Alsace

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Alsace region of France | The Perfect Bottle

Alsace is located in eastern France, and is separated from Germany by the River Rhine, and from the rest of France by the Vosges mountains. The region is a narrow strip of vineyards running from north to south, along the foothills of the Vosges mountains – most vineyards are at an elevation of 170 to 550 metres above sea level. Alsace is famous for having over twenty different soil types, from granite to limestone, as well as clay, shale, and sandstone – the region is often being referred to as having geology as a mozaik or as being a patchwork of terroirs – this of course contributes to the wonderful diversity and complexity which is found in the wines from the region.

Located at latitudes of between 47.5 and 49 degrees north, Alsace has a long and cool growing season and 90% of the wine production is white wine. Most of the wines here are ‘varietal’ (with the name of the main grape on the label) and four grape varieties are known as “Noble” – Riesling, Gewurztraminer, Pinot Gris and Muscat – and are, with few exceptions, the only ones to be permitted in the Grand Cru vineyards. Because either the primary grape variety flavours or the terroir expression is the focus here, most wines are vinified and matured in inert containers (such as concrete, stainless steel or old large oak casks), and new oak is rarely used.

When it comes to food matches, dry Alsace Riesling with its full but steely body and searing acidity tends to go well with most fish including smoked, grilled, fried, marinated, with a variety of creamy sauces, and raw as for sashimi and sushi; while also being a great partner for some flavourful cuisines such as Vietnamese, Thai, Chinese, and Mexican food.

The fuller style of dry Alsace Pinot Gris goes well with richer fish like salmon and gravadlax, as well as foie gras, pate, pork, and chicken in creamy sauces. Alsace Gewurztraminer, with its heady aromatics, and which often has a rich glycerous finish, even in the dry wines, pairs well with strong cheeses, such as blue cheese, Epoisses, and Alsatian Munster, but also with foie gras, duck, goose, porkpie, spicy dishes, and apple or tropical fruit desserts.

Dry Alsace Muscat works well as aperitif, whereas off-dry versions work well with smoked cheese, asparagus, and fruity desserts.

Alsace today has 51 Grand Cru vineyards, varying in size, soil, steepness, and aspect, and most of which are found in the Haut-Rhin department which is the part of Alsace south of the town of Colmar. The key vineyards for us are: