Alsace

Although the vineyards of Alsace account for only roughly 2% of France’s total, it is home to some of the country’s—and arguably the world’s—finest white wines. The combination of its northern latitude, continental climate, shelter provided by the Vosges Mountains, and the wide variety of soil types and aspect, provide not just the conditions in which to produce high quality wines, but also those of immense character.

Viticulture in Alsace dates back to the Roman Empire, with steady planting of vineyards continuing through the centuries, as the region is at times French, and at others under German control. Much like its German neighbours, the noble varieties reign supreme: Riesling, Pinot Gris and Gewürztraminer producing arguably wines of the highest quality, with Muscat (Ottonel and d’Alsace), Sylvaner and Pinot Blanc also prevalent. Given the peculiarity of the labelling laws compared with the rest of France, wines from Alsace are required to state the grape variety. There are few other indications of either style or quality, aside from the Grand Cru designated vineyards (25 in total) and the designation of either Vendanges Tardives or Selection des Grain Nobles for those wines with exceptional levels of sugar.

Stylistically, the wines of Alsace tend to be fuller in body than those from their German neighbours, with fermentation in large old oak foudres at ambient temperatures common place. Although cooperatives account for roughly half of the producers, there is no need to assume that the wines produced are boring and homogenous. Far from it: from pioneering biodynamic viticulture, to producing the most esoteric and intriguing field blends, the oft-overlooked wines of Alsace can provide a refreshing change from those produced in the more famous regions of France.