Alsace Wine Region with French Wine Guide |
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The French Wine Guide to Alsace vineyards in France, home of Riesling, Gewurztraminer and Sylvaner.more
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Green Guide in Alsace
by Gaven Watkins Exploration
of Alsace wine route, the Rhine valley, Strasbourg
city, the gothic cathedrals of Alsace, the
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French Wine Guide 2010
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ENGLISH - Vin blanc d'Alsace, les grands blancs - Vins d'Alsace ... |
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Don't miss out on the latest news · Learn all about the wines of Alsace · Choosing the right wine for the right occasion · Awards and accolades for Alsace ...more
Vin blanc d'Alsace, les grands blancs - Vins d’Alsace, CIVA, grands crus, cr?nt, vendanges tardives, s?ctions grains nobles, riesling, gewurztraminer, pinot gris, pinot blanc, sylvaner, klevener
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Per Warfvinge on the wines, villages and terroirs of Alsace |
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Guide to the villages, wines and terroirs of Alsace.more
Per Warfvinge on the wines, villages and terroirs of Alsace In Alsace you will meet unmatched serenity, beauty, hospitality and, not the least, some of the World´s best white wines. Alsace-Wine.net is your guide to wine touring in Alsace by foot, by bike and by car. Alsace offers charming wines of great quality and unmatched diversity. In the medieval Alsatian villages with their narrow, cobblestone alleys you will meet dedicated producers on terroirs tended by their forefathers since generations. Enjoy reading about the great Alsace grape varieties Riesling, Gewurztraminer, Pinot Gris and Muscat, as well as Sylvaner, Auxerrois and Klevener d´Heiligenstein. Learn more about the Alsace Grand Cru system, AOC rules, viticulture and the terroirs of Alsace. Alsace-Wine.net presents dozens of Alsace producers, many of which are up-and-coming, who all will love to welcome you on their premises. Bon voyage! 2010 vintage is very different to 2009! This time, August was grey and cool, with not too much rain but without much sun. So early September, the acidity was still high, and not ripe yet. The humidity conduced to the first apparition of rot in the vigourous vineyards, and where the growers didn't had grass in the vineyards to absorb a part of the rains. But the serious growers managed to keep healthy grapes until mid September, and then the weather turned very good: sunny and not too hot, the weather we prefer for a perfect maturation without loosing too much acidity. So we could wait for the perfect maturation of the grapes, and we managed to pick very ripe and balanced grapes! The style is closer to the 08 vintage, which is also very fresh and balanced, when 09 produced rounder wines. I think that the best 2010 wines will be as great as the best 08's, but there will be more heterogeneity. But in general, 2010 is much better than we could expect late august!
Regarding the quantity, it will be the problem for the growers... cool weather during the flowering in spring conduced to less berries and very small grapes, specially for Gewurz and Riesling grape varieties.
Florian BECK-HARTWEG, winegrower in Alsace
Dambach-la-Ville, 7 December 2010
2007 Pinot Gris Grand Cru Frankstein, Beck Hartweg
Grand Cru Frankstein is of eight Grands Crus which lie on granite, the rock that the Vosges mountain range is made up of. Granite is hard and resistant to weathering, typically with thin, sandy soils that provide fast heating during the day, rapid cooling at night and that are well drained. Here, a skilled grower can choose to either create voluptuous, easy-going wines with character of fruit salad, or firm and crystalline wines in a more restrained style, without hints of botrytis. Florian Beck-Hartweg has, with great skill and dedication, chosen the latter course. 2007 Pinot Gris Grand Cru Frankstein by Florian Beck Hartweg in Dambach-la-Ville is medium yellow. The scent is fresh and includes ripe stone-fruit, smoke and cardamom. The taste is medium bodied with great structure and backbone as well as an integrated sweetness (17 grams/litre) that is balanced by ripe and racy acids. A wine made ??according to Agriculture biologique with a long life ahead of it. Price: ? 10.60
Paul Ginglinger in Eguisheim makes extraordinary pure and complex wines from Grands Crus Eichberg and Pfersigberg.
Soon you will be able to read about Meyer-Fonn? (Katzenthal), Eblin-Fuchs (Zellenberg) and Ziegler-Mauler (Mittelwihr) .
