Pinot Grigio is usually crisp, light, and steely, with great acidity; Pinot Gris (the same grape) is often made into a rounder, more complex wine
Swirl and taste: Pear, lemon (sometimes leaning toward lemongrass), melon, and sweet spice flavors often come with a flinty edge―imagine wet stones.
• Richer fish―tuna, salmon
• Fresh herbs
• Simple but rich sauces
• Mild Asian dishes
• Coconut milk–based curries
• Some cheeses―Grùyére
Find your style: In Italy, Pinot Grigio is usually crisp, light, and steely, with great acidity; in France, Pinot Gris (the same grape) is made into a richer, rounder, more complex wine.
U.S. winemakers make it both ways, and generally name it for the style they’re shooting for.
Perfect Recipe pairings