Pinot Blanc is a genetic mutation directly from Pinot Noir. Somewhere along the way, Noir vines threw white grapes, and these have been cloned and stabilised into what we now know as Pinot Blanc. The variety is most prevalent in France, particularly in Alsace, but it is also cultivated in Italy, Germany, and has even made it as far as the U.S.
The styles can range from crisp, floral wines designed for early consumption, to richer, fuller-bodied whites that have the potential for ageing. Most commonly, though, it is made as a lighter, aromatic wine, often blended with other varieties.
In Alsace, Pinot Blanc is often blended with a local varietal called Auxerrois. The resulting wines are light to medium-bodied whites, with aromas of apple, citrus and floral tones, and often accompanied by a flinty, mineral note.
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