It's always good to see a fellow vinophile drinking more whites, even if I’m not that big a fan of whites. Most of them have a dryness that irritates my palette. But, I do like some Pinot Grigios (including the one from Maso Canali, of course) which is why I often recommend it as a “crossover” varietal. When making Pinot Grigio, some vineyards dry some of the grapes out before pressing them into the mixture, which offers a unique, full, fruity tartness. The wine is a pale gold, with nice visual layers, and the feel is rather complex for a white.
Great Grigio!
It's always good to see a fellow vinophile drinking more whites, even if I’m not that big a fan of whites. Most of them have a dryness that irritates my palette. But, I do like some Pinot Grigios (including the one from Maso Canali, of course) which is why I often recommend it as a “crossover” varietal. When making Pinot Grigio, some vineyards dry some of the grapes out before pressing them into the mixture, which offers a unique, full, fruity tartness. The wine is a pale gold, with nice visual layers, and the feel is rather complex for a white.