In Alsace, Germany, Luxembourg, Italy, Hungary, Czech Republic and Slovakia, the wine produced from this grape is a full-bodied white.

The most full-bodied "Pinot blanc" wines from Alsace, with a spicy and smokey character and moderate acidity, are probably dominated by Auxerrois grapes.

This mistake was discovered around the mid-1980s by a French oenologist who was examining rootstock while visiting University of California, Davis, and now Pinot blanc purchased from a nursery will be the genuine article.

During a series of trials between 1930 and 1935, Pinot blanc was crossed with Riesling to create the white Italian wine grape variety Manzoni bianco.

[7] Bottles labeled Pinot blanc offer fruity aromas, often of apple, citrus fruit, and floral characteristics.

Bottles that are varietally pure, although more difficult to find, provide stronger floral characteristics, stone fruits and a headier minerality.

Regardless of their exact composition, most wines under the label 'Pinot blanc' are rather high in acidity and are vinified in tank, though more prestigious examples are fermented in large, 100% used oak barrels.