Pinot Gris

WhiteVinifera white

Alsace and northern Italy

Pear and stone fruit, with a pink-grey skin that can tint the juice if left in contact. Ranges from lean Italian styles to rich Alsatian ones.

At harvest

Each bar drawn against the full range of all 54 varieties

Sugar

21-24 Brix

21 - 24

Titratable acidity

5.5-7 g/L

5.5 - 7

3.2-3.5

3.2 - 3.5

Juice yield

0.67 L/kg

free run plus a gentle press

Sugar per kilogram

165 g

at 22.5 Brix, the midpoint

Fruit for 23 litres

34 kg

before racking losses

Potential alcohol

12.4-13.5%

from 1.094 fermented dry. A range, because conversion varies by strain

What it punishes

Low acid. It frequently needs a tartaric addition to avoid tasting broad and dull.

Made into

Dry white
Skin contact

Sulphite at this pH

At pH 3.35, protecting a white wine to 0.8 mg/L molecular SO2 takes 29 mg/L of free SO2. Work it out for your own reading.

Recipes on this site that use it

Orange wine

Skin-contact Pinot Gris

34 kg · 22.5 Brix · 12.9%

More vinifera white

21-24 Brix

Chardonnay

Burgundy, and every wine country since

20-23 Brix

Sauvignon Blanc

Loire and Marlborough

19-24 Brix

Riesling

Mosel and Rheingau

21-26 Brix

Muscat

Everywhere around the Mediterranean

22-26 Brix

Gewurztraminer

Alsace

23-26 Brix

Viognier

Condrieu

20-25 Brix

Chenin Blanc

Loire and South Africa

21-24 Brix

Semillon

Bordeaux and the Hunter Valley