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."