Weißburgunder

Portrait

Weissburgunder, French Pinot Blanc, is like Grauburgunder a mutation of the Burgundy vine and was long confused with Chardonnay; the two varieties were only separated through ampelography in the 19th century. In Germany it is widespread in Baden and Pfalz, and in Alsace it serves among other things as a base for Crémant d'Alsace.

The vine buds early and ripens early to mid-season, and likes deep, calcareous soils and warm microclimates. It is considered undemanding, but gains depth only with restrained yields. The wines are fairly reserved, with apple, pear and nut, medium acidity and fine body. In Mosel and Rheinhessen it is usually made dry and slim.

Weissburgunder is a versatile food companion for asparagus, fish, poultry and salads and can gain fullness in barrique.