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Weißburgunder
Weißburgunder, the same grape as the French Pinot blanc is a white wine grape. One school maintains it is a point genetic mutation of Pinot noir. (Pinot noir is genetically quite unstable and will occasionally experience a point mutation in which a vine bears all black fruit except for one cane which produced white fruit). The other school maintains it is a mutation of Pinot gris, which may itself well have been a point mutation from Pinot noir.
In Alsace, Germany, Luxembourg, Italy, Hungary, Czech Republic and Slovakia, the wine produced from this grape is a full-bodied white. In France, most of the plantings found in Alsace, where it is used for both still white wines, as well as being the most common variety used for the sparkling wine, Crémant d'Alsace. Somewhat confusingly, the designation 'Pinot blanc' for Alsace AOC wine does not necessarily mean that the wine is varietally pure Pinot blanc. (This is different to the case of Pinot Gris, which is a true varietal designation in Alsace.) Rather, the designation means that it is a white wine made from Pinot varieties. Under Alsace appellation rules, the varieties Pinot blanc, Auxerrois blanc, Pinot gris and Pinot noir (vinified white, without skin contact) may all be used, but a blend of Pinot blanc and Auxerrois is the most common. The most full-bodied Pinot blanc wines from Alsace, with a spicy and smoky character and moderate acidity, are likely dominated by Auxerrois grapes.
Weißburgunder, the same grape as the French Pinot blanc is a white wine grape. One school maintains it is a point genetic mutation of Pinot noir. (Pinot noir is genetically quite unstable and will occasionally experience a point mutation in which a vine bears all black fruit except for one cane which produced white fruit). The other school maintains it is a mutation of Pinot gris, which may itself well have been a point mutation from Pinot noir.
In Alsace, Germany, Luxembourg, Italy, Hungary, Czech Republic and Slovakia, the wine produced from this grape is a full-bodied white. In France, most of the plantings found in Alsace, where it is used for both still white wines, as well as being the most common variety used for the sparkling wine, Crémant d'Alsace. Somewhat confusingly, the designation 'Pinot blanc' for Alsace AOC wine does not necessarily mean that the wine is varietally pure Pinot blanc. (This is different to the case of Pinot Gris, which is a true varietal designation in Alsace.) Rather, the designation means that it is a white wine made from Pinot varieties. Under Alsace appellation rules, the varieties Pinot blanc, Auxerrois blanc, Pinot gris and Pinot noir (vinified white, without skin contact) may all be used, but a blend of Pinot blanc and Auxerrois is the most common. The most full-bodied Pinot blanc wines from Alsace, with a spicy and smoky character and moderate acidity, are likely dominated by Auxerrois grapes.
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Historically, Pinot blanc was used both in Burgundy and Champagne. It is still allowed in the Champagne blend, and small amounts of Pinot blanc may, in principle, be blended into some Burgundy wines, but very small amounts are cultivated in either region. In the Champagne region, Pinot blanc is often called Blanc vrai.
In Germany, where it is known as Weißburgunder, the most powerful versions are usually produced in Baden and the Pfalz. In the United States, where it is mainly produced in California, many of the vines called Pinot blanc are actually a different variety, Melon de Bourgogne/Muscadet, which resembles Chardonnay when on the vine.
This mistake was discovered around the mid 1980s by a French oenologist who was examining root stock while visiting the University of California, Davis. Now, Pinot blanc purchased from a nursery should be the genuine article.
In Germany, where it is known as Weißburgunder, the most powerful versions are usually produced in Baden and the Pfalz. In the United States, where it is mainly produced in California, many of the vines called Pinot blanc are actually a different variety, Melon de Bourgogne/Muscadet, which resembles Chardonnay when on the vine.
This mistake was discovered around the mid 1980s by a French oenologist who was examining root stock while visiting the University of California, Davis. Now, Pinot blanc purchased from a nursery should be the genuine article.
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Recent DNA fingerprinting has determined that the grape was created by crossing Riesling with Madeleine Royale, not Silvaner or any other suggested grape variety. But there has been some confusion along the way. In 1996, Chasselas seemed to be a valid candidate, and in 1997 the Chasselas variety, Admirable de Courtiller, was specified. However, this was shown to be wrong when the reference grape that was believed to be Admirable de Courtiller was proven in the year 2000 to be Madeleine Royale, which is now known to be a Chasselas seedling.
Pinot blanc has also been confused with Chardonnay, and wineries often vinify it in a similar style, using barrel fermentation, new oak and malolactic fermentation. It can also be treated more lightly and made into a crisper wine that still has some ability to age.
Alsace, Germany, Italy and Hungary all produce full-bodied, dry white wines from this grape. Additionally, Germany and Austria produce some sweeter wines from it. In France the grape is often blended with Klevner and Auxerrois grapes to give it a more alsation flavor.
Pinot blanc gives a wine, frequently with a nose of apples and melons, but it does not have very distinctive characteristics. It typically has a medium acidity, and the wines are usually made for immediate consumption. They are seldom meant for cellaring.
Pinot blanc has also been confused with Chardonnay, and wineries often vinify it in a similar style, using barrel fermentation, new oak and malolactic fermentation. It can also be treated more lightly and made into a crisper wine that still has some ability to age.
Alsace, Germany, Italy and Hungary all produce full-bodied, dry white wines from this grape. Additionally, Germany and Austria produce some sweeter wines from it. In France the grape is often blended with Klevner and Auxerrois grapes to give it a more alsation flavor.
Pinot blanc gives a wine, frequently with a nose of apples and melons, but it does not have very distinctive characteristics. It typically has a medium acidity, and the wines are usually made for immediate consumption. They are seldom meant for cellaring.
