Pinot Blanc

Jancis Robinson describes Pinot Blanc as 'the white-berried mutation of Pinot, part of the vast family of vaguely Burgundian vines'. The German Wine Institute (DWI) explains that Pinot Gris is a light bud mutation of Pinot Noir and that Pinot Blanc can be seen as a continuation of this mutation via Pinot Gris; Champagne.fr likewise calls it a member of the Pinot family and a variant of Pinot Gris. According to the DWI, Pinot Blanc has been known since the 14th century. The Alsace wine interprofession (CIVA) records that it was identified in 1895 by Pulliat in Chassagne-Montrachet, then in 1896 by Durand in Nuits-Saint-Georges, and that in 1896, following a congressional decision in Chalons, it was distinguished from Chardonnay. Jancis Robinson names Auxerrois as the variety most similar to Pinot Blanc, the main difference being Auxerrois' tendency to ripen even more easily. She also records mistaken identities: in the 1980s Pinot Blanc was mistaken for Chardonnay in north-eastern Italy, much of the older 'Pinot Blanc' planted in California, particularly in Monterey, turned out to be Melon de Bourgogne, and Pinot Blanco is a common misnomer for Chenin Blanc in Latin America.

• Jancis Robinson: 'the white-berried mutation of Pinot'
• DWI: a continuation, via Pinot Gris, of the bud mutation of Pinot Noir; Pinot Blanc produces greenish-yellow berries, while those of Pinot Gris are distinctly copper-colored
• Names: Pinot Blanc in France and Pinot Bianco in Italy (DWI); Weissburgunder in Germany and Beli Pinot in Slovenia, Croatia and Vojvodina (Jancis Robinson)
• Identified in 1895 by Pulliat in Chassagne-Montrachet and in 1896 by Durand in Nuits-Saint-Georges, and distinguished from Chardonnay in 1896 (CIVA)

According to VIVC, the country of origin of Pinot Blanc is France; VIVC lists it under the prime name Pinot Blanc as variety number 9272. VIVC records no known parents for Pinot Blanc.

• Country of origin (VIVC): France
• VIVC variety number: 9272; prime name Pinot Blanc
• Berry skin colour (VIVC): blanc
• Parents (VIVC): none recorded

Jancis Robinson calls Pinot Blanc, often blended with Auxerrois and called Clevner or Klevner, Alsace's everyday white, though it is not planted as widely as more 'noble' varieties there. CIVA's guide lists the grape varieties permitted for Alsace Grands Crus as Riesling, Muscat, Pinot Gris and Gewurztraminer, so Pinot Blanc is not among them. In Germany, where it is called Weissburgunder, the DWI reports about 6,318 hectares in 2023, or 6.1 percent of the German vineyard area, with Baden (about 1,660 hectares), Rheinhessen (about 1,641) and the Palatinate (about 1,491) as its strongholds; the DWI adds that the area has almost doubled since 2001 and that the variety thrives wherever it is already too hot for Riesling. Jancis Robinson writes that Austria is perhaps the country which values Weissburgunder the highest, particularly around the shallow Neusiedlersee, and that it is also grown in Styria, in Lower Austria and around Vienna. She adds that it is probably in Italy, as Pinot Bianco, that the vine is most widely grown, from the sub-alpine terraces of the Alto Adige to Collio and Isonzo in Friuli. It is also planted in Luxembourg, and some of the best New World Pinot Blanc is grown in British Columbia in western Canada, according to Jancis Robinson.

