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Wine

Pinot Gris vs Grigio: What’s the difference?

Pinot Gris and Pinot Grigio are the same grape variety, so what's the difference? We talk to some passionate Pinot G winemakers to find out.

While it's fast becoming one of Australia's most popular varieties, PinotGris/Grigio still presents a point of confusion for many wine-lovers.

Made from one variety, a member of the Pinot Noir family, this grape has two different names thanks to the two countries in which it is most commonly grown: France and Italy.

Gris is French for "grey" and in France it finds its home in the Alsace region. French Pinot Gris is generally known for being a rich, full-bodied white with a lovely silky texture.

Grigio is the Italian for "grey" and in contrast to the French, Italian Grigio has made a name for being a light, crisp wine ideal for early drinking and is most famously known in the regions of Veneto and Friuli.

Across the two styles, the common aroma and flavour descriptors include apple, pear, strawberry, honey, hay, brioche and bread.

AUSSIE HOME

The variety was first introduced to the Hunter Valley with the James Busby collection of 1832, however it wasn't until the 1990s that the variety started to really emerge. This was thanks to a winemaking couple who made their home on Victoria's Mornington Peninsula in 1988: Kathleen Quealy and Kevin McCarthy.

Having been introduced to Pinot Gris at college, Kathleen felt intuitively that they had come to the perfect region for producing the variety. They released their first commercial Pinot Gris in 1993, have had huge success since, and are now seen as setting the benchmark for Australian interpretations of the variety.

Following in their footsteps is their son, Tom, a winemaker at Quealy wines who has inherited his parents' passion for Pinot G. What's more, he's been to the homes of both the Gris and Grigio styles.

"I have worked vintages at Domain Paul Blanck in Alsace, where Pinot Gris is 1 of 4 premium varieties", he explains. "Their vineyards define the quality and the personality of each of their wines. They revel in the power and voluptuousness of these wines, from bone dry with the generous dollop of extract in the middle palate, to off dry with enough flavour and structure to make the wine balanced and suitable with a main course. They are able to make and market their even richer sweeter late harvest styles. The wines are beautiful to drink, slightly drying out with a few years bottle age, and suit their dishes of duck and pork.

"I have also worked and spent time in Friuli. Their lighter soils and their food culture define their Pinot Grigio style: crunchy pear, dry and textured. The winemaking art of blending abounds. There are field blends and regional blends of many white varieties, with Pinot Grigio a central component."

MORNINGTON MAGIC

Back home, Tom explains the Mornington Peninsula's superior suitability for Pinot G down to a combination of regional factors. "It's the climate - cool, maritime, Indian summers. It's the cloud cover and sea breezes. The Red Hill and Main Ridge flank creates intimate valleys of rich volcanic soils that hold onto the rainfall. The dryland farming keeps each berry and bunch tiny and concentrated. Then there's a winemaking fraternity reared on Pinot Noir and now applying these skills to their love child Pinot Gris."

 

ADELAIDE HILLS EXCELLENCE

Another standout Aussie Pinot G producer is Wicks Estate in the Adelaide Hills, where, Tim Wicks, explains, "The cool evenings promote great acid retention in the fruit, along with a gradual flavour ripeness without excess phenolic development. This allows the variety to retain a charming aromatic lift which combines beautifully with the subtle textural elements."

At Wicks Estate, they make a Gris rather than a Grigio, but as Tim describes, it may be akin to the Gris style, but it maintains a hint of the Grigio aromatics and racier acid lines. This is reflective of the Gris-Grigio overlap that Tim sees as common in Australia.

"We have countless fantastic wines that tend towards either the richer Gris characters or lighter aromatic Grigio characteristics. There are also wines that exhibit traits of both, take our Wicks Estate Pinot Gris, for example. We like the sharpened focus and aromatic style of the Grigio, but tend to lean towards the textural qualities of Gris on the palate. The styles have their own identity, however, we have diverse terroir and climate in Australia that can lend itself to a hybrid style."

