Pinot Blanc is a white wine grape that was created from a mutation of the dark skinned Pinot Noir. It’s easy to understand how this grape remains relatively unknown largely due to its many synonyms throughout the world. In Germany, Pinot Blanc is called Weissburgunder (VICE-buhr-gun-dehr), in France it’s called Klevner, and Alternatively— Pinot Bianco in Italy.
The fragrance of a Pinot Blanc is typically fairly neutral that ranges from muted to lightly aromatic. The delicate aromas and flavors most often include tree fruits (apple and pear), citrus fruit (lemon), tropical fruit (melon), bakeshop (almond and yeast), and earth (wet stone).
Pinot Blanc commonly produces a dry white table wine—though it also acts as the base for Crémant d’Alsace—the sparkling wines of Alsace, France. The varietal tends to produce a light-to-medium body wine with medium acidity. For increased richness and complexity, some producers apply extended contact with lees during the production process.
This grape is grown primarily in the northernmost wine reaches of the world. Some of the most prominent locations for Pinot Blanc are in the Old World: France (Alsace), Germany, Austria, and Italy (Friuli, Veneto, and Trentino-Alto-Adige); and in the New World, Oregon remains one of the few places to truly adopt this grape.