The Difference Between Pinot Grigio and Pinot Gris Actually Pinot Gris and Pinot Grigio are the same wine with two different names! In Italy and California, you will probably see the wine labeled as Pinot Grigio, while in Oregon and France look for it to be known as Pinot Gris. Thought to be a mutation of the Pinot Noir grape, Pinot Grigio normally has a grayish-blue fruit, accounting for its name (Gris meaning "grey" in French) but, the grape clusters can range from bluish grey to light pinkish brown. The wines produced from this grape also vary in color from a deep golden yellow to copper and even a light shade of pink. Many of you might have tried Santa Margherita Pinot Grigio, which was the first winery to make its mark as an import to the United States. Pronunciation: Pee-noh Gree-Jhee-oh or Pee-noh Gree Type of wine: Light, very crisp and clean, dry white Flavor Profile: Lively, fruit-forward character with aromas of pear, lemon apple and/or melon In Oregon, the wines are medium bodied with a yellow to pink color and aromas of pear, apple, and melon. In California, the Pinot Grigio is lighter bodied with a crisp, refreshing taste with some pepper notes. The Pinot Grigio style of Italy is a light bodied as well, light in color with sometimes spritzy flavors that can be crisp and acidic. There is one exception. The varietal Pinot-Gris d'Alsace (France) is markedly different from Pinot Gris found elsewhere. These wines are extremely rich, including flavors or peach, apricots, tropical fruits. They are medium to full bodied. While most Pinot Gris are meant to be consumed young, Alsatian Pinot Gris can age well. Food Pairing A perfect aperitif wine, Pinot Grigio's crispness primes the palate for food. It pairs well with all seafood, fish with a light cream or light oil based sauce. The wine will also go well with salads with a light dressing, Risotto, Pasta primavera, and shrimp salad. Ones to Try To experience a vibrant version of Pinot Grigio, look for one from the Alto Adige region of Italy. Oregon producers try are Carabella, Adelsheim or Ponzi. Until next time, cheer!

South African Wine South African wine has a history dating back to 1659, and at one time Constantia (Vin de Constance – a South African dessert wine) was considered one of the greatest wines in the world. Production ceased in the late 19th century, but resumed in the mid 1990’s. Access to international markets has unleashed a burst of new energy and new investment in South African wine. Wine production is concentrated around Cape Town, with major vineyard and production centers at Paarl, Stellenbosch and Worcester. When I think of a red wine from South Africa, I think of a Pinotage. Pinotage is a cross between Pinot Noir and Cinsault. Traditionally, South African red wines had a reputation for being coarse in texture with rustic flavors. While there are supporters who want to make the grape South Africa's signature variety, critics of the grape note that hardly any other wine region in the world has planted the variety due to its flaws. In the early 1990s, as Apartheid ended and the world's wine market was opening up, winemakers in South Africa ignored Pinotage in favor of more internationally recognized varieties like Shiraz and Cabernet Sauvignon. White varieties which have become more popular in South Africa include Sauvignon Blanc and Chardonnay, which produce top-class white wines. Chenin Blanc (Steen) - The most widely cultivated (~18% of all vineyards) variety in the Cape. Characterized by its versatility, Chenin Blanc produces good natural white wines covering the whole spectrum from sweet to dry, as well as sherry and sparkling wine. Its fruitiness finds favor with a wide range of palates. Try Chenin Blanc from South Africa, and compare it with a Chenin Blanc from the Loire Valley, France. Since it’s a light to medium bodied wine, try it with Chinese food, fish sautéed with lemon, salads and smoked fish. Pinotage - A local cross between Pinot Noir and Cinsaut (Hermitage). Unique to South Africa, it can produce complex and fruity wines with age but is also often very drinkable when young. The better wines are full bodied. They produce many different styles from big and bold, to lighter and more fruity. Pair with barbeque ribs. Cinsaut - Previously known as Hermitage. A very versatile red variety - it can be used to blend with Cabernet to produce reasonably priced early drinking wines, or as quality wine for brandy distilling. It is also often used for rosé and port. When you’re in a wine store, grab a bottle of South African Pinotage and a South African Chenin Blanc. Until next time, cheers!