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.
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.