Alsace Wine Region with French Wine Guide    French Wine Guide French wine guide > french wine regions > alsace (related pages: wines of alsace - shop)   Other wine pages : • Wines of Alsace • French wine regions • French wine guide • Buy Alsace wines   Buy this poster !   Buy this poster !   Alsace Wine Books Wines of Alsace Alsace Wines of France Michelin the Green Guide Alsace Encyclopedia of the Wines and Domaines of France French Wine   French Wine Eyewitness Companions by Robert Joseph Learn more Price: $13.00 Click here!   Links Wine Coolers French wine FAQ Wine Glossary Cheese-France French Cheese Guide Cuisine-France French Recipes     Alsace wine information Find all the information on Alsace wine region in one page Alsace region / Alsace map Geography, weather, main cities, local interests, etc Alsace wine making Soil, wine production, grapes used in Alsace Alsace history / wine classification History of the Alsace wine region, classification of wine in Alsace Alsace wine and food Alsace wine and food, Alsace food, Alsace food and wine Michelin Green Guide in Alsace by Gaven Watkins Exploration of Alsace wine route, the Rhine valley, Strasbourg city, the gothic cathedrals of Alsace, the typical half-timbered villages. Alsace is obviously one of the most beautiful french regions.. Click here ! Wines from Alsace Specific information about 6 appellations in Alsace: Riesling Gewurztraminer Pinot blanc Tokay Pinot Gris Sylvaner Crémant d'Alsace Interview with Etienne Hugel Buy Alsace wine Read more about Alsace with Amazon.com: - Wines of Alsace by Tom Stevenson   Other French wine regions: Bordeaux - Bourgogne (Burgundy) - Champagne - Corsica - Côtes du Rhône - Languedoc-Roussillon - Loire Valley - Provence - South West   french wine regions | grape varieties | winemaking | classification in France | wine tasting | wine and food | wine faq | legendary wines | wine shop | french wine guide   Recommend this page (to yourself or to a friend!)    Terroir-France French Wine Guide (english) Guide des vins de France (french) Französische Weine (deutsch) De Gids voor Franse wijnen (nederlands) Contact: mail@ terroir-france + ".com" This material may not be published, rewritten, or redistributed © Terroir-France, French Wine Guide 2010    

Fortunately, the village names are not the most important guide to quality wine in Alsace. As with all other wine regions, it is the producers name that is ...

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    

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) .

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 Name Mail (will not be published) Website Notify me of followup comments via e-mail 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.

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

Wines France. Grand Cru Alsace. French Vineyards. Gastronomy and tourism. PhotoHautKenigsorg 005 STR33 035 Colmar. Capital of alsacian vineyards.Colmar. Nice city.

Alsace wines: delicious, aromatic and the ideal accompaniment to Asian cuisine. Find out more about the wines, appellations and the region, ...

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 Posted by:  |  This is only a preview. Your comment has not yet been posted. The letters and numbers you entered did not match the image. Please try again. As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments. Having trouble reading this image? View an alternate. Comments are moderated, and will not appear until the author has approved them. (URLs automatically linked.) Your Information (Name is required. Email address will not be displayed with the comment.) Name is required to post a comment Please enter a valid email address Invalid URL

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 var gaJsHost = (("https:" == document.location.protocol) ? "https://ssl." : "http://www."); document.write(unescape("%3Cscript src='" + gaJsHost + "google-analytics.com/ga.js' type='text/javascript'%3E%3C/script%3E")); var pageTracker = _gat._getTracker("UA-6749759-1"); pageTracker._initData(); pageTracker._trackPageview(); Click here to go from "The French Wine Region of Alsace" to the Get Alsaced home page See the Alsace that Only the Locals Know about If you don't have the time or the desire to plan your trip to Alsace, let me do it for you... Go to Alsace Travel Plans Tell us More about What You're Looking for at GetAlsaced.com We want to know more about what you want at GetAlsaced.com, so go ahead and tell us! We're listening... Click here to tell us what you want Have You Been to Alsace Already? We'd love to hear all about it! Share your photos and discoveries with us here... Share your Alsace trip with us here Want to Share Your Favorite Photos from Alsace? See other people's favorite Alsace pictures and share yours with us too... Click here to share your Alsace photos... Got a Question about Alsace? If you can't find the answers you are looking for, you can ask a question about Alsace here... Click here to ask a question about Alsace