Pinot Blanc

  • Aroma and Flavor: very light, non-distinct, nearly neutral.
  • High acid and can be full-bodied and low in aromatic intensity
  • AKA:   Klevner in Alsace, extensive in Italy known as pinot bianco, in both Germany and Austria, where pinot blanc may be called Weissburgunder and is even made into a trockenbeerenauslese version
  • Allowed in both the Mâconnais and wine labeled “Bourgogne Blanc”
  • Planted in Eastern Europe, Uruguay and Argentina; most of the Pinot Blanc planted in California are planted in Monterey County
  • Italy make relatively neutral-tasting, crisp, high-acid versions intended for early consumption
  • California winemakers frequently get fairly good results by applying the same techniques as they might to Chardonnay, barrel fermentation, lees stirring, full malolactic fermentation
  • Pinot blanc is a genetic mutation or clone of pinot gris, which is in turn, a clone of pinot noir
  • The leaf structure, clusters, and berries resemble Chardonnay and there are many vineyards in Europe where plantings of the two grapes are intermingled
  • May have led to some confusion and mis-naming of grapes as “pinot chardonnay”
  • Bunches are compact and not suited to rain-prone locations
  • Pinot blanc skins have an unusually high tannin content and the wines are prone to browning