Pinot Gris (Grigio)
pronounced : pee-noh gree
Pinot Grigio (Italy) and Pinot Gris (France and elsewhere) are two names for the same grape variety, a white mutation of Pinot Noir. The name “Grigio/Gris” means “grey” in Italian/French, referring to the grape’s grayish-blue skins.
This variety is prized for its adaptability and expression of terroir. In Italy, it is typically vinified in a light, dry, and crisp style, while in Alsace (France) and other cool regions, it produces fuller-bodied, aromatic, and occasionally off-dry wines.
The grape’s versatility has made it one of the most commercially successful white wines in the world, appreciated both for simple everyday drinking and for premium, complex expressions.
Skin contact: Occasionally used to create Ramato (copper-colored) wines in northeastern Italy.
Pinot Grigio/Gris originated in Burgundy, France, as a color mutation of Pinot Noir. Historical records trace its presence back to the Middle Ages. The grape migrated to Alsace, where it became a noble variety under the name Pinot Gris, and later spread to Northern Italy, where it found success as Pinot Grigio in the regions of Veneto, Friuli-Venezia Giulia, and Trentino-Alto Adige.
In the 20th century, the Italian style became synonymous with crisp, light-bodied white wine, driving international popularity and widespread plantings in Germany, Austria, Oregon, New Zealand, and California.
Pinot Grigio / Gris’s food pairing versatility stems from its range of styles:
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Light, crisp Italian styles pair best with delicate, fresh foods.
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Richer Alsatian or Oregon styles suit cream sauces, spicy dishes, and roasted poultry.
In general, pair according to body and sweetness level — lighter wines for lighter foods, fuller wines for richer dishes.