Pinot Gris (Pinot Grigio)

Pinot Gris is a shape-shifter. It's light and crisp in some places, rich and textured in others. It’s one of the most versatile white grapes, with a flavor that ranges from bright citrus to mellow orchard fruit, depending on where it’s grown.

Pinot Gris (Pinot Grigio) is Crisp, Zesty, and Easy Drinking. If you like Sauvignon Blanc, Chardonnay, or Riesling, you may enjoy Pinot Gris (Pinot Grigio) for its similar profile.

Flavors

Fresh pear

Peach

lemon peel

Cantalope slice

The smell of a waterfall

Imagine slicing into a just-ripe pear on a sunny day. It's simple, clean, fresh, and satisfying.

Pinot Gris is the same grape as Pinot Grigio, but American producers usually lean closer to the French Alsatian style than the simple Italian style. That means you’ll get ripe pear, melon, and subtle spice instead of just lemon water. Compared to Chardonnay, Pinot Gris is lighter and more fruit-driven, and compared to Sauvignon Blanc, it’s less grassy and more mellow. Even though the flavors sound ripe, American Pinot Gris is typically dry, not sweet. Oregon is especially famous for it, producing wines that balance freshness with juicy fruit, making it one of the most versatile and crowd-pleasing whites out there.

Acid

Pinot Gris has refreshing acidity that cuts through its pear and melon flavors, especially in cooler climates.

Tannin

Unless made as an orange wine, Pinot Gris is as smooth as a satin sheet, with very little tannin.

Alcohol

Pinot Gris is typically 12–13.5%. Oregon styles lean richer and sometimes higher in alcohol while New York and California examples often stay crisp and moderate. Bright acidity keeps alcohol feeling fresh rather than heavy.

Serving Temp

45–50°F (chilled but not icy)

Chill for 1.5–2 hours in the fridge, then let the bottle sit for 5–10 minutes before pouring to open up aromatics.

Food Pairing

Takeout: Ahi poke bowl

Snack: Pita chips with hummus

From the Fridge: Cold pasta salad

Elevated Pairing: Tuna tartare with avocado and citrus pearls

Where you'll find it

Pinot Gris is a mutation of Pinot Noir, originally from France, especially Alsace, where it’s made in a richer, more aromatic style. It’s also known as Pinot Grigio in Italy, where it’s usually lighter and more citrus-driven.

Oregon

The U.S. home base. It's textural, pear-driven, often with a hint of spice

Washington

Leaner and zippier, with citrus and apple notes

California

Widely planted: mostly light, clean, and easy-drinking

Michian

Cool-climate Pinot Gris here is crisp, clean, and floral

New York (Finger Lakes)

Bright, citrusy styles with mineral lift

The Last Drop

“Pinot Grigio” and “Pinot Gris” are the same grape, but the label often hints at the style. Grigio usually means crisp and citrusy; Gris tends to be richer and rounder.