Pinot Blanc

Approachable, aromatic and pleasantly plush on the palate, Pinot Blanc is a white grape variety born out of a mutation of pink-skinned Pinot Gris (which was born out of a mutation of Pinot Noir) and is perhaps most associated with the Alsace region of France. The variety is also is quite successful in Germany and Austria, where it is known as Weissburgunder. Although its heritage is Burgundian, today it is rarely found there and instead thrives throughout central Europe, especially in the mountainous Alto Adige region of Italy, where it is called Pinot Bianco. Fine examples can also be found in Switzerland, Slovenia, Croatia, the Czech Republic and Hungary. Oregon’s Willamette Valley boasts some wonderful examples of Pinot Blanc, as do some cooler pockets of California.

Tasting Notes for Pinot Blanc

Pinot Blanc is a dry, white wine and is typically full-bodied and expressive of pleasing aromas of crisp pear, peach, lemon zest, crushed gravel and white flowers. The finest examples can possess a stony minerality and with age can develop intriguing notes of honey, vanilla and almond.

Perfect Food Pairings for Pinot Blanc

Delicate Pinot Blanc works well with lighter fare such as salads, seafood, chicken or turkey, but is truly at its best with Alsatian pairings like choucrout garnie, onion tarts or the region’s soft cheeses like Munster.

Sommelier Secrets for Pinot Blanc

Pinot Blanc’s delicate aromatics, full body, and moderate acidity make it a great alternative to the world’s most popular white wine. Anyone experiencing Chardonnay fatigue and looking to try something new would benefit from giving Pinot Blanc a try.