Signature Styles & Characteristics
Although any grape can be interpreted in innovative and at times, outlying styles, the following chart/graphic represents the preponderance of what you will find California’s winemakers producing.
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Dryness/Residual Sugar
Pinot Gris: 35 percent on a scale from Dry to Off-Dry of Dryness/Residual Sugar.
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Acid (potential)
Pinot Gris: 75 percent on a scale from Low to High of Acid (potential).
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Alcohol (potential)
Pinot Gris: 75 percent on a scale from Low to High of Alcohol (potential).
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Body (weight on palate)
Pinot Gris: 75 percent on a scale from Light to Full of Body (weight on palate).
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Texture
Pinot Gris: 100 percent on a scale from Lean/Tart to Round/Smooth of Texture.
Aromas/Flavors
Influenced by climate, terroir, clonal selection and winemaking
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Fruit and Vegetable
Lemon, lime, green -melon, green/yellow apple, quince, green/yellow pear, pineapple, peach, yellow plum, kumquat, loquat, star fruit, tangerine, golden raisin (in sweeter/off-dry styles), hay/straw, fennel -
Floral
Honeysuckle, citrus blossom, rose petal, violet, ginger, lemongrass, lemon thyme, carnation -
Earth
Mineral, stone, asphalt, flint, slate, musk -
Wood (oak)
Smoke, toast, vanilla, sweet/baking spice -
Other
Plain yogurt, crème fraiche, sour cream, raw nut (pine nut, peanut/peanut shell, almond, cashew), white pepper, honey
Ageability
1-3 years, pedigree-dependent; consensus is to enjoy the variety young. Caveat: some premium Alsace and top-end Oregon interpretations can last for 10-15 years