(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;
Characteristics:
| 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