Pinot Blanc
Pinot Blanc is a natural mutation of Pinot Noir. For a long time, it was often mistaken for Chardonnay in the vineyard of Burgundy. Alsace wine region is the main producer of the grape variety in France today. It is found in larger quantities in the vineyards of Germany, where it is known as Weissburgunder. It is also present in Hungary, Croatia and in the north east wine region of Italy.
Many earlier planting of Pinot Blanc in California were actually melon de Bourgogne (muscadet). The wine was mostly used in the making of California fizz. However a few producers are starting to make pleasant still bottlings, particularly in the vineyards of the Central Coast, mendocino and Sonoma. A particular location for great Pinot Blanc is the Bien Nacido vineyards in Santa Maria, Central coast.
This early budding and ripening varietal is pretty vigorous and not too demanding in the vineyard. It produces small berries that can be prone to fungal diseases.
Soft, medium bodied wines with apple, citrusy and floral aromas are the most common characteristic of Pinot Blanc wines. Some richer, more complex examples can come from lower yield vineyards associated with techniques such as fermentation in neutral oak barrels. However, the wine inherent lack of acidity make it a better candidate for drinking while still young.
Even if very rare in Burgundy vineyards, a small amount of Pinot Blanc is still authorized to be used in the making of white Burgundy.
Seafood: Pinot Blanc pairs wonderfully with seafood due to its bright acidity and delicate flavors. It complements grilled or roasted fish such as trout, sole, or sea bass. It also works well with shellfish like shrimp, crab, or scallops. Consider serving it alongside a seafood pasta dish or a light seafood salad.
Asian Cuisine: Pinot Blanc's versatility makes it a good choice for pairing with various Asian dishes. It complements sushi, sashimi, and light Asian salads. It can also be enjoyed with dishes like Vietnamese spring rolls, Thai green curry (mild to medium spiciness), or Chinese stir-fries.
Salads and Vegetables: Pinot Blanc works well with fresh salads and vegetable-based dishes. Its crisp acidity can complement green salads with citrus-based dressings or salads featuring light vinaigrettes. It can also be paired with grilled or roasted vegetables such as asparagus, zucchini, or bell peppers.
Great Recipe: Green Salad with Baked Goat Cheese