Macclesfield Express - - LEISURE - ANDY CRON­SHAW

ONE grape that has be­come very fash­ion­able for a num­ber of rea­sons is Pinot Gris, or as the Ital­ians call it Pinot Gri­gio.

It’s a va­ri­ety to which I am in­creas­ingly drawn as the best ex­am­ples from its French strong­hold in Al­sace are matched by those com­ing from the New World – in par­tic­u­lar New Zealand.

The prob­lem for Pinot Gris is that it’s be­come a vic­tim of its own suc­cess in Italy whose Pinot Gri­gios are in very high de­mand.

That de­mand has led to higher yields which re­duce the grape’s true char­ac­ter­is­tics.

De­spite its propen­sity to be su­per dry, it’s ac­tu­ally a rich and pow­er­ful white, usu­ally with per­fumed aro­mas and a palate that has

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