Pinot Gris Pinot Gris Pinot gris (or pinot grigio, as it is known in Italy) is probably the best-known variant-clone of Pinot Noir. Thriving in cool climates, pinot gris vines tend to produce the most distinctive fruit when grown where weather conditions average between 55° and 60° during the growing season. Although gris translates to "grey", ripe pinot gris grapes may be described as having colors from light pinkish brown to deep bluish grey. Clusters with a variety of berry colors are not unusual. In centuries past, pinot gris was sometimes used to add richness and to lighten Pinot Noir, common practice in ancient Burgundy, where pinot gris may be called pinot beurot ("butter").Eighteenth century wine from Domaine Romanée Conti contained 20% pinot gris and/or pinot blanc; a century later, only 6% of their blend was white grapes. Modern fashion favors deep, dark wine, and pinot gris is no longer allowed to be planted in Bourgogne (although vines that pre-date the AOC regulations, finalized in the 1930s, may still be used).

1 Where planted in Germany, pinot gris is known as ruländer, in Switzerland malvoise, in Hungary szürkebarat, but under any name this variety is of little commercial significance to these countries. Italy, produces the largest quantity of Pinot Grigio, but has only a very few estates, in Friuli, who emphasize premium quality. Unfortunately for its reputation, most Italian makers of Pinot Grigio over crop and harvest early, producing clean, lean, even sometimes conspicuously tart, but otherwise bland, vapid wines. Pinot gris/grigio can attain a very high level of sweetness, but begins to lose acid rapidly when near full ripeness. Pinot Chimera? Only a single mutation of the outer layer of cells causes the differentiations between members of the ancient wine grape family of pinot (variants pinot noir, pinot gris/grigio, pinot meunier, and pinot blanc). With this single layer removed, plants grown from thus-altered scions would be genetically identical to their pinot noir progenitor.

Only two appellations devote pinot gris the respect and attention to growing and vinification that is necessary to render distinguished wine: Alsace, France, the traditional base of Pinot Gris appreciation, and Oregon, the newest region to produce high-quality Pinot Gris. In Alsace, some call pinot gris tokay d'Alsace, but EU rules prevent this usage on labels to prevent confusion with Hungarian Tokaji. Pinot gris has grown in Alsace since the 1600s, and is the third most-planted variety after riesling and gewürztraminer. The Alsatians value Pinot Gris as a full-bodied wine that can stand up to food without introducing competing flavors of its own. Vinified to accentuate body and richness while understating fruit, some Pinot Gris also apparently age quite well. Pinot gris was first introduced to America in 1965, by the late David Lett, Oregon wine pioneer and founder of Eyrie Vineyards. Oregon wineries have had such success with this variety that many have reduced their Chardonnay production while increasing their output of Pinot Gris.

The 2000 vintage marked the the first time both the total plantings of pinot gris (1270 acres) and the total quantity crushed (2917 tons) surpassed that of chardonnay (1125 acres, 2523 tons). Pinot gris vines now make up more than half the state's total white varieties planted. Although pinot gris first arrived in California in the 1980s, some winemakers are putting serious efforts into growing and producing Pinot Gris. Nearly 1,620 acres are planted, mostly in the Central and South coastal areas, and interest seems to be increasing. Three clones are registered and at least five more are undergoing the identification, testing, and treatment process to be registered. Both quality and sales have been erratic thus far, as many producers seem to emulate the Italian rather than the French model. New Zealand has some pinot gris vineyards. Pinot Gris Smell and/or Flavor Elements *Typicity depends upon individual tasting ability and experience and is also affected by terroir and seasonal conditions, as well as viticultural and enological techniques. This list therefore is merely suggestive and neither comprehensive nor exclusive.

Varietal Aromas/Flavors: Pinot gris Winegrowers Supplies - Vine variety information Pinot gris Other Names: Rulï¿½nder, Pinot grigio, Grauburgunder Mother: unknown Father: unknown Country of origin: France; has been known from the Middle Ages in the Burgundy region, where it was probably called Fromenteau. It spread from Burgundy, along with Pinot noir, arriving in Switzerland by 1300. The grape was reportedly a favorite of the Emperor Charles IV, who had cuttings imported to Hungary by Cistercian monks: the brothers planted the vines on the slopes of Badacsony bordering Lake Balaton in 1375. The vine soon after developed the name Szï¿½rkebarï¿½t meaning 'grey monk'. In 1711, a German merchant, named Johann Seger Ruland (re)discovered a grape growing wild in the fields of the Palatinate. The subsequent wine he produced became known as Rulï¿½nder and the vine was later discovered to be Pinot gris.

Until the 18th and 19th century, the grape was a popular planting in Burgundy and Champagne but poor yields and unreliable crops caused the grape to fall out of favour in those areas. The same fate nearly occurred in Germany, but vine breeders in the early 20th century were able to develop clones that would produce a more consistent/reliable crop. Year of breeding: one of the oldest varieties, thought to be a bud mutation of Pinot noir. Researchers at the University of California, Davis, have determined that Pinot gris has a remarkably similar DNA profile to Pinot noir and that the colour difference is derived from a genetic mutation (in either the VvMYBA1 or VvMYBA2 genes that control grape colour) that occurred centuries ago. They say the vines are so similar that the colour difference is the only thing that tells them apart. Pinot blanc may represent a further mutation of Pinot gris. The DNA profiles of both Pinot gris and blanc are identical to Pinot noir. Breeder/License holder: clone producers Clones and selection massales - some thoughts from a French vine nursery.

