Pinot Gris

Pinot Gris is a dry white sitting between crisp and rich. Pear, melon and a squeeze of citrus, with more body than its pale colour suggests.

The grape is a mutation of Pinot Noir, which is why the skins come out pinkish grey. Both provinces grow a lot of it, from Niagara and Prince Edward County through to the Okanagan.

Every bottle ships straight from the winery that made it.
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Pinot Gris or Pinot Grigio, one grape wearing two names

In Canada, wineries pick whichever name fits how they made the wine. Bottled as Pinot Grigio, expect something crisp and steel-fermented, mostly citrus and green apple, in the same family as a dry Riesling. Call it Pinot Gris and you're more likely getting weight and texture, sometimes a touch of skin contact for colour and grip, the way some producers push it toward an orange wine. Neither name is a promise, just a hint at what's in the glass.

Where it grows across the country

The Okanagan Valley turns out ripe, textured Pinot Gris built for warm afternoons, especially off the Naramata and Black Sage benches. Niagara leans cooler and crisper, closer to true Grigio territory. If you want an aromatic cousin with more spice, gewurztraminer is worth a look too. It's one of the easier white wines to start with if you're still finding your footing.

Frequently asked questions

Is Pinot Gris the same grape as Pinot Grigio?

Same grape. The real tell is on the back label: stainless steel or unoaked usually signals the crisper Grigio style, while barrel or lees ageing points toward a rounder Gris.

Is Canadian Pinot Gris sweet or dry?

Mostly dry to off-dry. Cool nights across Ontario and BC keep the acidity high even as the grape ripens fast, so sweetness rarely takes over. A sweeter bottle usually says so on the label, often as a late harvest style.

What should I pair Pinot Gris with?

Grilled BC salmon or creamy pasta suit the fuller styles. The leaner, brighter bottles hold up next to a plate of PEI mussels or a simple green salad.