Pinot GrisThe chameleon grape that shapeshifts from zippy to rich depending on where it grows.

Pinot Gris is a genetic mutation of Pinot Noir that traded its dark skin for a grayish-pink hue (hence 'gris' meaning gray in French). Born in Burgundy, this grape found its true calling in Alsace, France, where it produces rich, full-bodied wines with honeyed complexity. It then traveled to Italy, becoming the wildly popular Pinot Grigio, where winemakers craft lighter, crisper versions perfect for warm afternoons.

What makes Pinot Gris fascinating is its split personality. In Alsace, it creates powerful, aromatic wines with aging potential that can rival Chardonnay. Cross the border into northern Italy, and the same grape becomes the refreshing, easy-drinking Pinot Grigio that conquered brunch menus worldwide. Oregon has also embraced this grape, finding a middle ground between these two styles with balanced wines showing both richness and acidity.

Pinot Gris delivers a flavor spectrum ranging from crisp green apple and citrus in its lighter Italian style to luscious stone fruits, honey, and spice in fuller Alsatian versions. You'll often find notes of pear, white peach, melon, and sometimes a subtle smokiness or mineral edge. The texture can vary from light and zesty to almost oily and full-bodied, with moderate to low acidity depending on the winemaking style.

This versatility makes it a food-pairing superstar. Light Pinot Grigio shines with seafood, salads, and light pasta dishes. Richer Alsatian Pinot Gris can handle spicy Asian cuisine, roasted poultry, creamy mushroom dishes, and even pork with fruit sauces. The Oregon style works beautifully with salmon, root vegetables, and mild cheeses.