Pinot Blanc is most commonly associated with the full-bodied dry white wines of Alsace which can be neutral, but can also be quite apple and pear-like in character and act as a very good accompaniment to fish and shellfish.
It is also
grown in Burgundy, although not many producers admit to having it. Perhaps
because of its neutral character, it is also extensively used in Alsace as a
base for sparkling Crémant d’Alsace. Outside France, it is popular in Italy as
Pinot Bianco, Austria as Weissburgunder and grown in parts of Eastern Europe as
well as Oregon and California, where Chalone make a speciality of it.
What does it taste like?
- clean and refreshing
- grapey and smoky
PINOT BLANC can be bland and neutral when it’s cropped heavily,
albeit clean and refreshing, but it can also be nutty and rich, almost
like CHARDONNAY, with a delicately grapey or smoky character and good
acidity, making it an ideal partner for seafood.