Pinot Gris/Pinot Grigio United States Washington State
Pinot Gris :Of similar origin to Gewurztraminer, Pinot Gris owes most of its American popularity to Oregon winemakers (though the Willamette Valley version bears little resemblance to Italy's Pinot Grigio!). It is much less perfumed that Gewurztraminer, with very little aromatic quality. It makes up for that with its food versatility and rich extract of tree fruits such as peaches and pears. Pinot Gris exhibits and exciting spicy quality and acidity in the mouth.
Pinot Gris is generally found wherever Pinot Noir is grown, especially in France where it is to be found in Burgundy, but nowadays it is better known in Alsace. There are plantings in Germany, Italy and in Central and South-East Europe, in U.S.A. where small plantings have been established in several states, and in Australia.
In Australia, although a variety bearing that name was introduced in 1832, it is only in the 1990s that the true variety has achieved recognition by growers and consumers, with the most important but small plantings located in Victoria, and Tasmania and South Australia.
In Australia the varietal label Pinot Gris will usually indicate a wine made in the full-bodied style of Alsace in France and Germany, whilst the label Pinot Grigio will usually indicate that the wine is made in the dry, lighter, Italian-influenced style.
Of all the New World wine countries, perhaps the one which has demonstrated the most flair for producing high quality wines - using a combination of traditional and forward-thinking contemporary methods - has been the United States of America. For the past couple of centuries, the United States has set about transforming much of its suitable land into vast vineyards, capable of supporting a wide variety of world-class grape varietals which thrive on both the Atlantic and the Pacific coastlines. Of course, we immediately think of sun-drenched California in regards to American wines, with its enormous vineyards responsible for the New World's finest examples of Cabernet Sauvignon and Merlot based wines, but many other states have taken to viticulture in a big way, with impressive results. Oregon, Washington State and New York have all developed sophisticated and technologically advanced wine cultures of their own, and the output of U.S wineries is increasing each year as more and more people are converted to their produce. Since it began in the 1820s, wine-production in Washington state has gone from strength to strength, with many of the finest United States wines coming out over the past twenty years hailing from this region. Today, the state is the second largest US producer of wines, behind California, with over forty thousand acres under vine. The state itself is split into two distinct wine regions, separated by the Cascade Range, which casts an important rain shadow over much of the area. As such, the vast majority of vines are grown and cultivated in the dry, arid desert-like area in the eastern half of the state, with the western half producing less than one percent of the state's wines where it is considerably wetter. Washington state is famed for producing many of the most accessible wines of the country, with Merlot and Chardonnay varietal grapes leading the way, and much experimentation with other varietals characterizing the state's produce in the twenty-first century.