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Pinot GrisPinot Gris is a white wine grape of species Vitis vinifera related to Pinot noir which goes by a lot of other names: - Pinot Grigio (Italy)
- Pinot Beurot (Loire Valley, France)
- Rulnder (Austria and Germany, Romania, sweet)
- Grauburgunder or Grauer burgunder (Austria and Germany, dry)
- Grauklevner (Germany)
- Malvoisie (Loire Valley, France and Switzerland)
- Tokay d'Alsace (Alsace) (currently being renamed due to EU regulations)
- Auxerrois Gris (Alsace)
- Fromentau (Languedoc, France)
- Fromentot (France)
- Fauvet (France)
- Gris Cordelier (France)
- Grauer Mnch (Germany)
- Monemrasia
- Crvena Klevanjka (Croatia)
- Szrkebart (Hungary)
It is thought to be a mutant clone of the Pinot Noir grape. It has grayish-white fruit giving rise to its name. The grape grows best in cool climates. Pinot gris is known from the Middle Ages in Burgundy region from whence it spread, arriving in early in Switzerland and in Hungary by 1300. It reached Germany by the end of the 16th century. It is now grown in most European countries, Canada, New Zealand, South Africa, Australia, and the U.S. Most wines from Pinot Gris are drunk while young. One of the few aged wines is Tokay d'Alsace. It is also sometimes used for botrytized wines. As a wine, the Wine Enthusiast has identified several widely recognized styles: - Pinot Grigio style: light-bodied, often lean; light in color; neutral, sometimes spritzy flavors, crisp and acidic.
- Oregon style: medium bodied; yellow to copper-pink color; crisp, full, plump, lively flavors with aromas of pear, apple, and/or melon.
- Alsace style: medium- to full-bodied; rich, somewhat floral; viscous, almost oily in texture; less fruity than the Oregon version; long lasting.
- German style: medium- to full-bodied; fairly sweet, but well balanced with good acidity.
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