Pinot Grigio is one of the most popular Italian wines, and while it’s the same grape as Pinot Gris, it tastes very different.
But it hasn’t always been made in a clear bright lemon yellow fashion – originally it was more like the color you see in my glass here.
Welcome to Ramato wine – Lets do some exploring!
First of all, if you joined us for the Weeknight Wine video, Five Fun Things to Know About Rosé, you’ll remember that the rosé category of wine is simply wine that has spent time with its grape skins – but not enough time to qualify as a red wine. Its an ancient way of making wine and its still used today to create beautifully colored rosé. The skins not only add color, but flavor, even tho they only spend a brief time with the wine.
Ramato comes from the word “rame” which means copper in Italian.
Ramato wines are a historical style of producing Pinot Grigio in the Fruili-Venezie-Guillia region of Italy.
Fruili-Venezie-Guillia is one of the smallest regions of Italy and and has a wonderful history of traditions of the area – called “Mittel Europe” its a melting pot of cultures and people who have inhabited the area.
Pinot Grigio was produced In this region, up until the 1960s, when many winemakers changed their method of production to one which created a yellow or straw colored wine. They did this as the yellow Pinot Grigio became popular in the United States.
But some winemakers in Fruli continued to make wine in the traditional Ramato style, like the winemaker Scarbolo.
So exactly how does a grape produce both clean, clear white wine and copper-colored wine? Well actually Pinot Grigio is not a white grape at all! Its really a grey grape, a mutation of Pinot Noir. Thus the name Pinot Gris or Grigio – Gris is Grey in French and Grigio in Italian!
The Pinot Grigio grape is greyish pink in color and the ramato wine is a result of those gray-pink grape skins hanging around with the juice, or must, before fermentation – while the wine is being made.
We are enjoying a Ramato from Scarbolo today. This glorious coppery color comes from grape skins and juice that were allowed to mingle for 24 hours before the skins were removed and the juice began to ferment.
In addition to color, when the skins are allowed to spend some time with the juice, a lovely texture occurs. This adds unique flavors, aromas, structural complexity, and can even add a little tannin to the wine.
Ramato is a very food friendly wine, think of it served up in trattorias or casual wine bars along with local foods like cheeses, charcuterie and veggies, its also super with seafood. Serve it up chilled about 50F, just a little warmer than a traditional Pinot Grigio.
You can find the Scarbolo Ramato for about $19 dollars in Atlanta. You may have to search at bit, but I have found it in several stores including Whole Foods and Ansley Wine Merchant.
Ramato is mostly made in the Northeast of Italy – but today a few Ramato lovers are also making it in California, Oregon and Long Island. Even Mary J Blige has embraced it – she has a Ramato in her Sung Goddess line of wines! Ramato is a wine for those of you who love Rosé and Pinot Grigio – its off the beaten path and just delicious.