In the border between France and Germany, Alsace is a famous wine growing region thanks to its prestigious white production.
Alsace lies between the Vosges Mountains and the Rhine, more than 100 kilometers long from north to south. The region benefits from the double cultural influence of France and Germany which is also found in the wine sector. Alsace and its excellent white wines were internationally acknowledged after the end of the Second World War. Its wine industry is dominated by the trading houses and the cooperatives and consists of a high number of small producers.
Alsace has a cool continental climate with warm sunny summers and long dry autumns thanks to the rain shadow made by the Vosges. So the grapes can reach a high level of ripeness.
The greatest vineyards are situated on south-east facing steep slopes and enjoy an optimal sun exposure. The wine region consists of a vast array of different soils (granite, limestone, sandstone, clay and volcanic rocks) on the slopes and a alluvial plain bellow.
The appellations in Alsace
The generic appellation AOC Alsace gathers 70% of the total production, made of primarily white wines. In France, the specificity of Alsace is that the wines are labelled under the variety name. The wines are sold in long slender «Rhine wine» bottle called flûtes d'Alsace.
Created in 1975, the appellation Alsace Grand Cru consists nowadays of 51 vineyards. The maximum yields authorized are less than those of the region and the wine has to be made of one noble grape (Riesling, Muscat, Gewurztraminer, Pinot Gris), more rarely a blend. The label of an Alsace Grand Cru wine has to indicate the name of the vineyard, the vintage and often the variety.
The Vendanges Tardives wines are made of late-harvest noble grapes. The style varies from dry to sweet, the best grapes are lightly botrytised.
Selection des Grains Nobles means that the more excellent grapes are harvest when very riped, sometimes rotten. The winemakers produce this sweet wine in small volumes.
Main grape varieties in Alsace
Riesling is the most common noble variety in Alsace. The best wines are dry and medium-bodied, with a high level of alcohol, a refreshing acidity and a strong mineral quality. Nowadays, most white wines have residual sugar. Riesling develops in the wine the strong characteristics of the Alsacian terroir.
Gewurztraminer produces a spicy aromatic wine with strong fragrances of lychee, rose and sweet spices. The pale rosy grapes give to the wine its golden robe. It is a full-bodied wine with a low acidity and a creamy texture. The best Vendanges Tardives wines reveal powerful flavors of tropical fruits.
Pinot Gris was called «Tokay Pinot Gris» and «Tokay d'Alsace» but the region had to abandon all the renference to the Hungarian Tokay wines. The best Alsacian wines are full-bodied with a rich alcoholic level. They look like the Gewurztraminer but does not have its aromatic characteristic. Their rich body reveals on the palate fresh and dried fruits aromas with honeyed and smoky notes.
Pinot Blanc and Auxerrois are often blend together to make the Pinot Blanc d'Alsace. Auxerrois grape is more medium-bodied and spicy than Pinot Blanc. These two varieties are used to produce the region's effervescent wines called Cremants d'Alsace. They also make a light refreshing still wine.
Some of the best producers in Alsace
Paul Blanck, Domaine Schlumberger, Domaine Weinbach, Domaine Zind-Humbrecht, Hugel & Fils, Léon Beyer and Maison Trimbach are among the best wineries in Alsace.
