What do you look for when deducing PG? We had two in our group this morning, very different and no one called them correctly. Everyone was all over the place with calls for Riesling, Albarino and SB.
Phenolic bitterness on the palate is a big indicator for me, but also that stale beer note on the nose is my biggest one.
And as my fiancee would say, "If it smells and tastes like nothing else, just call Pinot Grigio."
If you don't mind, repost this in the new blind tasting ideas section. This allows us to keep more permanent information organized by grape.
A colleague of mine once said that the phenolic bitterness of crushed aspirin was his give-away.
Not very pronounced aromatics but with a stale beer note. I typically pick up peach, nectarine, or stone fruit, light in color, rim variation with a slight copper hue, phenolic bitterness, medium - medium plus acid, no oak. All of this would point me towards pinot grigio/gris. Alsatian pinot gris can have botrytis, which may change color and add the honeyed note.
Geoff - I posted in the Blind Tasting per the link you sent, thank you!
Excellent, thank you! I posted a reply.
I oftentimes find myself backing into PG during blinds - IE: ruling out other grapes due to the lack of tasting notes (no pyrazines, no new oak, acid not elevated enough ruling out CB and Riesling, etc). Others mentioned pronounced phenolic bitterness which I certainly agree with.