Pinot Blanc Wine

A white mutation of Pinot Noir, Pinot Blanc is used to make a dry French wine by the same name. It is also widely planted in northern Italy, where it is used to make Pinot Bianco wine, and in Germany and Austria, where it is known as Weissburgunder.

Most styles of Pinot Blanc are deliciously straightforward, uncomplicated and ready to drink upon release, but some styles will benefit from the extra complexity that develops after a few years of aging.

With its medium-high acidity, Pinot Blanc wine is a good alternative to Chardonnay. And like this popular grape, it is produced in various styles—meaning there’s a crisp or creamy Pinot Blanc for every occasion.

Pinot Blanc's origins lie in France's Burgundy region. Although it is still grown here, it is more commonly found in Alsace, northern Italy, Germany and Austria. It also grows in Hungary, the Czech Republic, California, Oregon and Canada.

Pinot Blanc thrives in high elevations with cool temperatures and little direct sun and heat.

Like Chardonnay, Pinot Blanc is capable of producing a wide range of wines. The wine's core characteristics include a medium- to full-bodied with medium-high acidity that responds well to oak aging.

Richer styles of Pinot Blanc such as those from Alsace, Germany, Austria and California, are soft, well-balanced wines with good freshness. Expect aromas of flowers, green apples, almonds and a hint of spice, followed by creamier peach flavors, nutty tones and a mineral finish. If aged in oak, the wine can take on more complex honey flavors.

In contrast, sparkling Crémant d'Alsace wines and those made in northern Italy tend to be crisp with a variety of nutty flavors.

It is best to drink tart, light-bodied Pinot Blanc wines while they are young and fresh.

Pinot Blanc is also widely used to make sweet dessert wines.

Pinot Blanc wines are typically fruit-forward, with primary flavors of apple and peach and delicate white floral aromas. Flavors can range from light and tart to smooth and creamy, depending on where the wine is produced. But all Pinot Blancs enjoy a characteristic minerality that reminds many of wet stones.

Pinot Blanc flavors can include:

• Pear
• Peach
• Apricot
• Nectarine
• Green apple
• Almond
• Lemon zest
• Baking spice
• Gravel

If aged in oak barrels, Pinot Blanc can develop secondary flavors of nutty almond and creamy vanilla, adding additional layers of complexity.

When finding the best Pinot Blanc for you, pay attention to the region the wine is from—this can affect the style, the acidity and the wine’s flavors.

Today, Alsace is considered the spiritual home of Pinot Blanc and wines from here are smooth and soft with plenty of creamy fruit flavors and a nutty finish. Germany, Austria and California also produce Pinot Blanc wine in this richer style.

If you prefer a crisp, lighter wine with delicate aromas, look for refreshing Pinot Blancs produced in northern Italy, Oregon or Canada.

With its medium level of acidity and fruit-forward character, Pinot Blanc is a food-friendly white best suited to lighter dishes with more delicate flavors.

Its acidity makes it an excellent option for cutting through dishes with buttery or creamy sauces—think chicken alfredo or butter-poached lobster—though lighter-style Pinot Blanc wines risk being overpowered by richer dishes.

If you’re after a vegetarian option, green salads topped with creamy dressings and cheeseboards starring soft cheeses like burrata, chèvre, and brie make a delicious pairing.

Sparkling styles of Pinot Blanc make a wonderful aperitif, while sweeter styles of Pinot Blanc are ideal dessert wines, especially when paired with desserts with hints of hazelnut or almond or with lots of caramel.

Like most other white wine varieties, Pinot Blanc should be served chilled—between 45-55°F—and in a classic white wine glass. The lower temperature lifts the wine’s delicate blossom aromas and enhances its refreshing acidity and characteristic minerality.

If served warmer than this or in a bigger glass, you risk masking Pinot Blanc’s flavors and acidity and losing its floral aromas.