Pinot Gris 🥂
Pinot Gris is a natural color mutation of the famous red wine grape, Pinot Noir. They are genetically identical, except Pinot Gris has a pinkish-gray skin.
It originated in the Burgundy region of France during the Middle Ages. In 1375, it was exported to Hungary by Cistercian monks at the request of Emperor Charles IV. The monks planted it along Lake Balaton, where it was nicknamed the "Grey Monk" (Szürkebarát). It eventually traveled to Switzerland and Northern Italy, where its popularity skyrocketed
Pinot Gris berries take on their distinctive array of colors; anything from orange-pink to pale, dusty purple. The adjective Gris is French for "gray", and refers to the dusty, light-gray sheen the grapes often take on. This convention is widely used in Europe, notably in Italian where it is called Pinot Grigio.
Even though the Pinot Gris grape has dark skin it produces a white wine. If the winemaker were to leave the juice sitting on the skins for a short time, the wine would turn a copper-pink color. In Italy, this traditional style is called Ramato.
Pinot Gris wines are produced from grapes that are picked later, when they riper whereas Pinot Grigio wines have sharper acidity due to being harvested early.
Pinot Gris wines have bright aromas of lemon, green apple and pear but can also have deeper flavors of peach, apricot, mango and honey.
Pinot Gris wines are meant to be opened and enjoyed immediately.
Serve Pinot Gris very cold, between 45°F and 55°F (7°C to 13°C) which can be achieved by putting the bottle in the refrigerator for about 2 to 3 hours before opening.