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GrapeRadio – Wine Talk Show » Blog Archive » The Wine of Alsace |
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May 9, 2010 ... Wines from Alsace – are they more German or more French? Well, they're a little of both, owing not the least to its geographical location on ...more
GrapeRadio ? Wine Talk Show » Blog Archive » The Wine of Alsace Wines from Alsace ? are they more German or more French? Well, they?re a little of both, owing not the least to its geographical location on France’s eastern border and on the west bank of the upper Rhine adjacent to Germany. Vines have been cultivated in Alsace for more than 2,000 years, thanks to the nearby Rhine river, and was an important wine producing region in the Germanic Holy Roman Empire. The Thirty Years War (1618 – 1648), the French Revolution (1789), the Napoleonic Wars and the Franco-Prussian War of 1870 caused the steady decline of the Alsace wine region. In fact, over the past few centuries several Franco-German conflicts have managed to relocate the border, making Alsace variously German then French. Thus, it?s no wonder the wines reflect so much of both countries. Justly famous for its white wines, grape varieties here include: Riesling, Pinot Blanc, Gewurztraminer, Muscat, Pinot Gris, and Sylvaner. The terroir is varied, with mostly chalky soils as well as a heavier clay soil that nurtures Gewurztraminer best. Join us as we talk with Etienne Hugel, whose family ties to the vineyards of Alsace extends back to 1639. We?ll hear a bit of history, vineyard and winemaking practices, and Etienne?s ?noble mission? to continue to produce some of the world?s finest white wines. For more information on the wines of Hugel & Fils: www.hugel.com/ Sponsor: 7th Annual Celebration of Food and Wine : www.balboabayclub.com Click Below to Play the Show: Audio clip: Adobe Flash Player (version 9 or above) is required to play this audio clip. Download the latest version here. You also need to have JavaScript enabled in your browser. SHARETHIS.addEntry({ title: "The Wine of Alsace", url: "http://www.graperadio.com/archives/2010/05/09/the-wine-of-alsace/" }); Just gone through your blog and found it wonderful. It was nice going through your blog. Keep on posting. Love the shows about Riesling. I listen to them over and over again. Keep them coming. Again as always, great show. Etienne Hugel and his family have always delivered quality products. Etienne is knowledgeable, well spoken and witty. He should be the poster child for what PR is all about. We sell Hugel & Fils wines at our store. I think it is that unique mineral quality and dryness that keeps people coming back. It’s a very easy sell. Great show! Alsace wines have always been one of my favorite food wines, and the discussion was excellent. Keep up the great work, guys! I’ve been listening to your podcasts every evening for the past few days & love them all, but especially enjoyed this one! I play them as I make dinner, and it kind of feels like you’re all chatting around my kitchen table! I’ll see you tomorrow evening! – Kendall Harris, Wine2Three, Vancouver, BC
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GrapeRadio is a wine talk show. Show topics cover issues such as the enjoyment of wine, wine news and industry trends - the hallmark of the show is interviews with world class guest (winemakers, vineyards owners, wine retail / wholesale leaders, restaurateurs and sommeliers). The scope of the show is international so expect to hear many guests from around the world. GrapeRadio has received numerous awards and honors including the 2008 James Beard Award for excellence in Journalism. GrapeRadio has been the subject of numerous news reports by: The New York Times, Business Week, CNN, The Financial Times of London, and Wired Magazine.
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Wine: Pairing Alsatian Wines with Food, on StarChefs |
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Wine: Pairing Alsatian Wines with Food, featuring links to StarChef recipes, on StarChefs.more
Wine: Pairing Alsatian Wines with Food, on StarChefs
An Alsatian at the Table
By Jim Clarke The word “Alsatian”
can be either a noun – as in the dog – or an adjective;
think “Alsatian wine.” This contrast may not seem worth
mentioning, but this is actually a point of contention among wine geeks,
some of whom argue that the phrase “Alsatian wine” is likely
to be mistaken for “dog-now-commonly-called-a-German-Shepherd
wine,” so one must use expressions like “the wines of Alsace”
or “Alsace wine.” If I start talking about my grandfather
and his beagles’ birthdays, then understand I do indeed mean that
there were dogs at the dining room table (much to my grandmother’s
dismay); otherwise, I’m talking about wine. That Alsatian wines are not more
popular here in the U.S. baffles me. There’s no Byzantine system
of appellations to learn, just “Alsace” and “Alsace
Grand Cru.” It’s the only major French appellation to allow
the grape varietals to be listed on the label, which Americans appreciate,
since that’s how our own wines are marketed. The varietals themselves
in the region are generally well-known: for example, Riesling, Pinot
Gris, Muscat, and Gewurztraminer, to name what are called the “noble”
grapes of the region (in Alsace, only the noble grapes can be labelled
Grand Cru.). My guess is that people are sometimes
reluctant to order an Alsatian wine because they’re not sure if
it will be dry or off-dry, especially as many German wines from the
same grapes are made in an off-dry style. Alsace has changed hands between
Germany and France a number of times throughout history, so today the
region’s wines offer German varietals with French winemaking.
