“. . .It's light, fresh, crisp, with good apple/quince/citrus character and a touch of almonds in the finish. A good choice for shellfish, appetizers, or something like chicken with a tomato sauce.”

	- Dan Kislenko - Kitchener-Waterloo Record - 24 September 2005

“Textbook Pinot Grigio with fresh apple and pear flavors and a crisp, clean finish. This is exactly the kind of wine you’ll want to drink for friendly, informal dining.”   86 Best Buy

	- Wine Enthusiast - June 2006

“What many Pinot Grigio lovers are looking for: fresh, clean and juicy, mouth-watering and pure. A pleasant, unpretentious glass of white.”   Good/Very Good

	- Dorothy J. Gaiter & John Brecher - Wall Street Journal - 7 April 2006

“Shockingly, some Italian vintners are blending cheaper pinot Bianco into their Grigios. Not this baby.  It has full fruity, floral lime and pear aromas. The flavours echo the classic spicy pear signature, with hints of apricot and lime. The original founding family started making wine in the 10th century.  Food suggestion: Shellfish or fish.”   88

	- Gordon Stimmell - Toronto Star - 5 January 2005

“Shockingly, some Italian vintners are blending cheaper Pinot Bianco into their Grigios.  Not this baby.  It has full fruity, floral lime and pear aromas.  The flavours echo the classic spicy pear signature, with hints of apricot and lime.  The original founding family started making wine in the 10th century. Food suggestion: Shellfish or fish.”   88

	- Gordon Stimmell - Toronto Star - 5 January 2005

"Not exceedingly complex, but refreshing.  Flavors of apricot, peach, citrus, honeysuckle and almond."

	- Peg Melnik - Press Democrat - 20 October 2004

“The most enjoyed wine of the evening was the 2003 Placido Pinot Grigio.... Citrus notes of grapefruit and lemon predominated on the nose with a tropical fruit base developing as the wine opened. Stone fruit flavors with a rosy, mellow pear and grapefruit gave this offering a nice taste profile.”

	- Patrick Gerl - News-Star - 14 July 2004

". . .this well-balanced Italian example shows ripe fruit (white peach, apricot, melon) and honey.  It’s delicate and clean and makes an excellent match for lightly spiced Asian dishes."

	- Rod Phillips - Ottawa Citizen - 14 April 2004

". . . was nicely full—not thin, like many Pinot Grigios—and had a pleasant hint of minerals that gave it some nice grounding."

	- Dorothy J. Gaiter and John Brecher - Wall Street Journal - 9 January 2004

"Light straw in color with floral and citrus aromas.  The citrus flavors are in balance with a crisp finish.  Serve with freshly steamed cracked blue-claw crabs."

	- Bruce May - Pittsburgh Post-Gazette - 9 October 2003

"Nice minerals, not overly acidic, pleasantly full.  Very Good."  Best Value

	- Dorothy J. Gaiter & John Brecher - Wall Street Journal - 18 July 2003

"The most popular Italian white wine, this Pinot Grigio is refreshing, smooth, dry, crisp and fruity."

	- WINE.COM 27 January 2003

"...delightfully refreshing 100% varietal wine produced exclusively from Pinot Grigio grapes. The wine is well-balanced, dry, crisp and fruity."

	- Toledo City Paper - September 2002

"Many Pinot Grigios have lean and even austere flavors, but that is decidedly not the case with Placido Pinot Grigio, in large measure because the grapes from which it is made came from sunny Tuscan vineyards. The delicate apple-pear tones of this appealing wine would nicely complement most poultry and fish dishes, though Placido Pinot Grigio would also be excellent for casual sipping..."

	- Robert Neralich - Arkansas Democrat Gazette - March 2000

- return to top of page -