IT'S CALLED Pinot Gris in France and Pinot Grigio in Italy but by any name this grape has become North America's go to outdoor entertaining wine. As Pinot Grigio it is a sensational pairing to fresh seafood dishes, such as ceviche, and when labelled as Pinot Gris its an admirable pairing to classic and not so classic grilled fare such as our Ultimate Grilled Cheese Sandwich.
Where It's Made:
Traditionally, Alsace, in northwest France, and north-eastern Italy, with substantial plantings in Germany and pockets of Eastern Europe. However, Pinot Gris and Pinot Grigio (the same grape, by the way) are rapidly becoming international commodities. New Zealand, Australia, Canada, California, Oregon and Argentina are all growing the grape.
Why We Love It:
Pinot Grigio can be whatever you want it to be. Mainstream Pinot Grigio from Italy has become a go-to white for many casual wine drinkers. Its perky acidity, minerality and almost- neutral flavour profile make it ideal to sip on its own, enjoy as an aperitif or a versatile partner with light food. Australia and California have also favoured the Pinot Grigio moniker. The Pinot Grigio from these countries, like their Northern Italian counterparts, tend to be lighter in style, but with less edginess and more body. While Pinot Grigio can be light and easy, Pinot Gris can have a rich, almost oily texture that’s perfect for full-flavoured dishes. Alsace in France is the classic expression of this style, but Oregon, Argentinean and New Zealand Pinot Gris also tend to follow this model. Canadian VQA Pinot Gris is one of the wine world's best-kept secrets. British Columbia Pinot Gris combines richness and mouth-watering, cool climate acidity while Niagara has gone the Pinot Grigio route, with most renditions featuring bracing acidity and overtones of orchard fruit.
What It Smells/Tastes Like:
Pinot Grigio’s chameleon nature makes it hard to pin down. As Pinot Gris, it often offers floral aromas that lead to a typically full-bodied palate, with some spicy elements and a rich, dare I say, fat texture. As Pinot Grigio, it tends to be crisp and neutral, with hints of citrus and pear.
What It Pairs With:
Pinot Gris likes big flavours in food. Roasted poultry, the sweetness in roasted vegetables, smoked salmon and grilled cheese all make good matches for Pinot Gris. On the other hand, Pinot Grigio’s acidity makes it ideal for potato salads, slaws, white fish and even marinated dishes, such as Ceviche. |
