Pinot Gris / Pinot Grigio
Subtle. Or bright. You choose.
The Profile
What makes Pinot Gris / Pinot Grigio unique
Flavors
Grigio: lemon, lime, green apple, mineral | Gris: pear, white peach, honey, baking spice
Body
Grigio: Light | Gris: Medium
Dryness
Dry
Acidity
Grigio: High | Gris: Medium to High
Tannin
Low
Regions
Grigio-style: Central Valley, Monterey | Gris-style: Sonoma Coast, Santa Barbara, Mendocino
Perfect Pairings
Grigio: oysters, salads, light seafood | Gris: roasted fish, creamy pasta, soft cheeses
What it tastes like
Same grape, two personalities. **Pinot Grigio** is Italy's gift to easy drinking—bright lemon and lime, crisp green apple, clean mineral finish. Light-bodied, refreshing, uncomplicated. **Pinot Gris** is the Alsatian interpretation—textured and weighty, with ripe pear, white peach, hints of honey and baking spice. More body, more depth, more complexity. California makes both styles, often blurring the line between them.
"Genetically identical, philosophically different. California producers choose their style—and increasingly, they're making both."
Why it matters
The name tells the story of the wine. Pinot Grigio (Italian) suggests something simple and refreshing—beach wine, patio wine, don't-think-too-hard wine. Pinot Gris (French) implies craft and intention—terroir-driven, food-friendly, worth discussing. Genetically identical, philosophically different. California producers choose their style based on region, winemaking, and target audience. And increasingly, they're making both.
California Heritage
Despite the name "Gris" (gray), the grape skins are actually pinkish-gray, and some producers make copper-colored "orange wines" by leaving juice in contact with the skins.
Where it shines
**Grigio-style:** Central Valley and coastal Monterey produce crisp, high-volume Pinot Grigio. Stainless steel fermentation, early harvest, bright acidity. These are California's answer to Italian seaside sippers. **Gris-style:** Sonoma Coast, Santa Barbara, and Mendocino craft more serious expressions. Cooler climates, riper fruit, sometimes barrel fermentation or skin contact. These wines have texture, weight, and age-worthiness. Same grape, different zip code, completely different wine.
How to choose
The label tells you which style to expect. "Pinot Grigio" usually means crisp and simple—great for casual drinking. "Pinot Gris" suggests more ambition—barrel fermentation, skin contact, or extended lees aging add complexity. Check the region: cooler coastal areas (Sonoma Coast, Santa Barbara) lean toward Gris-style richness. Warmer inland areas deliver Grigio-style freshness. And some producers blend the best of both—California's advantage.
Pairs well with
**Pinot Grigio** is summer in a glass. Fresh oysters, Caesar salad, grilled calamari, anything light and bright. The high acidity cuts through lemon and vinaigrettes beautifully. **Pinot Gris** handles richer fare: butter-poached halibut, fettuccine Alfredo, soft-ripened cheeses like Brie or Camembert. The weight and texture can stand up to cream sauces that would drown a lighter wine. One grape, endless possibilities.
