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Written by Master Sommelier Evan Goldstein

When I think about Pinot Blanc ( ˈpē-(ˌ)nō-ˈbläⁿ), I am reminded of the classic American TV show What's My Line? And its trademark line, “Will the real X please stand up?" It's very difficult to identify or characterize Pinot Blanc, which goes under many aliases in different parts of the world. Although it's often referred to as “poor man's Chardonnay.” In fact, Pinot Blanc has little in common with Chardonnay. Bottles labeled Pinot Blanc in France's Alsace region are usually blends consisting of as much of the local Auxerrois grape as of Pinot Blanc. And most of what is bottled in California as Pinot Blanc is in fact a completely different grape entirely, Melon de Bourgogne, the variety that gives us France's Muscadet. However, “real” Pinot Blanc is a wonderfully food-friendly, tasty wine worthy of shelf space in any epicure's refrigerator.

0.06%

Total vineyard/wine grape plantings in California
258 Acres

Bearing and non-bearing area in California

0.06%

Total vineyard/wine grape plantings in California
104 Hectares

Bearing and non-bearing area in California

(Year end 2021)

Signature Styles & Characteristics

Although any grape can be interpreted in innovative and at times, outlier styles, the following chart/graphic represents the preponderance of what you will find California’s winemakers producing.

Dryness/Residual Sugar

Still: 100 percent on a scale from Dry to Sweet of Dryness/Residual Sugar. Sparkling: 100 percent on the same scale.
Acid (potential)

Still: 100 percent on a scale from Low to High of Acid (potential). Sparkling: 100 percent on the same scale.
Alcohol (potential)

Still: 90 percent on a scale from Low to High of Alcohol (potential). Sparkling: 90 percent on the same scale.
Body (weight on palate)

Still: 70 percent on a scale from Light to Full of Body (weight on palate). Sparkling: 70 percent on the same scale.
Texture

Still: 50 percent on a scale from Tart and Lean to Round and Smooth of Texture. Sparkling: 100 percent on the same scale.

Aromas/Flavors

Fruit

Lemon/Meyer lemon, citrus zest, green/yellow apple, yellow/brown pear, apricot, yellow plum, peach, nectarine, quince
Vegetable

Ginger root, straw, verbena, lemongrass, chive
Floral

Apple blossom, citrus blossom, elderflower, wildflowers
Earth

Gravel, mineral, stone.
Wood

Oak, vanilla, butter, young coconut
Other

Raw almond, pinenut, cashew, lanolin, beeswax