Sean wrote:I disagree too, nothing at all wrong with PG. It goes with food easily enough and the best ones can have interesting texture rather than obvious flavour. I probably prefer the drier grigio style personally and I have had some pretty decent ones from King Valley and Mornington Peninsula.
A bit silly giving a whole varietal a whack. It is still early days with PG and maybe all of us - winemakers, wine judges and wine drinkers - are on the learning curve with it. The main problem is labelling, ie getting a gris style when it says grigio on the label or getting a grigio style when it says gris on the label.
Yeah..I mean, Pinot Gris/Grigio...It is all really the same but stylistically should be different...supposedly...but because it is such cobbled mix, I can barely be bothered to try to differentiate between the two because it is such a cobbled mix.
I'm not sure it'll ever be exciting...but it has decent acidity, goes with a lot of different foods...tastes fine. It is very much like Sav blanc (even Sancerre) in that it tastes fine...and I'm perfectly happy to drink it...Even cheap Sav Blanc and PG has improved quite a bit and is very drinkable...compare that to many cheap Shiraz or Cab Sav which can be absolutely putrid. Like I said, I don't think it'll ever be exciting..it doesn't excite me at all to drink them...I don't find them terribly interesting or cerebral but not everything needs to be.
My prediction for the next popular white is....Chardonnay..sounds funny saying that but I think if they can get people to try the current style of Chardonnay that might pull some people away from SB and PG. Less oak, good acid, no/low malo, citrusy...or at least those are things I think might attract the same drinkers...My wife and some of her friends (who also funny enough like PG) have started to like the more Chablis style Chardonnay...which I think is a good thing....
