Fresh & Dry

Pinot Blanc d’Alsace

Tasting it
Pairing it
Its origins

Pinot Blanc d’Alsace

Tasting it

Bud

It is a pale yellow colour. A limpid and bright wine.

Nose

The nose is fresh and subtly fruity with hints of peach, apple and floral nuances. Without being exuberant, it is a vivid expression of the grape’s character.

Palate

Pinot Blanc is a wine that readily opens-up on the palate. Its well-balanced acidity produces pleasant and light-bodied wine.

Pinot Blanc is often blended with Auxerrois, providing a judicious addition with its round and generous character. These blends are therefore labelled either Pinot Blanc or Pinot. However if it’s vinified alone, then the wine is labelled Auxerrois.

Pinot Blanc d’Alsace

Pairing it

Light and bright like a spring day, this subtle wine offers a warm and discrete simplicity.

Playing on a perfect balance between restrained fruitiness and measured acidity, it has a mystifying ability to perfectly suit great everyday meals. An ideal partner for basically any occasion such as impromptu buffets, quick snacks or with slowly-simmered white meats, lightly-grilled fish or mixed salads.

It’s also quite a hit with eggs whether fried, in an omelette or with a quiche.

Its delicate and subtle nuances make it an ideal partner with young milky cheeses such as Tommes, Saint-Nectaire or Chaource.

Pinot Blanc d’Alsace

Its origins

In 1896, following a congressional decision in Chalons, this variety was distinguished from Chardonnay. It is a white variety of Pinot Noir identified in 1895 by Pulliat in Chassagne-Montrachet then in 1896 by Durand in Nuits-Saint-Georges.