Pinot Gris, called Pinot Grigio in Italy, is a white variant-clone of the red grape Pinot Noir. The Italian region of Friuli produces the best Pinot Grigio in a crisp, refreshing style. Other Italian regions produce it too but it can be over-cropped and taste insipid.
Benchmark Pinot Gris is best known from Alsace, France, where it’s known as Tokay d'Alsace (unrelated to Hungarian Tokay), and produces a full-bodied wine. In Oregon, vintners are shifting away from Chardonnay to produce a lively style of Pinot Gris.
Pinot Gris and Pinot Grigio have delicate floral and citrus aromas such as lemon, lime, pear, melon and green apple. When oaked, they have notes of vanilla, almond, toast and smoke. Depending on how they’re made, they can be light- to medium-bodied with a tangy acidity or be more full-bodied with a rich, voluptuous texture. They’re usually made in a bone-dry style, unoaked and unblended. The wine generally has a light straw color that may have a pink or salmon tinge. Pinot Gris and Pinot Grigio make terrific aperitifs before a meal.
My reviews of these Pinot Grigio white wines are updated weekly. These Pinot Grigio white wines offer great taste at a good price. You'll find a definition of Pinot Grigio wine at the bottom of this page as well as food pairings for Pinot Grigio in my wine matcher. This is just a small set of my reviews, but you can get all of them when you join my wine community.
Pair them with potato salad, liver paté, cheese, poultry, quiche, risotto with mushrooms, pizza, pork, shellfish, smoked fish, breaded veal cutlets.
© 2014 by Natalie MacLean. All rights reserved.