Pinot Grigio is a white wine made widely in Italy and France (where it’s known as Pinot Gris wine) and around the old and new world. Despite being one of the most popular white wines to date, it’s given a bad rap, often labeled as “simple” or “uninteresting.” In truth, the best examples of Pinot Grigio are complex, refreshing, and incredibly food-friendly.
As mentioned, Pinot Grigio and Pinot Gris are one and the same, each coming from Italy and France, respectively. In Italy, it’s most often found in the Friuli, Alto Adige, Veneto, and Lombardy regions. In France, it’s Alsace.
This guide will take a deep dive into this versatile white wine, its many growing regions, tasting notes, and of course, plenty of food pairings. Interested in learning more about wine? Consider reading our guides on Sauvignon Blanc, Picpoul de Pinet, and Albariño next!
Characteristics of Pinot Grigio
Pinot Grigio, or Pinot Gris, is a “gris” or greyish-skinned grape originating in Burgundy, France. It is no longer grown there but is now found in Italy and the Alsace region of southern France. It is also widely grown around the world, including in Germany, the United States, and Canada.
Pinot Grigio is not a traditional varietal; rather, it’s a mutated clone from Pinot Noir, hence, the grape can be found in varying hues, ranging from blueish-silver to mauve and dusty yellow. As for flavor, the truth is that Pinot Grigio can taste wildly different depending on where it’s grown and how it is made.
The majority of Pinot Grigio lining the shelves of your wine shop is aged in stainless steel and designed to be drunk young. But, if you’re determined enough, you can find interesting aged wines with more layered flavors and aromas of toast and honey.
Tasting Notes
As mentioned, Pinot Grigio’s flavor can vary drastically. In general, you can expect bright notes of citrus, green fruit, and minerality. A typical glass will possess medium to high acidity, low to medium body, and low to medium alcohol.
In Italy, Pinot Grigio is typically dry, with a light body, high acid, and flavors of lemon, lime, and green apple. The best examples of Italian Pinot Grigio will come from Friuli and Alto Adige, which are far more complex and layered.
In France, Pinot Gris has found raging success in Alsace. These wines tend to have more body, less acidity, and more complex notes of bruised apple, honey, peach, and even subtle ginger spice.
Other regions that grow Pinot Grigio tend to follow one of the above styles. They either make simple, clean wines designed to be drunk young or more age-worthy, spiced, and rich wines.
How to Serve Pinot Grigio
Pinot Grigio is best served in a standard white wine glass, chilled at around 45-49F. Decanting is not necessary.
Notable Regions for Pinot Grigio
Italy
Pinot Grigio is Italy’s most well-known white wine, though its quality varies depending on where it’s made. It’s most commonly grown in the Friuli-Venezia Giulia, Veneto, Alto Adige, and Lombardy regions.
For higher-quality, more complex bottles, turn to Friuli or Alto Adige. Both have mild Mediterranean climates and make for layered, refreshing wines. For simple, affordable, quaffing whites, turn to Veneto, also known as the home of Prosecco.
France
While second in quantity to Italy’s Pinot Gris, France’s is miles ahead of Italy in terms of quality. Most notably in Alsace (the region bordering Germany), the grapes are harvested in smaller yields, making for riper, more fruit-concentrated grapes.
These wines tend to have a fuller body and may even exhibit subtle sweetness. Expect ripe stonefruit and tropical fruit flavors. With aging, you might even notice subtle hints of ginger, spice, and notes of honey.
Other Regions Worth Noting
United States – Widely grown in California, Washington State, and Oregon. The names Pinot Grigio and Pinot Gris are used interchangeably and, generally speaking, made in the Italian style. That is to say, simple and uncomplicated.
Canada – Grown mainly in the Okanagan province of British Columbia, these wines are
perhaps the best in North America, with vivacious, crisp, and refreshing flavors.
Germany – Here is known as Grauburgunder, or “Grey Burgundian.” Brought over from neighboring Alsace, it’s the third-highest producer of the grape. It grows mainly in Rheinhessen, the Pfalz, and Baden and exhibits a French-worthy level of complexity and richness.
Food Pairings
Don’t let Pinot Grigio’s simplicity fool you. With its natural acidity, body, and clean texture, it’s quite food-friendly. It’s an obvious choice for seafood, creamy cheeses, lean proteins, and cream sauces.
Lean proteins like shrimp, chicken, salmon, and whitefish are ideal with a glass of Pinot Grigio. It’s also a great accompaniment to vegetarian dishes including salads with creamy or delicate dressings. Avoid hearty proteins like red meat or overly acidic dishes like ceviche since Pinot Grigio doesn’t quite have the backbone to stand up to those bolder flavors.
Try it with my kale and apple salad or this pistachio-crusted salmon!
Of course, one of the beauties of this “simple” wine is that it doesn’t need food to shine. In fact, it’s plenty easy to drink as is alongside a good book or on a warm summer day. Be sure to shout out any favorite food pairings or specific Pinot Grigio wines you’ve tried and loved!
Let us know your thoughts!