Pinot Blanc
A white mutation of Pinot Noir that makes crisp, gentle whites and sparklers. It's a quiet favorite in Michigan, Oregon and Alsace-inspired California wineries.
Pinot Blanc is the white member of the Pinot family, a natural mutation of Pinot Noir. It's an important grape in Alsace, northern Italy (as Pinot Bianco), Germany and Austria (as Weissburgunder). It makes gentle, food-friendly whites that sit somewhere between Chardonnay and Pinot Gris.
What It Tastes Like
Expect green apple, pear, citrus and almond, with a soft, creamy texture and moderate acidity. It's mostly made dry and unoaked, though some producers use lees aging or a touch of oak for extra richness. It's also a good base for sparkling wine.
Where It Grows
Michigan's Leelanau Peninsula and Old Mission Peninsula make some of the most notable Pinot Blanc in the country, bottled on its own and in sparkling wines. Oregon's Willamette Valley, California's Monterey and Anderson Valley regions, Washington and the Finger Lakes grow it too.
What to Look For
- Dry Pinot Blanc, an underrated food wine.
- Sparkling wines using Pinot Blanc.
- White blends with Auxerrois or Pinot Gris.
Where to Find Pinot Blanc
Wine regions on American Winery Guide where Pinot Blanc is grown or poured: