I know both wines are from the same pinot gris grape. I was told the difference is in the handling and/or processing. (I know one local winery that processes them the same - the only difference is on the label !) Is there a difference & if so what is it? I believe a P Gris from Alsace does not taste the same (to me) as a P Grigio from various parts of Italy.
Answer From Expert Roger Bohmrich MW
An important factor governing the taste profile of wines made from the same grape in different parts of the world is the environment; in other words, what is termed "terroir" in the broadest sense. The process is the other key element, recognizing that wine by definition is a "processed" beverage. As with so many aspects of wine, it is difficult to make a conclusive statement: with some wines, process trumps origin while in others terroir seems to dominate. The Pinot Grigio phenomenon started with Italian examples and has spread to other countries where wineries are capitalizing on Italy's commercial success. The great majority of such wines sold at low price points - below $10 retail - are produced from high-yielding vineyards and are cold fermented in tank, then put on the market immediately (less than a year after harvest). Such Pinot Grigios share a very similar taste profile: light, simple and fairly neutral. A fine Pinot Gris from Alsace represents the opposite end of the spectrum: rich, full-bodied and offering complex nuances of yellow and white fruits. I would argue that the character of a top Alsace Pinot Gris owes more to environment than to techniques, which have been adapted over centuries to allow both the grape and site to reveal themselves.
