A Tour of Alsace Wines

Alsacien wines are then organised by quality levels and belong to either the appellation ‘AC Alsace’ or ‘AC Grand Cru’. The appellation ‘Crémant d’Alsace’ is for sparkling wine which is produced in the same way as Champagne, mainly from Pinot Blanc grapes. Then there are levels of ripeness, either ‘Vendanges Tardives’ (Late Harvest), made using grapes which are picked later than normal, or ‘Sélection de Grains Nobles’ (Selection of Noble Grains).

Although the region may appear traditional, it is one of the most forward-thinking in Europe and this trait is seeing its vineyards embrace the future, as Alsacien wines are certain to change as a result of increasingly warmer harvests.

Traditionally, Alsace’s white grape varieties have always done so well because of long, cool hang times and the region’s patchwork of granite, limestone, gneiss, schist and sandstone soils, which impart acidity and structure to the wine. The region’s vineyards are also planted on slopes rather than in valleys, which provide good drainage and require the plants to grow deep roots.

However, the topography that once protected vines from the cold – such as the majestic Vosges mountain range, which created a temperate micro-climate away from the ocean – is now helping the warmer temperatures to remain land-locked.

Today, winemakers are saying that their whites are lacking acidity because of the heat, and their Pinot Noirs are taking on an ampleur and body rivalling some of the Burgundy appellations. There is even talk of planting other red varieties in this changing landscape. Whatever happens, you can be sure that there will always be magic in Alsace’s wines.

Perfect Pairings

Alsace boasts many specialities which perfectly marry with its wines. Fresh, fruity Sylvaner is ideal with a salade Vosgienne (mushrooms, red potatoes, Munster cheese, cumin, smoked lardons, croûtons and poached eggs) or flammenküeche (flatbread topped with fried onions, cream and smoked bacon).

Riesling, the pride of Alsace with its delicate fruit and subtle bouquet, is the perfect mate for choucroute garnie (a dish of boiled meats, sauerkraut and potatoes) or with a savoury kougelhopf (a filled brioche featuring, for example, salmon or pike). The full-bodied aromatic Gewürztraminer, meanwhile, is ideal with spicy exotic dishes, strong cheeses or the famous tarte aux pommes à l’alsacienne.

Tokay Pinot Gris, which falls between the steely crispness of Riesling and the sweeter opulence of Gewürztraminer, is perfect for baeckaoff (a marinaded, slow-cooked meat stew with onions, potatoes and seasonings).

Alsatian Pinot Noir is especially good with presskopf (a terrine of fresh wild salmon, lobster and oysters in a creamy sauce of caviar, parsley, tarragon and chives).

For its part, the fresh and easygoing Pinot Blanc pairs with almost anything but is best with fish, and the light, refreshing and crisp Crémant d’Alsace is akin to Champagne, as it can pair with an entire meal, from hors d’oeuvres to dessert.