Pinot Grigio is not just the zippy mouth-moisturizer you might have assumed. There are actually 3 main types that have some notable differences between them.
Minerally & Dry Pinot Grigio This style is most famous from the northern parts of Italy and traverses the foothills of the Alps nearly all the way from Italy through Austria. The mountains are a powerful force on the agriculture, insuring that the grapes keep their high acidity. Expect exceptionally dry whites that pair perfectly with mussels, french fries and hot summer days. This style is the quintessential ‘Pinot Grigio,’ loved for its simplicity, ‘lack of fruit’ and sometimes saline quality.
Regions with cooler climate tend to produce wines in this style including: Trentino-Alto Adige, Veneto and Lombardy, Italy
Fruity & Dry Pinot Gris Winemakers often choose the word Pinot Gris to describe this fruit-driven style of Pinot Gris. You’ll be able to pick out lemon, yellow apple and white peach among the flavors that you smell. This presence of more fruit in the aroma tells us that these wines grew in a more sun-friendly climate. Besides just the fruity aromas, the wines have less intense acidity and more of an ‘oily’ textured mouthfeel. This is because winemakers often add a special bacteria after the alcohol fermentation that ‘eats’ sharp acids and ‘poops out’ smooth acids. This process is called Malolactic Fermentataion — where Malic acid is the harsh acid and lactic acid is the smooth oily one.
Several of the countries that make this style are New World wine regions:
Fruili-Venezia Guilia, Sicily, Abruzzo and Tuscany in Italy, Australia nd New Zealand