Pinot grigio and Pinot gris are two wine styles made from the same grape variety. Grigio, the Italian version is typically more acid and has a lighter body. Gris, the French style is fuller and has riper flavours.

How does this happen? It starts in the vineyard. To make the gris style the grapes are allowed to ripen just a little more. A different group of flavour compounds develop, the acid levels drop, the tannins in the skins and seeds of the grape ripen, and there are is a little more sugar.

Then the winemaker takes over, controlling such things as the time the juice is allowed to remain in contact with the lees, the type of yeast used, the temperature of fermentation and dozens of other details. Hence every wine is different.

Pinot Grigio

Louise Max

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Pinot gris/grigio is a very popular wine in Australia, but until the early 1990s there was virtually none grown in the country. Vinodiversity lists nearly 300 Australian wineries with this variety.

Pinot Gris/Grigio and Food

This can be a bit tricky. Grigio styles match well with seafood, Italian foods and antipasto. Pinot gris styles may be best paired with seafood with richer sauces, chicken dishes or perhaps creamy pasta sauces. You may also find late picked Pinot gris which could accompany desserts or soft cheese.