So, whether you like to say Pinot Gris or Pinot Grigio, you are talking about the same grape. Different countries and different producers will result in differing styles, but ultimately it's the same grape. It tends to be light and crisp, with delicate aromatics, and slightly leaner structure than its cousins Pinot Blanc and Chardonnay, and has an affinity towards lighter fare and seafood, or simply makes a refreshing companion to more intensely flavoured dishes. A few that I am fond of are as follows:
Villa Chiopris Pinot Grigio - lean and mineral style with subtle citrus and straw notes, and crisp acidity.
Lagaria Pinot Grigio - slightly more modern version with a touch more fruit intensity on the nose and palate with citrus and floral notes and balanced acidity.
Zenato Pinot Grigio - classic lean and crisp, with a slightly richer mouth feel, balanced by white citrus, hints of minerality, and juicy acidity.
Fasoli Gino Pinot Grigio - an Italian beauty, with layered white fruit and citrus character, very slight herbaceous hints, balanced mineral and crisp acidity.