 

THE PROOF IS IN THE TASTING

At the end of the day, whether you go for a richer Gris or a zestier Grigio, or a mix of both, only your palate can decide. To help you choose, we've got an extensive range from the Mornington Peninsula, Adelaide Hills and beyond to explore .

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A Time to Sparkle: Member Tasting
Words by Mark Hughes on 15 Mar 2016
Which Sparkling for which occasion? We asked some Wine Selectors Members: Traditional, Prosecco or Blanc de Blanc? With the festive season in full swing, you are going to want to have a handy stash of Sparkling on hand to make sure you have the absolutely perfect drink to toast any occasion. After all, fun, fizz and Happy New Year/Hooray for Holidays/Cheers to that etc… go together. Traditionally, that meant finding a good Sparkling wine and by that I mean the exquisite Champagne blend of Pinot Noir, Chardonnay and often, but not always, Pinot Meunier. Sometimes, you’d be looking for a smart Blanc de Blanc, that is, a Sparkling made entirely from white grapes (bearing in mind that Pinot Noir and Pinot Meunier mentioned above, are both red grapes. Of course, you knew that, but I’m just explaining it for those who don’t). Blanc de Blancs are most often made from Chardonnay, but in Australia you’ll also find impressive examples made from Semillon, Riesling or whatever white varietal winemakers have lots of and want to use to add a Sparkling offering to their cellar door range. Recently, though, there has been a sassy new lady on the scene – Prosecco . Commonly explained as the Italian version of Champagne, Prosecco has become the top-selling Sparkling wine in Europe, and it is trending that way here. It is easy to see why. It is generally cheaper than Champagne, lower in alcohol at around 12%, and has a lighter bubble, so it is a bit easier to drink and it has a stronger fruit profile so it is a versatile food match. Well heeled (or should that be perfectly palated) critics say that Prosecco is a bit simple and lacks the complexity of Sparking wine. Which is true, strictly speaking. One of the main reasons for this is the way Prosecco is made. Stick with me here as I’m going to give you a bit of background data followed by some technical details, so pay attention. Prosecco is made from the Prosecco grape, although outside of Italy you should refer to the varietal as ‘glera’ because the Italians successful petitioned to have the name protected, much the way Champagne can only be called Champagne if it comes from the Champagne region in France. However, the Prosecco law only covers Europe, so Australian winemakers can still go about their merry way making Prosecco from Prosecco and calling it Prosecco, at least for now. The method used to make Prosecco is the reason it is generally cheaper and less complex than Sparkling. Unlike Champagne, which undergoes secondary fermentation in the bottle (commonly known as the Method Champenoise – once again, you knew that), Prosecco undergoes fermentation in a tank and is bottled under pressure. The Italians call this process Metodo Martinotti, crediting an Italian winemaker called Federico Martinotti with developing and patenting the method. The French call it the Charmat method after French winemaker Eugene Charmat, who further developed Martinotti’s method and secured a new patent. All of this matters very little when you have a glass in your hand and you just want to say, “Here’s to us!” as one does at festive occasions. So to find out who prefers what, we organised one of our infamous Members’ Tastings. Find out more about Australian Prosecco in this article A Festive Feeel
Usually, our Members’ Tastings are fun but also somewhat serious occasions, but seeing as we wanted to see what best to drink for festivities, we decided to make it much more of a party atmosphere. Seven Wine Selectors Members joined Tasting Panellists Adam Walls and Nicole Gow and all were in rarified company with special guest, Sparkling wine guru Ed Carr, winemaker at the mutli-award winning House of Arras, lending his knowledge on all things bubbly. Naturally, the evening started with a glass of bubbles and some delicious canapés in the boutique vineyard adjacent to the Wine Selectors headquarters in Newcastle. Then they got down to the business of tasting. A Prosecco bracket was followed by a Sparkling wine bracket and a Blanc de Blanc bracket. The results were as diverse as the palates around the tasting. Robin Farmer