Grape · Burgundy / Alsace / Alto Adige
Pinot Grigio / Pinot Gris
PEE-noh GREE-joh
The same grape, two personalities
A mutation of Pinot Noir with grey-pink skins. As Grigio it is often crisp and neutral; as Gris, especially in Alsace, it is rich, spicy, and sometimes off-dry.
- pear
- citrus
- honey
- smoke
- stone fruit
Profile
Mass-market Pinot Grigio taught a generation that white wine is cold, thin, and forgettable. Alto Adige, Friuli, and Collio make a different drink: textured, pear and alpine herbs, sometimes skin-contact (ramato) with copper color and grip.
Alsace Pinot Gris is broader, often with a kiss of sugar, smoke, and spice — a food wine for onion tart and roast pork. Oregon Gris sits between the two.
If you 'don't like Pinot Grigio,' try ramato or Alsace before you close the door.
At the table
Service
Grigio 45–48 °F (7–9 °C); Alsace Gris 48–52 °F (9–11 °C).
