What is pinot gris like

They may pour out of the bottle differently, but Pinot Grigio, Pinot Gris, and Pinot Blanc are all from the same family. Meaning you drink Pinot, you fancy. We have genetic mutation to thank for the variety within the animal and plant kingdoms, the terrifying marvels of the X-Men saga, and the abundance of delicious wine in the world. Pinot Noir contains the largest amount of active anthocyanins one component that contributes to the color of a grape.

While the grapes are genetically identical, the winemaking—thus the wines—can differ. Neither have we. This style of wine leans towards being a rich, full-bodied expression because it is made from riper grapes. Its mouthfeel can be oily or viscous thanks to the extra sweetness and occasional use of barrel fermentation. Examples with a good spice kick marry well with spicy Southeast Asian dishes.

The resulting wine is subsequently much lighter bodied, lower in alcohol, drier and crisper with uncomplicated, lean flavours.

Pinot Grigio often tastes less sweet than other white wine because of the high acidity. It does depend on where the wine has been made. In Australia, both styles are made. Its friendly flavours of pear, apple and tropical fruits are backed by a gentle yet firm touch of acidity. Some Australian winemakers are experimenting with skin contact, which gives the wine a pink-ish hue and is more textural as tannins from the grape skins are imparted into the wine. Tasmania is fast gaining a reputation for its cool-climate Pinot Gris.

Plus, Pinot Grigios at all quality levels are the type of food-friendly wines that Sauvignon Blanc and Chardonnay can only dream of. Consequently, almost everyone thinks the wine is fine as it is, with these Pinot Grigios of easy appeal basking in amazing commercial success and driving up market prices even those reportedly made in southern Italy, a place too hot to give quality Pinot Grigio; caveat emptor. A shame, as wines from the best producers mix a tactile mouthfeel with musky scents and flavours of yellow apple and pear, with mineral and spicy nuances.