How to Tell the Difference Between Sauvignon Blanc and Pinot Grigio

Sauvignon Blanc and Pinot Grigio are two of America’s most popular white wines. But as with so many things that enjoy widespread popularity, they are typically painted with too broad a brush. Ask most people to describe each of them, and there’s a good chance that they’ll sound an awful lot alike: Mouthwatering and lively with bright citrus fruit, often no oak, and generally inexpensive.

The reality, however, is a lot more nuanced than that.

Flavor and aroma differences between Sauvignon Blanc and Pinot Grigio

Many people are often surprised to learn that Sauvignon Blanc, is one of the parent varieties of Cabernet Sauvignon.. In general, Sauvignon Blanc boasts amplified acidity and aromas of citrus fruit (grapefruit is a common reference point), though, in sunnier, warmer climates and vintages, it’s not uncommon to find nuances of tropical fruit.

Sauvignon Blanc also frequently possesses “green” notes, which are the result of a naturally occurring compound in the grape called pyrazine. When there’s not too much of it, pyrazine manifests itself as aromas of fresh-cut grass. As it rises in concentration, those green aromas grow more intense and begin to recall bell peppers and sometimes even asparagus. The interaction between the fruit and the grassy or peppery notes helps make Sauvignon Blanc interesting and versatile at the table.

Pinot Grigio — which is also called Pinot Gris in France and some other parts of the world — also tends to have mouthwatering acidity, which perks up notes of lemon and lime. Hard apples and pears are common descriptors, and when grown in warmer climes, stone fruit can also be found. Honeysuckle is often referenced in the best Pinot Grigios, and it’s not uncommon to also perceive citrus blossoms.

Top producing regions for Sauvignon Blanc and Pinot Grigio

Both Sauvignon Blanc and Pinot Grigio are widely associated with specific places, often at the expense of others. For the former, it’s New Zealand; for the latter, it’s northern Italy. Neither one of those is even close to the full story.

Many of the most popular bottlings of Sauvignon Blanc in the United States come from New Zealand. And, indeed, there are countless great ones produced there. However, the catch-all term “New Zealand Sauvignon Blanc” — meaning lively and citrus-forward, with hints of gooseberry and a touch of bell pepper — doesn’t remotely give enough credit to the wide range of styles of the variety from that country. And while Marlborough produces the vast majority of the country’s Sauvignon Blanc, it’s also worth looking for examples from other regions, including Hawkes Bay to the north and Central Otago to the south. New Zealand is home to a vividly exciting Sauvignon Blanc culture that is ready to be explored.

Sauvignon Blanc is also a key component in white Bordeaux, where it is typically blended with Semillon. It also shines in California (Napa Valley, Sonoma County, Sierra Foothills, and more), Italy from Alto Adige to Tuscany, Chile, Argentina, and beyond.

Pinot Grigio is closely associated with northern Italy, but the bulk-produced stuff has precious little in common with the more nuanced examples from top Italian producers like Jermann and Cantina Terlan. French ones in Alsace (where it’s called Pinot Gris), Washington State, Australia, and more are all worth tasting. It’s usually best to focus on Sauvignon Blanc and Pinot Grigio from more specific geographic areas, as opposed to ones labeled as coming from large swaths of any particular country.

How to pair food with Sauvignon Blanc and Pinot Grigio

Both Sauvignon Blanc and Pinot Grigio are remarkably versatile at the table. Their high acidity allows them to cut through fat and richness, and their balance between fruit and more savory floral or herbal notes makes them lovely matches for vegetables and counterpoints to slightly more aromatic spice. Sauvignon Blanc is terrific with roasted and fresh vegetables, chicken or veal dishes (like a piccata), and fresh fish and seafood. Pinot Grigio also works well with lighter foods, perking up pasta with garlic and olive oil; pairs beautifully with fried dishes; and lends liveliness to butter and cream sauces.

When it comes to serving temperature, the cooler you enjoy each, the more prominent the acidity and citrus fruit will be; as the chill of the fridge or ice bucket diminishes, savory nuances will come to the fore. Following the evolution of each as the temperature changes is a fascinating experience, and one that will likely cast both Sauvignon Blanc and Pinot Grigio in a brand new, and very exciting, light.