As we all know, France has been known for producing high-quality wines for centuries. It has numerous wine regions, each with its own grape varieties. Today, let's take a closer look at the grapes of Alsace, which I personally favor. 

Situated in the eastern part of France, the Vosges Mountains act as a natural barrier for Alsace, shielding it from the winds and rains coming from the west, creating an ideal climate for grape cultivation. Due to variations in natural soil and irregular distribution in valleys and hills, most vineyards in Alsace are not large, but the grape varieties here thrive on different types of soil. 

Sylvaner

Wines made from Sylvaner grapes are fresh and pleasant, very easy to drink. They are ideal as aperitifs and pair well with refreshing appetizers like cold cuts, seafood, and Japanese sashimi. 

Pinot Blanc

Pinot Blanc is the most widely planted grape variety in Alsace. Wines made from this grape are generally crisp and smooth, making them versatile for pairing with almost any dish. 

Muscat d'Alsace

In Alsace, Muscat grapes are often used to produce dried wines, which preserve the fresh aroma and flavor of the grapes. They can be enjoyed as aperitifs or on their own. 

Riesling

Alsace's Riesling can rival its German counterpart. Wines made from Alsace Riesling grapes are elegant and fresh, exhibiting complex characteristics with fruity, floral, or mineral notes. They are excellent as premium table wines and pair well with seafood, pot-au-feu, poultry, sashimi, or fresh soft cheeses. 

Gewurztraminer

Wines made from Gewurztraminer grapes have a rich color, intense tropical fruit aromas, as well as floral and spicy notes. There is an elegant and full-bodied structure, making them suitable as aperitifs. 

Pinot Gris

Wines made from Pinot Gris grapes have a deeper color and are characterized by spicy aromas. They are expressive, powerful, full-bodied, and complex. Pinot Gris is one of the few white grape varieties that can easily be paired with meat dishes. 

Pinot Noir

Pinot Noir is the only red grape variety in Alsace. It typically comes in three types: elegant and fresh rosé, slightly lighter red wines, and full-bodied Pinot Noir red wines. The last type involves a process where the juice is drawn from the bottom of the fermentation tank or oak barrel and sprayed over the grape skins, resulting in a fuller body. These wines can be paired with various meats, poultry, and light game. 

Apart from the seven mentioned above, there are two other varieties in the Alsace region. Chardonnay is used solely for sparkling wine production, and Klevener de Heiligenstein, a very old grape variety, is suitable for table wine consumption. That's it for the introduction to the grapes of Alsace. I hope this helps you better understand the wines of this region.

Lydia Zhao

POINT PLUME