The Lowdown on Gris and Grigio

A lot of people ask me about the differences between Pinot Gris and Pinot Grigio. ‘Are they the same grape or are they different?’ ‘Which is richer? Which is sweeter?’

So, to arm you up with some handy knowledge (for the next time you go grab a bottle) I thought I would answer some of the questions I am frequently asked.

What’s your preferred style?

1. Are Pinot Grigio and Pinot Gris different grape varieties?

To put it into simple terms, no. They are both the same grape variety but are made to produce two different styles of wine.

2. What are the styles of wine that this grape produces?

Originating from Europe this grape was grown primarily in France and Italy. The Italians called it Pinot Grigio (Grigio means Grey in Italian and refers to the colour of the grapes’ skin). The Italians became known for making a light, crisp style of this wine that is ideal for early drinking.

 In France, this same grape was given the name Pinot Gris as “Gris” is the french word for Grey. The grape found its home in Alsace where the wine was made as a full bodied, richer, spicy white wine. In this style, oak may also have played a part in the making of this wine adding texture, depth and a more diverse spectrum of flavour. .

3. Which is Drier/Sweeter?

Looking at the history of these grapes, I believe the Alsatian style of Pinot Gris was often richer and therefore sometimes sweeter whereas the Italian style was made light, crisp and dry.

So do these same styles apply to Australian wines labelled Pinot Grigio and Pinot Gris?

In Australia and other countries around the world (outside of Italy and France) winemakers have the freedom to label the wine as they see it, calling it either Pinot Gris or Grigio.

Most traditional winemakers will use the two styles to distinguish the juice in their bottle (to help consumers) and will often label it Pinot Grigio if they have picked their grapes early, the wine is light with natural crisp acidity and there is a focus on fruit flavours. If they label it Gris, it often means the wine has been made in a riper, fuller bodied style and has potentially seen the use of oak.

So yes, this is a good rule of thumb to remember BUT there are a couple of grey areas.

Marketing can play a part. Some winemakers may find they have a better rate of sales when they use Gris or Grigio and can switch up their label to suit what sells better even when they have not altered the wine in the bottle. At present in Australia there are no set rules around this to help the consumer so the only way to get around it is to taste, taste, taste!

The World of Wine is changing and evolving. There are more and more winemakers emerging in the market who are shifting and shaking up the way we drink and think about Pinot Gris/Grigio. They are small batch, artisanal producers who are making styles that go against the grain (by using skin contact and various other techniques). These wines can be a-typical and taste considerably different to traditional Gris/Grigio. Learning about these wines is super fun, expansive and of course, tasting is an essential part of the process I would recommend!

4. Which is more popular?

Both of these wines are very popular around the world. Many traditional styles of Pinot Grigio are made for drinking now and don’t always need food, whereas traditional styles of Pinot Gris can be crafted to pair beautifully with food or for cellaring and drinking later. Saying that though, I am seeing more and more Gris appear in the market as styles that are ripe, juicy and designed for drinking now. And as I mentioned, there are also many contemporary styles emerging which can add to the confusion!

5. What regions in Australia are known for Pinot Gris/Grigio?

Traditionally Mornington Peninsula, Tassie, Adelaide Hills, Orange, King Valley and the Great Southern are all cool climate areas that have ideal conditions for growing this grape.

6. What foods pair well with Gris/Grigio? 

There are lots of options for pairings but to give you a few quick ideas; A Pinot Grigio that is fresh and zesty pairs well with food like fresh salads, vegetables, sushi, oysters and salty snacks.

The fuller styles of Pinot Gris pair well with richer dishes taking on creamy sauces, semi soft to firm cheeses, shellfish and white meats. 

I hope this answers all your questions for now and if I haven’t feel free to get in touch at sophie@happywagon.com.au

 Cheers to drinking more of the good stuff  life is too short not too!