Monday, November 18, 2013

Pinot Blanc

The white version of Pinot Noir

Pinot Blanc is the white version of Pinot Noir. It was only as the result of a congressional decision at Chalons in 1896 that this varietal was distinguished from Chardonnay. It was first identified in 1895 as the white version of Pinot Noir by Pulliat in Chassagne-Montrachet, and then in 1896 by Durand at Nuits-Saint-Georges. 

Pinot Blanc and the varietal Auxerrois (also referred to as Auxerrois de Laquenexy) are frequently referred to under the same designation Pinot Blanc or Pinot. This varietal is often used in the production of base wines for Crémant d’Alsace.


The eye

The wine is pale yellow in color with hints of green. The wine is clear and brilliant.
The nose is fresh and delicately fruity, offering notes of peaches and apples, with floral hints.
Pinot Blanc opens quickly. Pleasant and soft, with medium acidity, it represents a solid middle-ground within the range of Alsatian wines.


Food and wine pairing

Pinot Blanc can easily accompany starters or main courses. It pairs well with simple dishes such as fish, white meats, poultry and egg-based dishes (omelettes, eggs benedict, quiches, etc.). It is also delicious with soft cheeses.


 
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