Pinot Gris / Grigio

\Pee-noe-Gree\ (French) or \Pee-noe-Gree-joe\ (Italian) The Italians call it Pinot Grigio, while the French call it Pinot Gris. Either way, it’s taken the U.S. by storm and is thought to be the hottest emerging wine varietal since Merlot. For many, it is a welcome alternative to Chardonnay.

The Pinot Grigio grape is in essence a white mutation of the red pinot noir grape. Important note - Pinot Gris or Pinot Grigio is not the same as Pinot Blanc, which is a further mutation of the Pinot Noir Grape.

Italy is famous for its Pinot Grigio wines, where they are typically dry (not sweet) and light, with a mineral taste. Californian variants of Pinot Grigio tend to be richer in flavor, but still have the mineral taste. Often, they finish with a lemony or citrusy flavor.

French Pinot Gris wines tend to come from the Alsace region where they are more fruity and flowery than their Italian counterparts, though delivering a distinctive mineral aroma. Flavors can range from peach to grapefruit to melon.

In spite of its trend-setting reputation, California has been behind the curve in the Gris/Grigio market. Oregon winemakers have been achieving fine results with this excellent white-wine grape, known in that state as Pinot Gris, for over 20 years. Washington State is also known for its bottlings of this grape.

Typically, American Pinot Gris/Grigio does not receive the oak aging of many Chardonnays. Where Chardonnay typically delivers tastes of apple and lemon, a Gris/Grigio is more likely to suggest pear or melon.

At the same time, Pinot Grigio is every bit as versatile as Chardonnay, and more so than many other white-wine varieties. Just about any food that goes well with Chardonnay will show even better with Pinot Grigio.

Pinot Grigio should be served chilled and pairs well with light dishes that are still on the "thick" side, like chicken in a rich white sauce, or eggplant with heavy spices.