Pinot Blanc, often referred to alongside the Auxerrois varietal as simply "Pinot," is the white mutation of Pinot Noir. Distinctly recognized as separate from Chardonnay at the Chalons congress in 1896, its identity as Pinot Noir’s white counterpart was first pinpointed by Pulliat in Chassagne-Montrachet in 1895, and confirmed by Durand in Nuits-Saint-Georges a year later. Not to be confused with "Klevner" or the Klevener of Heiligenstein, which is related to the Savagnin Rose grape, Pinot Blanc is a key component in the production of base wines for Crémant d'Alsace, showcasing its versatility and significance in winemaking.