Pinot blanc is a relative or more of a genetic mutation of the pinot noir varietal. This white wine grape sometimes becomes unstable, mutates and bears black fruit. This full bodied white wine is largely grown in Alsace, France where it is used in both sparkling and still white wines. Pinot blanc was originally blended in champagnes and burgundy wines. Pinot blanc goes by many different names depending on the region. It is also known as weissburgunder, feher burgundi, pinot blanco and rulandske bile. Some of the winemakers in the U.S. use similar techniques to those used to make chardonnay which include malolactic fermentation and stored in new oak. Pinot blanc pairs well with poultry, some seafood, light medium sauces and mild cheese. Many of the wines that are labeled pinot blanc are not 100% pure pinot blanc and are actually a blend of auxerrois or pinot gris. Most of the full bodied pinot blanc wines from the region of Alsace have some auxerrois grapes and posses a smoky and more persistent acidity.