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In warmer regions--including those in most of central and southern Italy--the grape is picked early with an eye toward keeping its acidity up, and produces a relatively neutral-flavor grape whose chief claim to our affections is the crispness of its wine.
FORBES: Pinot Gris makes the Pinot family proud.
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If the basic aim in winemaking is to capture the flavor of the grape as much as possible, the Australians succeed admirably.
FORBES: Chateau Southcorp
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Schoener ferments the juice right along with the grape skins for three weeks, extracting every last flavor out of them--pleasant and harsh alike--then ages the fermented juice in new oak barrels for 10 months.
FORBES: Ten Independence Day Wines