Alsace

The Alsace wine region covers more than 15,000 hectares of vineyards planted on hillsides, stretching from north of Mulhouse to south of Strasbourg. Protected by the Vosges mountains, the Alsace vineyards enjoy a particularly sunny and warm semi-continental climate with little rainfall. This temperate climate makes Alsace the leading producer of white wines in France. But it also produces renowned rosé wines, red wines, and crémants.

Most often, Alsace wines are made from a single grape variety, which gives the wine its name: Riesling, Gewurztraminer, Muscat, Sylvaner, Pinot Gris, Pinot Blanc, and Pinot Noir. These seven grape varieties have very specific characteristics and 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 wine in a specific geographical area so that consumers can be assured of its origin and quality.

The AOC designation for Alsace and Alsace Grand Cru wines was obtained following lengthy discussions at the national level. In 1935, an initial decree established French AOCs, but talks with the INAO, the certifying body, were interrupted due to the annexation of Alsace by Germany during World War II. It was also the region's first recognized appellation in 1962, a direct result of a vast campaign to demarcate and rehabilitate the vineyards that began in 1945, thereby restoring the vineyards to their former glory.

The Alsace AOC now covers more than 70% of Alsatian wine production. In 2011, two geographical designations were added to the AOC: communal wines and lieux-dits. Fifty-one exceptional lieux-dits have been awarded the Alsace grands crus AOC. These grands crus can only be produced from four grape varieties: Riesling, Gewurztraminer, Pinot Gris, and Muscat, with one exception: the 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 information may also be included (place names, municipalities, etc.). 

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

For sweet and dessert wines, the AOC Alsace and Alsace grands crus appellations are supplemented by the terms "late harvest" or "selection of noble grapes" for wines made from very ripe grapes. This is the case for the Gewurztraminer Zinnkoepflé grand cru late harvest (Boesch wine).

Defined in 1976, the Crémant d'Alsace AOC recognizes the special expertise of winemakers in producing this high-quality sparkling wine, which today accounts for a quarter of Alsace's wine production. Crémant d'Alsace is the leading AOC sparkling wine consumed at home in France after Champagne.

For several years now, many Alsatian winegrowers have been committed to producing wine using organic and biodynamic farming methods (e.g., wine from the Ostertag estate in Epfig).

High-quality wineries stand out in Alsace wine production, such as Domaine Paul Blanck, Domaine Bott-Geyl, and Albert Mann. We should also mention Domaine Léon Boesch and 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, is a delicate way to start a meal. Vegetable starters are enhanced by a Muscat d'Alsace. This fruity but dry white wine is the perfect accompaniment to asparagus and vegetarian dishes made with cooked or raw vegetables. 

The choice tends to be a Pinot Blanc from Alsace for shellfish, and a Riesling or Sylvaner for fish dishes.

Pinot Noir is the perfect accompaniment to red meat and game, while Pinot Gris is best served with roasts, stews, poultry, and offal.

No meal is complete without cheese! Pinot Gris is perfect with hard cheeses (Comté, Emmental, Gruyère, Abondance, etc.). Gewurztraminer, meanwhile, is the best pairing for soft cheeses (Munster, Époisses, Brie, etc.).

And to finish on a sweet note, late harvest Riesling and Gewürztraminer pair beautifully with fruit or chocolate desserts.