Pinot Blanc is a lesser-known cousin of Pinot Gris/Grigio – it handles cooler, damper climates well, and exhibits more body and minerality than Pinot Gris when it’s done well. The pairing for this tonight is a simple seared chicken with a mustard-cream-dill pan sauce, plus roasted potatoes and green beans. BluStone is one of my favorite wineries in Northern Michigan.
BluStone Pinot Blanc (2016) Leelanau Peninsula, Michigan – $28
Color: very pale; just a hint of gold, and some green on the edge.
Aroma: bracing minerality, acidity, and citrus notes, with some stone fruit underneath.
Taste: good up front, with a combination of stone fruit (apricot) and soft citrus (tangerine), then minerality hits in the midpalate and carries on to the finish. It’s not nearly as acidic as the nose promises.
This makes a really nice foil for the dill sauce!
This is a great wine – if you’ve never had a Pinot Blanc before, I suggest picking up a bottle. Similar wines from Alsace in northeastern France are in the same price range. Recommended!