PINOT GRIS

Spanning the vineyards of Alsace, Italy’s sun-drenched hills, and further to the New World, Pinot Gris grapes yield an intriguing range of white wines.

Pinot Gris is a white wine grape variety found in vineyards worldwide – from France and Italy to Australia. Known as Pinot Grigio in Italy, Pinot Gris gets its name from the greyish-blue colour of the grapes. It originated in the Burgundy region of France, and experts believe it is a mutation of the red grape Pinot Noir.

Pinot Gris can come in a variety of styles – which is what makes it so interesting! The location and climate where the grapes grow can have a big impact on the flavour of the wine, with winemakers producing Pinot Gris wines that range from light to full-bodied, and from dry to sweet.

Despite its classification as a white grape, the hues of Pinot Gris grapes can vary generously – from a faint blue tint to a rich brown-pink shade. They can even produce a tempting blush of light pink wines on occasion.

Pinot Gris is now more commonly associated with the Alsace region of France, where the dry autumn seasons allow the grapes to ripen longer, resulting in intense wines. In Italy, Pinot Gris (or Pinot Grigio as it’s known there) wines are typically light-bodied, crisp and dry, with prominent green apple and citrus flavours.

Pinot Gris is also grown worldwide including the US and Australia.

Here are some of the parts of Australia known for growing Pinot Gris:

• Victoria – Grown in cooler regions such as the Mornington Peninsula and the Yarra Valley, these wines are high in acidity and often have pronounced apple and pear flavours.
• Tasmania – This state’s cool climate provides excellent conditions for growing Pinot Gris. Tasmanian Pinot Gris wines often feature mineral notes in addition to fresh fruit flavours.
• New South Wales – Regions such as Tumbarumba and Orange are emerging as key winemakers of Pinot Gris. Their wines showcase good structure and depth of flavour.
• South Australia – Adelaide Hills is a well-known region for growing Pinot Gris in Australia. The higher altitude and cool climate contribute to wines that are balanced and complex.
• Clare Valley – While mainly known for its Riesling wines, this area also grows Pinot Gris grapes.

The main difference between Pinot Gris and Pinot Grigio wines lies in their style, which is largely determined by the region and winemaking process.

• Pinot Gris, the French term for the grape, is typically linked to the style of wine produced in the Alsace region of France. Here, the wines are often full-bodied, rich, and slightly sweet, with a viscous texture and a medley of ripe tropical fruit, honey and spice flavours. These wines also age extremely well.
• Pinot Grigio is the Italian name for the grape, and it refers to the Italian style of wine. Italian Pinot Grigio wines, especially those from regions like Veneto and Friuli, are usually light-bodied, crisp and dry. They boast a delightful brightness and a clean taste of green apple, citrus, and sometimes a hint of almond. These wines are generally enjoyed young.

But, the world of wine is far from being black and white. Winemakers beyond Italy and France may label their wines as Pinot Gris or Pinot Grigio, depending on the style of their wine. For example, a winemaker in Australia could label a richer, fuller-bodied wine as ‘Pinot Gris’ and a lighter, crisper wine as ‘Pinot Grigio.’

So, a rule of thumb when picking a wine? Consider the region and the producer to gauge the wine’s style.

From the steep vineyards of Alsace to the sprawling vineyards of Australia, the style and character of Pinot Gris wines are as varied as the places they are grown.

When you sip a French Pinot Gris, you’ll typically enjoy a rich, full-bodied wine. These wines tend to have a lovely balance of moderate acidity and tropical flavours – they’re known for a slightly oily texture and often carry a ‘spicy’ character.

New World regions such as New Zealand, South Africa, Marlborough and Tasmania have a slightly different take on Pinot Gris. Here, the wines lean towards being medium-bodied and fruit-forward, often revealing notes of pear, ripe apple and tropical fruit.

In Italy, where it’s known as Pinot Grigio, this wine variety offers a lighter, crisper, and dryer character, full of flavours of green apple, citrus and almond.

Pinot Gris wines can taste different depending on where they’re grown and how they’re made. Generally, they tend to have high acidity and a fruit-forward taste. However, Pinot Gris wines grown in warmer regions such as Alsace in France, the US and Australia, can have richer fruit flavours such as mango, nectarine and cantaloupe. They can also have floral notes like honeysuckle and sweet hints such as honey.

Common flavours in Pinot Gris wines can include:

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

The high acidity and fruity profile of Pinot Gris wines make them a good choice for many food pairings, including:

• Fish and seafood – A Pinot Gris from the cooler regions such as Victoria or Tasmania complements seafood and lighter fish dishes well.
• Poultry and pork – A fuller-bodied Pinot Gris pairs well with chicken, turkey and pork. Opt for a Pinot Gris from Adelaide Hills or Clare Valley. These wines offer a good balance of acidity and richness, making them a versatile partner for such dishes.
• Vegetarian dishes – Pinot Gris, with its high acidity and fruit flavours, goes well with salads, light pasta and a range of vegetarian dishes.
• Spicy food – Some Pinot Gris wines can counteract the spice in Asian, Indian or Mexican dishes. The hint of sugar can provide a pleasant contrast to the heat, while the fruity tones complement the complex spice profiles of these cuisines.

Serving temperature is key to getting the best from your Pinot Gris. Aim for between 6-8°C for lighter styles and 9-12°C for those fuller-bodied wines. This cool temperature helps bring out the wine’s acidity and fruit flavours.

Lighter styles of Pinot Gris can usually be enjoyed straight from the bottle, but some fuller-bodied Pinot Gris, especially those aged in oak, might benefit from a bit of aeration to bring out their aromas and flavours. Pouring the wine into a glass or a decanter a few minutes before drinking can help with this.

When choosing glassware, stick to the classic – a white wine glass with a narrow rim is a good bet. It helps keep the oxygen at bay, preserving the wine’s acidity and crisp character.