Pinot blanc is a genetic mutation or clone of pinot gris, which is in turn, a clone of pinot noir. Pinot Noir is genetically unstable and will occasionally experience a point mutation in which a vine bears all black fruit except for one cane which produced white fruit. Bottles labeled Pinot Blanc offer fruity aromas, often of apple, citrus fruit, and floral characteristics. Wines that are varietally pure, although more difficult to find, provide stronger floral characteristics, stone fruits and a headier minerality. Regardless of their exact composition, most wines under the label 'Pinot Blanc' are rather high in acidity and are vinified in tank, though more prestigious examples are fermented in large, 100% used oak barrels. this natural mutation of the Pinot Noir grape is best known in northern European regions like Alsace, most of northern Italy, and in parts of Germany. Its main claim to popularity is its uncomplicated, mildly-flavored wines, which can often be refreshingly tart from cool growing regions. In the states, with a delicate balance between the grape’s natural tendencies and California’s ripening potential, they are revealing a very satisfying and more succulent side of Pinot Blanc.

Pair this crisp and refreshing varietal with seafood, chicken, salads and preparations that include citrus, fennel, dill, capers, green olives, bacon, cheeses, roasted garlic, mustard, basil or toasted nuts.