The skin of the Pinot Grigio grape, when it gets ripe, actually turns a slightly reddish amber. When these skins are allowed to macerate in the wine, they impart some color, richness, flavor, and texture. The result is a familiar lemony flowery pinot grigio-ness, but richer, with a strawberry note, and somehow drinks like a red wine. This is the magic of skin contact wines, and it’s something that the Slovenians do better than anyone else. This is a hearty “white” wine for meals based on poultry, fish, or some pork preparations. - Andy Hall