Year of entry into the German Federal Office's Varieties Register: Area planted in Germany (July 2006): Area planted in England (as at August 2004): Wine Character - colour: straw or golden yellow to copper, even a light shade of pink. - bouquet: fine, delicately fragrant. - palate: mildly floral with lightly lemon-citrus flavors. Depending upon ripeness at harvest and vinification technique, it can be tangy and light, buttery or quite rich, round and full bodied. Made appropriately (with sufficient acidity) it is a dry white wine that can age well. Wines made from Pinot gris vary greatly and are dependent on the region and wine making style they are from. Alsatian Pinot gris are medium to full bodied wines with a rich, somewhat floral bouquet. They tend to be spicy in comparison with other Pinot gris. While most Pinot gris are meant to be consumed early, Alsatian Pinot gris can age well. German Pinot gris are more full-bodied with a balance of acidity and slight sweetness. In Oregon the wines are medium bodied with a yellow to copper-pink color and aromas of pear, apple, and/or melon.

In California the Pinot gris are more light bodied with a crisp, refreshing taste with some pepper and arugula notes. The Pinot grigio style of Italy is a light-bodied, often lean wine that is light in color with sometimes spritzy flavors that can be crisp and acidic. Time of bud-burst: late, although it is not suitable for sites which experience late spring frosts as the second-buds are much less fruitful. Strength of growth: medium Susceptibility to - Oidium: medium-low - Peronospora: medium-low - Botrytis: medium, can suffer from outbreaks just prior to harvest - Roter Brenner: - Phomopsis - Stem-atrophy: Preferred soil: deep, fertile, rich soil, gives full bodiedness which is determined more by 'extract' than simply by grape ripeness. Suitable rootstocks: weak to medium strength Normal stem height: Normal row spacing: 1.8 to 2.0m, wide planting helps to avoid berry rot Vine spacing in the row: wide, to avoid berry rot Winter Pruning: eyes/buds per sq. metre of land occupied by the plant.

Advantages: grows best in cool climates, one of the most underestimated varieties. Disadvantages: Further information:- Some Pinot gris is grown in Burgundy, where it may be called Pinot beurot. Where planted in Germany, it is known as Rulï¿½nder or Grauer Burgunder. It is of minor commercial significance in either country. Only two regions have widely recognised wine quality: Alsace in France, the traditional base of Pinot gris, and Oregon, the newest Pinot gris area to come to light. However, the least known but possibly the finest Pinot gris wines come from Luxembourg. Alsace: Pinot gris is a major grape in Alsace, grown on 13.9% of the region's vineyard surface in 2006, the wine produced here are markedly different from Pinot gris found elsewhere. The cool climate of Alsace and warm volcanic soils are particularly well suited for Pinot gris, with its dry autumns allowing plenty of time for the grapes to hang on the vines, often resulting in wines of very powerful flavours.

Along with Riesling, Gewï¿½rztraminer and Muscat, Pinot gris is one of the so-called noble grapes of Alsace, which may be used for varietal Alsace Grand Cru AOC and the late harvest wines Vendange Tardive and Sï¿½lection de Grains Nobles. Previously, the Pinot gris wines produced in Alsace were originally labelled Tokay d'Alsace. In the Middle Ages, the grape was popularized in the region by Hungarian traders who were introduced to the grape from Burgundy. During this time, Tokaji was one of the most popular and sought after wines on the market and the name was probably used to gain more prestige for the Alsatian wine. Pinot gris is believed to have been brought back by to Alsace by General Lazarus von Schwendi after his campaign against the Turks in the 16th century. It was planted in Kientzheim under the name 'Tokay'. However, the Pinot gris grape has no known genetic relations to the Furmint, Hï¿½rslevelű, Yellow Muscat and Orï¿½mus grapes that are traditionally used in Tokaji wine.

In 1980, the European Economic Community passed regulations related to Protected Designations of Origin, and when Hungary started negotiations for European Union membership, it became clear that the Tokay name would have to become a PDO for the Tokaj-Hegyalja region. Therefore, in 1993, an agreement was reached between the Hungary and the European Union to phase out the name Tokay from non-Hungarian wine. In the case of Alsace, 'Tokay Pinot gris' was adopted as an intermediate step, with the 'Tokay' part to be eliminated in 2007. Many producers had implemented the change to plain Pinot gris on their labels by the early 2000s, several years before the deadline. Italy: In Italy, where the grape is known as Pinot grigio, plantings can be found in the Lombardy region around Oltrepo Pavese and in Trentino-Alto-Adige (Sud-tirol) Italy's northernmost wine region. The grape is most prominent in the north-eastern Friuli-Venezia-Giulia region.

Pinot grigio can be quite distinguished, coming from some producers, especially in the Friuli region, who devote attention to growing and vinifying. Unfortunately for its reputation, there are many other Italian Pinot grigio makers that overcrop and harvest early to produce crisp, but vapid wines. The quantity of Italian Pinot grigio imported into the UK is greater than the quantity produced in Italy (UK Wine Standards Board are investigating)! Oregon and California: David Lett, from Eyrie Vineyards, planted the first Pinot gris in Oregon in 1966. Hoping to increase sales, Lett started to graft Riesling vines over to Pinot gris in 1981. The grape originally had difficulties finding a sustainable market until Lett began marketing the wine to Salmon traders as a good match to the fish. The wine's popularity began to slowly increase and hit a high point in mid-1990s when nearly every top Oregon winery was producing a Pinot gris. Many Oregon wineries are moving steadily away from making Chardonnay while increasing production of Pinot gris.

In the 2000 vintage, Pinot gris total plantings (1270 acres) and quantity crushed (2917 tons) surpassed Chardonnay (1125 acres, 2523 tons) for the first time. Today there are over 1,797 acres of Pinot gris in Oregon. There are almost 1,620 acres planted in the Central and South coastal areas of California. The Pinot gris from California is often called Pinot grigio because of its similarity in style to the wine of Italy. Australia: Pinot gris was first introduced into Australia in 1832 in the collection of grapes brought by James Busby. In Victoria, wines from the grape are labeled both Pinot gris and Pinot grigio, depending on the sweetness of wine with the drier wines being labeled Pinot grigio. New Zealand: Pinot gris is grown in both the North (Martinborough, Hawkes Bay, Gisborne) and South Islands (Central Otago, Nelson, Marlborough, Waipara), with 762 Ha planted.