• Alsace: the everyday white, often blended with Auxerrois (Jancis Robinson); not among the Grand Cru varieties listed by CIVA
• Germany (Weissburgunder): about 6,318 hectares in 2023, 6.1 percent of the vineyard area (DWI); Baden about 1,660 ha, Rheinhessen about 1,641 ha, Palatinate about 1,491 ha
• Austria: around the Neusiedlersee, in Styria, in Lower Austria and around Vienna (Jancis Robinson); the DWI notes the variety is also common in Austria, Switzerland and Slovenia
• Italy (Pinot Bianco): Alto Adige, and Collio and Isonzo in Friuli (Jancis Robinson)
• New World: British Columbia; in California, the newer plantings in Carneros, mainly for the sparkling wine industry, are true Pinot Blanc (Jancis Robinson)

CIVA describes Alsace Pinot Blanc as pale yellow, with a fresh, subtly fruity nose showing hints of peach, apple and floral nuances, and a palate whose well-balanced acidity produces pleasant and light-bodied wine. The DWI describes German Pinot Blanc as pale to light yellow, delicate and restrained on the nose, with a discreet aroma often reminiscent of green nuts, apple, pear, quince, apricot, citrus fruit or fresh pineapple, and calls its slightly nutty aroma typical. For the DWI, Pinot Blanc is not overly rich in alcohol, and when dry its medium to full body and fine acidity make it suitable for many dishes; it also calls Pinot Blanc often the counterweight to the creamy Pinot Gris: lighter, tangier, fresher. Jancis Robinson notes that the best Alsace examples have the sort of smoky perfume common to virtually all Alsace whites, and that in British Columbia the naturally high acidity and well-delineated fruit flavours suit the variety.

• Alsace (CIVA): pale yellow; hints of peach, apple and floral nuances; well-balanced acidity, light-bodied
• Germany (DWI): discreet aroma of green nuts, apple, pear, quince, apricot, citrus fruit or fresh pineapple; a slightly nutty aroma is typical
• Germany (DWI): not overly rich in alcohol; when dry, medium to full body and fine acidity
• The best Alsace examples have the smoky perfume common to virtually all Alsace whites (Jancis Robinson)

In Alsace, CIVA notes that Pinot Blanc is often blended with Auxerrois; these blends are labelled either Pinot Blanc or Pinot, while Auxerrois vinified alone is labelled Auxerrois. Jancis Robinson writes that yields have to be really quite low before a Pinot Blanc can stand up to barrel ageing. In Germany, the DWI describes styles ranging from light summer wines to powerful bottlings up to the dry Auslese, with barrique barrels also used for late harvest and selection wines, and noble sweet wines and sparkling Weissburgunder available in limited quantities; Jancis Robinson adds that Spätlese trocken is the most successful ripeness level for this grape in the southern German wine regions. In Austria the ripest Weissburgunder, often blended with other grape varieties, particularly Chardonnay, is given oak ageing, while in the Alto Adige she cites Alois Lageder's Haberlehof Pinot Bianco as usually untroubled by oak ageing.

• Alsace: blends with Auxerrois are labelled either Pinot Blanc or Pinot (CIVA)
• Barrel ageing needs really quite low yields (Jancis Robinson)
• Germany: from light summer wines to the dry Auslese; barriques for late harvest and selection wines (DWI)
• Austria: the ripest Weissburgunder, often blended with Chardonnay, is oak aged (Jancis Robinson)

CIVA calls Pinot Blanc the major varietal used for white Crémants d'Alsace, providing freshness and tenderness, and its trainer guide says Crémant d'Alsace is made predominantly from Pinot Blanc, or Pinot Gris, Riesling, Chardonnay or Pinot Noir (Crémant Rosé). The appellation was created by a decree on August 24, 1976, and CIVA says it represents a quarter of Vins d'Alsace production; at the end of the 19th century several Alsace-based wine-making businesses already produced sparkling wines using the traditional method. CIVA states that the berries must be harvested whole and placed in their entirety on the presses, and that the ageing period on lees must be over nine months. There are over 500 producers in the Syndicat des Producteurs de Crémant d'Alsace, and CIVA calls Crémant d'Alsace the top AOC sparkling wine consumed in homes across France after Champagne. In Champagne, Pinot Blanc is one of five varieties authorised beyond the three main grapes; Champagne.fr says those five account for only 0.3% of the area under vine, and describes Pinot Blanc as more consistent to work with than Pinot Gris, ripening faster than Pinot Noir, and making punchy, full-bodied wines. Jancis Robinson notes that in Italy the sparkling wine business uses Pinot Bianco widely for blending with Chardonnay.

