This grape variety is mostly known as the pinkish, grey colour mutation of the Pinot Noir, and first made its appearance sometime in the Dark Ages. Pinot Gris was firstly noted around the Burgundy area, but quickly found its way all over Europe, where names such as Pinot Grigio and Grauburgunder are used. Today we find the grape from Eastern to Western Europe and many different corners of the globe such as the US and Australia and New Zealand.
The styles of the grape do differ from place to place, with well known examples such as the Alsatian Pinot Gris and the Pinot Grigio from Fruili- Venezia being almost complete opposites. The style from the French region of the Alsace is a lot richer in style, displaying a creamy texture and riper yellow fruit aromas, sometimes these even have some residual sugar. These are often higher in complexity and serve as one of the noble grape varieties from the Alsace. The other well-known example is definitely the Pinot Grigio style from Northern Italy, thinking of regions as Fruili-Venezia and Alto Adige. These styles tend to be crisper and more acidic, leaving aromas of green almonds and lime acidity. The region of Fruili is known for its easy to drink Pinot Grigio that can even be served as a light rosé, as the grape turns pink when fully-ripen. Opening the door to the so called ‘blush’ rosé styles. In Alto Adige the style tends to be more complex and focussed on its minerality, with some high-quality styles coming from here. The German Grauburgunder will be mostly found in the southern region of Baden, where the grape can fully develop due to higher amount of sunshine. Being close to the Alsace region, the grape will develop a richer texture, but with more focus on the minerality.
In other parts of the world winegrowers tend to stick with the names of either Pinot Gris or Grigio and will display the style they are willing to obtain. However, looking at the Pinot Gris styles produced all over New Zealand, with its creamy texture and exotic fruit aromas, the question comes to mind if a more in-between style is created. Looking at Oregon in the US, we find a creamy texture, aromas of peach and a touch of smokiness.
Aromas
Citrus aromas such as lemon peel, lime and meyer-lemon. Tropical fruit includes cantaloupe and white peach. White flowers and an oily texture.
Wine type
Medium bodied white
Colour
Light to medium gold
Food Match
The acidity will pair well with lean, white fish, where the oily texture can match a richer style such as salmon as well. Serving an even richer style, you can look for a pairing with white meat such as pork or poultry and soft white cheeses.
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