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Tiamo Pinot Grigio 2016

Pinot Gris/Grigio from Veneto, Italy
    12% ABV
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    4.6 8 Ratings
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    4.6 8 Ratings
    12% ABV

    Winemaker Notes

    This is a wonderful example of beautifully balanced Pinot Grigio. The wine is fresh, crisp and dry but has a tremendous amount of flavor and body. There are suggestions of apple and pear on both the bouquet and the palate.

    Wonderful with lighter foods such as fish, vegetables and chicken but also delightful as an aperitif.

    Critical Acclaim

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    Tiamo
    Tiamo, Veneto, Italy
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    Tiamo, which simply means "I love you" in Italian, is a line of two varietal blends that represent top quality wines from the best growers in their respective regions.

    Tiamo Sangiovese comes from the region of Puglia in the Southern heel of Italy. The region today is similar to what the Languedoc wine region in France was some 30 years ago. It is a wine area producing large quantities of wine but which in the last few years has developed a reputation for making many excellent wines at very affordable prices. The vast majority of wine produced in Puglia is red and is made from grapes such as Negro Amaro, Malvasia and Primitivo.

    Tiamo Pinot Grigio comes from the region of Veneto in the North of Italy. Many Pinot Grigios are often high in acidity and so we blend the Pinot Grigio with a small percentage (10%) of Garganega which is the main grape for Soave. Therefore, the wine is clean and crisp like other Pinot Grigio's but with added depth of fruit.

    All of the Tiamo wines come from small growers and cooperatives and are blended by the owners of Tiamo, Melvyn and Jane Master. The wines that are selected are shipped to Trento where they are bottled by one of the best bottling companies in the North of Italy.

    A large and diverse wine region in northeastern Italy, the Veneto is home to a vast array of different styles of wine.

    The sub-region of Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of Veneto’s best red wine with the same name. Valpolicella—the wine—is juicy, spicy, tart and packed full of red cherry flavors. Corvina makes up the backbone of the blend with Rondinella, Molinara, Croatina and others playing supporting roles. Recioto and Amarone follow the same blending patterns but are made from grapes left to dry for a few months before pressing, resulting in wines that are intense, full-bodied, heady and often, quite cerebral.

    Soave, based on the indigenous Garganega grape, is the famous white here—made ultra popular in the 1970s at a time when quantity was more important than quality. Today one can find great values on whites from Soave, making it a perfect choice as an everyday sipper! But the more recent local, increased focus on low yields and high quality winemaking in the original Soave zone, now called Soave Classico, gives the real gems of the area. A fine Soave Classico will exhibit a round palate full of flavors such as ripe pear, apricot, or yellow peach, have smoky and exotic aromas and a sapid, fresh, mineral-driven finish.

    Much of Italy’s Pinot Grigio hails from the Veneto, where the crisp and refreshing style is easy to maintain; the ultra-popular sparkling wine, Prosecco, comes from here as well.

    Pinot Gris/Grigio

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    One grape variety with two very distinct personas, Pinot Gris in France is rich, round, and aromatic, while Pinot Grigio in Italy is simple, crisp, and refreshing. In Italy, Pinot Grigio is grown in the mountainous regions of Trentino, Friuli, and Alto Adige in the northeast. In France it reaches its apex in Alsace. Pinots both “Gris” and “Grigio” are produced successfully in Oregon's Willamette Valley as well as parts of California, and are widely planted throughout central and eastern Europe.

    In the Glass

    Pinot Gris is naturally low in acidity, so full ripeness is necessary to achieve and showcase its signature flavors and aromas of stone fruit, citrus, honeysuckle, pear, and almond skin. Alsatian styles are aromatic, richly textured and often relatively high in alcohol. As Pinot Grigio in Italy, the style is much more subdued, light, simple, and easy to drink.

    Perfect Pairings

    Alsace is renowned for its potent food–pork, foie gras, and charcuterie. With its viscous nature, Pinot Gris fits in harmoniously with these heavy hitters. Pinot Grigio, on the other hand, with its lean, crisp, citrusy freshness, works better with simple salads, a wide range of seafood, and subtle chicken dishes.

    Sommelier Secret

    Outside of France and Italy, the decision by the producer whether to label as “Gris” or “Grigio” serves as a strong indicator as to the style of wine in the bottle—the former will typically be a richer, more serious rendition while the latter will be bright, fresh, and fun.

    ALL7460143_2016 Item# 208391