This makes it the fourth most planted white variety after Sauvignon blanc, Chardonnay and Riesling. Half of all plantings are in Canterbury and Marlborough, with the wine developing a "rich, flinty, fruit-laden character". Pinot Gris wine grape Viognier PINOT GRIS WINE GRAPE Pinot gris is a white wine grape variety of the species Vitis vinifera. Thought to be a mutant clone of the Pinot noir grape, it normally has a grayish-blue fruit, accounting for its name ("gris" meaning "grey" in French) but the grape can have a brownish pink to black and even white appearance. The word "Pinot", which means "pinecone" in French, could have been given to it because the grapes grow in small pinecone-shaped clusters. The wines produced from this grape also vary in colour from a deep golden yellow to copper and even a light shade of pink,[1] and it is one of the more popular grapes for orange wine. The clone of Pinot gris grown in Italy is known as Pinot grigio.

History Pinot gris has been known from the Middle Ages in the Burgundy region, where it was probably called Fromenteau. It spread from Burgundy, along with Pinot noir, arriving in Switzerland by 1300. The grape was reportedly a favorite of the Emperor Charles IV, who had cuttings imported to Hungary by Cistercian monks: the brothers planted the vines on the slopes of Badacsony bordering Lake Balaton in 1375. In 1711, a German merchant, named Johann Seger Ruland (re)discovered a grape growing wild in the fields of the Palatinate. The subsequent wine he produced became known as Rulander and the vine was later discovered to be Pinot gris.[1] Until the 18th and 19th century, the grape was a popular planting in Burgundy and Champagne but poor yields and unreliable crops caused the grape to fall out of favour in those areas.

The same fate nearly occurred in Germany, but vine breeders in the early 20th century were able to develop clonal varieties that would produce a more consistent and reliable crop.[1] Researchers at the University of California, Davis, have determined that Pinot gris has a remarkably similar DNA profile to Pinot noir and that the colour difference is derived from a genetic mutation that occurred centuries ago. The leaves and the vines of both grapes are so similar that the colouration difference is the only thing that tells them apart.[2] Around 2005, Pinot gris was enjoying increasing popularity in the marketplace, especially in its Pinot Grigio incarnation and similar New World varietal wines.[3] Regions A major grape in Alsace, grown on 13.9% of the region's vineyard surface in 2006,[4] the Pinot gris wine produced here are markedly different from Pinot gris found elsewhere.

The cool climate of Alsace and warm volcanic soils are particularly well suited for Pinot gris, with its dry autumns allowing plenty of time for the grapes to hang on the vines, often resulting in wines of very powerful flavours.[5] Along with Riesling, Gerwurztraminer, and Muscat, Pinot gris is one of the so-called noble grapes of Alsace, which may be used for varietal Alsace Grand Cru AOC and the late harvest wines. Previously, the Pinot gris wines produced in Alsace were originally labeled Tokay d'Alsace. In the Middle Ages, the grape was popularized in the region by Hungarian traders who were introduced to the grape from Burgundy. During this time, Tokaji was one of the most popular and sought after wines on the market and the name was probably used to gain more prestige for the Alsatian wine. Pinot gris is believed to have been brought back to Alsace by General Lazarus von Schwendi after his campaign against the Turks in the 16th century.

It was planted in Kientzheim under the name "Tokay".[7] However, the Pinot gris grape has no known genetic relations to the Furmint, HÃ¡rslevelÅ±, Yellow Muscat and OrÃ©mus grapes that are traditionally used in Tokaji wine.[8] In 1980, the European Economic Community passed regulations related to Protected designations of origin (PDOs), and when Hungary started negiotiations for European Union membership, it became clear that the Tokay name would have to become a PDO for the Tokaj-Hegyalja region.[9] Therefore, in 1993, an agreement was reached between the Hungary and the European Union to phase out the name Tokay from non-Hungarian wine. In the case of Alsace, Tokay Pinot Gris was adopted as an intermediate step, with the "Tokay" part to be eliminated in 2007.[7][10][11] Many producers had implemented the change to plain Pinot Gris on their labels by the early 2000s, several years before the deadline.

Australia Pinot gris was first introduced into Australia in 1832 in the collection of grapes brought by James Busby.[12] In Victoria, wines from the grape are labeled both Pinot gris and Pinot grigio, depending on the sweetness of wine with the drier wines being labeled Pinot grigio.[13] Italy Pinot Grigio is a popular planting in northeastern Italy in regions such as Friuli-Venezia Giulia. In Italy, where the grape is known as Pinot grigio, plantings can be found in the Lombardy region around Oltrepo Pavese[14] and in Alto Adige, Italy's northern most wine region.[15] The grape is also prominent in the Friuli-Venezia Giulia region.[16] New Zealand Pinot gris is grown in both the North (Martinborough, Hawkes Bay, Gisborne) and South Islands (Central Otago, Nelson, Marlborough, Waipara), with 1,501 Ha producing as of 2009.

This is over a 100% increase since 2006.[17] In 2007 Pinot Gris overtook Riesling as the third most planted white variety after Sauvignon blanc and Chardonnay. Half of all plantings are in Canterbury and Marlborough, with the wine developing a "rich, flinty, fruit-laden character".[18] Oregon and California David Lett, from Eyrie Vineyards, planted the first American Pinot gris vines in Oregon in 1966. Hoping to increase sales, Lett started to graft Riesling vines to Pinot gris in 1981.[20] The grape originally had difficulties finding a sustainable market until Lett began marketing the wine to salmon traders as a good match to the fish.

