Ah, the white Pinot G, the quintessential summer wine, popular with those who enjoy a light lunch on a summers afternoon, or those who can’t get enough of those warm summer barbecues. But is it Pinot Grigio or Pinot Gris? Well, since they are the same grapes, we are talking about a case of style here, with Grigio being the leaner version and Gris being the chubbier of the two. Generally speaking of course.

Pinot Grigio is the term derived from Italy, where this close relative to Pinot Blanc has become very popular. There is more produced here than anywhere else in the world. They would say they’re making the world’s best, but the French Alsatians would have a few things to say about that. In the New World it is New Zealand that has recently been making the most notable Pinot Gris.

In Italy, the best of this varietal probably comes from the northeast. They are typically dry, medium or light in body, with high acidity, and unoaked with delicate citrus and green fruit flavours (green apple, lemon). As a result, they are good to go with a huge variety of foods. The dry, acidic versions are particularly well paired with shellfish and other seafood.

Alsace Pinot Gris’ are typically full-bodied, dry, medium or sweet, with spicy tropical flavours (ginger, banana, melon), sometimes with hints of honey.  The secret to Alsace Pinot Gris lies not only in the climate, but also the soil. Rich, minerally soil flavours mingle with the substantial acidity to create that unique Alsace stamp.

Look out for possibly the most fruit driven wines of this variety. Pinot G has recently begun to flourish in New Zealand, which now offers some fantastic alternatives to Europe, often with more prominent flavours of pear, nectarine, peach and apple.

Interestingly, the Pinot G grape itself is pink, so it’s possible to make Rosé wines by fermenting the juice with the grape skins remaining. This allows for a lovely pink colour to develop, with all the varietal characteristics left intact.

Here are a few suggestions from our own range that will make you realise just what a difference the styles and regions can make.

Farnese Pinot Grigio: Classic Italian Pinot Grigio from Italian Winery of the Year three years in a row.

Mirabello Pinot Grigio Rosé: A crisp, lively Pinot Grigio Rose, from juice that was left in contact with the skins for 12 hours before gentle pressing.

The Ned Pinot Grigio: Brent Marris, responsible for one of the most remarkable Sauvignon Blanc’s to come out of New Zealand in previous years, has produced this memorable, fruity New World Pinot G labelled “Grigio”.

Blanck Pinot Gris: Now we’re getting serious. This is classic, top end Alace Pinot Gris, with the minerality forementioned, coupled with delicate fruit flavours.