Chapter 12 - Pinot Grigio/Gris

Question 1

Describe Pinot Grigio/Gris

Answer 1

Very versatile in the vineyard. Produces 2 distinct styles.
Most common is made from high yields, harvested early for higher acid. Made into dry, light body, high acid and simple lemon/apple flavor.

Second is controlled yields and later harvest. Possible to produce a powerful, full bodied wine with medium acidity and pronounced flavors of lemon, stonefruit (peach), and tropical fruit (banana)

Question 2

What winemaking styles are used with Pinot Gris/Grigio

Answer 2

Typically fermented in inert vessels to preserve fruity flavors.
Lighter italian style is almost always dry.
Ripe, fuller bodied style sometimes interrupts with filtration to retain off-dry level.

Lighter style is best young, while fuller can develop ginger/honey over time

Question 3

What countries are notable for Pinot Gris/Grigio production?

Answer 3

Italy - France

Question 4

What Italian regions are notable for Pinot Grigio? Describe their styles

Answer 4

Veneto - delle Venezie DOC (or) Veneto IGT
simple, unoaked, light body. typically inexpensive, short finish, acceptable/good. high volume.

Friuli-Venezia Giulia
more complex, fuller body

Question 5

What French regions are notable for Pinot Gris? Describe them.

Answer 5

Aslace AOC.
Typically picked later in the season, extra-ripe.
Range from dry to med sweetness, med to full body.
Pronounced peach, mango, ginger.
Best are from grand cru vineyards.

Question 6

Explain Alsace Gran Cru AOC

Answer 6

From specific vineyards on steeply sloped hills