Posted Sep 09, 2008 12:32 AM Hide Post
pinot grigio = italian clone, pinot gris = fromenteau from burgundy... Wink Popcorn
What do the French know? They also called it Tokay d'Alsace. Hungary didn't like that. "Well what could we call it?" they were asked.
"Why, szürkebarát of course," they said.
"WTF!" the French replied.
Besides, they already had another perfectly good French name, Auxerrois Gris. But they're a quarrelsome lot and the people who were already using that name don't get along with the people who aren't.
Of course, most people just say Crvena Klevanjka and call it a day. I've always preferred Ruländer or Grauburgunder or Grauer burgunder or Grauklevner or Grauer Mönch.
Fromentau? Sounds like hausfrau. Fromentot? Sounds like her little brat. There are some other names. The way to actually identify it is to try it. If it's no good, it's probably pinot gris/grigio/Grauburgunder or whatever.
I wouldn't have it as an apertif though. It would ruin the meal. People who make it have a thought disorder. It's yet ANOTHER reason to BASH them in the head.