GrignolinoPiedmont's pale rebel with tannins that pack a surprising punch!

Grignolino is one of Piedmont's most intriguing and underappreciated red grapes, hailing from the provinces of Asti and Monferrato Casalese in northwestern Italy. Its name likely derives from "grignole," the local dialect word for grape pips, a nod to the grape's exceptionally high seed-to-pulp ratio that gives the wine its distinctive tannic structure despite its ethereal appearance.

First documented in the 13th century, Grignolino has been cherished by locals for generations, though it rarely ventures beyond Piedmont's borders. The grape produces wines with a paradoxical personality: strikingly pale ruby or garnet color that could almost pass for rosé, yet with a grip and structure that reminds you it's definitely a red wine. Thomas Jefferson even noted Grignolino during his Italian travels, proving this quirky grape has been turning heads for centuries.

Grignolino offers a fascinating sensory experience that defies expectations. The nose reveals delicate aromas of wild strawberries, white pepper, rose petals, and herbs like thyme and oregano, often accompanied by an intriguing tea-like quality. On the palate, expect bright red fruit flavors—think cranberry, raspberry, and pomegranate—balanced by notable acidity and surprisingly assertive, fine-grained tannins that create a pleasantly astringent finish.

Despite its light color, Grignolino isn't shy about structure. The wine is typically medium-bodied with low alcohol, making it incredibly food-friendly and dangerously easy to drink. Pair it with antipasti, salumi, vitello tonnato, mushroom risotto, or lighter pasta dishes. Its high acidity and tannic backbone also make it a stellar match for fried foods, cutting through richness with elegance. Serve slightly chilled for maximum refreshment.