said he was very much in the Italian camp. “I actually enjoyed the Prosecco,” he said. “It seemed to be a little more easy drinking, less bubbles, a bit more to my taste.” Laura Egginton agreed, saying the Proseccos were “deliciously light and easy to drink.” However, once she tried the traditional bracket, she had a Sparkling awakening, describing “flavours that lingered with much more body.” Chantelle Staines agreed with Laura, describing the traditional set as “fresh and the easiest to drink.” On the other side of the equation, Jen Carter, Oonagh Farmer, Louisa Brown and Trudi Arnall said they preferred the Blanc de Blanc. Louisa summed it up when she described the Blanc de Blancs as showing, “more flavour and more depth of character” and being, “more aspiring.” This was perhaps a little unfair given that some of the B de Bs were aged, and with age comes complexity. What does it all mean? The results of the tasting went like this. Everyone generally liked the Prosecco bracket, some more than others, but overall everyone enjoyed them. When they tasted their way through the Traditional Sparkling bracket, everyone enjoyed those too, the majority more than the Prosecco bracket. And once again, you guessed it, everyone liked the Blanc de Blanc bracket, with at least four of the seven guests (and all of the experts) nominating these wines as the highlights of the night. The discussions after the tasting, held over a second serving of canapés with some lounge music in the background, revealed some interesting conclusions. It seems that all the wines were great, it was just a matter of what sort of occasion you were attending that would determine your bubbly of choice. Trudi voiced everyone’s collective thoughts when she said, “If I was to turn up for an afternoon BBQ with the kids in the pool, a Prosecco would be great. But if I was going to a dinner party, I’d go with the traditional Sparkling, and if I really wanted to impress, I’d go with a Sparkling or a Blanc de Blanc with some age.” And with that we all nodded in agreement. It was a sentiment to which we could all toast. And we did. Cheers!
Wine
Best of Member Wine Tastings 2016
Words by Mark Hughes on 17 Jan 2017
In 2016, some fortunate Wine Selectors members had the pleasure of joining our tasting panel to put Hunter Shiraz, Pinot G and Sparkling to the taste test. Hunter Shiraz
The winemakers of the  Hunter Valley  craft a style of  Shiraz  that's unique to the region with its vibrant, fruit-driven appeal. While wineries and experts are on board with this style, we wanted to find out what wine-lovers think. Our guests discovered Shiraz that lived up to the regional reputation for being medium-bodied and savoury, but also found the Hunter could produce excellent fuller styles such as those from The Little Wine Company and  Pepper Tree  . The wine that drew unanimous praise was the  De Iuliis Shiraz 2014  ,which was described as having "beautiful balance with long, spicy, elegant tannins." Overall, our members vowed they'll explore and add more Hunter Shiraz to their collection. Find out more about our  Hunter Valley Shiraz member tasting experience here. Pinot Gris and Grigio
Over the last few years,  Pinot Gris and Grigio  have become very popular white wines, but generally the drinking public don't know the difference between the two, so we invited some members to discuss the difference in styles. In a nutshell, Grigio is the Italian style that's fresh and zesty with a savourycharacter, while the French Gris is richer with more body, stonefruit flavours and some spice. Mainly due to marketing, winemakers in Australia have tended to use the trendier Grigio on the label, even if the wine is more in Gris style, which understandably only adds to the confusion. Fortunately, the big thing to come out of this tasting was the development of winemaking techniques that show that noted producers, at least, are making Grigio and Gris more in line with their European counterparts. Find out more about the  differences between Pinot Gris and Pinot Grigio we discovered here. Sparkling
