Rieslings from Alsace are known to display more body than Germany Riesling.
Lemon |
Lime |
Orange |
Apple |
Pear |
Peach |
Nectarine |
Pineapple |
Flowers |
Herbs |
Steel |
Minerals |
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 | ||
BODY | Medium | ||
FRUIT | Medium | ||
ACIDITY | High | ||
|
Aperitif |
Fish |
Salmon |
Sushi |
|
Chicken |
Turkey |
Pork |
Goose |
Duck |
Alsatian Riesling is very food friendly.
Excellent Pairing:
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:
Cheese. Cream. Brie. Camembert. Emmental. Muenster.
Alsatian Specialities:
Flammkuchen (White Pizza).
Roast Pork with Mustard Sauce.
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.