Pinot Grigio and Pinot Gris, by comparison, accounts for around fifteen thousand hectares worldwide, about one-seventh of Pinot Noir. Argentina , Austria, and France are major growing regions in addition to Italy. Since the mids it has found prominence in the United States, though more modest and slow than Pinot Noir.
The largest organic vineyard for Pinot Gris can be found in the United States, and now Pinot Gris is produced in locations as varied as California, Oregon, and even parts of Ohio. Of course, interesting and perhaps as helpful as it may be to discuss some of the differences in history, location, and prestige between Pinot Noir vs Pinot Grigio, what we really need to discuss is the qualities when compared that will help you decide between the two.
For the purposes of this article, we will be discussing mostly Pinot Grigio as opposed to Pinot Gris, though keep in mind they do have the general range of same fruit flavors. Pinot Noir is a light, nearly clear red wine, often described as a light red berry to pale ruby, and a shade or two lighter than Tempranillo. Like most white wines, it is rather clear but has a light gold hue similar to Chenin Blanc and a shade or two lighter than Viogner. Pinot Grigio is noted for pronounced, often quite high, crisp and bold acidity Pinot Gris and American Pinot Grigio have softer, medium levels of acidity but still very much present.
Pinot Noir is actually also noticeable in acidity, though because it is a red wine, the acidity is a bit less noticeable. Both are considered more crisp wines, but it does vary based upon specific climate. Tannins provide an astringent, drying sensation and also add texture to the wine. For red wine, Pinot Noir is rather light in tannins, and Pinot Grigio and Pinot Gris are inherently low in tannins because they are white wines.
While Pinot Noir, like red wine, will naturally have a bit more pronounced tannins, the level of tannins ranges from light to heavier, depending on aging and the specific variety. Many describe the typical tannins in Pinot Noir as silky but present.
Wine body, or the mouthful sensation as you drink, is another area where Pinot Noir and Pinot Grigio overlap. Pinot Noir is among the lightest bodied red wines, fuller than only something like Gamay. Italian Grigio is among the lightest, for a clean, crisp taste, while both French and American styles tend to be fuller medium to the medium body are a bit less crisp and more smooth.
Pinot Noir excels in light and playful red berry notes, notably cherries, raspberries, and bright cranberries. With aging comes vanilla and caramel accents.
Clove, licorice, and even smokier tobacco are present in some varieties. Pinot Grigio and Pinot Gris instead of features bright citrus with a bit more zest to it, with common flavor notes including ripe nectarine and Meyer lemon, and more subtle lime and green apple. French Gris adds a touch of sweeter honey notes; Italian Grigio has bitter almond accents, and American Grigio is a bit more fruity. Pinot Noir is considered a fairly versatile wine when it comes to pairing with food.
Aged Pinot Noir, which is more layered and complex, pairs nicely with light meat, such as chicken but even some pork, and also fattier fish, such as salmon. The boldest Pinot Noir, with darker cherry notes, can stretch to pair with stronger meats such as duck. Pinot Noir can even be paired with cheese trays, at its lightest and most crisp. Medium-full body Pinot Gris from France can be almost creamy and thus pair well with cream-based dishes, fattier fish, and chicken. Medium Pinot Gris can be served with shrimp, lobster , and white fish, while the crispest and light Pinot Grigio works best with the lightest seafood.
Pinot Noir has a larger range of prices, with some very pricy bottles. Both Pinot Noir and Pinot Grigio tend to be produced as dry wines. Pinot Noir, though, is a wine that can be very distinct depending on the region it's from.
So while you may not be able to tell the difference that easily, a sommelier may know the origin on just a sip. Pinot Grigio, on the other hand, is a wine of the white varietal of the same grape. The grape, which is an ashy-purple in color, comes from the Alsace region of France, notes VinePair.
Citrusy and with a bit of a bite, Pinot Grigio tends to be more mass produced than its other pinot counterparts, as the sipper is popular with wine drinkers, especially those who are just starting to step into the wine game. But there is something very special about Pinot Grigio.
Unlike other grapes, this one tends to be very reactive to the environment, or "terroir," in which it is grown. Meaning, even if it's mass produced, there is something crafted and special about every bottle. There are also three types of Pinot Grigio, says VinePair, so get ready to have your mind blown.
And Wine Folly says there is a Pinot Grigio for everyone since there are three main flavor profiles — minerally and dry; fruity and dry; and fruity and sweet. Pairing wine with meals can seem daunting, but it's pretty easy when you follow a few rules. Pinot blanc, though often considered a distinctly different grape, is in fact a member of the same variety pinot , just a slight genetic mutation which results in a paler colour.
Aptly named pinot "gris" boasts a skin that is slightly grey, which can sometimes result in a coppery hue when skins are briefly left in contact with the juice after crush. But there are, as you might have discerned during your summer white-wine meditation, distinct flavour differences. Many producers reserve the term pinot gris for pricier, more carefully crafted and sometimes barrel-aged versions of that particular member of the pinot variety.
Grigio is often maligned for its anemic, neutral flavour, though its zippy character can be just the thing under the hot summer sun. And pinot blanc comes with its own taste spectrum, either rich when oaked or lighter and more neutral in the grigio way, though usually with more fleshiness and lower acidity.
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