To Gris or Grigio? That is the question.
If ’tis nobler in the mind to bear the slings and arrows of outrageous fortune then the winemakers of Alsace – and quite a few other regions of the world – are to be commended for their forbearance. You see, when you talk about Pinot Gris, the less-favored relative of the princely Pinot Noir, you have to confront the great schism between Pinot Gris and its Italianate alter-ego Pinot Grigio. And it is a definite schism; on one hand you have the weightier, more complex “gris” style, as epitomized by the great wines of Alsace, while on the other you have the drier, zesty “grigios”, which are the vinous equivalent of a carefree summer romance.
The styles are obviously different; so obviously that we have separate entries for Pinot Gris and Pinot Grigio in our encyclopedia pages. So when it comes to speaking about the grape generically, we’ll just refer to it as PG, and – regardless of style – PG has has been in the ascendant for almost a decade now, as consumers fall for its wildly diverse attractions.