格蘭薩索·特雷比亞諾

This has that lovely mid-weight body that makes it perfect with everything from chicken to pasta, and the finish is much cleaner than most Pinot Grigios I’ve tried. Really happy I swapped over.

We opened this with a grilled branzino and it was absolute magic—that beautiful mid-weight body cut through the lemon butter without overpowering the fish. Honestly, it’s a far more interesting choice than Pinot Grigio for nearly any dinner.

I was pleasantly surprised by how versatile this Trebbiano is—it paired nicely with both my grilled fish and a creamy pasta. It’s a solid step up from typical Pinot Grigio, though I wish it had just a bit more depth on the finish.