Although pinot gris grapes can be grown in numerous locations, many winemakers will label their wines based upon which style they more carefully line up, either as a French (Alsace) pinot gris or an Italian (Veneto, Friuli-Venezia Giulia, and Trentino-Alto Adige) pinot grigio. That said, where pinot gris tends to be medium to full-bodied with plump richness, Wine Viewer discusses that pinot grigio is typically light-bodied and crisp.
Considered that a lot of pinot grigio is gathered early to preserve a high level of acidity, MasterClass explains that the red wine boasts a freshness that remembers pear, apple, and stone fruit. In contrast, pinot gris uses lower level of acidity and higher sugar levels, leading to hot notes and honeyed nuances when left to ripen completely. Unsurprisingly, this level of intricacy makes a pinot gris more skilled for barrel-aging (through Usual White wines) and even cellaring compared to a pinot grigio.
However, it is essential to bear in mind that these generalizations aren’t constantly precise. For instance, while pinot gris is normally dry, White wine Enthusiast explains that it can also be used to make late-harvest wines identified vendanges tardives. Likewise, an apparently basic pinot grigio can boast quite a bit of depth when delegated macerate in a “ramato” design, shares Decanter — taste the difference on your own, and prepare to be astonished!