Delicate and Light: Ponzi Pinot Blanc

2015 Ponzi Pinot Blanc, Willamette Valley, Oregon

2015 was the earliest Willamette Valley harvest since 1992. That being said, this Pinot blanc found the early harvest agreeable, offering up pristine fruit for the fermentation.  I really wish more people would get to know this grape variety especially the examples grown in Oregon.

Ponzi’s 2015 Pinot blanc is everything this variety should and could be. Pinot blanc is a white wine grape. It is a point genetic mutation of Pinot noir. Pinot noir is genetically unstable and will occasionally experience a point mutation in which a vine bears all black fruit except for one cane which produces white fruit. That being said, it is not very common and possesses many very special qualities.

If you look up Pinot blanc on Wiki they display a picture of an Oregon wine despite extolling the virtues of the Pinot blanc from Alsace. The flavor characteristics for Oregon Pinot blanc tend to be very pretty and subtle requiring delicate cuisine for a compatible food pairing. Dungeness crab stuffed Dover Sole with a classic beurre blanc sauce worked great with this wine from Ponzi. Explore how delicate and light Pinot blanc can be, grab a bottle or two and get cooking! Enjoy.

Rating: Excellent (91) | $22 | 13.5 % ABV

”Ponzi

2016-10-09T17:03:59+00:00

About the Author:

Marc has held almost every position in the food & wine industry and is committed to Celebrating Hospitality with Pride. In addition to being the co-founder and editor-at-large for Enobytes, Marc is a wine blogger contributor to OregonLive.com (Wine Bytes) and writes the Wine Knowledge column in the print magazine About Face. The Contra Costa County Times, San Jose Mercury News, Tacoma Times Tribune and Washington Post have either interviewed or quoted Marc on his viniferous and culinary opinions. Marc has also appeared on Portland's "Vine Time" on News Radio 750 KXL and on California's Central Coast "From the Growing of the Grape to the Glass" on KUHL-AM 1410. He is also the author of A History of Pacific Northwest Cuisine: Mastodons to Molecular Gastronomy. While continuing to tenaciously search for what he may finally proclaim as his favorite wine Marc is relentless in his quest for the ultimate food and wine experience.

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