The wine's popularity still only increased slightly until the mid-1990s when well capitalized larger producers entered the picture with enough volume to warrant expensive marketing campaigns.[2] In 1991, King Estate Winery was founded with a mission to produce enough high quality Oregon Pinot gris to develop a sustainable national market for the wine, they are credited with bringing the Pinot gris grape varietal into national consciousness in the U.S.[21] Today they are the world's leading producer of premium Pinot gris and farm the world's largest contiguous organic vineyard which contains over 300 acres (1.2 km2) of Pinot gris grapes.[22] There are about 1,620 acres (660 ha) planted in the Central and South coastal areas of California.[23] The Pinot gris from California is often called Pinot grigio because of its similarity in style to the wine of Italy.[24] Viticulture The grape grows best in cool climates, and matures relatively early with high sugar levels. This can lead to either a sweeter wine, or, if fermented to dryness, a wine high in alcohol.

Clusters of Pinot gris may have a variety of colors in the vine. These clusters can range from bluish grey to light pinkish brown.[23] The grapes grow in small clusters (hence the pinecone shape), and upon ripening, often display a pinkish-gray hue, although the colors can vary from blue-gray to pinkish-brown. Pinot gris is often blended with Pinot noir to enrich and lighten the Pinot noir's flavor.[25] Wine characteristics Wines made from the Pinot gris vary greatly and are dependent on the region and wine making style they are from. Alsatian Pinot gris are medium to full bodied wines with a rich, somewhat floral bouquet. They tend to be spicy in comparisons with other Pinot gris. While most Pinot gris are meant to be consumed early, Alsatian Pinot gris can age well. German Pinot gris are more full-bodied with a balance of acidity and slight sweetness. In Oregon the wines are medium bodied with a yellow to copper-pink color and aromas of pear, apple, and/or melon. In California, the Pinot gris are more light bodied with a crisp, refreshing taste with some pepper and arugula notes.

The Pinot grigio style of Italy is a light-bodied, often lean wine that is light in color with sometimes spritzy flavors that can be crisp and acidic.[26] Pinot gris is considered an "early to market wine" that can be bottled and out on the market within 4-12 weeks after fermentation.[27] References Pinot Gris - Whites Whites Pinot Gris Pinot Gris - Whites Pinot Gris (also known as Pinot Grigio) is a white wine grape variety of the species Vitis vinifera. Thought to be a mutant clone of the Pinot Noir grape, it normally has a grayish-blue fruit, accounting for its name (gris meaning "grey" in French) but the grape can have a brownish pink to black and even white appearance. The word pinot, which comes from the word meaning "pine cone" in French, could have been given to it because the grapes grow in small pine cone-shaped clusters. The wines produced from this grape also vary in colour from a deep golden yellow to copper and even a light shade of pink. The clone of Pinot Gris grown in Italy is known as Pinot Grigio.

Brilliant on a hot summer day! Items 1 to 12 of 20 total Show Grapes : Pinot Gris - Gismondi on Wine Grapes : Pinot Gris Grapes If any grape has the right to an identity crisis, it’s Pinot Gris. This white wine grape is actually a mutation clone of the black Pinot Noir grape. The grape’s skin colour varies wildly, sometimes even within the same bunch. Gris, French for grey, references the typical greyish-blue fruit, though the grape can also range from a tanned pink to plummy black and even very pale rose. The wines produced from Pinot Gris also vary in hue, from palest yellow to deep golden to blushing salmon, and it is one of the more popular grapes for the currently trending orange wine. Rainbow of disguises aside, Pinot Gris also goes by its Italian clone, Pinot Grigio. In sweepingly broad strokes, wines made in the fresh, crisp and unoaked style of Veneto adopt Grigio, while those in a richer, riper version go by Gris, though of course these are generalizations and lines are blurred.

Unfortunately, Italian Pinot Grigio has become too popular for its own good, spawning oceans of early-harvested bland, tart and inexpensive white wine capitalizing on the Pinot Grigio wave. The grape itself, when yields are reasonably low and it reaches full maturity, yields wines with higher alcohol, perfumed aromatics and lower acidity. The fuller body tends to be a bit oily, with rich melon, pear and tropical fruit. The grape’s ancestral home is thought to be in Burgundy, though the mutation from Pinot Noir was also happening in southwest Germany around the same time in the late 13th century. Legend has it that the grape was reportedly a favourite of Emperor Charles IV, who brought cuttings to Hungary for Cistercian monks to cultivate in 1375, which is why the grape there is known as Szürkebarát, meaning "grey monk." Pinot Gris has many other aliases around Europe, principally Fromenteau, Grauburgunder, Malvoisie, Pinot Beurot and Ruländer. BC makes some outstanding Pinot Gris, in a wide range of styles.

Here are some of our favourite local Gris / Grigio tasted at GOW over the past 12 months. 90. Haywire Pinot Gris Switchback Vineyard Raised in Concrete 2013, Summerland. $24.90 Flint, cream, subtle white florals and herbal wildflowers open this layered gris. The medium bodied palate carries white pepper, salted wild herbs, pear and pear skin, fennel, cracked stone and a beauty wave of honeysuckle along savoury, concrete texture. Sea salt lingers on the finish. This wine transcends the grape; firm presence and quiet confidence in this complex white. Revisited December 2015 and continue to be impressed. Can't wait to try again next year. TR 90. Nichol Vineyard Pinot Gris 2014, Naramata Bench, Okanagan Valley. $22.00 A striking salmon hue, this Naramata Village pinot gris spent 36 hours resting on the skins in open top fermenters before being pressed off to ferment in large format, open-top fermenters and neutral French barriques.

