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Highly Acidic, Full Bodied
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Algeria, Argentina, Australia,
Austria (called Blauburgunder or
Spätburgunder), Brazil, Canada,
Czechoslovakia, England,
France, Germany
(Spätburgunder), Greece,
Hungary, Italy (Pinot Nero),
Mexico, New Zealand,
Switzerland (Clevner, labeled
"Dole" when blended with
Gamay Noir), the United States,
and Yugoslavia (Burgundac).
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Chalky containing Calcium
Carbonate
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Fresh Salmon, Seafood dishes,
Pork, Olives and Cheese
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Cocktails, Lunch, Family Events
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Pinot Blanc:
Pinot blanc is a genetic mutation or clone of pinot gris, which is
in turn, a clone of pinot noir. The leaf structure, clusters and
berries so resemble Chardonnay that there are many vineyards
in Europe where plantings of the two grapes are intermingled.
This may have led to some confusion and mis-naming of
grapes as "pinot chardonnay" (chardonnay is decidedly not of
the pinot family).
Clones of pinot blanc vary in vine vigor and fruit production
capacity, but all clones are characteristically high in acid and
low in aromatic intensity. Leafroll virus is almost endemic in
pinot blanc and both size and general vine vigor are below
average when propogated from older plantings. Bunches are
compact and not suited to rain-prone locations, although crop
recovery from early frost tends to be above-average. Crop size
varies from three to five tons per acre, depending on clone and
vine size.
Pinot blanc berry skins have an unusually high tannin content
and the wines are prone to browning.
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