Never a huge fan of Pinot Grigio, I’ve found Graffigna’s new release quite compelling as the varietal goes. Here’s a crisp and brisk wine, very citrusy (especially lemon, maybe some lime), with a bracing acidity. There’s Pinot Grigio’s telltale “meat” flavor in the finish, but, and it feels weird to type this, it works well with the citrus. The name may mislead you a bit. Graffigna isn’t from Italy but from another hemisphere altogether: Argentina. Who’d a thunk?
Most Pinot Grigio is thin and harsh, cheaply made in enormous quantities and exported for an American audience that probably now appreciates anything but Chardonnay. Check out this PG from south of the border if you can find it. While I can’t speak to how many cases Graffigna makes in a year, I can say that this is a light white wine that’s something different than you might be used to in what has become a pretty boring varietal. And the price is certainly right.
Oh… for what it’s worth, the company sent along this white Sangria recipe using this wine. I think it’s great on its own, but it could indeed make for a fine Sangria. If you try it let me know how it goes!
1 bottle of Graffigna Pinot Grigio
1/4 cup triple sec
1/2 cup of sugar
1 cup of freshly squeezed orange juice
2 oranges cubed
2 apples cubed
6 cinnamon sticks
1 can sparkling water
Pour the bottle of Graffigna Pinot Grigio and triple sec into a ceramic pitcher. Stir in the sugar and juice. Add fruit and cinnamon sticks and stir again. Chill over night.
Add the soda, ice cubes and fresh mint leaves the next day 15 minutes prior to serving.
A- / $13 / graffignawines.com
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