Subtle orchard fruit, stone and delicate orange aromas carry through to the medium bodied, textured palate. Light, nimble acidity brightens a sheen of creamy lees, gentle marmalade, stone and pear. Grapefruit and apricot fuzz lingers on the lengthy finish. Depth and finesse. TR 90. Blue Mountain Reserve Pinot Gris 2012, Okanagan Valley. $28.00 The Reserve tier in Blue Mountain's portfolio marks wines of serious distinction, rightfully so. Two clones of twenty-five year old vines were fermented and aged in a 60/40 blend of stainless steel and French oak, yielding complex notes of ripe pear, pastry and fine spices. The fuller body nimbly carries the spiced pear, pastry, and toasted cashew, citrus and fragrant apples across a creamy, lees-lined palate. Stony, smoky minerality, whispering clove and lingering citrus blossoms close out the lingering finish. Drinking well now (especially alongside game hen or sablefish), this will reward with two to four years in the cellar. TR 90.

Orofino Pinot Gris 2014, Similkameen Valley. $20.00 Sourced from two Similkameen vineyards, this bright pinot gris was partially fermented in a locally-produced concrete tank, with the majority (60 percent) sent to stainless and a splash (12 percent) going to old French oak barrels. The result is a layered, rewarding, complete pinot gris, one with creamy concrete cushioning, wild herbs, fennel, fine spice and a vein of bright, pure orchard fruit. TR 90. La Stella Vivace Pinot Grigio 2014, Okanagan Valley. $25.00 Perhaps it was the warm 2014 summer, or the lower than average yield, but this vintage of Vivace, with its gently concentrated, pure-fruited, finessed form, especially impresses. Wild desert herbs, orchard pear, fine lees and lemon zest roll across the textured palate, brightened by crisp green apple tartness and bitter white grapefruit pith. Fragrant melon, subtle meadow blossoms and stones linger on the finish.

Lively, dry and elegant, this is a grown up grigio. TR 89. CedarCreek Pinot Gris 2013, Kelowna, Okanagan Valley. $18.00 From their east Kelowna Upper CedarCreek Vineyard, this later-pick gris sees partial (15 percent) French oak ferment, adding extra texture to this vibrant, medium-bodied white. Eight grams of residual sugar are carried light as air across the expansive palate, along with orange zest, pear, almond, honeysuckle and white peach. Bright tangerine acidity finishes with sizzled sage. Very impressive - enjoy on its own, or with poultry, halibut or mussels. TR 89. Haywire Switchback Wild Ferment Organic Vineyard 2014, Summerland, Okanagan Valley. $23.00 "Natural" winemaking makes up a small percentage of winemaking in the province, but it is mighty, and it is meaningful. This wine is an apt example: organically farmed, wild yeast, no additives (including sulphur).

The pinot gris fermented and rested in an amphora on the skins for eight months before being pressed off and then left for two more months prior to bottling. The result is as pure an expression of site, and grape, that one could hope for: a peach hued, grippy white, savoury with wild herbs, sea salts, gentle pear and subtle wild redcurrant notes. Finish is lingering with bitter pear skin and savoury salts. This isn't your typical pinot gris (thankfully) but it is interesting and a welcome movement in winemaking / wine drinking for an adventurous palate. Serve at cellar temperature (not fully chilled). TR 89. Tinhorn Creek Pinot Gris 2013, Oliver, Okanagan Valley. $19.00 Pear and ripe pink grapefruit on the nose, with heady perfume and tropical spiced overtones. The medium and creamy palate shows more ripe pear, along with mild honey, tropical blossoms and stony spice. The stainless steel ferment and aging preserve the fresh orchard fruit, while two months of lees stirring amps up the creaminess.

The pinot gris vines are now in their 19th year, and the 2013 vintage is stronger than ever. Pear with grilled pork or halibut. TR 89. Pentâge Winery Pinot Gris 2013, Skaha Bench, Okanagan Valley. $18.00 Beauty Okanagan pinot gris with all the elements: fruit, herbs, sun ripe and fresh - all in balance. Peach fuzz, lemon blossom aromatics, medium bodied expressive and textured palate of fragrant peach, anise, mandarin, honey, musk melon and pink grapefruit zest. Fine spice through the bitter peach finish. Generous on the palate - pair with fragrant mango dressed curries or peach chicken salad. TR 89. Blue Mountain Pinot Gris 2013, Okanagan Falls, Okanagan Valley. $25.00 A delicate peach hue hints to the gris in the glass, an herbal, textured and finely spiced example. Forty percent barrel fermentation and age ups the spicy, stony complexity, a fine foil to the herbal-imbued lemon, pear and pithy notes.

Moderate acidity and a subtle honeysuckle closes out the creamy, spicy finish. Youthful still, but will build and continue to deepen with 3-5 years time. Quietly confident, as is the house style. Pour with herb trussed poultry or classic moules frites. TR 89. Nichol Vineyard Two Barrels Pinot Gris 2014, Naramata Bench, Okanagan Valley. $30.00 Two barrels of pinot gris proved singular enough in 2014 that the winery decided to combine and bottle them separately, bottling it in a distinctive, frosted bottle. Lighter in hue than their classic pinot gris, the palate is brighter, tighter as well. Pear, green apple, subtle tangerine rests on a cushion of fine lees, finishing crisp and shining with fine, lingering spices. Only forty cases made. TR 89. Hillside Pinot Gris Unoaked 2014, Okanagan Valley. $20.00 How much do I like this wine? A lot. It’s such a pleasure to drink a pinot gris for grown-ups.