German winemakers typically use a touch of sweetness to balance the
extreme acidity that comes from growing grapes in such a cool climate.
In Alsace they prefer to chaptalize, which means adding sugar before
fermentation that will be converted into alcohol, making a dry, but
higher alcohol wine (it is illegal in France to chaptalize a wine and
not ferment out all the sugar). German wines usually have much lower
alcohol as the winemaker stops the fermentation while there’s
still some sweetness left from the grapes; if you do come across an
Alsatian wine with alcohol below 12% or so, it may be in an off-dry,
“German” style, but the customary preference in the region
is to vinify their wines dry. Alsatian wines are also great companions
in the dining room (whereas the dog is prone to begging). They are generally
full enough to accompany white meats, but not so aggressive as to be
unsuitable with more delicate fish dishes. This makes them especially
useful in restaurants when a bottle is being shared alongside several
different entrees. Gewurztraminer often gets a bad rap among wine drinkers
for its rather over-the-top nose, but its gentle character in the mouth
and flowery aromatics suit a number of dishes. Its classic companion
is a Gruyere or Munster cheese, and with its characteristic lychee note
it also does well the Asian dishes, soothing spiciness and often bringing
out the brighter tones of a chutney, for example. These
are matches by contrast, but for a great match of like with like try
the J.B. Adam 2001 Gewurztraminer paired with Clark
Frasier and Mark Gaier’s Sautéed Maine Halibut with a Citrus
Marigold Sauce and Lemon Candy Riesling is a great partner with
fish, especially freshwater fish and salmon. Smoked fish is often paired
with oak-aged whites like Chardonnay, but I find that minerally, spicy
Alsatian Riesling or Pinot Gris complement them more equally. And when
smoked fish is served in an Asian setting, as in Cliff
Wharton’s House Smoked Salmon and Crisp Wonton Napoleon with Kaiware
Sprouts and Chinese Mustard Honey Aioli, you won’t want that
oakiness anywhere near your wine; spice will bring out a bitter, rough
flavor from your glass. Riesling is a natural with spicier food; with
this dish the Lucien Albrecht 2002 Riesling in particular
has great slate and melon notes plus a touch of baking spices that help
bring the flavors of the dish together. Sparkling wines from Alsace are
becoming better and better, and are great values. Their appellation
name is “Cremant d’Alsace,” and they’re made
using the same method as Champagne’s more famous – and more
expensive - wines. I love sparkling wines with soup; not only does the
pairing create a textural contrast in the mouth, but if you serve sparkling
wine as your aperitif it flows right into the meal when soup arrives
as a traditional first course. Both Lucien Albrecht
and J.B. Adam produce Cremants that suit Pamela
Morgan’s Squash, Apple, and Ginger Soup very well. The former
emphasizes the fruitier side of the soup, while the latter has a striking
cinnamon flavor that blends well with all three primary ingredients.
Be careful; this combination will set a high standard for the rest of
your meal. The
Alsatian white varietal that has caught on the most with winemakers
on the U.S.’s West Coast – especially Oregon, which has
a similar climate to Alsace – is Pinot Gris. The same grape is
making the rounds among American wine drinkers right now in its light,
crisp Italian manifestation as Pinot Grigio, but the Alsatian rendition
is a different animal. Typically it’s fuller and spicier, and
lacks the citrus fragrances common to its brothers from below the Alps.
