Crotin 1897, " San Patelu ", Grignolino Recipe

1. Chill and prepare bottle

If the bottle has been stored at cellar temperature (about 14–16°C / 57–61°F), chill it gently for 30–45 minutes in the refrigerator to reach serving temperature of about 14°C (57°F). If already stored cool, remove it 10–15 minutes before serving so it isn’t too cold.

2. Inspect and decant (optional)

Examine the bottle for sediment. Grignolino is usually light and low in tannin, so full decanting is rarely necessary. If the wine is older or you detect sediment, carefully stand the bottle upright for an hour, then gently decant into a clean decanter to separate sediment from the wine.

3. Choose glassware

Use medium-bowled red or Bordeaux-style glasses to concentrate the delicate aromatics of Grignolino. One bottle serves approximately 4 standard 150 ml pours; have four glasses ready.

4. Pour and observe

Pour 120–150 ml of wine into each glass (about 4 pours per bottle). Hold the glass up to the light and note the wine’s color — Grignolino is typically pale to medium ruby with garnet highlights.

5. Swirl and smell

Gently swirl the glass to release aromatics. Bring the glass to your nose and take a few short sniffs, then a deeper inhale. Expect fresh red fruit (sour cherry, raspberry), floral notes (rose, violet), and a hint of spice or herb.

6. Taste and evaluate

Take a small sip, let it coat the palate, and breathe slightly through your nose to perceive mid-palate flavors. Notice the wine’s bright acidity, light tannins, red-fruit flavors, and any minerality or saline finish typical of Piedmont Grignolino.

7. Serve and enjoy

Serve at 12–14°C (54–57°F). Encourage small sips and conversation about the wine’s balance. Replenish pours as desired. If serving with food, pair with light pasta dishes, grilled vegetables, charcuterie, or soft cheeses.

8. Prepare palate cleansers: place water in a carafe and pour into small glasses so guests can refresh their palate between tastings.

9. Arrange bread or crackers on a small board for nibbling alongside the wine. Provide a plate of mild cheese (about 30–40 g per person) to highlight the wine’s acidity without overpowering it.

10. If serving at a tasting, provide tasting notes cards for guests to jot down impressions: appearance, aroma, taste, body, and finish.