APPEARANCE

ON THE VINE: It is similar to Chardonnay (small, yellowish-green, very round berries on fairly small bunches), but its large, thick, dark-green leaves resemble those of Pinot Noir and Pinot Gris.

IN THE GLASS: The wine is yellow to bright green. With wood treatment, it resembles a Chardonnay.

SMELL

Buttery citrus aromas, similar to a lightly wooded Chardonnay.

TASTE

Barrel fermented versions have a Chardonnay-like citrus and toast character.

ORIGIN

Much uncertainty surrounds the early history of this variety. Is it a mutation of Pinot Noir or related to Chardonnay – as its old name Pinot Chardonnay may suggest? For many years Pinot Blanc and Chardonnay were mistaken for each other, and some authorities today claim that Pinot Blanc is a descendant of Pinot Gris. It is a native of the Côte d'Or but has long been cultivated in Alsace, and Clevner, as it was known, was recorded as early as the 16th century. The variety is also used in sparkling wines, while in Alsace it is often blended with Sylvaner and Chasselas in wines labelled Edelzwicker.

IN SOUTH AFRICA

Pinot Blanc first made its way to the shores of the Cape in the early 1990s to be planted mainly in warmer areas such as Paarl and Robertson. Several wineries have experimented with single varietal wines in this regard, but today Pinot Blanc is used largely in blends of various sorts and it remains a minor player in the national vineyard.

ELSEWHERE IN THE WORLD

It is cultivated as Pinot Bianco in northeast Italy and as Weisser Burgunder or Weissburgunder in Germany. Eastern Europe and California also have some plantings.

AGEING POTENTIAL

If the wines have been fermented in wood and have suitably high acid levels combined with either high sugar or high alcohol levels, they can last between 3 and 4 years. Otherwise for early-drinking.

MATCHING WITH FOOD

Seafood and mildly curried or spiced dishes.

SERVING TEMPERATURE

Between 10° and 14° C.