| Pinot Grigio is the Italian name for Pinot Gris wine | | | | bodied like those of Alsace, but the taste tends |
| and grapes that originated in the Burgundy region | | | | to have a greater balance of acidity and |
| of France. It was made into wine in this area and | | | | sweetness, much like a Sauvignon Blanc. In the |
| probably went by the name of Fromenteau. By | | | | United States, wineries in both Oregon and |
| the 14th century, this grape was being planted in | | | | California produce wines from these grapes. |
| Switzerland and was brought to Hungary by the | | | | The Oregon wine tends to be medium-bodied and |
| Cisterian monks. | | | | the colors range from yellow to pink with aromas |
| However, the vines often yielded a poor crop | | | | of pears, apples and melons. The California version |
| which made them unreliable, causing this grape to | | | | of Pinot Gris tastes crisp and has a light body. |
| be pushed to the backburner with winemakers. In | | | | You will detect hints of pepper and arugula, even |
| the early 20th centuries a variety of the vine was | | | | though this is a plant native to Mediterranean |
| developed that was able to withstand different | | | | countries. |
| soil and weather conditions bringing this wine back | | | | Pinot Grigio from Italian wineries is often |
| onto the wine scene. | | | | light-bodied and lean like a Chenin Blanc. The wine |
| Pinot Gris/Grigio grapes grow best in cooler | | | | is very light colored as well, with crisp and acidic |
| climates. They ripen early and have a high level of | | | | flavors. This wine can be very sweet but care |
| sugar. Depending on the fermentation process, | | | | has to be taken to harvest the grapes at just |
| the wine can be very sweet or very dry. The | | | | the right time before they start to lose their |
| dry wines of this nature have a very high level of | | | | acidic quality. |
| alcohol. As the grapes ripen on the vine, there can | | | | Fermentation of Pinot Gris/Grigio grapes is not a |
| be different colors of grapes in the same cluster, | | | | long process. Many wineries like to have these |
| ranging from bluish-gray to pinkish-brown. The | | | | grapes in their vineyards because it is a wine they |
| clusters resemble the shape of pine cones, which | | | | can bring to market very early in the season. |
| is where the "pinot" comes from in the name. | | | | Within 4 to 12 weeks after harvest, this wine can |
| "Pinot" is the French word for pine cone. | | | | be bottled and sold for consumption. |
| The taste and aroma of Pinot Grigio/Gris depends | | | | It is recommended that this wine be consumed |
| on the region in which the wine is made. Those | | | | within two years after it is bottled for the best |
| wines that come from the Alsace region of | | | | taste and aroma. It can be paired with many food |
| France tend to be spicier than other varieties. This | | | | dishes, especially seafood, and pasta dishes. It is a |
| wine is full bodied and has a floral aroma. In | | | | recommended wine to serve with cheese and |
| contrast to the Pinot Gris wines from other parts | | | | crackers. Because this wine is fairly high in acidity, |
| of the world, which are meant to be consumed | | | | you should avoid serving it with foods that are |
| young, the wines from Alsace age well. | | | | acidic, such as citrus fruits and dishes containing |
| Pinot Gris [ wine from German wineries is full | | | | tomatoes. |