Pinot
gris, or Pinot grigio in Italy, is a variant
of the Pinot noir (often blended with Pinot noir
to enrich and lighten the wine’s flavor), with
grape clusters colored bluish gray, pink and brown.
Often described as having a floral, smoky, honey-tinged
flavor with a minor citrus kick, Pinot gris wine
is a dry, crisp white wine often high in acidity
and low in tannins. Pinot gris should be consumed
within two years of its vintage, and pairs well with
seafood, pork and chicken, if served sans acidic
embellishments. Pinot gris’ nomenclature varies
according to region of growth: Pinot grigio in
Italy (and Tre Venezie, specifically), Ruländer or Grauburgunder in
Germany, Tokay d'Alsace, Pinot beurot or Fromentau in
France, and Sivi Pinot in Eastern Europe,
to name a few. In the United States, Pinot gris,
or Pinot grigio, is grown in Oregon primarily,
though California has recently seen large growth
spurts. Pinot gris is second only to Chardonnay in
capital and consumption.
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