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Pinot Blanc

  (PEE-noh BLAHN)
Synonyms: Pinot Blanc, Clevner, Klevner (Alsace), Pinot Bianco (Italy), Weissburgunder (Germany); Beli Pinot (Slovenia)

Wine Name: Pinot Blanc

Background: Pinot Blanc is a mutation of Pinot Noir and is just a lighter, white version of that grape. It has very little aroma but when it does it is of apple and almond. The grape is highly acidic which makes it ideal for sparkling wines, but on its own it is realtively neutral in flavor.

Classic Brands and Sources: Alsace – Weinbach, Zind-Humbrect, Hugel; Italy – Shiopetto, Terlano; USA – Arrowood, Au Bon Climat, Chalone, Amity, Archery Summitt;


Style #1 – cool climate

Body – light to medium (-)

Acidity – high

Sweetness – dry

Tannins – low to medium (-)

Style #2 – warm climate

Body – medium

Acidity – medium

Sweetness – dry but fruity

Tannins – low

Wine and food pairing guidelines:
pairs with light dishes or salads which are not heavily flavored but acidic

Foods and Entrees that usually pair:
baked or sauteed fish/shellfish, sushi, baked/roasted chicken, turkey or pork marinated with lemon or vinegar, light curry dishes, salads, vegetable dishes with acidic component

Cheese Pairings:
Feta (sheep’s milk), goat cheese, Gouda, Majorero (Spanish hard goat cheese) Mahon, Bucheron (French goat cheese), dry Jack cheese, Neufchatel