Hillside has made the long journey to terroir-based wines grown only in Naramata (this one comes from just above the village). It has to be rewarding for the entire Hillside team to make a wine like this. So fresh and vibrant with orchard fruits and bits of white peach and melon this is juicy fresh and delicious. Pinot gris can throw a little colour from its copper skin and this one has a beautiful Provençal hue. Grilled chicken or assorted shellfish all work here. Stock up for summer. Bravo. AG 89. Lake Breeze Pinot Gris 2014, Okanagan Valley. $19.00 Heady and fragrant pear and orchard fruits, imbued with an alluring herbaceousness and light anise reminiscent of the Okanagan. The creamy, rounded palate carries the same, along with white peaches and cream, white florals and a green apple sharpness on the lifted finish. Pour with mussels or chèvre decked greens. TR 89. 50th Parallel Estate Grown Pinot Gris 2014, Lake Country, Okanagan Valley.

$19.00 A pointed nose of lemon oil, eraser and white flowers. The round, ripe palate flows with the same, though with lovely herbal intrigue - peach fuzz, apricot stone and fine ginger spiece. Nice freshness and lick of herbal anise. Would do well with fragrant green curries, pork/chicken kabobs or melon dressed summer salads. TR 89. Moraine Pinot Gris 2014, Naramata Bench, Okanagan Valley. $21.00 Much like last year this is well-made better than average gris grown on an ancient collapsed moraine known as Anastasia vineyard. The nose is a honeyed/apricot, mineral affair with a stony lemon undercurrent. The palate is clean and flavourful boasting orchard fruits, melons and perfect acidity. It was perfect with fishcakes, but would be fine with fowl too. Good value. AG 89. Haywire Pinot Gris Raised in Concrete 2014, Oliver, Okanagan Valley.

$21.90 "It's all about the vessel." This Secrest Mountain Vineyard white label pinot gris stays true to its raised in concrete labelling and the winery's less is more ethos. Herbal meadow grass, subtle fennel, gently creamy lees, cracked stone, savoury salts and tingling citrus flow seamlessly through the lingering finish, revealed with a slightly warmer temperature - utilize cellar temperature here. Because the winery is made up of geeks (like me), they have also released the exact same 2014 white label pinot gris done in stainless steel - allowing geeks like you to decide which vessel you prefer. TR Written By: TR Treve Ring Treve Ring is a writer, editor, judge, consultant, educator and certified sommelier based on Vancouver Island, British Columbia, Canada. After completing her Art History degree with Distinction from the University of Victoria and being exposed to the world of wine business at Christie's in London, England, she switched gears, leaving the realm of art for the world of wine.

Follow us on Pinot Grigio or Pinot Gris | White Wine Pinot Grigio or Pinot Gris Originating from Alsace in the guise of Pinot Gris, today the popular white wine Pinot Grigio (as named by the Italians) is more widely produced in a number of countries including Italy, France, Australia and New Zealand. In the United States it is grown primarily in Oregon although California has put out an increasing number of samples in recent years. Pinot Grigio is second only to Chardonnay in capital and consumption. Often characterised by a dry, light style featuring subtle citrus fruit and refreshing acidity (although there's more distinct fruitiness in warmer producing areas) its success has also given rise to some savoury Pinot Grigio Rosés. Having risen in popularity over and above Chardonnay and Sauvignon Blanc in recent years, Pinot Grigio is increasingly the wine-drinker's white wine of choice in bars and restaurants.

Posted 02nd April 2009 The Content Team Posted in Originating from Alsace in the guise of Pinot Gris, today the popular white wine Pinot Grigio (as named by the Italians) is more widely produced in a number of countries including Italy, France, Australia and New Zealand. In the United States it is grown primarily in Oregon although California has put out an increasing number of samples in recent years. Pinot Grigio is second only to Chardonnay in capital and consumption. Often characterised by a dry, light style featuring subtle citrus fruit and refreshing acidity (although there’s more distinct fruitiness in warmer producing areas) its success has also given rise to some savoury Pinot Grigio Rosés. Having risen in popularity over and above Chardonnay and Sauvignon Blanc in recent years, Pinot Grigio is increasingly the wine-drinker’s white wine of choice in bars and restaurants. Thought to be a clone of the Pinot Noir grape as discovered by Californian researchers, Pinot Grigio fruit is usually slate-blue and grows in small conical clusters, thus providing its name (“Pinot Gris” is French for “Grey Pinecone”).

Just to throw you, however, it can be brownish pink to black or even white in colour, and the wines it produces vary from deep golden yellow tones to copper and blush colours. A true chameleon, it makes wines of different styles and even different names depending on the region. It blends well with Chardonnay to intensify the taste and is often added to Italy’s sparkling alternative to champagne – Prosecco. When Pinot Noir is added, the flavours, finesse and body of the wine are wonderfully enhanced. Wines made from Pinot Gris grapes differ greatly according to the region in which they are produced. The true home of Pinot Gris is Northern Italy where popular and reasonably priced light to medium bodied Pinot Grigio wines offer subtle white fruit and a cheeky spiciness. The mass produced varieties of Pinot Grigio can be bland and lacking in personality, but this is not the case with some of the more serious North Eastern producers. The most notable Italian styles are produced in private estates in Friuli, a region renowned for producing the best white wine in the country.

Viticulturalists there give Pinot Grigio due respect as it well deserves, producing medium to full bodied wines with concentrated flavours offering a suggestion of peaches. Although undoubtedly worth more, such refinement doesn’t come cheap, and in a market that expects Pinot Grigios to be more affordable than most, they are harder to sell. The Alsatian variety Tokay Pinot Gris (also known locally as Tokay d’Alsace, a name not approved by the EEC due to its similarity with Hungary’s Tokaji variety) has evolved into a more intense and fuller bodied wine that complements Alsace’s strong flavoured cuisine in a way in which you might expect from a ripe, fruity red. The clay rich soils in the North of the region yield richly honeyed, dry whites and sweet late harvest wines. Combine the intoxicating aromas of Gewürztraminer with the acidity of a Riesling and you’ll have the best Pinot Grigio that develops an intense buttery character with age. The earliest reports of Pinot Gris were recorded during the Middle Ages in the Burgundy region, where it is thought to have been known as Fromenteau.

