Pinot Gris/Pinot Grigio

Pinot Gris, aka Tokay Pinot Gris in Alsace, is a slightly spicier and more expressive version of its stablemate, Pinot Blanc, and actually a mutation of Pinot Noir.

It is one of the chief dry white varieties in Alsace, but also produces some deliciously sweet, ageworthy, late-harvest styles. It is the same grape as northern Italy’s Pinot Grigio, Germany‘s Grauburgunder or Ruländer and Hungary‘s Szürkebarát and is becoming moderately fashionable in New Zealand.

SEE: Pinot Grigio: 13 top wines to try | Think you know Pinot Grigio? | Huia, Pinot Gris, Marlborough, New Zealand 2013

What does it taste like?

Pinot Gris / Pinot Grigio, often lightly copper-coloured, can be a sort of halfway house between the more neutral-flavoured Pinot Blanc and the overtly spicy and fragrant Gewurstraminer with a smokiness, delicate spice and an occasionally oily character.

Food matching with Pinot Gris: Courgette flowers, apple and horseradish – recipe | Veal tartare with figs, hazelnuts and anchovy butter | Mozzarella cheesecake with berry sauce | Agnolotti with burrata and mint

Updated by Jeanne Thexton on the 8th of January 2016