent of the land in the valley of the River Adige can be cultivated). The vineyards of Friuli-Venezia Giulia, on the hillsides of the eastern corner and near the border of Slovenia, benefit from the contrasting airflows from the Alps and the Adriatic from the south. Veneto is Italy’s largest wine-producing region and home to Valpolicella DOC which is the second most important red DOC in Italy behind Chianti.
Recipe: Spaghetti with Clams
Spaghetti with clams is the quintessential summer dish and amazingly refreshing. The balance between this dish and the Bolla Pinot Grigio delle Venezie 2010 is quite simply unbeatable - we think the lovely people over at Bolla came up with this dish to accompany the wine.
Pinot Grigio is the varietal of the moment and the freshness of this wine shows you exactly why everyone loves this varietal - dry with ripe peach flavours it truly is a fantastic white wine.
Salads & Vegetables
A great match for this wine would be a feta or green salad but it would go equally well with a light seafood or mozzarella salad and a Salade Nicoise.
Fish & Seafood
Pair this wine with clam chowder or mussels and oysters. It also works well with halibut, herring and trout and we recommend you try prawns for good measure.
Pasta & Other Sauces
A very light olive oil and fish based sauce would work well with this wine. Try it with spaghetti 'alla marinara' or 'alle vongole'.
Generally this wine is too light for most meats.
Herbs & Spices
The delicate seasonings of chives, coriander, dill, fennel, tarragon and parsley would complement this wine.
We wouldn't recommend pairing this wine with anything spicy as the flavours would overwhelm a wine like this.
Very mild flavoured cheeses such as cream cheese, feta, halloumi, mozzarella and ricotta would work best with this wine.