You’ll never think of Pinot Grigio the same again.
Pinot Grigio is not just the zippy mouth-moisturizer you might have assumed. There are actually 3 main types that have some notable differences between them. Let’s take a closer look at the ‘gray’ grape, Pinot Gris.
The 3 Main Types of Pinot Grigio
- Minerally & Dry
- Fruity & Dry
- Fruity & Sweet (Alsatian)
Minerally & Dry Pinot Grigio
This style is most famous from the northern parts of Italy and traverses the foothills of the Alps nearly all the way from Italy through Austria and even Romania, Slovenia and Hungary. The mountains are a powerful force on the agriculture, insuring that the grapes keep their high acidity.
Expect exceptionally dry whites that pair perfectly with mussels, french fries and hot summer days. This style is the quintessential ‘Pinot Grigio,’ loved for its simplicity, ‘lack of fruit’ and sometimes saline quality.
Find Your Wine on The Edge of the West
This map lays out tons of great wines awaiting your discovery in one of the largest wine making areas on earth.Buy Map
Seek Out The Style:
Regions with cooler climate tend to produce wines in this style including:
- Trentino-Alto Adige, Italy
- Veneto and Lombardy, Italy
- Pfalz, Rheinhessen and Rheingau in Germany
- Okanagan, Canada
What to look for on the label
Wines are often produced in stainless steel tanks. There’s no oak aging or malolactic fermentation. It’s common to find these with lower alcohol levels (maybe between 10%–12.5% ABV).
Fruity & Dry Pinot Gris
Winemakers often choose the word Pinot Gris to describe this fruit-driven style of Pinot Gris. You’ll be able to pick out lemon, yellow apple and white peach among the flavors that you smell. This presence of more fruit in the aroma tells us that these wines grew in a more sun-friendly climate.
Besides just the fruity aromas, the wines have less intense acidity and more of an “oily” textured mouthfeel. This is because winemakers often add a special bacteria after the alcohol fermentation that “eats” sharp acids and ‘poops out’ smooth acids. This process is called Malolactic Fermentataion — where Malic acid is the harsh acid and lactic acid is the smooth oily one.
Seek Out The Style:
Several of the countries that make this style are New World wine regions:
- Fruili-Venezia Guilia, Sicily, Abruzzo and Tuscany in Italy
- New Zealand
What to look for on the label:
These wines are produced in stainless steel tanks or “neutral” barrels. One notable feature is that they’re often aged on the “lees.” Some wines gain additional creaminess from partial malolactic fermentation.
Fruity & Sweet Pinot Grigio
Perhaps the only place in the world that makes a quality sweeter-style Pinot Gris is Alsace, France. For centuries Alsace attempted to recreate the intensely sweet white wine called Tokaji (“toe-kye”) drunk by kings in Transylvania and the Ottoman empire (now Hungary). In fact, up until 2007, Alsace could use the words “Tokay d’Alsace” on their bottles of Pinot Gris!
Today, Alsace is one of the only regions in the world making a sweet style of Pinot Gris. With flavors of sweet lemon candy, honeycomb and honey crisp apples, winemakers apply very advanced winemaking techniques to increase the mouthfeel texture and use late harvest and noble rot grapes to maximize the flavor potential.
Seek Out This Style:
- LESS SWEET: ‘Pinot Gris’ and a Grand Cru Pinot Gris
- VERY SWEET: Vendage Tardives (‘late harvest’) and Sélection de Grains Nobles (‘our best ever!’)
Find out more about Alsace
BONUS: A Rosé Pinot Grigio called Ramato
It might surprise you to know that there is also a rosé Pinot Grigio that uses the pale purple skins of the grape to stain the wine a pale copper hue. Producers typically macerate the juice in the skins, –just like rosé– for about 24 for 36 hours. Ramato wines can be found in Friuli, Italy. Depending on the producer in Friuli it may offer up nuances of white raspberry, leather, sour cherry and either a meaty note or a dried cranberry sweetness on the finish.
Also, there are a few wineries still experimenting with Pinot Grigio and barrel-aging, often using chesnut barrels which is what is common along the Friuli and Slovenian border.