• Crémant d'Alsace: Pinot Blanc is the major varietal for white Crémant (CIVA)
• AOC created by a decree on August 24, 1976; a quarter of Vins d'Alsace production (CIVA)
• Whole berries pressed; lees ageing of over nine months (CIVA)
• Champagne: one of five additional authorised varieties that together cover 0.3% of the area under vine (Champagne.fr)

Jancis Robinson singles out Weingut Rebholz in Siebeldingen for the light hand needed when German Weissburgunder is barrel aged. In Austria she names Alois Gross, who makes an attractively crisp example in Kittenberg in Styria, and, around the town of Gols in Burgenland, Matthias Beck, Gernot Heinrich and Matthias Leitner. In the Alto Adige she cites Alois Lageder's Haberlehof Pinot Bianco, and in Friuli the Pinot Bianco of Mauro Drius, Felluga, Jermann and Schioppetto. Querciabella in Chianti makes Batàr from a blend of Pinot Bianco and Chardonnay, and in California Au Bon Climat makes Hildegard, a blend of Pinot Gris and Pinot Blanc with a little Aligoté; she also notes Pinot Blanc grown at the Bien Nacido vineyard in Santa Maria.

• Germany: Weingut Rebholz, Siebeldingen (Jancis Robinson)
• Austria: Alois Gross (Kittenberg, Styria); Matthias Beck, Gernot Heinrich and Matthias Leitner around Gols (Jancis Robinson)
• Italy: Alois Lageder Haberlehof Pinot Bianco (Alto Adige); Mauro Drius, Felluga, Jermann and Schioppetto (Friuli) (Jancis Robinson)
• California: Au Bon Climat Hildegard; the Bien Nacido vineyard in Santa Maria (Jancis Robinson)

CIVA says the balance between restrained fruitiness and measured acidity lets Alsace Pinot Blanc suit great everyday meals, from impromptu buffets and quick snacks to slowly-simmered white meats, lightly-grilled fish or mixed salads. It also recommends it with eggs, whether fried, in an omelette or with a quiche, and with young milky cheeses such as Tommes, Saint-Nectaire or Chaource. The DWI calls German Pinot Blanc a versatile menu wine, well suited to seafood, fish, veal, pork and poultry, or simply as a well-chilled terrace wine, and pairs more extract-rich variants and barrique wines with lamb or delicate dishes of young game.

• Alsace (CIVA): impromptu buffets, quick snacks, slowly-simmered white meats, lightly-grilled fish, mixed salads
• Eggs, whether fried, in an omelette or with a quiche (CIVA)
• Young milky cheeses: Tommes, Saint-Nectaire, Chaource (CIVA)
• Germany (DWI): seafood, fish, veal, pork and poultry; extract-rich and barrique wines with lamb or young game

Every figure, date and descriptor in this article is drawn from the sources below. Last verified 2026-09-29.

• https://www.vivc.de/index.php?r=passport%2Fview&id=9272
• https://www.jancisrobinson.com/learn/grape-varieties/white/pinot-blanc
• https://www.vinsalsace.com/en/tastes-and-colours/grapes-varieties/fresh-and-dry/pinot-blanc-dalsace/
• https://www.vinsalsace.com/en/tastes-and-colours/aoc/aoc-cremant-dalsace/
• https://www.vinsalsace.com/assets/files/pro-formateurs/6941/d8-gb-2020_bat.pdf
• https://www.winesofgermany.com/our-wine/grape-varieties/grape-variety/110/pinot-blanc
• https://www.champagne.fr/en/about-champagne/a-great-blended-wine/champagne-and-its-grape-varieties