“I tasted many Pinot Gris and Grigios to come up with the wines recommended here, and one thing that quickly became clear is that the Gris/Grigio choice really comes down to personal preference. My suggestion is to think in terms of what’s on the table: For light-fleshed fish and shellfish, salads and so on, lean toward Pinot Grigio, whose bright acidity also makes it a nice match with goat cheese; for creamy soups, rich fish like salmon, roasted chicken and even pork dishes, Pinot Gris is the better pairing.”