In Alsace, Germany, Luxembourg, Italy, Hungary, Czech Republic and Slovakia, the wine produced from this grape is a full-bodied white.
In Germany, where it is known as Weißer Burgunder or Weißburgunder, there were 5,540 hectares (13,700 acres) of Pinot blanc in 2018.
The most powerful versions are usually made in Baden and Palatinate.
 In 2018, there were 1,232 hectares (3,040 acres) of Pinot blanc in France, with most of the plantations found in Alsace, where it is used for both still white wines and is the most common variety used for sparkling wine, Crémant d'Alsace.
Somewhat confusingly, the designation "Pinot blanc" for Alsace AOC wine does not necessarily mean that the wine is varietally pure Pinot blanc. (
This is in difference to Pinot gris, which is a "true" varietal designation in Alsace.)
Rather, the designation means that it is a white wine made from Pinot varieties.
Under Alsace appellation rules, the varieties Pinot blanc, Auxerrois blanc, Pinot gris and Pinot noir (vinified white, without skin contact) may all be used, but a blend of Pinot blanc and Auxerrois blanc is the most common.
The most full-bodied "Pinot blanc" wines from Alsace, with a spicy and smokey character and moderate acidity, are probably dominated by Auxerrois grapes.

Historically, Pinot blanc was used both in Burgundy and Champagne.
It is still allowed in Bourgogne blanc blend and small amounts of Pinot blanc may in principle be blended into some Burgundy wines, but very small amounts are cultivated in either region.
In the Champagne region, Pinot blanc is often called Blanc vrai.

In the United States it is mainly produced in California.
In the United States, many of the vines called Pinot blanc are actually a different variety, Melon de Bourgogne/Muscadet, that resembles Chardonnay when on the vine.
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.
The grape is also grown in Austria and Hungary as well as in Burgundy, France.
In Canada, Pinot blanc is often used to make ice wine.
Canada's Okanagan Valley has developed a reputation for Pinot blanc as its signature wine.

Pinot blanc has also been confused with Chardonnay, and wineries often vinify it in a similar style, using barrel fermentation, new oak and malolactic fermentation.
It can also be treated more lightly and made into a crisper wine that still has some ability to age.
In Alsace, Germany, Luxembourg, Italy, Hungary, Czech Republic and Slovakia, the wine produced from this grape is a full-bodied white. In Germany, where it is known as Weißer Burgunder or Weißburgunder, there were 5,540 hectares (13,700 acres) of Pinot blanc in 2018. The most powerful versions are usually made in Baden and Palatinate.  In 2018, there were 1,232 hectares (3,040 acres) of Pinot blanc in France, with most of the plantations found in Alsace, where it is used for both still white wines and is the most common variety used for sparkling wine, Crémant d'Alsace. Somewhat confusingly, the designation "Pinot blanc" for Alsace AOC wine does not necessarily mean that the wine is varietally pure Pinot blanc. (This is in difference to Pinot gris, which is a "true" varietal designation in Alsace.) Rather, the designation means that it is a white wine made from Pinot varieties. Under Alsace appellation rules, the varieties Pinot blanc, Auxerrois blanc, Pinot gris and Pinot noir (vinified white, without skin contact) may all be used, but a blend of Pinot blanc and Auxerrois blanc is the most common. The most full-bodied "Pinot blanc" wines from Alsace, with a spicy and smokey character and moderate acidity, are probably dominated by Auxerrois grapes.
Historically, Pinot blanc was used both in Burgundy and Champagne. It is still allowed in Bourgogne blanc blend and small amounts of Pinot blanc may in principle be blended into some Burgundy wines, but very small amounts are cultivated in either region. In the Champagne region, Pinot blanc is often called Blanc vrai.
In the United States it is mainly produced in California. In the United States, many of the vines called Pinot blanc are actually a different variety, Melon de Bourgogne/Muscadet, that resembles Chardonnay when on the vine. 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. The grape is also grown in Austria and Hungary as well as in Burgundy, France. In Canada, Pinot blanc is often used to make ice wine. Canada's Okanagan Valley has developed a reputation for Pinot blanc as its signature wine.
Pinot blanc has also been confused with Chardonnay, and wineries often vinify it in a similar style, using barrel fermentation, new oak and malolactic fermentation. It can also be treated more lightly and made into a crisper wine that still has some ability to age.
Pinot blanc