Grignolino Flavors

Grignolino has aromas of Wild Strawberries, Cherries, Rhubarb, Bitter Almond, Red Rose and White Pepper.

Grignolino Profile

Grignolino is famously light-bodied, highly acidic, with surprisingly grippy, puckering tannins.

Grignolino Food Pairing

Grignolino pairs well with many first courses, from pasta dishes to soups, poultry, rabbit and meat dishes.

In the summer, served slightly chilled, it is an excellent aperitif.

Grignolino also pairs well with all types of fowl (without heavy sauces) and warm vegetable based appetizers, such as tarts and flans.

Excellent Pairings

Fried vegetables fritters. Fritto Misto. Vegetable Hamburger. Vegetable Tempura. Soups. Zucchini soup.
Fish dishes. Salmon. Fish Tempura.
Fried Sardines or Anchovies.
Pairs well with dishes that have bread as a main ingredient.
Focacce. Piadine. Farinate.
Hamburger. Neapolitan pizza.

Piemonte Specialities

Canederli (Dumplings with ingredients like cured meat and cheese.

Panada (Bread soaked in hot broth).

Pavese Soup (Chicken broth, bread, egg and parmesan cheese).

Sciatt (Melted Valtellina Casera cheese enveloped in a thick, dark buckwheat batter, deep-fried until puffed).

The Ideal Glass for Grignolino

A Chalice glass can work surprisingly well for red wines by mimicking a large wine balloon glass, which allows the wine to breathe, release rich aromas, and taste smoother.

The wide mouth exposes a large area of the wine to the air. This process introduces oxygen to the wine and helps soften harsh edges and smooths out tannins, which are common in young reds. The thick stem gives you a sturdy place to hold the glass. Keeping your hands off the bowl prevents you from warming up the wine.