Pinot Gris and Pinot Grigio are the same grape — but in Australia, the name on the label is often a clue to the style in the bottle. Think of it like two moods: Pinot Grigio is usually made to be crisp, light and zesty; Pinot Gris often leans into more flavour, texture and “food wine” depth. Neither is better — they’re just different expressions of the same variety.
This guide is a deep dive into Pinot Gris/Grigio in Australia: where it’s grown, what it tastes like, the winemaking choices that shape it, modern trends (including skin-contact “ramato” styles), the best regions to know, food pairing, and how to choose a bottle that matches your vibe. And yes — it’s written for Australian drinkers, buying wine in Australia.
Pinot Gris vs Pinot Grigio: what’s the difference?
Here’s the simple truth: there’s no separate grape. “Gris” and “Grigio” are the French and Italian names for the same variety. In Australia, the two names have become shorthand for how the wine is made — more of a stylistic promise than a strict rule.
- Pinot Grigio (Italian-inspired): typically picked earlier to keep it light-bodied, crisp and refreshing. Expect citrus, pear, green apple, and a clean finish.
- Pinot Gris (Alsace/French-inspired): often picked a little riper and/or handled for more texture. Expect more stone fruit (white peach), spice, almondy notes, and a rounder mouthfeel.
- Important: there’s no law that forces these styles — but many producers use the name to signal the direction they’re aiming for.
History of Pinot Gris/Grigio in Australia
Pinot Gris has quietly become one of Australia’s most important modern white grapes — not because it’s flashy, but because it fits how Australians drink. It can be crisp and uncomplicated, or textured and serious. It works with food, it works with heat, and it offers an alternative to Sauvignon Blanc that doesn’t rely on overt herbaceous aromas.
The variety’s growth in Australia is also tied to the rise of cool-climate and altitude-driven regions — places where fruit can ripen slowly, keeping acidity and aromatics intact. As Australian consumers shifted toward fresher, more vibrant whites (and as growers pursued varieties that suited their sites), Pinot Gris/Grigio moved from “interesting option” to “core category”.
A big part of the Australian story is that we didn’t lock the grape into one identity. Instead, producers used the same fruit to explore multiple lanes: stainless-steel, early-picked Grigio; riper, more textural Gris; and a newer generation of “skin-contact” styles that pull colour and savoury grip from the grape’s naturally pink-grey skins. That flexibility is exactly why Pinot Gris/Grigio has had such a strong rise in popularity here.
Another important detail is where the grape is grown at scale versus where it produces “talked-about” wines. Some warmer and larger regions contribute significant volume, while cooler and more boutique regions often drive the premium reputation. That combination — availability plus quality — has helped Pinot Gris/Grigio become a reliable choice for both everyday drinking and serious bottles.
What does Australian Pinot Gris / Pinot Grigio taste like?
Pinot Gris/Grigio tends to sit in the perfect middle ground: more flavour and body than Pinot Grigio’s “ultra-light” stereotypes suggest, but usually less overtly aromatic than Sauvignon Blanc. The best versions feel clean, bright and confidently dry.
Pinot Grigio flavour profile
- Fruit: nashi pear, green apple, lemon, lime
- Texture: light-bodied, crisp, refreshing
- Finish: clean, dry, and often slightly saline (especially from cooler sites)
Pinot Gris flavour profile
- Fruit: white peach, nectarine, pear, melon
- Extra notes: gentle spice, almond, sometimes a faint “honeysuckle” feel
- Texture: rounder mid-palate, more weight, more food-friendly depth
Australia’s best Pinot Gris/Grigio regions (and what each one does well)
Pinot Gris/Grigio is grown widely in Australia, but a few regions have become reference points for quality and style. Here’s how to think about the main zones — and what you can expect in the glass.
Winemaking styles & modern trends in Australia
Pinot Gris/Grigio is one of the most flexible grapes in the Australian white wine scene. Here are the main “lanes” you’ll see — and why they taste so different.
1) Stainless-steel, early-picked Grigio (fresh and crisp)
This is the style most people think of first: clean ferment in stainless steel, minimal oxygen, bright acidity, and a dry finish. It’s designed for refreshment and easy food pairing.
2) Textural Gris (riper fruit, more depth)
Many “Gris” wines push more flavour and texture: riper pear/stone fruit, slightly broader mouthfeel, sometimes lees work (resting the wine on yeast lees) to build body without using oak. These can feel like the perfect “bridge” between Grigio and Chardonnay.
3) Skin-contact / “ramato” styles (the modern cult lane)
Because the skins can have a copper-grey/pink tone, Pinot Gris is a natural candidate for skin-contact ferments. Even short skin contact can add colour, savoury grip, spice, and a more structured finish. These wines are often wildly food-friendly — think charcuterie, pork, roast veg, and salty snacks.
4) Sparkling and blends
Pinot Gris/Grigio also appears in blends for lift and freshness, and occasionally in sparkling programs in cooler regions. The grape’s natural fruit softness can play nicely with high-acid partners.
Food pairing: where Pinot Gris/Grigio shines
Pinot Gris/Grigio is a cheat code for food because it’s usually dry, not overly aromatic, and has enough fruit to handle salt and spice. Match the style to the dish and it becomes ridiculously reliable.
Pinot Grigio pairings (fresh lane)
- Oysters, prawns, sashimi, grilled fish
- Hot chips, salt-and-pepper squid, fried calamari
- Light salads, lemony dressings, simple pasta
Pinot Gris pairings (textural lane)
- Roast chicken, pork, creamy pasta, risotto
- Soft cheeses, brie-style, triple cream
- Spiced dishes that need fruit + texture (not just acidity)
Skin-contact Pinot Gris pairings (ramato lane)
- Charcuterie, pâté, cured meats
- Roast vegetables, mushroom dishes, savoury pastries
- Anything salty and snacky (seriously)
Similar wines to try (if you love Pinot Gris/Grigio)
If you’re here because you like crisp whites but want variety, these grapes often sit close on the flavour map:
- Riesling: higher acidity, citrus, more “line and drive”
- Sémillon: dry, subtle citrus, great with seafood (and amazing with age)
- Sauvignon Blanc: more aromatic and herbal, usually sharper-edged
- Chardonnay (cool-climate): more texture and complexity, sometimes with oak
Wine Simple spotlight: what to look for
If you like crisp, refreshing whites, Pinot Grigio is a perfect “always works” bottle — and Australian versions can be seriously good. If you like whites with a bit more personality (without going full buttery Chardonnay), Pinot Gris is your lane. On Wine Simple, keep an eye out for Pinot Gris/Grigio from cool climates — and if you see a skin-contact Pinot Gris, it’s worth trying for something different.
Ready to explore Pinot Gris and Pinot Grigio?
Whether you want a crisp Grigio for warm weather or a textural Gris for the dinner table, this grape is one of the most useful whites in Australia. Browse the collection, compare styles, and find your perfect lane.
