As an experienced sommelier and brewer, I can confidently say that Pinot Grigio is not typically considered a sweet wine. In fact, it is known for its dryness, high acidity, and low residual sugar content. However, it is worth noting that different winemakers may have their own preferences and styles, so there may be some variation in the sweetness levels of Pinot Grigio.
Pinot Grigio is known for its crisp and refreshing qualities, which are achieved through the fermentation process. During fermentation, the natural sugars in the grape juice are converted into alcohol. In the case of Pinot Grigio, winemakers aim for a style that is dry, meaning that most of the sugar is fermented and converted into alcohol, resulting in a wine with little to no residual sugar.
Of course, there can be exceptions to this general rule. Some winemakers may choose to leave a small amount of residual sugar in their Pinot Grigio to add a touch of sweetness and balance to the wine. However, even in these cases, the residual sugar levels would still be relatively low, and the wine would still be classified as a dry wine.
It's important to remember that taste preferences can vary from person to person. What one person may perceive as sweet, another may find to be dry. So, while Pinot Grigio is generally considered a dry wine, there can be some subjectivity in determining sweetness levels.
In my personal experience, I have tasted a wide range of Pinot Grigio wines, and the majority of them have been dry with bright acidity. I find that these characteristics make Pinot Grigio a versatile wine that pairs well with a variety of foods, from seafood to salads and even lighter pasta dishes.
To summarize, Pinot Grigio is typically a dry white wine with high acidity and low residual sugar. While some variations may exist among different winemakers, the overall profile of Pinot Grigio leans towards dryness rather than sweetness.