Along with Pinot Noir its planting spread Eastwards to Switzerland in 1300 and became a favoured grape of the Emperor Charles IV, who imported cuttings for his Cistercian monks to cultivate in Hungary in 1375. At this time the vine became known as “grey monk.” A German merchant discovered the grape in 1711 and produced a wine called Ruländer, which was later traced to be Pinot Grigio. Although it continued to be a popular vine to cultivate in Burgundy and Champagne, poor yields caused it to fall from favour in the 18th and 19th centuries. Germany’s crop managed to avoid this by developing clones of the vine that produced better consistency. The Pinot Grigio grape grows best in cooler climates, and matures relatively early with high sugar levels, which can produce either a sweeter wine, or a dry wine with a high alcohol content if it is fermented long enough. It is also known as an early-to-market wine, since it is possible to bottle and distribute it within 12 weeks after fermentation, although these speedily bottled wines are best consumed within two years.

In 2008, Pinot Grigio made impressive ground on market share, comparing well with the increases shown by Chardonnay and Sauvignon Blanc over the same period. By all accounts, although Chardonnay remains the most popular white in the UK – due to its lighter, cleaner and unoaked style – Pinot Grigio is not far behind in the stakes and catching up fast. Pinot Blanc | Wine grapes | JancisRobinson.com Pinot Blanc Pinot Blanc 'Useful rather than exciting' would be a fair description of this versatile grape variety, the white-berried mutation of Pinot, part of the vast family of vaguely Burgundian vines. Auxerrois , one of dozens of progenies of Pinot and the rather obscure, ordinary white grape widely planted in Burgundy in medieval times, Gouais Blanc , is the most similar to Pinot Blanc - the main difference being Auxerrois' tendency to ripen even more easily. The main characteristic of wines made from Pinot Blanc (and Auxerrois) is a certain roundness of flavour, verging on apparent sweetness sometimes because the acidity is relatively low.

They are gently rather than demandingly appealing, having even fewer distinguishing marks than Chardonnay , and generally rather less body. This means that yields have to be really quite low before a Pinot Blanc can stand up to barrel ageing. Most of them are wines to be drunk young while such acidity as there is is most obvious. In the 1980s Pinot Blanc acquired extra glamour in certain regions, particularly north-eastern Italy, because it was mistaken for Chardonnay, then the most fashionable grape in the world. South Africa had its own problems when the great majority of the early vines thought to be Chardonnay proved to be Auxerrois - and only those imported illegally, avoiding the official quarantine process - could truly, if somewhat incriminatingly, be sold as Chardonnay. Pinot Blanc - often blended with Auxerrois and called Clevner or Klevner - is Alsace's everyday white, though it is not planted as widely as more 'noble' varieties in this most Germanic of French wine regions. The best examples have the sort of smoky perfume common to virtually all Alsace whites.

The grape is also planted in Luxembourg but Auxerrois is valued more highly in this northern wine region because it is naturally lower in acidity. As Weissburgunder , the vine's influence in Germany has been increasing, like all three grapes with 'burgunder' in their names. Here, these usefully easy-to-ripen grapes are sometimes treated to barrel ageing, though this has to be done with a hand as light as that of Weingut Rebholz in Siebeldingen before the effects are truly pleasing. Spätlese trocken is the most successful ripeness level for this grape in these southern German wine regions. Eastern German Weissburgunder tends to be much lighter and tarter. Austria is perhaps the country which values Weissburgunder the highest - particularly around the shallow Neusiedlersee where grapes can ripen to exceptional ripeness and botrytis is almost an annual occurrence. The variety is also grown in Styria where Alois Gross makes an attractively crisp example in Kittenberg and in Lower Austria as well as by some in the vineyards around Vienna. The Austrians also treat their ripest Weissburgunder, often blended with other grape varieties, particularly Chardonnay, to oak ageing.

Some of Burgenland's finest Weissburgunders are made around the little town of Gols by the likes of Matthias Beck, Gernot Heinrich and Matthias Leitner. Fine Austrian Weissburgunder can age particularly well. But it is probably in Italy that, as Pinot Bianco, this vine is most widely grown, and produces the greatest diversity of styles. It is widely used by the sparkling wine business for blending with Chardonnay and on the sub-alpine terraces of the Alto Adige it can produce refreshing, lively wines such as Alois Lageder's Haberlehof Pinot Bianco, usually untroubled by oak ageing. On export markets the name Pinot Bianco hardly has the cachet of Pinot Grigio but in Collio and Isonzo in Friuli hard up by the border with Slovenia (where it can also produce similarly dazzling wines) it seems particularly at home.

Here the grape's natural body and breadth of flavour combines well with the lively raciness that results from the climate and super-clean winemaking methods and the wines are much in demand from Italians seeking interesting whites, both oaked and unoaked, from the likes of Mauro Drius, Felluga, Jermann and Schioppetto. Perhaps the most ambitious Pinot Blanc on the planet is made by the intense Sebastiano Castiglioni of Querciabella in Chianti. This estate's Batàr is modelled on Bâtard Montrachet, no less, and is made from a blend of Pinot Bianco and Chardonnay given extremely expensive and, it has to be said, sometimes rather too obvious French oak ageing. In Slovenia, Croatia and Vojvodina, Pinot Blanc is quite widely grown, as Beli Pinot, and is sometimes treated to barrels, particularly in Slovenia which copies the Friuli habit of blending several grape varieties together in some of its best whites. A smattering of Pinot Blanc is grown all over the New World - although Pinot Blanco is a common misnomer for Chenin Blanc in Latin America.

