Chalk it up to bad luck if you will, but nearly every pinot grigio I've tasted was insipid and neutral-tasting at best (not to mention served way too cold).
On the other hand, the majority of the pinot gris I've tried were round, expressive, slightly honeyed, with beautiful balance.
Is it simply that there's a lot of low quality pinot grigio floating about, or could it be that Oregonians and Alsatians know better what to do with this varietal than Italians?
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