Pinot Gris

From the vineyards of Alsace to the sun-kissed slopes of Italy and the New World, Pinot Gris grapes yield an intriguing range of wines that can tantalize every palate.

Pinot Gris, also known as Pinot Grigio in Italy, is a white wine grape variety, believed to be a mutation of the popular Pinot Noir red grape.

What makes Pinot Gris such an exciting variety is the range of styles it can be made in, with various locations and climates having a direct and dramatic impact on the wine’s character and flavor. This grape is celebrated for producing wines ranging from light, crisp and refreshing to rich, full-bodied and sweet.

Despite being classified as a white grape, the skins of Pinot Gris grapes range in color from a cool-tinted blue to a gray-pink shade, occasionally producing light pink wines.

With such a wide range of styles available, there’s a Pinot Gris wine out there for every white wine lover.

The key difference between Pinot Grigio and Pinot Gris wines is the style, which really comes down to the region where it’s made—and the traditions and winemaking processes that winemakers use in their region.

Pinot Gris is the French name for the grape and traditionally refers to the style of wine made in Alsace, France. Alsace Pinot Gris wines are typically full-bodied, rich and slightly sweet, with a viscous texture and flavors of ripe tropical fruit, honey and spice. They can also age well.

Pinot Grigio is the Italian term for the grape, and it refers to the Italian style of wine. Italian Pinot Grigio wines, especially those from regions like the Veneto and Friuli, are usually lighter-bodied, crisp and dry. They tend to have bright acidity and clean flavors of green apple, citrus and sometimes almond. These wines are generally meant to be drunk young.

However, these are not strict rules. Winemakers outside of Italy and France might label their wine either Pinot Gris or Pinot Grigio, depending on the style they’re aiming for. For instance, a winemaker in Oregon or Australia might use “Pinot Gris” for a richer, more full-bodied wine, and “Pinot Grigio” for a lighter, crisper wine. So, when choosing a wine, it’s best to consider the region and producer (and the grape name listed on the label) to get a sense of the wine’s style.

The origins of Pinot Gris trace back to the Burgundy region of France. The grape’s name means “gray Pinot” in French, referring to the grayish-blue hue of its skin.

However, today it is most associated with the Alsace region of France. One of the region’s “noble grapes” (alongside Riesling, Gewürtztraminer and Muscat), Pinot Gris thrives in Alsace’s cool climate and volcanic soils. The region’s dry fall seasons allow the grapes to hang for longer, creating intense wines.

In Italy, Pinot Gris (or Pinot Grigio as it’s known there) is grown in three of the country’s main winemaking regions: Lombardy, Alto Adige and Friuli-Venezia Giulia. Italian Pinot Grigio wines are typically lighter-bodied, crisp and dry, with green apple and citrus flavors.

Pinot Gris grows in North America, too, specifically in Oregon, California and Washington. American Pinot Gris is crafted into a range of styles, from light and fruity to rich and creamy, often with a signature pear or green apple note.

The grape can also be found in Australia and New Zealand. Here, Pinot Gris tends to be medium-bodied and off-dry, with lush, tropical fruit flavors. However, in Australia, the names Pinot Gris and Pinot Grigio are often used to indicate wine’s sweetness—the sweeter style is labeled Pinot Gris.

The style and character of Pinot Gris wines vary depending on where the grapes were grown and the wine was made.

Alsace Pinot Gris wines are generally characterized by their full body, moderate acidity, juicy tropical flavors and slightly oily texture—and are commonly described as spicy.

New World regions, including Oregon, California, Washington, South Africa, Marlborough (New Zealand) and Tasmania (Australia), have copied this style of Pinot Gris. Here, Pinot Gris wines can be fruit-forward and medium-bodied, often expressing pear, ripe apple and tropical fruit notes.

In Italy, Pinot Grigio wines are usually light, crisp and dry, with flavors of green apple, citrus and almond. German styles can be fuller-bodied, balancing sweetness and acidity with flavors of apple, pear, and sometimes a hint of smokiness.

Pinot Gris wines can vary greatly in taste depending on where they’re grown and how they’re made. However, they commonly have high acidity and typically showcase fruit-forward characteristics. Warmer climate Pinot Gris, such as those from Alsace in France, or warmer parts of the United States or Australia, can present richer, riper fruit flavors like mango, nectarine, and cantaloupe, and often have floral notes like honeysuckle and sweet notes like honey.

Other Pinot Gris flavors can include:

• Pear
• White peach
• Lime
• Lemon zest
• Bitter almond
• Saline

With their high acidity and fruit-forward profile, Pinot Gris wines pair well with a wide assortment of dishes:

Poultry and pork: The richer, fuller-bodied Pinot Gris wines from regions like Alsace or Oregon pair well with chicken, turkey or pork, especially when served with a creamy sauce.

Vegetarian dishes: Pinot Gris, with its high acidity and fruit flavors, pairs well with salads, light pasta and a range of vegetarian dishes.

Spicy food: The slight sweetness of some Pinot Gris wines can balance the heat in spicy Asian, Indian or Mexican cuisine.

Fish and seafood: The high acidity and citrusy notes of a classic Italian Pinot Grigio are a perfect match for seafood, shellfish and light fish dishes.

The ideal serving temperature for Pinot Gris wines is between 43-46°F for lighter, crisper styles, and 48-54°F for fuller-bodied versions. This cool temperature allows you to appreciate the wine’s fresh acidity and fruit flavors.

Lighter styles of Pinot Gris are usually ready to drink straight from the bottle, but some fuller-bodied Pinot Gris, especially those aged in oak, can benefit from a little aeration to release their aromas and flavors. Pouring the wine into the glass or a decanter a few minutes before drinking can be beneficial.

Like most other white wine varieties, it should be served in a classic white wine glass with a narrow rim to avoid too much oxygen entering the wine and dulling its acidity and crisp character.