Some of the best is grown in British Columbia in western Canada where the naturally high acidity and well-delineated fruit flavours suit this sometimes rather amorphous variety. Much of the older plantings of 'Pinot Blanc' in California, particularly in Monterey, have turned out to be the Muscadet grape Melon de Bourgogne - although the newer plantings in Carneros, mainly for the sparkling wine industry, are true Pinot Blanc. The Bien Nacido vineyard in Santa Maria in the Central Coast grows some especially good Pinot Blanc, as has Chalone in its time. Au Bon Climat makes a particularly deep-flavoured, ambitious blend of Pinot Gris and Pinot Blanc with a little Aligoté (all siblings) called Hildegard after the woman who supposedly encouraged Charlemagne to plant white grapes in Burgundy's Corton vineyard so as to make his wine-stained beard less unappetising. Today, Pinot Gris is more fashionable than Pinot Blanc almost everywhere, perhaps because it is more perfumed, fuller-bodied and distinctive.

But for easy, good-value drinking in a style that is likely to offend no-one, I often find myself recommending a good quality Alsace Pinot Blanc such as one of those below as a choice for a large party of drinkers without a particular interest in wine. Some of my favourite wines with Pinot Blanc as a signficant ingredient are Neumayer, Der Wein vom Stein Niederosterreich; Hiedler, Schenkenbichl Niederosterreich; Marcel Deiss or Meyer Fonne Pinot Blanc, Alsace; Rebholz Weissburgunder Spätlese trocken EG (unoaked), Pfalz; Schioppetto Pinot Bianco, Collio; Querciabella Batàr, Toscana; Jermann Pinot Bianco, Collio; Felluga Pinot Bianco, Collio; and Au Bon Climat Hildegard, Central Coast, California Join and gain access to wine reviews and much more MOST POPULAR Pinot Grigio/Gris Privacy Policy results 1-20 of 40 Pinot Grigio also known as Pinot Gris is a white wine grape variety.

Thought to be a mutant clone of the Pinot Noir variety, it normally has a grayish-blue fruit, accounting for its name (gris meaning "gray" in French) but the grapes can have a brownish pink to black and even white appearance. The wines produced from this grape also vary in color from a deep golden yellow to copper and even a light shade of pink, and it is one of the more popular grapes for orange wine. Pinot Grigo/Gris is grown across the globe with the "spicy" full-bodied Alsatian and lighter-bodied, more acidic Italian styles being most widely recognized. The Alsatian style, often duplicated in New World wine regions such as Marlborough, Tasmania, Australia, Washington and Oregon, tend to have moderate to low acidity, higher alcohol levels and an almost "oily" texture that contributes to the full-bodied nature of the wine. The flavors can range from ripe tropical fruit notes of melon and mango. In Italy, Pinot Grigio grapes are often harvested early to retain the refreshing acidity and minimize some of the overt-fruitiness of the variety, creating a more neutral flavor profile.

This style is often imitated in other Old World wine regions, such as Germany where the grape is known as Rulï¿½nder. Sort by: Pinot Grigio » Quality Wines Pinot Grigio Advanced Search Pinot Gris is a white wine grape variety. Thought to be a mutant clone of the Pinot Noir grape, it normally has a grayish-blue fruit, accounting for its name (“gris” meaning “grey” in French). The wines produced from this grape vary in colour from a deep golden yellow to copper and even a light shade of pink. The clone of Pinot Gris grown inItaly is known as Pinot Grigio. Wines made from the Pinot Gris vary greatly and are dependent on the region and wine making style they are from. Alsatian Pinot Gris are medium to full bodied wines with a rich, somewhat floral bouquet. The Pinot Grigio style of Italy is a light-bodied, often lean wine that is light in colour with sometimes spritzy flavors that can be crisp and acidic. Sign Up Pinot Gris Pinot Gris is a white wine grape variety of the species Vitis vinifera.

Thought to be a mutant clone of the Pinot Noir grape, it has a grayish-white fruit, accounting for its name (`gris` meaning gray in French). The grape grows best in cool climates. Pinot gris is known from the Middle Ages in the Burgundy region whence it spread, arriving early in Switzerland and in Hungary by 1300. It reached Germany by the end of the 16th century. It is now grown in most European countries, Canada, New Zealand, South Africa, Australia, and the U.S. Most wines from the Pinot Gris variety are consumed early while the wines are still young. One of the few aged wines is Tokay d\\\\\\\'Alsace. It is also sometimes used for botrytized wines. The publication Wine Enthusiast has identified several widely recognized styles: Pinot Grigio style: light-bodied, often lean; light in color; neutral, sometimes spritzy flavors, crisp and acidic. Oregon style: medium bodied; yellow to copper-pink color; crisp, full, plump, lively flavors with aromas of pear, apple, and/or melon.

Alsace style: medium- to full-bodied; rich, somewhat floral; viscous, almost oily in texture; less fruity than the Oregon version; long lasting and an excellent wine with a wide variety of foods. German style: medium- to full-bodied; fairly sweet, but well balanced with good acidity. Pinot Gris is called by many names in different parts of the world: Pinot Grigio (Italy) Pinot Beurot (Loire Valley, France) Ruländer (Austria and Germany, Romania, sweet) Grauburgunder or Grauer burgunder (Austria and Germany, dry) Grauklevner (Germany) Malvoisie (Loire Valley, France and Switzerland) Tokay d`Alsace (Alsace) (currently being renamed due to EU regulations) Auxerrois Gris (Alsace)

Question: In what country is the white wine grape Pinot grigio, a clone of Pinot gris, traditionally grown?
Answer: Italy