Winery Teresa RizziPinot Grigio - Garganega
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Pinot Grigio - Garganega from the Winery Teresa Rizzi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Grigio - Garganega of Winery Teresa Rizzi in the region of Veneto is a powerful.
Food and wine pairings with Pinot Grigio - Garganega
Pairings that work perfectly with Pinot Grigio - Garganega
Original food and wine pairings with Pinot Grigio - Garganega
The Pinot Grigio - Garganega of Winery Teresa Rizzi matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with mussels, yellow risotto with mussels or farfalle à la montagnarde.
Details and technical informations about Winery Teresa Rizzi's Pinot Grigio - Garganega.
Discover the grape variety: Garganega
Structured, aromatic whites with a round palate and fresh acidity, with aromas of fresh almond, white flowers, yellow apple, pear, citrus and volcanic mineral notes. Typical bitter almond finish. Made as noble dry whites (Soave Classico DOC, Soave Superiore DOCG) and sumptuous passito dessert wines (Recioto di Soave DOCG). Also in Gambellara DOC. Native Venetian variety from the volcanic hills south-east of Verona.
Informations about the Winery Teresa Rizzi
The Winery Teresa Rizzi is one of of the world's greatest estates. It offers 6 wines for sale in the of delle Venezie to come and discover on site or to buy online.
The wine region of delle Venezie
Kingdom of Italian Pinot Grigio: lively, accessible whites with signature notes of green apple, pear, citrus and white flowers, fresh dry finish. Easy, juicy style, perfect as an aperitif. Covers Friuli-Venezia Giulia, Veneto and Trentino: ~85% of Italian Pinot Grigio production over 26,500 ha. Some more structured cuvées as Ramato (short maceration on pinkish skins).
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
