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Pinot Noir, Pinot Gris, Pinot Blanc : quelles différences et lequel choisir ?
Three grape varieties, the same family, but three radically different wines. One red, two whites—each offering a distinct way to complement a meal. These three grape varieties, found in Alsace, share the same common origin but produce wines with contrasting profiles. Pinot Noir, Alsace’s only red grape variety; Pinot Gris, which offers a rounded, food-friendly character; and Pinot Blanc, which brings a lightness on the palate.
So how do you make sense of it all? It all depends on what you’re looking for: a wine for an aperitif? A wine to pair with a meal? Or perhaps one to complement a dessert? Here’s a guide to help you see things more clearly. Choose the right Pinot, based on your preferences or your meal.
One family, three wines: where do the Pinots come from?
It all begins with Pinot Noir, one of France’s oldest grape varieties, from which natural mutations have emerged over the centuries. Pinot Blanc and Pinot Gris are its descendants: they share the same genetic heritage but differ in the color of their berries—black for Pinot Noir, pinkish-gray for Pinot Gris, and white-green for Pinot Blanc.
In Alsace, this family of grape varieties finds an ideal terroir in which to express itself. The dry, sunny climate, combined with a wide variety of soils—granite, limestone, or marl, as found in the Mambourg and Zinnkoepflé Grand Crus —allows each Pinot to reveal its full personality. The expertise of Alsatian winemakers then enhances this natural richness.
The result: three Pinots, three styles, and just as many ways to complement the finest dining experiences.
Pinot Noir, Gris, or Blanc: Which One Should You Choose?
The choice depends on two things: what you feel like drinking, or what you’re going to eat. Here’s how to decide.
A Pinot Based on What You’re Looking for on the Palate
A fruity, approachable red? Go for Pinot Noir.
A round, complex, food-friendly white, perfect for appetizers? Go for Pinot Gris.
A light, balanced, and delicate white? Go for Pinot Blanc.
Fine bubbles for an aperitif when temperatures rise? Crémant Rosé, either Brut Rosé or Grand Prestige Rosé.
There are no hard-and-fast rules: the key is to find a balance between the wine and the dish. A Pinot Gris can pair well with a citrus-based dessert, while a Pinot Noir can be a pleasant surprise with a cheese platter. The main thing to remember: sometimes, just one good glass of wine is enough to transform a meal.
A Pinot to Match the Dish
As an aperitif, Pinot Blanc offers a light start to the meal. In its sparkling form, a Crémant Rosé is just as at home during everyday moments as it is during more festive occasions.
For red meats, roasted poultry, game, or strong cheeses, Pinot Noir remains the right choice. Its delicate tannins and red fruit aromas complement the flavors without overpowering them.
With fish, seafood, or shellfish, Pinot Blanc provides the necessary freshness. Its supple roundness complements the delicacy of these briny dishes.
With pies, terrines, or white meats in sauce, Pinot Gris takes center stage. Its structure and forest floor aromas find balance with these hearty dishes. For foie gras, opt instead for a Pinot Gris Vendanges Tardives, which enhances the richness of the dish.
When it comes to cheese, it all depends on the character. Soft cheeses and aged cheeses call for a Pinot Gris Grand Cru Mambourg or a Pinot Noir Exception. For fondue or raclette, Pinot Blanc is a safe bet, while Pinot Gris is a great alternative.
Pinot Noir: The Fruity Red from Alsace
Pinot Noir produces wines of great finesse, which are generally light and fruity. The aromas are primarily of cherry, raspberry, and blackberry. The tannins are fine and silky, ensuring the wine never feels heavy on the palate.
At Bestheim, Pinot Noir is available in several cuvées:
- Chasseurs de Lune: fruity freshness—a must-try
- Rayon de Lune: a balance of fruit and woody notes
- Exception: structure and complexity, from old vineyards
- L’Impatient: power and richness, from the Vorbourg Grand Cru
Pinot Noir isn’t limited to still red wines. It’s also used in our Crémant Rosés, to which it brings freshness, finesse, and delicate aromas of red berries. It’s another way to discover the full expression of this iconic grape variety.
At the table, Pinot Noir pairs naturally with red meats, but also with many other dishes. Generally speaking, foods with delicate flavors or hues similar to those of the wine often create beautiful pairings. Want to explore further? Discover our tips on what to eat with a Pinot Noir and explore all the possibilities for food and wine pairings.
Pinot Gris: A Round, Food-Friendly White
Pinot Gris is one of Alsace’s four noble grape varieties, alongside Riesling, Gewürztraminer, and Muscat. It produces golden-hued white wines renowned for their aromatic richness, fullness, and complexity. On the nose, it reveals aromas of forest floor, dried fruits, and—depending on the cuvée—delicate smoky notes or toasted hazelnuts. On the palate, it captivates with its roundness, generosity, and beautiful aromatic finesse. Versatile, Pinot Gris is an excellent table wine.
At Bestheim, Pinot Gris is expressed through several winemaking styles to suit every taste and every occasion.
- Dry: Our Pinot Gris Exception, made from old vines, captivates with its balance, richness, and freshness. It’s an excellent companion at the table.
- Semi-dry: The Chasseurs de Lune and Rayon de Lune Pinot Gris wines offer a lovely roundness, notes of hazelnut, and a pleasant, lingering finish.
- Sweet: Our Pinot Gris Grand Cru Mambourg reveals the full richness of its terroir. Its sweetness, great aromatic complexity, and remarkable ageing potential make it an exceptional cuvée.
At the table, Pinot Gris shines with pies, terrines, white meats in sauce, and foie gras. To explore all the possibilities, check out our guide on what to eat with a Pinot Gris.
Pinot Blanc: the light, easy-drinking white
Pinot Blanc is a staple among Alsatian white wines. With its pale yellow color and golden highlights, it captivates with an expressive nose featuring floral and white fruit notes. On the palate, it reveals lovely freshness, a delicate texture, and a refined balance. Accessible and indulgent, it’s a wine that appeals immediately.
At Bestheim, our Chasseurs de Lune embodies this delicate profile, aged on fine lees for over 6 months to develop greater roundness.
At the table, Pinot Blanc pairs well with light dishes: grilled fish, seafood, poultry, tartes flambées, terrines, and escargots. It also works wonders in winter with fondue or raclette. What to eat with a Pinot Blanc? The pairing possibilities are numerous.
