In the world of Pinots, Pinot Blanc’s story is usually overshadowed by the more popular Pinot Noir and Pinot Gris. Born in Burgundy, France, Pinot Blanc developed as a color mutation when vines of Pinot Noir stopped developing anthocyanins, the compound responsible for the pigmentation of red grapes. This light body, low acid grape is mostly planted in the cooler regions of Alsace (France), Austria, Germany, and northern Italy, where it is known as Pinot Bianco. Most examples of Pinot Blanc are at their best when consumed young, showing delicate aromas of lemon zest, green pear and wet stone.
In Alsace in northeastern France, Pinot Blanc is commonly blended with the white grape Auxerrois to add richness and herbal components. The Trimbach family has been producing Pinot Blanc for thirteen generations using traditional vinification techniques to maintain acidity and freshness. Their classic version of this wine is perfect as an aperitif or with bright pickled dishes that are so customary to the region.
Pinot
Blanc’s delicate character works best with lighter dishes like seafood
salad or vegetable platters. Or share a
bottle with friends and introduce them to the world of “the other Pinot”.
Discover our selection of Pinot Blanc
Author: Maytte Rivera