Which  Sparkling  is trending this summer? We asked some lucky members:  Traditional, Prosecco or Blanc de Blanc?  The results of this very festive tasting revealed that all three styles are well liked, it was just a matter of what type of occasion our guests were attending that would determine their choice of bubbly. One of our members, Trudi Arnall voiced everyone’s thoughts when she said, “If I was to turn up for an afternoon BBQ with the kids in the pool, a  Prosecco  would be great. If I was going to a dinner party, I’d go with the  traditional Sparkling  and if I really wanted to impress, I’d go with a Blanc de Blanc with some age.” Find out more about the results of our tasting  here  or learn more about the  difference between Prosecco and sparkling wines  with our handy infographic and guide. Find out more about becoming a Wine Selectors Member today!
Wine
World's Best Rieslings
Words by Trent Mannell on 14 Feb 2017
Wine Selectors tasting Panelist Trent Mannell was asked to be judge at the 17th Canberra International Riesling Challenge, and he liked what he saw. Someone recently asked me what I thought the big trends in wine will be in 2017. And while I believe alternative varietals will continue to gain momentum I feel that an old favourite, Riesling   , will rise again to become one of the most popular wines on the market. I’ve come to this conclusion after a stint as Panel Chair judge at the 17th Canberra International Riesling Challenge, where I was blown away by the quality, variety and consistency of Rieslings from around the world, and equally by the Australian examples, which are right there in the top echelon. Given the fact that most international wine tastings of this nature are held in Europe, the UK or America, it is a coup that we have a tasting of this kind in our own backyard. Nearly all of the credit for this has to go to winemaker Ken Helm from Helm Wines in the  Canberra District  . Ken is about as knowledgeable and passionate about Riesling as anyone I know and we’ve had many a long conversation about the many nuances of this wonderful varietal while sipping some wonderful examples from Ken’s winery in Murrumbatmen. The thing about Riesling is it is so versatile – by controlling when it is picked and how much sugar is in the grape, it can be made in almost any style from dry and citrusy to sweet and syrupy. All have their place and appeal and all were on show at the Canberra International Riesling Challenge. JUDGING RIESLING ROYALTY The 2017 event featured an outstanding collection of wines from eight countries with record numbers. Record entries (512) as well as the hughest participation from Austria and Australia and the largest number of entries from Germany and the USA since 2009, and in a strong sign of the quality on show, a record number of medals awarded. There were 85 Gold Medals, 112 Silver Medals and 168 Bronze Medals – a medal strike rate of 72%; this is up from 65% in 2015. Gold Medals represented 17% of entries - a record for the Challenge, clearly a reflection of the outstanding 2015 and 2016 vintages in the Southern Hemisphere and some fine winegrowing and winemaking skills. “It is indeed an exciting time for Riesling across the world,” Ken said at the Challenge. Like me, he reckons that there is an increased appetite for Riesling and once these award-winning wines hit the market they’ll be greeted with much joy. For the record Austrailan wines excelled. The Best Wine of the 2016 Challenge was Ferngrove Wines from the Frankland River region in WA for their  Ferngrove  Off-Dry Riesling Limited Release 2016  . The best dry Riesling went to  Adelaide Hills  winery Bird in Hand for their  Bird in Hand Riesling 2016  , made from pristine  Clare Valley  fruit, while the Best Museum Riesling was awarded to the Robert Stein Riesling 2009 from Mudgee. A VERSATILE VARIETY The fact that three different regions around Australia is tip of the hat to the versatility of the varietal to shine in different conditions and a testament to the heightened professionalism and attention to detail by winemakers and viticulturists. Germany’s Weingut Georg Müller Stiftung - 2015 Hattenheimer Hassel Riesling Trockenbeerenauslese picked up two awards – the Best Sweet Riesling and the Best European Riesling, while the Mount Majura Vineyard Riesling 2016, scored for Best Riesling from the Canberra District. For all the results visit www.rieslingchallenge.com And can I give me thanks and gratitude to Ken, who is stepping down as Chair of the CIRC after 17 years at the helm. If it were not for his tireless work in instigating and perpetuating this Challenge we wouldn’t be talking about these Rieslings now, and you wouldn’t be ready to taste them. Cheers Ken, here’s to our next glass of off-dry and our chat on your creaky verandah.
Two Blues Sauvignon Blanc 2014
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