Pinot Grigio is one of Italy's most popular white wine grape varieties. Light, fresh, and easy to drink, it pairs beautifully with Japanese cuisine. In France the same grape is called Pinot Gris — its skin has a distinctive greyish tinge that gives it a unique character.
How does Pinot Grigio taste?
Aromas of pear, green apple, and fresh citrus. The palate is light-bodied with clean, dry acidity. Minimal heaviness makes it a perfect first glass — well-chilled, it is wonderfully refreshing even in summer.
| Attribute | Profile |
|---|---|
| Body | Light |
| Acidity | Medium |
| Tannins | None to negligible |
| Style | Dry |
| Serving temp | 6–9°C (well chilled) |
What food pairs well with Pinot Grigio?
Light dishes: seafood, prosciutto, chicken. It slides naturally alongside Japanese food too — sashimi, tempura, and salt-grilled fish all work beautifully. A versatile companion from starters through the main course.
Pinot Grigio vs Pinot Gris — what's the difference?
They're the same grape. In Italy it's called Pinot Grigio; in France (Alsace) it's Pinot Gris. Italian versions tend to be crisper and drier; Alsatian Pinot Gris often has more body and richness.
SWIRL's recommended Pinot Grigio
Organically farmed in the Veneto. Light, fresh, and ready for the everyday table.
¥3,700 (tax incl.)
Buy nowWant to compare with other whites? See our Vermentino guide.
Pinot Grigio Rosé — worth trying
Because Pinot Grigio's skin has a greyish tinge, a brief skin contact produces a copper-tinted wine called Ramato. The colour is a gentle salmon-pink; the flavour keeps Pinot Grigio's crisp freshness while adding a hint of red-fruit nuance. SWIRL stocks a Pinot Grigio Rosé (Bosco del Merlo) — serve well chilled at 6–9°C with starters, salmon, or prosciutto.
Friuli's Ramato — a memory from the old table
Pinot Grigio became known worldwide as a crisp, light white in the 1960s, when Santa Margherita established the export style. Before that, in north-eastern Italy's Friuli Venezia Giulia region, Pinot Grigio looked quite different: a copper-glowing wine called Ramato.
Ramato means "copper-coloured" in Italian (from rame, copper). The grey-tinged Pinot Grigio skins are left in contact with the juice for hours to days, producing a coppery-orange hue and a gentle tannic texture. The name appears in merchants' records centuries old — this was Friuli's everyday table white, nothing exotic, just what was on the table.
Today producers like Gravner and Radikon have revived the tradition, and Ramato has become one of the defining expressions of the global orange wine movement. In Japan it may seem like a rare natural wine, but for Friulians it's simply the old taste of home — every time I see that copper-pink colour, I think of the local tables where it was never anything but normal.
FAQ
Q. Is Pinot Grigio sweet?
A. Italian Pinot Grigio is generally a clean, dry white.
Q. Is it good for beginners?
A. Yes. Its light, straightforward character makes it a great first white wine.
Q. What temperature should I serve it at?
A. Well chilled, 6–9°C. Serve it straight from the fridge.
Q. How does Pinot Grigio differ from Chardonnay?
A. Both are dry whites, but Pinot Grigio is simpler, lighter, and fresher. Chardonnay varies widely by region and winemaking — barrel-fermented versions can be rich and buttery. For an uncomplicated first white, Pinot Grigio is the better starting point.
Q. What is the difference between Ramato and regular Pinot Grigio?
A. Same grape, different method. Regular Pinot Grigio removes the skins immediately for a clean white. Ramato uses skin contact ("maceration"), producing a copper-orange colour and gentle tannins. It is considered a type of orange wine and is a traditional Friulian style.
Q. Where can I buy Pinot Grigio and what does it cost?
A. SWIRL stocks a Veneto Pinot Grigio at ¥3,700 (tax included) — an easy, everyday bottle.
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