The J.B. Adam Tokay Pinot Gris Reserve 2002 is a great
example; while it does have a lemon curd note, that’s just one
player alongside aromas of pear, mineral, baking spices, and even mushroom.
That last aroma together with the wine’s full body and creamy
mouthfeel make it a great companion to David
Burke’s Sautéed Veal Chops with Wild Mushroom Risotto and
Watercress. Few Alsatian whites are going to
match red meat the way red wine does, but some are certainly good matches
for game, especially fowl. Even a recipe with a variety of components,
like Dean
Fearing’s Oven Roast Pheasant and Pumpkin-Molasses Purée,
served in the recipe with a sauce of apples, tequila, and ancho chiles
and garnished with a crispy tortilla relish, can find a partner in Alsace.
The Rene Muré 2000 Clos St. Landelin Vorbourg Pinot Gris
would go very well. Firstly, it has enough body and presence to balance
the pheasant itself. It won’t conflict with the heat of the chiles,
and its own cinnamon and cardamom notes will bring out the savory side
of the pumpkin and apples. Being able to address a number of aspects
of a dish like this is an example of the versatility of Alsatian wines
that makes them so good with food. Auxerrois is a lesser-known but
fairly heavily planted grape in Alsace, its main virtues being high
yields, acid, and alcohol; unfortunately it is usually rather bland.
Most of it goes into blends (Edelzwicker is the usual name for generic
white blends from Alsace.), but occasionally a producer invests enough
work into growing and vinifying the grape to create a varietal wine
of some concentration and interest. Lucien Albrecht’s
2000 Cuvée “A” de Albrecht is one such wine.
Old vines from three separate vineyards have been pruned back to ensure
low yields and concentrated flavors of pear, minerals, and some spiciness,
with a round mouthfeel and refreshing but not piercing acidity. This
wine can stand in for Riesling in many cases; try it with Tom
Condron’s House Smoked Trout and Jumbo Lump Crabmeat Cakes with
a Cracked Mustard Sauce. The minerality and spice complement the
smokiness of the trout and the light fruitiness smooths the mustard’s
bite. Alsace, as you may have noticed
by now, is primarily white wine country; it’s too cool a climate
for most reds. Pinot Noir is grown there, however, and producers in
the area have recently been learning how to handle this difficult grape
more successfully than they did in the past. So red meat with an Alsatian
wine is not out of the question: Dante de Magistris
has a recipe for Maple
Crusted Loin of Venison that finds a friend in the Rene
Muré “V” Pinot Noir 2000. The wine has a
note of clove that complements the cumin and coriander in the marinade,
and notes of violets and dark fruits like loganberry that blend well
with the maple crust. Good acidity and smooth tannins help cleanse the
palate between bites. The “V” is actually from a Grand Cru
vineyard –Vorbourg - but since Pinot Noir is not one of the Alsatian
“Noble” varieties it isn’t permitted to be labeled
as such. Muré’s commitment to growing Pinot Noir at the
site despite this marketing limitation is justified by the exciting
results. The practice of late harvesting
has provided Alsatian winegrowers the opportunity to make higher alcohol
wines that do retain a touch of sweetness, providing an exception to
the guideline I mentioned earlier. These wines can only be made when
weather permits the grapes to stay on the vine until November or even
December, and must attain minimum sugar levels to legally designated
“Vendange Tardive” (“late harvest”). The level
of sweetness can vary from very slight to true dessert character, but
all “VT” wines are big, rich, and powerful. The truly sweet
dessert wines of Alsace are called SGN’s (Selection des Grains
Nobles); their sugar level at harvest is even higher because the botrytis
cinarea fungus (known as “Noble Rot”) attacks the grapes
and shrivels them, concentrating flavor, acid, and sugar. One food that pairs extremely well
with Gewurztraminer or Pinot Gris – Vendange Tardive or SGN especially
– is foie gras. Michael Cimarusti of Water
Grill in Los Angeles has a recipe for Foie
Gras Torchon with Asian Pear that screams for a late harvest Gewurztraminer
like Lucien Albrecht’s 1996 Gewurztraminer VT.
