Is there a difference between Pinot Grigio and Pinot Gris?
No, not technically speaking. They are the same.
Since the grape has had cultural significance in both Italy and France, we use the words ‘Pinot Gris’ and ‘Pinot Grigio’ interchangeably throughout the article.
Pinot Grigio Wine Taste
The primary fruit flavors in Pinot Grigio are lime, lemon, pear, white nectarine and apple. Depending on where the grapes are grown, Pinot Grigio can take on faint honeyed notes; floral aromas like honeysuckle; and a saline-like minerality. Pinot Grigio doesn’t have a strikingly unique flavor the way Moscato or Riesling do, but it does offer a refreshing twinkle of acidity and a weighty feeling on the middle of your tongue – like licking wax paper.
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Is Pinot Grigio Dry or Sweet?
It’s Dry: Pinot Grigio often tastes less sweet than Chardonnay because of high acidity.
Pinot Gris Wine Characteristics
FRUIT FLAVORS (berries, fruit, citrus)
Lime, Green Apple, Lemon, Meyer Lemon, Pear, White Nectarine, White Peach
OTHER AROMAS (herb, spice, flower, mineral, earth, other)
Almond, Honeysuckle, Honey, Saline, Clove, Ginger, Spice
ACIDITY
Medium High – High
Viognier (“Vee-own-yay”) Wine Guide
Viognier (“Vee-own-yay”) is a full-bodied white wine that originated in southern France. Most loved for its perfumed aromas of peach, tangerine and honeysuckle, Viognier can also be oak-aged to add a rich creamy taste with hints of vanilla. If you love to brood over bolder white wines like Chardonnay, Viognier is definitely something you’ll like to swirl.
Guide to Viognier Wine
See more flavors of different styles of Viognier on page 78 of Wine Folly: The Essential Guide to Wine
Viognier is for those who love to stop and smell the flowers. Viognier ranges in taste from lighter flavors of tangerine, mango and honeysuckle to creamier aromas of vanilla with spices of nutmeg and clove. Depending on the producer and how it’s made, it will range in intensity from light and spritzy with a touch of bitterness to bold and creamy. If you like Chardonnay you’ll like the weight of Viognier and notice it’s often a little softer on acidity, a bit lighter and also more perfumed.
Food Pairing with Viognier
This roasted Gunea fowl with lemon, fennel, herbs and potatoes would be a lovely match with a vibrant neutral oaked Viognier. By Stijn Nieuwendijk
The trick to pairing foods with Viognier wine is to fully respect its delicate floral notes and medium acidity. Thus, as a general rule, focus on embellishing and expanding the wine’s core flavors while making sure that the foods you pair with it aren’t too acidic or bold. A great example might be to match a bolder weight Viognier from Paso Robles, CA with chicken tangine with apricots and almonds served over a saffron rice. The aromas in the dish should heighten the fruit flavors and creaminess in the wine.
Examples
Meat
Roasted Chicken, Chicken Curry, Quail, Pork Chop with Apricot Sauce, Roast Turkey Breast, Teriyaki Tofu, Sesame Tempeh, Pan Seared Tilapia with Avgolemono Sauce, Halibut, Sea Bass, Lobster, Crab, Shrimp, Poached Salmon, Savory Orange Chicken
Cheese
Fondue, Farmer’s Cheese, Comté, Baked Brie with Apricots, Gruyere, Young Sheep’s Milk Cheeses
Herb/Spice
Orange Zest, Lemon Zest, Marjoram, Tarragon, Fresh Dill, Fresh Sage, Herbs de Provence, Coriander, Lemongrass, Ginger, Galangal, Shallot, Green Garlic, Green Onion, Chives, Nutmeg, Allspice, Mace, White Pepper, Pink Peppercorn, Saffron, Turmeric, Fennel Seeds, Ajwain seeds
Vegetable
Leeks, Fennel, Green Olives, Capers, Cauliflower, Butternut Squash, Delicata Squash, Pumpkin, Kabocha Squash, Currants, Cranberries, Polenta, Leeks, Onions, Sesame Seeds, Yellow and Orange Bell Pepper, Passion Fruit, Apricots, Orange, Mango
Regions
Viognier produces the best wines when it grows in sunny regions with temperatures moderated by cool nights or nearby bodies of water. The importance of cool weather is to maintain Viognier’s precious composition.
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