Wines made from Pinot blanc grapes of Hungary
Discover the best wines made with Pinot blanc as a single variety or as a blend of Hungary.
More informations about the variety Pinot blanc
Pinot Blanc is a grape variety that originated in Burgundy, mutated from Pinot Gris. Today, it is grown in Alsace where it is called klevner when blended with auxerrois. The continental climate, with its cold winters and hot summers, is particularly suited to pinot blanc. It is resistant to frost in winter and in summer, the roots draw the minerals it needs from the warm soil. Its bunches are made up of small berries with thick skins and melting pulp that produce fruity, spicy wines, balanced between acidity and alcohol. pinot blanc is also used for crémants and sparkling wines. Pinot Blanc is also used for Crémant and sparkling wines. It is widely grown in Italy, where it covers almost 7,000 hectares, and is also found in Germany, Austria, Canada and South Africa.
More informations about the wines of Hungary
Hungary, in Central Europe, has earned its reputation in the wine world with only a few styles of wine, but for centuries it has been a wine-producing nation of considerable diversity. In addition to the Sweet wines of Tokaj and the Bull's Blood of Eger, Hungary's wine range includes Dry whites from the shores of Lake Balaton, Somló and Neszmély, and finer reds from a variety of regions, including Villány, Sopron and Szekszard. Hungarian wine culture dates back to Roman times and has survived many political, religious and economic challenges, including Islamic rule in the 16th century (when Alcohol was banned) and the Phylloxera epidemic in the late 19th century. The modern Hungarian wine regions are spread throughout the country.
What are the typical flavors of the Pinot blanc grape variety?
- Tree fruitPresent in 20% of Pinot blanc
- Citrus fruitPresent in 15% of Pinot blanc
- EarthPresent in 13% of Pinot blanc
- Tropical fruitPresent in 9% of Pinot blanc
- OakPresent in 9% of Pinot blanc
- Non oakPresent in 8% of Pinot blanc
- MicrobioPresent in 8% of Pinot blanc
- VegetalPresent in 7% of Pinot blanc
- SpicesPresent in 7% of Pinot blanc
- PearPresent in 3% of Pinot blanc
- PeachPresent in 3% of Pinot blanc
- FloralPresent in 3% of Pinot blanc
- Red fruitPresent in 2% of Pinot blanc
- TropicalPresent in 2% of Pinot blanc
- CitrusPresent in 2% of Pinot blanc
- PineapplePresent in 1% of Pinot blanc
- MarmaladePresent in 1% of Pinot blanc
- OilPresent in 1% of Pinot blanc
- BananaPresent in 1% of Pinot blanc
- ElderflowerPresent in 1% of Pinot blanc
News about the grape variety Pinot blanc
’Low and no’ drinks trend gathers pace, says UK survey
Low and no alcohol drinks are becoming increasingly popular in the UK, according to a new YouGov survey commissioned by The Portman Group, the industry self-regulatory body. Nearly one third of respondents said they chose low or no alcohol drinks on a ‘semi-regular’ basis, up from one in four in a similar survey a year earlier. Its results fit with analysis that consumer demand for ‘low and no’ drinks is growing strongly in several developed countries. Portman Group and YouGov define ...
OIV welcomes back Ukraine as a member state
Having left the ranks of the International Organisation of Vine and Wine (OIV) in 2008, Ukraine has again joined the leading intergovernmental institution. This brings the total number of member countries up to 49. The renewed membership is effective from 30 October and was formalised on Friday 4 November at the OIV’s General Assembly in Baja California, Mexico. The plenary session, which closed the institution’s 43rd annual congress, had its most symbolic and heartfelt moment when the Ukrainian ...
Hugh Johnson: ‘I’ve formed a bond with Grillo and flirted with Verdicchio’
I’d like to say we took advantage of the lockdown and its related commotion to do a stock-take, explore new avenues, turn over intriguing stones, widen and deepen our drinking, taking careful notes as we went. Sadly, no. I won’t say we got stuck in a rut, but we did tend to stick with comfort wines – and “comfort”, in our case, means familiar. Regular readers of this quarterly column can probably guess the labels on the resulting empties. We have a wider range of comfort foods, I’m afraid, than ...