Alsace is located in the
northeastern part of France, just across the Rhine
River from Germany. Although Alsace and Germany
grow many of the same grapes (Riesling and Gew?miner,
for example) Alsace wines are dry, while many
German wines are medium-dry to sweet. The region
is about 110 kilometers long, one to five kilometers
wide. It produces one-fifth of all AOC wines.
Alsace lies on the western flank of the Vosges
Mountains, which protects it from cool northerly
influences and provides a light shadow effect.
The climate is dry and temperate with long days;
soils are varied, including chalk/marl, granite
and limestone. There are two Alsace appellations--the
easiest in France: Alsace AC and Alsace Grand
Cru AC.
All Alsace wines are 100% varietals, with no
blend permitted except for two styles, the blended
table wine Edelzwicker and the sparkling wine,
Crmant d'Alsace. And all Alsace wines are bone-dry
with two exceptions, Vendage Tardive and Selection
des Grains Nobles.
The varietals of Alsace are mainly white including
Gewurztraminer, Riesling, Tokay-Pinot Gris, Sylvaner,
Pinot Blanc, and Muscat. Some light-bodied Pinot
Noirs are also made. The whites tend to have a
common character, most often described as a spiciness.
They are also quite food-friendly.
The Grand Cru system was established in Alsace
in 1975. Wines so designated can only be of Muscat,
Riesling, Pinot Gris and Gewurztraminer. Of the
26 originally so classified, there are now over
50. Interestingly, these wines must pass a board
annually to continue to continue to carry the
Grand Cru designation on their label.
