History of Pinot Gris
Pinot Gris, also known as Pinot Grigio in Italy, is a mutation of Pinot Noir that has been cultivated for centuries. It is believed to have originated in Burgundy, France, but became widely popular in Alsace, Italy, and Germany. In recent years, Pinot Gris has found success in the United States, particularly in Oregon, where it produces expressive, fruit-forward wines. The grape is highly adaptable and thrives in a variety of climates, leading to diverse styles across different regions.
Tasting Notes of Pinot Gris
The flavor profile of Pinot Gris varies depending on the region and winemaking style. Italian Pinot Grigio tends to be light-bodied and crisp, with flavors of green apple, pear, citrus, and a hint of almond. In contrast, Alsatian Pinot Gris is richer and more complex, showcasing notes of ripe peach, honey, spice, and floral undertones. Oregon Pinot Gris often strikes a balance between these styles, with bright acidity and layered fruit notes.
Winemaking Styles of Pinot Gris
Pinot Gris is typically fermented in stainless steel to preserve its freshness and acidity. Italian Pinot Grigio is generally made in a dry, lean style, emphasizing minerality and citrus flavors. Alsatian Pinot Gris may undergo some oak aging, adding richness and complexity, while Oregon producers experiment with both styles. Some winemakers also create skin-contact Pinot Gris, producing an orange-hued wine with more texture and depth.
Food Pairings
Pinot Gris pairs beautifully with seafood, light pasta dishes, salads, and roasted vegetables. Its crisp acidity makes it an excellent match for shellfish, sushi, and creamy cheeses like goat cheese and burrata.
