APRIL 2020 – Pinot gris

It’s Pinot Gris time

Pinot Gris can be made in a dry, off-dry and occasionally a very sweet desert style. Some sparkling versions of Pinot Gris are available from time to time.

In New Zealand Pinot Gris is one of the most popular with sales of this semi-aromatic variety increasing at both retail and in restaurants. 

Some of the typical aromas and flavours to expect from Gris are white fleshed fruits especially pears, apples (perhaps quince) and white fleshed stone fruits like nectarine. I often her Nashi pear used as a descriptor along with honeysuckle. Acidity is usually medium (above for some), firm textures from some skin contact cushioned by plush fruit concentration and warmish alcohol are collectively the main drivers of aroma and palate feel. When lees stirring is used the faint smell of beer may show as well.

Some producers also take advantage of being legally allowed to add the juice or conferment with other varieties notably Gewurztraminer and Riesling - without having to reveal this information on the label. Be sure to visit the producer web pages if you want to know for sure. 

Gris is grown in all regions of New Zealand with weightier, richer styles from Northland, Gisborne and Hawke’s Bay can be expected; slightly leaner expressions from Auckland, Wairarapa, Nelson and Marlborough and lean slightly steely expressions from North Canterbury, Waitaki and Central Otago. 

Pinot Gris works well with many different cuisine styles so long as the weight and intensity of food are similar.