Pinot Gris (Grigio in Italy) is a highly food friendly and versatile grape, displaying varying nuances depending upon the terroir.  While the Alsatian and Oregon versions are most notable, don’t overlook those from California, France, Australia and yes………….Arizona.

Pinot Gris is a variant clone of the well known Pinot Noir varietal and tends to mature easily with high sugar levels.  This opens the door to everything from sweet wines to dry versions with higher alcohol if fully fermented.  The colors of any vine cluster can range from a blue grey to a pinkish brown.  Like so many of its European cousins, the grape has a long and storied history which dates back to the Middle ages in Burgundy.  The grape was originally called Tokay d’Alsace but was changed to Tokay Pinot Gris as an intermediate step in the 1990’s as Hungary prepared for EU membership.  It has been changed subsequently to the now familiar Pinot Gris.   If there’s one standout region that most identifies with Pinot Gris, it’s Alsace in northeast France.  This is a region that traditionally produces rich and sometimes sweet wines.  Cut off from the rest of France by the Vosges mountains and bordering Germany, the Alsace displays a mixture of both French and German cultures.  The soil composition is one of the more complex in France and ranges from limestone to silicone to alluvial deposits.  You’re likely to find clay, granite and volcanic rock as well as sandy calcareous soils and sandstone.  In addition to the favorable soil profiles, the cool and relatively dry climate makes for an ideal terroir.  Usual long and dry autumns will mild afternoons extend the hang time for the grapes, allowing them to fully mature.