Pinot Noir and it's relatives Part 3

Welcome to Vine to Wine this is your host Linda Moran. Today we continue our series on Pinot Noir and its relatives and we’re going to explore Pinot Gris, or Pinot Grigio as its known in Italy.

Pinot Gris is probably the best known relative of Pinot Noir, likely the result of a clones mutation. Although its skin when ripe is a light pinkish brown, the wine is white. It is most often full bodied, soft and exquisitely aromatic. The style in which Pinot Gris is made seems to vary most noticeably by where it is grown. Some Italians pick the grape very young and produce a highly crisp acidic wine. While other Italians primarily in Friuli will allow the grapes to ripen making a lush full bodied wine with delicate balance. In Alsace the wines are highly prized made in a well balanced style and go very well with food. Many producers in Oregon are planting more Pinot Gris and they are making some delightful wines. Pinot Gris if made well will exhibit flavors and aromas of pear, apple and lemon. They are not usually put through malolactic fermentation so the texture is light and the acidity is bright and pleasing. Depending upon the style in which it is made Pinot Gris may age for a reasonable amount of time and be quite good.  If you haven’t had a Pinot Gris or Pinot Grigio that you enjoyed chances are it was not well made so give it another shot and ask for recommendations from your local wine merchant. Tune in tomorrow as we explore a close relative of Pinot Noir, Pinot Blanc and thank you for joining me on today’s Vine to Wine.