White Pinot Noir

The various still wines made from Pinot in Champagne are either red (Bouzy) or pink (Rosé des Riceys). I am not aware of any white versions.

But getting back to the original question, anyone that has tasted a Spatburgunder made as a white wine has had still white Pinot Noir.

There are white still wines made in Champagne, albeit from Chardonnay. that Jacques Lassaigne, Roger Coulon, and Henri Giraud, among others, make them. Never had a Coteaux Champenois of any color, though.

There are any number of Blanc de Noir Champagnes made, all the way up to Krug Clos d'Ambonnay at around $NZ3,500 a bottle.
http://www.wine-searcher.com/wine-36242 ... gne-france

http://www.wine-searcher.com/regions-ch ... c+de+noirs

It seems likely to be a mistake to make still wine and bubbly from the same pressing of Pinot Noir. IMO, either the still wine will be much too tart or the bubbly will not be tart enough. Unless they are adding sugar to the still wine and water and acid to the bubbly.

Normally, PN for bubbly would be picked around 18-19 brix, and retain a very high TA and low pH at that point.

Food for though anyway.

What you say here makes sense to me, although I had never previously considered it.

What I wonder about: several times I have had older BdN Champagnes which were virtually still (when opened), and pretty much completely still soon thereafter. While I can't picture doing this purposely, I have never found the resulting wine unduly tart, and in fact generally enjoy them. I am curious if this may be the result of the dosage, or the relatively extended bottle age, or...?

It is likely the result of the dosage. Keep in mind that the selection of dosage was made to have the wine present as balanced with a certain amount of CO2 dissolved in the wine. Dissolved CO2 is carbonic acid, which adds to the tartness of the natural grape acids. So, if anything, a sparkling wine tasted when it is flat will seem sweeter than it was intended to be by the winemaker.

HTH.

It seems likely to be a mistake to make still wine and bubbly from the same pressing of Pinot Noir. IMO, either the still wine will be much too tart or the bubbly will not be tart enough. Unless they are adding sugar to the still wine and water and acid to the bubbly.

Normally, PN for bubbly would be picked around 18-19 brix, and retain a very high TA and low pH at that point.

Food for though anyway.

What you say here makes sense to me, although I had never previously considered it.

What I wonder about: several times I have had older BdN Champagnes which were virtually still (when opened), and pretty much completely still soon thereafter. While I can't picture doing this purposely, I have never found the resulting wine unduly tart, and in fact generally enjoy them. I am curious if this may be the result of the dosage, or the relatively extended bottle age, or...?

Funny - my first thought on seeing the subject line was also "Sebastiani Eye of the Swan". I drank more than my fair share of that a long time ago and enjoyed it quite a lot. It tasted pretty good back then and I remember thinking it was a big step up from Sutter Home's white zin. (How's that for damning with faint praise?)

[Jenise]

I agree with Carl. As I recall, the Sebastiani wine was labeled "Pinot Noir Blanc - Eye of the Swan", and it was not bad for the times. I haven't had it since the early '80's. I wonder what I would think of it today.

Ken, used to love that one. Long time in my early 20's, my husband and I would often host clients of Fluor Corporation, our employer, for baseball games in Fluor's suite at Angel Stadium in Orange County. Apparently, Mrs. Gene Autry was a big fan of Eye of the Swan--a wine not completely white but the palest of barely-pinks) so stadium catering kept it in stock and I would order a bottle or two for every game. It was quite good then.

Here is a link to an Oregon winery that makes a "white pinot noir" I have had a case of it, and must say it is a fine pink wine. It runs about $25 a bottle, and at that price it better be pretty good.

http://www.jkcarriere.com/wines.aspx