Also called Klevner (not to be confused with the Klevener of Heiligenstein that corresponds to the Savagnin Rose grape variety), it is the white version of Pinot Noir. It was only as the result of a congressional decision at Chalons in 1896 that this varietal was distinguished from Chardonnay. It was first identified in 1895 as the white version of Pinot Noir by Pulliat in Chassagne-Montrachet, and then in 1896 by Durand at Nuits-Saint-Georges. Pinot Blanc and the varietal Auxerrois (also referred to as Auxerrois de Laquenexy) are frequently referred to under the same designation Pinot Blanc or Pinot. This varietal is often used in the production of base wines for Crémant d’Alsace.
Pale yellow in colour with hints of green. The wine is clear and brilliant.
The nose is fresh and delicately fruity, offering notes of peaches and apples, with floral hints.
Pinot Blanc opens quickly. Pleasant and soft, with medium acidity, it represents a solid middle-ground within the range of Alsatia wines.
Pinot Blanc can easily accompany starters or main courses. It pairs well with simple dishes such as fish, white meats, poultry and egg-based dishes (omelettes, eggs benedicte, quiches, etc.). It is also delicious with soft cheeses.
There are several variants of this grape variety: true Pinot Blanc, early Pinot Blanc and, in Alsace, Pinot Blanc from Alsace (or large Pinot Blanc), which was identified by Oberlin.
Dark green, full, with three or five lobes.
Bunch : _Small to medium, cylindrical and compact.
Small and spherical, or slightly oval-shaped.
Pinot Blanc is a rather rigorous varietal that suits deep, hot soils, whether stony, or not. It shows a strong resistance to the cold, and produces a regular yield.