Pinot Blanc


Name of varietal: Pinot Blanc
Common synonyms: Weissburgunder, Klevner, Feher Burgundi, Pinot Bianco, Rulandske Bile, Rulandske biele, Blanc Vrai
Parentage of the grape: genetic mutation of Pinot Noir
History of the grape: Pinot Blanc was first grown in Burgundy and Champagne, France, and can be traced by some sources as far back as the 1st century. For a long time, little distinction was made between it and Chardonnay, however a number of vintners who knew what they were doing began producing it as a varietal release. It eventually came to prominence in the Alsace region, where it is one of the four most common grapes grown there. It made its way across Europe and to other parts of the world from there and is now a popular grape in cooler climate regions where it is most able to thrive. 
Characteristics of the grape: light to medium-bodied, acidic, grapefruit rind, peach, apricot, canteloupe, honeysuckle, white pepper
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Pinot Blanc on Snooth

  • For the first 2 weeks of June it'll be Beaujolais time here at Snooth.These are red wines perfectly suited for the transition into Summer.I am curious what you think about Beaujolais and what your favorite wines are so share your secrets with us!I'll add some notes in the coming days.Who's first to post? Read More

    Forum post in the topic Beaujolais GTi post your...

  • Barboursville Vineyards Pinot Grigio 2006


    I've always been a fan of Barboursville's Cab Franc, but the 2008 Pinot Grigio was really quite good. Shimmering, zesty fruit -- apple, lychee, pineapple -- presented in a clean, racy fashion. Like a fine NZ Sauv Blanc without all the cat-pee overtones. Hey, I'm from Virginia, and I know how mediocre most of our wines are. This one is *good.* Read More

    Wine review by Hrrundivbakshi

  • Tokay Pinot Gris Domaine Weinbach "Cuvee Laurence" France Alsace Tokay Pinot Gris Blanc NV


    amazing, dry, smooth and delicious Read More

    Wine review by melcallen

  • Paraiso Springs Pinot Blanc Santa Lucia Highlands Reserve 1995


    No written review

    Wine review by Irie Wines

  • I understand and appreciate the whole science and reasoning behind aging wines in oak. I also really dig the idea and the tradition of it. Unfortunately, I really do not like the flavors that oak aging add to wine. I tend to enjoy the fruitier, "cleaner" reds out there such as barbera, pinot noir, and especially New York State reds. That being ... Read More

    Forum post in the topic Need help with oak...

  • Basel Cellars Merlot 2005


    This is a big, meaty and satisfying Merlot. Have you been dissuaded by "Sideways" and its adherents from enjoying good Merlot? Why should you be, since the movie's protagonist, Miles, with unbounded irony, ends up sipping Cheval Blanc - a Merlot and Cabernet Franc blend - at the end of the movie after trashing Merlot earlier in favor of Pinot N... Read More

    Wine review by Diderot

  • For me it'll be all about what I am eating. This long weekend I hope to encounter:Oysters and MuscadetBarbeque beef ribs and either Zinfandel or something a little zingier, Freisa?Something outside and a bottle of RoseSo what's it gonna be? Read More

    Forum post in the topic Memorial day weekend - What's...

  • Boutari Moschofilero White 2007


    This is by far the best white I have ever tasted. It is a balance between sweet and dry. Like in between Sauvignon Blanc and Pinot Grigio/Gris. Forget pairing-this is a treat unto itself. Smooth, crisp, fruity- but not cheap. Read More

    Wine review by catalystah

  • Brooks Amycas Willamette Valley 2006


    A fascinating blend of Alsatian grapes. Pinot Gris, Pinot Blanc, Gewurtztraminer, Muscat and Riesling. fruit salad on the nose. lots of peach and apricots on the palate with lots of honey and some alcohol heat that blows away by the second glass. This wine is food friendly but I would recommend it more with chicken than seafood since it doesn't ... Read More

    Wine review by aronowm2

  • Domaine Marc Kreydenweiss Pinot Blanc 2005


    Light, buttery nose with a hint of almonds and light stone fruits. Flavors are oily, buttery, and nutty. It's more savory than sweet, and has a nice long finish. Solid. Read More

    Wine review by mark

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