Blanc de Noirs isn’t a wine direction limited to Germany. In fact the world’s most famous wine region itself is probably the source of this practise, making white wine using red grapes – Champagne.
It is done by handling red grapes very similar to white ones, pressing them almost as soon as they are picked so that the clear/white grape must has as little contact with the red or blue grape skin as possible. A small amount of pigment usually does emerge but this tends to dye wines yellow rather than red.
Thanks to there being many hundreds of white grape varietals out there, some people might see this practise as a bit pointless however Blanc de Noirs wines have a very unique taste – usually fuller and more fruit driven than white grapes with a splash more body, they are also a lot more refreshing and acidic than the red wines these grapes would usually make.
I’ve prepared a list of some of the Blanc de Noirs I’ve had over the last few years. If you have trouble tracking them down, let me know and I’ll see what I can do.
What do you think? Have you ever tried a German Blanc de Noir? Think I've missed anything or gotten anything wrong, do let me know!