Rieslings from Alsace are known to display more body than Germany Riesling.
Citrus, ripe Apple and Fruit flavors are typical for Alsatian Riesling, with hints of Flowers, Herbs, and Steel Minerals.
Riesling from Alsace is known to have much the same profile as Riesling Spätlese:
|SUGAR||Dry - Off-dry|
Alsatian Riesling is very food friendly.
Fried or Baked Fish.
Sashimi. Sushi. Nori Rolls. Gravlax.
Roasted Chicken. Chicken Wings.
Roasted Meat. Pork. Ham. Turkey.
Chinese Food. Dim Sum. Thai Noodles.
Cheese. Cream. Brie. Camembert. Emmental. Muenster.
Flammkuchen (White Pizza).
Roast Pork with Mustard Sauce.
|Chenin Blanc Dry (France)|
|Douro Branco (Portugal)|
|Etna Bianco (Italy)|
|Riesling (Alsace, France)|
A Tulip Shaped glass is the best choice for dry white wines.
It guides the wine to the center of your mouth, avoiding the sides, where acidity is less pleasant.
A smaller bowl also helps to serve smaller quantities, and keep the wine cold.
Remember to hold the glass by the stem!
Riesling thrives best in cool climates, where it can ripe into the late fall. In hot climates, Riesling generally loses its fine, delicate flavors.
Riesling is in many ways opposite to Chardonnay. Good Riesling is fresh and sour with medium fullness, moderate alcohol, delicate aromas, and not much oak barrels are needed.
To appreciate Riesling, a certain tolerance for acid should be worked up. Riesling has a much more exciting aroma profile than Chadonnay, and it also possesses great elegance and finesse.
Dry Riesling is primarily a food wine. Alone, the wines may seem a little sour.
The best Rieslingen come from Germany, Alsace in France, Austria, Northern Italy, Australia, and New Zealand.
Alsace was once a part of Germany, and Rieslings from the two regions have much in common, but they also have differences, based on climate, terroir, and winemaking.
Alsace is more south than the German Riesling regions (Mosel, Rheingau, Pfalz). In Alsace the growing period is longer, the grapes produces more sugar, and the wines becomes more full bodied and more aromatic.
Alsace is dominated by white wine. 90% of all Alsace wine is white.
Wines from the Alsace region in France (in French: Vin d'Alsace) (German: Weinbau in Elsass) (English: Alsatian Wine) are primarily white wines.
Alsace in France and the Rhine region in Germany are known to produce the best Rieslings in the world, and Alsace is also famous for a especially food friendly Pinot Gris, and a highly aromatic Gewürztraminer.
In Alsace, both dry and sweet white wines are produced.
In Alsace, some grapes thrive better than others, and just like in Germany (on the other side of the border), the king is Riesling.
Typical Alsatian Rieslings are dry, aromatic, a little fuller, and with more ripe fruit than the German ones.
Gewürztraminer is a grape many people love. It is also a grape many people hate.
Bad Gewürztraminer can taste like bad perfume, but the good ones have fantastic aromas that no other grapes can copy: Grapefruit, Pineapple, Mango, Apricot, Lychee, Rose Petals, and Spices.
Italian Pinot Grigio and Alsatian Pinot Gris is the same grape, but Alsatian wines are more fruity, with more aromas, and more sweetness.
Alsatian Pinot Gris has a balanced intensity that pairs well with many types of food. It matches spicy food (Mexican, Thai), sweet and sour food (Chinese), and fat food(Foie Gras. Pâté), and often it can accompany dishes meant for red wine.
According to the history, the grape Pinot Gris travelled from Alsace to Hungary in the 14th century. When it was brought back to Alsace in the 16th century, it was planted in Kientzheim under the name "Tokay" (taken from Hungary’s famous wine Tokaji).
For many centuries, Alsatian wine produced from Pinot Gris was called "Tokay d'Alsace".
However, in the 1990's, it was agreed in Europe to remove the name Tokay from non-Hungarian wine, and slowly, the today so famous Alsacian Pinot Gris was developed.
Silvaner (or Sylvaner) is a grape grown primarily in French Alsace and in the Franken region of Germany.
In Germany it is cultivated with the official name Grüner Silvaner. Italian and Swiss Silvaner tends to be lighter and more crispy than French / German Silvaner.
Pinot Blanc from Alsace, is known to be much like Chardonnay as a full body wine with good acidity.
Alsacian Pinot Blanc can show a range of flavors from apple to peach, along with nutty almond and spices depending on oak treatment.
Popular food pairings in Alsace are Omelet and Quiche.
Crémant d 'Alsace is a sparkling wine made by the Champagne method (Méthode Champenoise)). Made from several types of grapes (Chardonnay, Pinot Blanc, and Riesling), it can be an interesting alternative to French Champagne.
Alsatian wines are produced under three different AOCs:
Edelzwicker and Gentil may be used on an Alsatian wine label.
Edelzwicker means that the wine is a mixture of different grapes.
Gentil means the same, but can only be used for AOC wines where the blend has at least 50% Riesling, Muscat, Pinot Gris or Gewurztraminer, and the rest can be either Sylvaner, Chasselas or Pinot Blanc. Each variety must be vinified separately, and each variety must qualify as an AOC Alsace wine alone.
Vendange Tardive on the label, means that the grapes are harvested late. These wines are sweet like German Ausleese. Only noble root attacked grapes can be used (Riesling, Muscat, Pinot Gris, and Gewurztraminer), and Gewurztraminer and Pinot Gris provide the sweetest varieties.
Sélection de grains nobles means selected grapes that are attacked by noble rot, like German Beerenauslese.
In the 1950's the Alsace Wine Route was opened.
Starting as a popular touring rally, it is now the jewel of Alsace.
Route des Vins d'Alsace winds 170 km from the north to the south of Alsace, passing through 70 wine-growing villages, some renowned for being some of the most beautiful villages in the world. like Eguisheim, Kaysersberg, Ribeauvillé, Riquewihr, Andlau, and Obernai.
The Alsace Wine Route villages organise wine and harvest festivals from April to October, including wine-tastings, folklore, processions, and other entertainment.
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