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Placido Pinot Grigio 2011

Pinot Gris/Grigio from Tuscany, Italy
    12.6% ABV
    Ships Tue, Dec 19
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    3.5 4 Ratings
    12.6% ABV

    Winemaker Notes

    Pale-straw. Fresh and fruity aromas of pears as well as citrus and grapefruit. Full, fresh and lively, with notes of ripe pear on the finish.

    Placido Pinot Grigio is a delightful aperitif, and is perfect for a range of foods including appetizers, seafood, and grilled poultry and pork.

    Critical Acclaim

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    Placido

    Placido

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    Placido, , Italy
    Placido
    Placido wines owe their phenomenal popularity to choice grapes grown in some of the world's premier wine regions, renowned winemaking expertise and a quality-price ratio difficult to match. The brand inherited its name from a famous Sienese family, the Placidi, on whose vast Tuscan estate some of the Placido vines grow today. Now a worldwide brand, Placido has also brought centuries of European winemaking experience to Chile's grape growing region.

    Consisting of eight noble wine types, their wines include: Sangiovese, Trebbiano, Montepulciano D'Abruzzo, Chianti and a fruity Pinot Grigio all from grapes grown in choice Tuscany vineyards. Chile's Maipo Valley offers an ideal micro-climate for cultivating the noblest of French stock, such as Placido's Cabernet Sauvignon, Merlot, and Chardonnay.

    Napa Valley

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    One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

    Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

    Pinot Noir

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    One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

    In the Glass

    Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

    NDF346174_2011 Item# 114307

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