PINOT GRIS WINE
It certainly helps that Pinot is one of the most versatile varieties when it comes to food pairings. Its delicate flavors and usually good acidity match up ideally with salmon, duck and lamb, but also go well generally with poultry, lighter meats, vegetables and heavier types of fish. It also tends to be lower in alcohol than some of the bigger, heavier red varieties, thus meeting the current interest in wines with less alcohol.
The grape, one of the oldest varieties of vitis vinifera currently cultivated, has a thin skin, which makes it highly susceptible to a variety of diseases and rot. Unlike Cabernet Sauvignon, which derives so much of its coloring matter, or anthocyanins, and tannins from its thick skins, Pinot’s thin skin results in red wines that are lighter in color and lower in tannin. Compared to most popular wine grapes, Pinot is also very sensitive to wind, temperature extremes, the types of soil in which it is grown and how it is pruned.
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