Pinot Grigio vs Pinot Gris What's the difference?

Over the years this has to be one of the most common questions we get asked at CAVAVIN, as one of the bestselling grape varieties in Britain lets go into detail on these very different styles in wine making and the results. Well they are both the same grape, but one is the French method and the other is the Italian method, with the rest of the world coping the styles from each of these two countries. 

The Italian Style: This style is harvested/picked early (under ripened) lowering the residual sugar, which in turn gives us a light, fresh and savoury wine, more green pear, crisp, good with seafood, over 30 years ago it caused quite a stir as this was a very light wine that was very easy drinking, therefore becoming a massive hit in the UK which has only just shown signs of slowing down, mind you it’s still in the top 10 the mighty sauvignon blanc trend has made a huge dent in the sales of this grape variety. 

The French Style: This style of Pinot Gris is allowed to ripen fully therefore more residual sugar and alcohol has formed its more viscous and fuller in body, ripe pear and a spiced clove aroma, it’s almost the entire opposite of its Italian neighbour showing far more length and depth a real foodie grape which many have never tried before. A rounded and glossy Pinot Gris is excellent with a variety of dishes most notably paella and risotto. Due to a wonderfully concentration of flavour, it stands up well to spicier dishes.

These are two examples of what the wine making technique has been able to do to give two very different results, we too often are fast to say we don’t like chardonnay or merlot when some of the best wines in the world use these grapes, Chablis/Montrachet and Pomerol are just a few fine examples, sometimes keeping a open mind is the answer.