Pinot Blanc originated in the Burgundy region of eastern France, where it once was an important variety. It is found in the Alsace region of northeastern France, and is also grown in Italy, Germany, Austria, Uruguay, Argentina, Canada, California, and Oregon. While Pinot Blanc resembles Chardonnay, experts have determined that these two grape varieties are unrelated. The white Pinot Blanc grape is considered a genetic mutation or clone of the red Pinot Noir.
Pinot Blanc has a light, neutral aroma. It is highly acidic and is often full-bodied. Its skin contains a high level of tannins for a white grape. In Italy it is made into a light, fruity wine, whereas in California it may be heavily oaked, in fact, processed like Chardonnay, while costing less. In Alsace it is transformed into still, sparkling, and sweet wines.
Pinot Blanc is food friendly. Among the suggestions are Thai and spicy Chinese food, Antipasto, Clams, Oysters, Mussels, and Pasta with Cream Sauce.
See My Own French Wine Articles for a clickable list of French Pinot Blanc wines.