Primary: Flavors directly from the grapes differ greatly depending on the growing environment of the vineyard and when the grapes are harvested – just ripe or late harvest.
Pinot Gris: Dry styles lean to ripe peach and apricot and tropical fruits from lychee to bananas. Spicy undertones and heady floral notes build complexity in the wine. Sweeter styles have baked peach and pineapple upside down cake flavors.
Pinot Grigio: Simple ripe green apple and lemon flavors complement pucker-worthy acidity and light, nearly unnoticed alcohol.
Secondary: Pinot Gris / Grigio is often unoaked leaving little secondary flavor or aroma influences in the wine. Wine makers do not expose the wine to lees or malolactic fermentation leaving pure grape flavors intact.
Tertiary: Aging Pinot Gris in bottles can bring out honey and dried fruit flavors and aromas. Fruit flavors are more concentrated and the wines aroma of tropical fruits and florals becomes more intense with age.