Grignolino

Grignolino is a red wine grape variety primarily grown in the Piedmont region of Italy. The grape is known for producing light-bodied wines with notable acidity and tannins, often characterized by their complex aromas and flavors.

History

The origins of Grignolino can be traced back to the Monferrato hills in the Piedmont region. The name "Grignolino" is derived from the local dialect word "grignole," which means "many pips," referring to the grape's numerous seeds. This characteristic contributes to the wine's tannic structure.

Viticulture

Grignolino vines are typically grown in well-drained, calcareous soils. The grape is known for its thin skin and susceptibility to various viticultural hazards, including mildew and botrytis bunch rot. The grape clusters are medium-sized and loosely packed, which helps in reducing the risk of rot.

Wine Characteristics

Grignolino wines are usually light in color, ranging from pale ruby to garnet. They are known for their high acidity and moderate tannins, which can make them somewhat astringent. The wines often exhibit complex aromas of red berries, white pepper, and floral notes. On the palate, they are typically light-bodied with flavors of cherry, raspberry, and sometimes a hint of spice.

Production Regions

While Grignolino is primarily associated with the Piedmont region, it is also grown in other parts of Italy and in small quantities in California and Australia. The most notable wines come from the Asti and Monferrato areas.

Food Pairing

Grignolino's high acidity and light body make it a versatile wine for food pairing. It pairs well with a variety of dishes, including antipasti, light pasta dishes, and grilled vegetables. Its tannic structure also allows it to complement richer foods like roasted meats and aged cheeses.

See Also

• Piedmont (wine)
• Asti (wine)
• Monferrato
• Red wine
• Viticulture