Who’s Who? Pinot Grigio v. Pinot Gris v. Pinot Blanc

Ever stood there stumped in the white wine aisle, staring at Pinot Grigio, Pinot Gris, and Pinot Blanc all lined up like triplets—and you’re not sure who’s who (or who you should be taking home)? Been there. They sound similar, and yes, they’re all part of the same grape family. In fact, all three are clonal varieties of Pinot Noir that have mutated over time. Today, Pinot Blanc and Pinot Gris are considered distinct varietals, each bringing their own personality to the glass.

Let’s break it down, like a little family reunion—with wine, of course.

Pinot Gris and Pinot Grigio: One Grape, Two Styles

Let’s start with Pinot Grigio and Pinot Gris. These two are actually the same grape. Surprise! But they can taste very different depending on where they’re grown and how they’re made.

• Pinot Grigio is the Italian alter ego. It’s all about light, crisp, and zippy vibes. Think lemon spritz, green apple, and minerality. Most Pinot Grigio is fermented in stainless steel tanks to keep things bright and fresh. No oak here—it’s the no-makeup makeup look of wine.
• Pinot Gris, on the other hand, is the French (specifically Alsatian) version. She’s more lush, textured, and aromatic. Ripe pear, honeyed melon, a little spice. If Pinot Grigio is your summer girl, Pinot Gris is your sweater-weather bestie. Winemakers might leave the juice on the skins a bit longer or age it in neutral barrels to build body and complexity. Some even let the grapes hang longer on the vine for more sugar and richness.

💡 Pro Tip: Pinot Gris grapes actually have a pinkish-grey skin—so if you ever see an “orange wine” version, it’s probably skin-fermented Pinot Gris!

And just to make things more fun, Oregon is kind of the middle child—making Pinot Gris in a style that often bridges the gap between its French and Italian counterparts. A little fuller than Italian Grigio, but not as spicy or off-dry as Alsace.

Pinot Blanc: The Quiet One with Cool Girl Edge

Now for Pinot Blanc. She’s not the same grape, but she is part of the Pinot fam—a white mutation of Pinot Noir, just like Pinot Gris. Pinot Blanc doesn’t shout for attention, but she’s effortlessly chic. Think white peach, almond, and soft florals.

In the winery, Pinot Blanc is usually treated gently to preserve its subtle flavors. Stainless steel fermentation is common, but in some regions (like Alsace or California), you’ll find versions with a touch of oak aging for added creaminess and roundness. Think of a Friday night in in your favorite pajama set and cashmere robe.

Still Stumped? Here’s a Cheat Sheet

Wine	Color	Aromas & Flavors	Texture	Acidity	Production Style
Pinot Grigo	Pale lemon to straw	Lemon, green apple, white peach, herbs	Light, crisp	High	Stainless steel; early harvest; minimal skin contact
Pinot Gris	Gold to copper-tinged	Ripe pear, honey, spice, melon	Medium to full	Medium	Skin contact, lees aging, neutral oak
Pinot Blanc	Pale gold	Apple, pear, almond, soft florals	Medium to full	Medium	Stainless or neutral oak; gentle pressing

So which one should you pour tonight?

Feeling fresh and flirty? Grab a bottle of Pinot Grigio. She’s picnic-perfect with shrimp, sushi, or goat cheese salad.

Craving cozy and complex? Try an Alsatian or Oregon Pinot Gris. Roast chicken, creamy pasta, or mushroom dishes are her best friends.

Want something subtle and silky? Sip on Pinot Blanc. Perfect with scalloped potatoes, soft cheeses, or a quiet night in.

Since I tend to lean toward fuller whites (or maybe I’ve just had one too many bland conference Grigios), I find myself reaching for Pinot Gris most often. But honestly? Each of these Pinots has a time and place. Think of it like building your white wine wardrobe: Grigio for daytime, Gris for dinner, Blanc for brunch.

Recommendations

Jolie Laide, Pinot Gris ($40) — California, Sonoma County: Jolie Laide is a California winery known for its low-intervention production. Their Pinot Gris is fermented in a combination of stainless steel and neutral oak barrels before undergoing a controlled maturation in neutral barrels, affording the wine its medium body and floral notes. The wine has flavors and aromas of melon and underripe peach with notes of bergamot and the loveliest peachy-pink hue from a few days of cold soaking on Pinot Gris’s signature pink-gray skins before fermentation.

Let me know what you’re sipping this week! Drop a comment or tag me on Instagram or Vivino—I’d love to hear which you’re drinking this week and what you’re pairing it with.