I'm hesitant to even write about these wines for fear of drawing more attention to them, but I guess the genie, and alas the gris and grigio, are out of the bottle. These two white pinots – gris ("gree") and grigio ("gridge – e o –") – are making inroads with wine drinkers, mostly edging out Chardonnay.
Pinot gris (gris is French for grey, grigio is Italian for, um, grey) is a derivative of the (red) pinot noir grape. There is no difference (save marketing) between the two, and it comes in various styles ranging from sweet and unctuous, through to bone-dry. The white pinots have their fervent industry supporters – aka winegrowers who have planted white pinot gris grapes, and now have to sell the resulting wines.
Their appeal though is a mystery to me. If I wanted the taste and flavour of a pinot gris, I'd buy a $5 Chardonnay, open it, leave it in the fridge for three days, and hey presto – I'd have a $15 pinot gris.
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