Pinot Blanc from Luxembourg: A underestimated grape variety with great potential

In addition to the auxerrois, the Pinot Blanc is the most frequently used grape variety for the production of Crémant. With fruity aromas of citrus fruits to Mirabelle and pear, it is ideal for lively, thirst -deleting, tasty and even complex foam wines.

But even as a still wine, the Pinot Blanc convinces with fine elegance and remarkable complexity. It fits both as an aperitif and fish, light meat, poultry and veal. A Pinot Blanc from a warm vintage like 2022 is particularly recommended to a juicy cordon bleu with mushroom sauce – its abundance and liveliness harmonize perfectly with this dish.

History and distribution

Pinot Blanc is a genetic mutation of Pinot Noir and has the same roots as the Pinot Gris. All three varieties were created by natural intersections, often with the historical variety of Gouais Blanc. Although the Pinot Blanc has probably existed for 2,000 years, it was only described in Germany in the early 19th century and for the first time in Burgundy in 1868, where it originally came from. Until then, Chardonnay and Pinot Blanc have often been equated, although they have very different roots.

Today the Pinot Blanc is growing in many wine regions worldwide. Germany has the largest cultivation area, but also in Alsace, in Austria and Italy, the variety is popular. Interestingly, it is one of the seven white grape varieties that are approved for champagne, but is rarely used for this.

In Luxembourg, the Pinot Blanc occupies around 160 hectares and accounts for 13 percent of the total vineyard area – as much as the Riesling. The wines range from fresh and dry to substantial and structured. The grape variety is usually vinified in steel tanks. But if the grapes are very ripe and have a nice density and abundance, they are ideal for expanding in wooden barrels.

Exclusive tasting

Curious about the years 2022 and 2023 I invited sommeliers and oenologists to an exclusive Pinot blanc tasting in the Gustarium of the winegrowing institute in Remich at the end of February. A big thank you to the team for the support!

Since the submitted samples were numerous, we focused on classically vinified wines. Variants from wooden barrels are tasted in March. 30 wines were tried in two committees, and in the end every taster chose his favorite.

The favorites of the tasting

Anne-Catherine Mondloch, ÖNologist (Wäinhaus, Ehnen): “Complex, fruity bouquet with citrus notes, especially yellow grapefruit and clementine essence. A fine flint note reveals the terroir influence. Clearly and natural in the mouth – an elegant Pinot Blanc. I suggest serving it to a sea egg plate. « 

Niels Toase, Sommelier, Ecole D'Hôtellerie et de Tourisme du Luxembourg: “A modern Pinot Blanc with a little more residual sugar that ensures liveliness. Exotic fruit notes, mineral acid and a salty finish make it ideal as an aperitif or goat cheese. « 

Dominique Rizzi, sommelière and wine consultant: “This Pinot Blanc awakens nostalgic memories of the first taste experiences that I combined with this grape variety when I came to Luxembourg – my 'Madeleine de Proust'! A terroir-embossed wine with lively acidity and notes of lemon and grapefruit. Ideal with asparagus pet dough pate. « 

Damien Lassance, Sommelier, President of the Club Vin Sur Vin (Cactus): “Expressively with aromas of Mirabellen, fresh grapes and baked apple. A fine citric acid and flint notation ensure freshness and complexity. The particularly long -lasting departure is remarkable. Perfect too chicken with curry. « 

Abi Duhr, ÖNologist and internationally recognized expert: “Unusual with eucalyptus notes. One wonders where these grades should come from at a Pinot Blanc. I know this from some vineyards that were surrounded by pine and whose roots these notes have produced. I don't know if this is the case here, but this wine is admirable structured, really magical. One of the best Pinot Blancs that I have tasted in Luxembourg in recent years. ”

Metty Krack, Koeppchen Restaurant in Wormeldingen, AOP tasters: “A wine from a warmer, fuller vintage, the round, poet and fat was than wines from other years. Typical Pinot-Blancic acid-ideal for Friture de la Moselle or as a terrace wine. ”

Claude François, author of this column and the Guide Vinslux: “Notes of pear, quitte and Mirabelle, tarte Tatin. Impressive body, a wine, well packed in alcohol, surprisingly for the vintage. The fruity notes spread out with the tasting, the wine remains very dense, and there is a good acidity that makes it excessive. Drinking relatively quickly, with white meat with sauce. « 

Other recommended wines

• Pinot Blanc Grevenmacher Fels 2023, Clos des Rocher, Grevenmacher

• Pinot Blanc Rousemen 2023, Domaine Kohll-Leuck, Ehnen

• Pinot Blanc Kurschels 2023, Schram winery, Bech-Kleinmacher

• Pinot Blanc Ahn Vogelsang 2023, House Schmit-Fohl, Ahn

• Pinot Blanc Stadtbredimus Goldberg 2023, Domaine Cep d'Or, Hëttermillen

• Pinot Blanc de Nos Rochers 2023, Caves St. Martin, Remich

• Pinot Blanc Les Terrasses d'uet 2022, Domaine Beck, Greiveldange

• Pinot Blanc Ehnerberg Prestige 2023, Domaine Leuck-Thull, Ehnen

• Pinot Blanc Arômes et Couleurs Machtum Gëllebour 2023, Schlink winery, power

• Pinot Blanc 2023, Caves Bernard-Massard, Grevenmacher