Is Grignolino The New Nebbiolo?
And other fanciful thoughts during my travels among the obscure indigenous reds of Monferrato.
In my first post of 2023, I declared this to be the Year of Light Reds. I don’t know if that’s come to pass, but I’ve certainly been seeing a lot more lighter-bodied, chillable red wines on menus and in media. Hannah Staab’s recent, excellent article “How U.S. Drinkers Learned to Love Chilled Red Wines” in VinePair is a good example of…