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Pinot Grigio/Gris

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What does pinot grigio and pinot gris taste like?

While both styles can share common aroma and flavour characteristics - most notably pear, apple, honeysuckle and citrus - they are produced differently, which results in variations in textural quality. Grigio tends to be fresh and zestier. Gris is richer and fuller. 

More often than not, pinot grigio produced in Australia is cold fermented in stainless steel. This can afford it drier, crisper, more minerally and acidic qualities. It can feel zestier and lemony. Barrel fermentation is often involved in the making of pinot gris in Australia, tending towards a more full-bodied and less dry style than grigio, with spicier notes of pear and honey.

History of pinot grigio and pinot gris?

The success of both styles in Australia can be attributed to a single winemaking team, Kathleen Quearly and Kevin McCarthy. Back in the early 1990s, this dynamic duo recognised the potential of Victoria's Mornington Peninsula for the grape, then set the standard of the varietal with their very first pinot gris vintage. Since then the grape has joined the nations' top five white wine varietals, in terms of hectares planted, and is interpreted by scores of winemakers in both styles Cooler regions are usually still considered more suitable for the grape, such as Tasmania, South Australia's Adelaide Hills and King Valley, Yarra Valley and of course, Mornington Peninsula in Victoria.

What food pairs best with pinot grigio and pinot gris?

With their fresh acidity, both pinot grigio and pinot gris pair well with Mediterranean flavours, seafood and oysters, and other light dishes. More full-bodied expressions hold their own with richer dishes, such as roast salmon or pasta.