Pinot Gris
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Pinot Gris has been known from the Middle Ages in the Burgundy region, where it was probably called Fromenteau. It spread from Burgundy, along with Pinot noir, arriving early in Switzerland by 1300. Until the 18th and 19th century, the grape was a popular planting in Burgundy and Champagne but poor yields and unreliable crops causes the grape to fall out of favour in those areas. The grape grows best in cool climates, and matures relatively early with high sugar levels. This can lead to either a sweeter wine, or, if fermented to dryness, a wine high in alcohol. Clusters of Pinot Gris may have a variety of colours in the vine. These clusters can range from bluish grey to light pinkish brown. The grapes grow in small clusters (hence the pinecone shape), and upon ripening, often display a pinkish-gray hue, although the colours can vary from blue-gray to pinkish-brown. Pinot Gris is often blended with Pinot noir to enrich and lighten the Pinot noir's flavour.
Wines made from the Pinot Gris vary greatly and are dependent on the region and wine making style they are from. Alsatian style Pinot Gris are medium to full-bodied wines with a rich, somewhat floral bouquet. While most Pinot Gris are meant to be consumed early, Alsatian style Pinot Gris can age well. The Pinot Grigio style of Italy is a light-bodied, often lean wine that is light in colour with sometimes spritzy flavours that can be crisp and acidic. Although this wine can be very sweet, it will begin to lose its acidity when it is nearly ripe. Food Pairing Pinot Gris/Pinot Grigio pairs nicely with seafood, light pastas and cheese cracker combinations. Since this wine is fairly acidic itself, avoid pairing with foods that have high acid contents, like citrus fruits or tomato-based recipes. |
The Grape
The Wine