Alsace

The Alsace wine region extends over 15,000 hectares of hillside vineyards, from north of Mulhouse to south of Strasbourg. Protected by the Vosges mountains, the Alsace vineyards enjoy a particularly sunny, warm, semi-continental climate, with little rainfall. This temperate climate makes Alsace France's leading producer of white wines. But it also produces rosés, reds and famous crémants.

Most Alsace wines are made from a single grape variety, which gives the wine its name: riesling, gewurztraminer, muscat, sylvaner, pinot gris, pinot blanc, pinot noir. These 7 grape varieties have very specific characteristics, making it possible to produce wines that are very different from one another. Riesling is the most widely used grape variety. 

The Appellation d'Origine Contrôlée regulates the production of a wine in a particular geographical area, providing consumers with a guarantee of origin and quality.

The AOC for Alsace and Alsace Grand Cru wines was obtained following lengthy discussions at national level. In 1935, a first decree established French AOCs, but talks with the INAO, the certification body, were interrupted by the annexation of Alsace by Germany during the Second World War. It was also the region's first appellation to be recognized in 1962, the direct result of a vast campaign to delimit and rehabilitate the vineyards that had begun in 1945, thus restoring the vineyards to their former glory.

The Alsace A.O.C. now covers over 70% of Alsace wine production. In 2011, two new geographical denominations were added to the A.O.C.: communales and lieux-dits. 51 exceptional lieux-dits have been awarded the A.O.C Alsace grands crus. These grands crus can only be produced from 4 grape varieties: riesling, gewurztraminer, pinot gris and muscat, with one exception: sylvaner grand cru Zotzenberg. 

The label of an Alsace wine usually mentions the name of the grape variety concerned, and may also include a brand name or the words "Edelzwicker" or "Gentil" for a blend of several white grape varieties. Additional geographical indications (lieux-dits, communes, etc.) may also appear. 

Alsace wines (with the exception of Crémant) are still sold in the "Rhine wine" type bottle, known as the "Alsace flute", which is reserved for them by regulations. Since 1972, they must be bottled in their region of production. Alsace Grand Cru wines represent an average annual production of nearly 45,000 hectolitres, or only 4% of all Alsace wines. The Alsace Grand Cru appellation crowns exceptional terroirs, which give the wines a particular expressive strength and authenticity.

For sweet and syrupy wines, the A.O.C Alsace and Alsace grands crus are supplemented by the terms vendanges tardives or sélection de grains nobles for wines made from grapes harvested when very ripe. This is the case for the gewurztraminer Zinnkoepflé grand cru vendanges tardives (Boesch wine).

Established in 1976, A.O.C. crémant d'Alsace recognizes the special expertise of winegrowers in the production of this quality sparkling wine, which today accounts for a quarter of Alsace's wine production. Crémant d'Alsace is the leading A.O.C sparkling wine consumed at home in France, after Champagne.

For several years now, a number of Alsace winegrowers have been committed to organic and biodynamic wine production (e.g. Domaine Ostertag in Epfig).

Some of Alsace's finest wine producers are Domaine Paul Blanck, Domaine Bott-Geyl and Albert Mann. Others include Domaine Léon Boesch et Schlumberger, Domaine Marcel Deiss, Domaine Louis Sipp, Domaine Marc Tempé, Domaine Zind-Humbrecht and Domaine Trimbach.

With its fine bubbles, Crémant d'Alsace, served well chilled, opens a delicate meal. Vegetable starters are enhanced with a Muscat d'Alsace. This fruity yet dry white wine is the perfect companion for asparagus and vegetarian dishes based on cooked or raw vegetables. 

Choose an Alsace Pinot Blanc for shellfish, or a Riesling or Sylvaner for fish dishes.

Pinot noir goes well with red meats and game, while pinot gris is best served with roasts, stewed meats, poultry and tripe products.

No meal without cheese! Pinot gris is perfect with hard cheeses (comté, emmental, gruyère, abondance...). Gewurztraminer, on the other hand, is a perfect match for soft cheeses (Munster, Epoisses, Brie, etc.).

And to finish on a sweet note, late-harvest Riesling and Gewurztraminer make friends with fruit or chocolate desserts.