Amy C. Collins writes about wine on Pig&Vine


I'm Amy and I am a blogger. 

I also host the podcast Pig&Vine Radio, available on iTunes and at

Wine is my platform, curiosity my guiding principal. 

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Forchir Pinot Grigio 'Lamis' 2014

Forchir Pinot Grigio 'Lamis' 2014

Wine: Forchir 'Lamis' 
Vintage: 2014
Country: Italy
Region: Grave, Friuli
Grapes: Pinot Grigio
Vines: Sustainable
Production: Large
Price: $15

The Forchir pinot grigio is a classic example of Friuli's pg style grown on the flat valley floors of Grave [GRAH-vey] and vinified in stainless steel tanks. It's a very mechanized production, the way the area has been doing it since the 1960s and 70s. Check out this video of Forchir's winery and bottling line.

It's a family-owned estate with a sustainable mindset. As I've written about before, sustainable can be a catchall phrase when it comes to farming and winemaking. Forchir uses tractors in the vineyards, and there's no mention of not using chemical fertilizers, herbicides or pesticides. I'm not saying we should assume they do, just that we don't know that they don't. But they do have a new winery in production that will run on solar energy and a geothermal boiler, making it "completely carbon free." They also boast no sulfur at bottling, which according to Vino Italiano: The Regional Wines of Italy, that's pretty much standard practice in that part of the country. Gravity fed and centrifugal pressing keeps the grapes clear of oxygen until you pull the cork on the bottle and pour the wine into your glass. Nothing is stated about using sulfur in the vineyard or at picking. The pinot grigio machine in all its industrial glory has dominated the cheap white wine market for the last several decades and become its own brand, much of it insipid swill. But for $15 this bottle is a pretty solid example of higher quality juice.

The Forchir Pinot Grigio 'Lamis' 2014 is harvested from a small plot, a micro-climate if you will, from the estate's vineyard and shows aromas of melon and orchard fruit with a richer, broader weight than a typical pinot gris from Oregon or Alto Adige, a subtle nuttiness and enough acidity to keep it interesting and quaffable. It's exactly what I think of when I think of pinot grigio. You could match it with a creamy risotto sprinkled in cheese and a selection of cured meats, and have a perfectly fine evening. 

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