Pinot Gris / Grigio

Australian Pinot Gris  wine regional and flavour profile



Pinot Gris tastes and aromas

Pinot Gris flavours can range from melon to pear and some even offer a subtle tropical or citrus fruit, with honey or smoky notes.

Pinot Gris mouthfeel

Light, fresh, fruity acidity, with a silky smooth mouthfeel

Pinot Gris cellaring potential

Pinot Gris is a wine that is produced with the intention of being consumed within 1 – 2 years of bottling.

Facts about Pinot Gris

  • The names Pinot Grigio and Pinot Gris mean Grey Pinot in Italian and French respectively. ‘Pinot’ refers to the characteristic pinecone shaped bunch of this group of varieties.
  • This variety closely is related to Pinot Noir variety and is believed to be a mutation of Pinot Noir. In the vineyard Pinot Grigio vines are often difficult to distinguish from its putative ancestor until the berries ripen when those of the Grigio will have much less pigment.
  • Records have shown that the grape has been grown in Burgundy for at least 800 years. It was transported around to other parts of Europe, but poor yields and under-appreciation by growers kept it unpopular for centuries. It was only recently that it began to become popular again.

Australian regions that produce Pinot Gris

This white wine variety is being used in most Australian wine regions, but it is especially suitable in the cooler regions, such as the Mornington Peninsula, Adelaide Hills, Yarra Valley or Tasmania.

Internationally, Pinot Gris began in the Burgundy region of France, however most wine growing countries around the world now also have plantings of the variety.

What food to pair with Pinot Gris

Pinot Gris 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

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