The rich, moderately sweet wine matches the foie gras’ intensity,
and the wine’s aromas of lychee, peaches, and flowers heighten
the Asian pear, anise, and cardamom in the dish. I often prefer a less-sweet
wine with foie gras since it is usually served near the beginning of
a meal, and truly sweet wine can dull the palate for dry wines that
may accompany later courses. Alsatian wines remain a great,
often-overlooked deal in the U.S., all the more so since importers have
been selective and have generally not brought over wine from mediocre
producers. Prices range from the teens on up; Grand Crus, VTs, and SGNs
are more expensive because of their rarity. Great values are available
at all levels, and many of the wines profit from aging if you can hold
off from pulling the cork. With the growth of popularity for over-the-top
wines that shout out whatever they’re sharing the table with,
it’s a relief to find great wines that are as eager-to-please
as man’s best friend.
Featured Producers: I’ve only included
the wines from three Alsatian producers here - the tip of the iceberg.
J.B. Adam and Rene Muré both
date from the 17th Century. The former is especially noted for the great
value of their lower end wines; Muré’s wines are often
among the most age-worthy, and the “V” Pinot Noir mentioned
earlier leads the pack of Alsatian reds. The first records in Alsace
of Lucien Albrecht date back even further to the 15th
Century. Their wines span a great range of styles including some refreshing,
early-drinking wines as well as wines of depth and concentration. In
1997 they even created a Vin de Paille – a dessert wine made by
drying the grapes to concentrate the sugars. Tellingly on their website
(unfortunately only in French) they provide tasting notes for some wines
dating back into the early 80s, so aging is certainly a possibility.
For information on other producers and Alsatian wines in general, visit
the “Site Officiel de Conseil Interprofessionel des Vins d’Alsace
(includes pages in English).
^ Top of page Published:
September 2004
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Wine Tasting, Vineyards, in France: Marcel Deiss (Alsace) |
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May 10, 2010 ... Jean-Michel Deiss with his son MathieuBergheim, Haut-Rhin (Alsace) Domaine Marcel Deiss is a mid-size estate (27 hectares) located in ...more
Wine Tasting, Vineyards, in France: Marcel Deiss (Alsace)
« Barm?s-Buecher (Alsace) |
Main
| Wine News (30) »
11:57 PM | Permalink
Very interesting posting! Learned so much, thank you! Alex
Posted by:
Alex |
May 11, 2010 at 12:17 PM
Great info - enjoy everything you have posted.
I read a previous post about Marcel Deiss and noticed our LCBO here in Ontario,Canada recently released one of his wines.
It was the 2004 Pinot D'Alsace. A little sweeter than what I usually drink but I did enjoy it. I found it similar to what our Niagara wineries refer to as a late harvest wine.
It's really good to see an increase in wineries going organic and biodynamic.
A few years ago I read an interesting story about the soil being "dead" in many Bordeaux vineyards due to chemical use. The article mentioned a husband and wife team working in the vineyards to bring life back to the soil. Thank you, Howard
Posted by:
HOWARD WATSON |
May 12, 2010 at 04:54 AM
Great!!! Planted a field blend (red&white) too here in Austria
Posted by:
Gottfried |
May 18, 2010 at 10:45 PM
I'm super jealous, Bert, of this visit. I have wanted to visit Deiss for a long time, and I adore the wines. For some reason Gruenspiel has become very difficult to find in the U.S. and I worried that Deiss had stopped making it. I am glad to see it is still in production. I think it is one of the most unique wines in the world.
Posted by:
Alder Yarrow |
May 23, 2010 at 10:15 PM
Hi Alder,
Sorry to steal you the visit, but it was not a fair game, I'm living much closer from Bergheim...
I'm looking forward to read about your own visit there someday, Jean-Michel Deiss is an opiniated man who has many intersting things to say and learnt all of them on the job, not in the school. Gruenspiel was maybe a low volume batch compared with other cuv?es.
Posted by:
Bertrand |
May 24, 2010 at 06:54 PM
To Howard Watson:
Hello,
the couple you spoke about are Lydia and Claude Bourguignon (what a name!), they are now bringing a new vineyard to production in Cahors.
Their internet site:
http://www.lams-21.com/ Cheers,
Egmont
Posted by:
Egmont Labadie |
June 04, 2010 at 03:54 PM
To Egmont Labadie: Thank you for the info - yes they are the people I read about.
