“1882: The Champagne Houses form the Syndicat du Commerce des Vins de Champagne (which would become the UMC). 1885: The Syndicat brings charges against a Saumur wine merchant for misusing the names of Aÿ, Sillery and Champagne.”
· The first time I encountered the word Sillery was in one of Patrick O’Brian’s excellent works of historical fiction.
“‘The bubbly stuff is all very well,’ said Jack, looking at the light through his glass, ‘but for flavor, for bouquet and for quality give me a good sillery every time.’”
page 88, The Thirteen Gun Salute by Patrick O’Brian
Lobscouse and Spotted Dog: Which It’s a Gastronomic Companion to the Aubrey/Maturin Novels by Anne Chotzinoff Grossman, Lisa Grossman Thomas - entries for “Sillery”
Cavallotto, the Barolo producer, makes a white pinot called “Pinner,” which is Piemontese dialect for pinot noir. It’s quite good – lots of both body and acidity, with a lot of flavor.
I’ve had bottles of Henri Gouges white wine made from some mutation in their vineyard of pinot noir. Henri Gouges Nuits St. Georges 1er Cru La Perrière Blanc. It’s decent and interesting, though I held some bottles for several years and they oxidized pretty quickly.
Is this roughly the same thing as in the OP?
Though of course, it’s Burgundy, so this wine is $90+ not $20.
I’m sure the OP’s wine is a white from red pinot noir grapes.
If you press the juice off the skins quickly, it won’t pick up color. Think of all the Champagne made with pinot noir and pinot meunier. Most are white unless the grapes are left on the skins a while to make a rose. Likewise, lots of white zinfandel was pretty white.
Why? Do you consider all but Blanc de Blancs Champagnes to be rosé Champagnes?
I’ve had lots of Blanc de Noirs white wines from all around the world that have nothing to do with rosé. For some reason Blanc de Tempranillo seems to be a thing in Spain.
And when it comes to white mutations of Pinot Noir, Pinot Blanc is much more common than Pinot Gouges. And virtually the same thing.