Drinking and Pairing Pinot Gris with Food

Pinot Gris, aka Pinot Grigio in Italy and Ruländer in Austria, is closely related to Pinot Noir and named for the grayish color of its skin. It is best known as an Alsatian grape where it is considered one of that region's five "noble" grape varieties. Traditionally, Pinot Gris in Alsace is dry, but sweetness in the wines has been creeping upwards in recent years. Pinot Grigio from northeastern Italy is dry and aims to be clean and fresh, while Alsace Pinot Gris tends to be more textural with a spicy character. All Pinot Gris/Grigio should be floral, with aromas and flavors of white peach and apricot, with medium acidity.

Pinot Gris works best with simple preparations of chicken, fish, and shellfish.