More people should be concerned about the health of our soils.
Farmers here in Ontario use a lot of Monsanto chemical sprays. Especially on soy bean and corn fields.
Unfortunately our government promotes its use.
To Bertrand : Your blog has made me more interested in organic /biodynamic wines.
Yesterday I visited some biodynamic wineries in our Niagara region.
Much has changed since you were there last. A lot of new wineries have opened. Howard
Posted by:
Howard Watson |
June 14, 2010 at 05:13 AM
Great post. My understanding from when I studied ancient Greek history was that the wine was dehydrated after it was produced in order to preserve it. So when they added water, they were not adding water to wine as we know it, but were actually rehydrating a jelly like substance (if what my professor said was correct; he was a classics professor, not an enologist).
Posted by:
T om |
June 17, 2010 at 09:54 PM
Howard : Thanks for the info about wineries in Ontario. I'd understood you were refering to Claude Bourguignon, the guy is known here for doing a great job on soils and awakening growers about how their life is important to crops. Tom : That's even more advanced as a use of dry wine-extract than what I would have supposed possible in such ancient times. Thanks for sharing this !
Posted by:
Bertrand |
June 18, 2010 at 12:52 AM
Here's a slideshow I found on the matter. I note that all the references are from well after my tenure in college, so the knowledge of the subject may be more developed and accurate than when I was studying. http://www.slideshare.net/BAComer/wine-pre-history
Posted by:
T om |
June 19, 2010 at 12:19 AM
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The French Wine Region of Alsace |
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Do you want to learn more about the French wine region of Alsace? Like what sort of wine do they make there? Or maybe you just want to know more about the ...more
The French Wine Region of Alsace
Visiting the French wine region of Alsace has got to be one of the most fun things to do here. You get to drive past rolling hills filled with vineyards for miles and miles... And then off in the distance you see a little village here and there tucked away in a little valley... With a little castle up on a hill sometimes... It can take your breath away... Until you get to the little village and walk down the tiny cobble stoned medieval streets... It's as if nothing has changed since the 1400s almost... If you get a chance to talk to the wine makers, you'll discover that most of them have been making wine in their family owned wineries for hundreds of years... And when you're not tasting wine or having lunch, you can wander through the village's winding little streets or maybe even around the ramparts of the medieval city walls (which quite a few villages still have). But you may be wondering about a few things like how to go about visiting these villages and their tasting rooms... Like which Alsace wineries should I visit? Or what is the etiquette for tasting wine in Alsace? Maybe you just want to know how wine is made in Alsace... You might want to know all about the history of wine in Alsace...you know...like how it got started... And what it was like hundreds of years ago... How exactly did they store wine before bottles and corks existed anyway? Or maybe you're only interested in how you can get to these incredible villages without getting lost... Either way, you should be able to find what you're looking for here. And if you don't, you can ask me your questions about the French wine region of Alsace here.
The size of the French wine region of Alsace is about 14,800 hectares which is approximately 37,000 acres. So it's one of the smallest wine growing regions in France. The Alsatian Wine Road is made up of 119 villages and is approximately 170 km or about 105 miles of winding roads. Alsace produces over 160 million bottles of wine a year and is responsible for 19% of the total production of still white AOC wine in France. Unfortunately they only export about 279,236 hectoliters or approximately 37,231,466 bottles of wine out of France. And if you were wondering... Grape production accounts for 40% of all agricultural production in Alsace. So there are a lot of vineyards squeezed into a small area of Alsace called the Wine Road. But there are rules about wine growing and wine making in Alsace... The wine growers and wine makers of Alsace can't do whatever they want wherever they want. There are different types of wine in Alsace and the Alsace wine region is quite unique when you compare it with the other wine regions in France... There are nine grape varieties that make white wine... And one grape variety that makes either red or ros?ine. Alsace is also famous for its dessert wines also known as "Vendange Tardive" or Late Harvest wines... Or the even sweeter "Selection de Grains Noble" dessert wines or the Noble Rot wines.
The Different Types of Wine in Alsace The Different Types of White Wine in Alsace A Short History of French Wine and the French Wine Laws How to Taste Wine in Alsace Alsace Winery Reviews and Recommendations Click here to go from "The French Wine Region of Alsace" to the Get Alsaced home page
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