VINES

PINOT BLANC

History

Also called Klevner (not to be confused with the Klevener Heiligenstein corresponding to Savagnin Rose), it is the white form of Pinot Black. Only after the Congress of Chalons in 1896, this variety was distinguished from Chardonnay. This is the white variety of Pinot Black observed in 1895 by Pulliat in Chassagne-Montrachet and then in 1896 by Durand in Nuits-Saint-Georges. Pinot Blanc and Auxerrois grape variety (of Auxerre Laquenexy) are frequently associated with the same denomination Pinot Blanc or Pinot. It is used very often in the development of base wines for Crémant d'Alsace.

Tasting

Ceil: The color is a pale yellow color with some green highlights. The wine is clear and bright.
Nose: The nose is fresh, delicately fruity, with notes of peach, apple and floral tips. Without being exuberant, it perfectly expresses the primary aromas.
Taste: Pinot Blanc is a wine that opens quickly. Pleasant, soft with medium acidity, it represents a happy medium in the range of Alsatian wines.

Food and wine

Pinot Blanc is a wine entry but also the main course. He agrees with all simple dishes, fish, white meats, poultry, egg dishes (eggs casserole, omelets, quiche).
It is also welcome with soft cheeses (cream cheese, fresh square...).

Ampelography

There are several variations of this variety: the true pinot blanc, pinot blanc and early in Alsace, Pinot Blanc from Alsace (Pinot Blanc or large) that was selected by Oberlin.
Leaf: Dark green, full, three or five lobes.
Bunch: Small to medium, cylindrical, compact.
Berry: small spherical or slightly ovoid.

In the vineyards

Pinot Blanc is a vigorous grape variety, regular production, it is suitable for deep, warm enough, stony or not. It has good resistance to cold.

• Sylvaner
• Pinot Blanc
• Riesling
• Muscat
• Pinot Gris
• Pinot Noir
• Gewurztraminer
• Klevener de Heiligenstein

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